Značaj selekcije kvasaca u biotehnologiji vina

master's thesis

• Title (english): Significance of yeast selection in wine biotechnology
• Author: Lucija Batistić
• Mentor: Mihaela Blažinkov (mentor)
• Committee member: Mihaela Blažinkov (predsjednik povjerenstva)
• Committee member: Sanja Sikora (član povjerenstva)
• Committee member: Marin Mihaljević Žulj (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Microbiology); Zagreb
• Defense date and country: 2022, Croatia

Abstract

Kvasci su nositelji alkoholne fermentacije te su kao takvi neophodni mikroorganizmi u proizvodnji vina, ali i ostalih alkoholnih pića. Prvenstveno omogućuju pretvorbu mošta u vino, odnosno šećera u alkohol. Njihov doprinos očituje se i u stvaranju kemijskih spojeva tijekom fermentacije koji pridonose okusu i aromi vina. S obzirom na metabolička svojstva pojedinog roda i vrste, kvasci se razlikuju u provedbi alkoholne fermentacije zbog čega njihova selekcija ima sve veći značaj. Oni imaju značajan utjecaj na tijek fermentacije i kvalitetu budućeg vina. Suvremeno vinarstvo podrazumijeva provođenje fermentacije selekcioniranim kvascima, odnosno kvascima poznatih karakteristika. Njihova raznolikost u proizvodnji vina prvenstveno je vezana uz njihove metaboličke procese. Istraživanja vezana uz metabolizam, kinetiku i genetsku raznolikost vinskih kvasaca unapređuje vinarsku proizvodnju.

Abstract (english)

Yeasts are the key organisms in the alcohol fermentation process and is, therefore, and indispensable microorganism in the wine- and spirit-making processes. Their specific role is found in turning grape pulp into vine, more accurately; sugar into ethanol. They also influence the production of secondary chemical compounds that affect the taste and aroma of wine. This signifies the importance of yeast selection. We differentiate yeast by the metabolic criteria of the fermentation process. Modern winemaking supposes the use of selected, normative yeasts in the fermentation process. Their diversity in the field is primarily tied to their metabolic processes. Researching the metabolism, kinetics and gene diversity is a key way of progressing the winemaking industry.

• Keywords: kvasci; Saccharomyces cerevisiae; alkoholna fermentacija; biotehnologija vina
• Keywords (english): yeasts; Saccharomyces cerevisiae; alcoholic fermentation; wine biotehnology
• Language: croatian
• URN:NBN: urn:nbn:hr:204:396737
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository Faculty of Agriculture University of Zagreb
• Created on: 2022-09-29 11:08:14