20.500.12556/RUL-150333 Vpliv različnih načinov pridelave na združbo kvasovk na grozdju ter njihov vpliv na kakovost vina Impact of different cultivation practices on grape yeast community and their affects on the wine quality Namen diplomskega dela je bil raziskati ključne razlike in vplive načinov pridelave grozdja, kot so ekološki, biodinamičen, integriran ter konvencionalni, na mikrobno biodiverziteto na grozdju, s poudarkom na združbah kvasovk in kako te vplivajo na potek in uspešnost fermentacije ter kemijsko sestavo in senzorično kakovost vina. Ekološki ter biodinamičen način pridelave grozdja kažeta največjo raznolikost kvasovk na grozdju, kar lahko pripišemo večji uporabi organskih gnojil, kot tudi preostalih iztrebkov rejenih živali in različnih rastlinskih delov, uporabi manjšega števila FFS in še več. Prav tako na mikrobno združbo vplivajo tudi lokacija vinograda, sorta, biodiverziteta žuželk, podnebje, lastnosti tal in agrotehnični ukrepi. Pri vseh načinih pridelave največji delež vseh prisotnih divjih vrst kvasovk na grozdju predstavljajo kvasovke rodov ne Saccharomyces, kot so Hanseniaspora, Metschinikowia, Kluyveromyces, Candida in Pichia, njihovo prisotnost lahko zmanjša uporaba penkonazola ter poveča stik grozdja z žuželkami Hitrost in potek spontane fermentacije sta odvisna od prisotnosti sevov kvasovk vrste S. cerevisiae. Ekološki način pridela daje prednost vrstam oziroma rodovom kvasovk z encimsko sposobnostjo pretvorbe prekurzorjev v aktivne spojine in posledično vpliva na aromatične spojine v vinu. Način pridelave ne vpliva na kemijske parametre vina, vendar je lahko vino iz ekološke/biodinamične pridelave, v primerjavi z vini preostalih načinov pridelave grozdja, senzorično bolj harmonično, s prijetnim vonjem, z daljšim pookusom. Izrazitejša sta tudi vonj in okus, ki spominja na sadje. The aim of the thesis was to investigate the main differences and effects between organic, biodynamic, integrated and conventional grape production, in particular on the microbial biodiversity on the grape, especially on yeast communities and their effects on the fermentation process and success, as well as on the chemical conposition and sensory quality of the wine. Organic and biodynamic grape cultivation has the highest diversity of the yeasts on the grapes. In organic and biodynamic production, the greater diversity in the microbial community is due to the increased use of organic fertilisers, such as various cattle manures and various plant parts, and the limited number of various pesticides. The microbial community is also influenced by vineyard location, variety, insect biodiversity, climate, soil characteristics and the agrotechnical practises. Regardless of the type of grape production, non-Saccharomyces yeasts such as Hanseniaspora, Metschinikowia, Kluyveromyces, Candida and Pichia make up the majority of all wild yeasts present on grapes, and their abundance can be reduced by penconazole application and increased by grape contact with insects. The rate and progression of spontaneous fermentation depend on the presence of S. cerevisiae yeast strains. The organic production favours yeast species or genera with the enzymatic ability to convert precursors into active compounds, and consequently influences aromatic compounds in the wine. The type of grape production does not affect the chemical characteristics of the wine, but the wine from organic/biodynamic production is often sensorially more harmonious, with a pleasant flavour, a longer aftertaste and a more pronounced aroma and taste reminiscent of fruit, compared to wines from other grape productions. ekološka pridelava biodinamična pridelava integrirana pridelava vinska trta kvasovke grozdje vino ecological production biodynamic production integrated production grapevine yeasts grapes wine true false false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2023-09-16 07:15:30 2023-09-16 07:15:33 2023-09-18 08:52:09 0000-00-00 00:00:00 2023 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 229817 164722435 34910.pdf 34910.pdf 1 1F72A90E1BBC106AC32BA3A07169675B 7cfb29b4b9fc754470d9064bad170dc9540cc790c88ac30cfdbc0acba1f334e5 100232b8-5450-11ee-b1ae-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=174900 Biotehniška fakulteta 0 0 0