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Mikrobiološka stabilnost vina
Krivec, Anja (Author), Košmerl, Tatjana (Mentor) More about this mentor... This link opens in a new window, Čadež, Neža (Co-mentor)

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Abstract
Vino je mikrobiološko nestabilno, če vsebuje mikroorganizme, ki zaradi svoje rasti in presnove pretvorijo nekatere sestavine vina v povsem druge. Mikrobiološka nestabilnost vpliva na pojav motnosti, usedline in/ali penjenja, zato želimo, da so stekleničena vina mikrobiološko stabilna. Nestabilnost se največkrat kaže v obliki motnosti, kar je pogosto posledica delovanja nekaterih vrst kvasovk in bakterij. Pri delu smo uporabili 57 vzorcev belega, rdečega in oranžnega vina. Kvar vina smo določili z metodo kvalitativnih testov, kamor sodita test na zraku in test v inkubatorju, metodo turbidimterije in spektroskopije, ter metodo za določanje koncentracije mikroorganizmov na selektivnih trdnih gojišč. Mikroorganizme smo nadalje identificirali z molekularnimi metodami. Rezultati so pokazali, da so imeli vzorci rdečega vina izmerjeno največjo motnost. Identificirali smo trinajst različnih vrst mikroorganizmov, kamor sodijo kvasovke vrst Saccharomyces cerevisiae, Zygosaccharomyces bailii, Dekkera bruxellensis, Pichia manshurica, Nakazawaea holstii, Pichia membranifacinens, Saccharomyces paradoxus, Saccharomyces kudriavzevii, mlečnokislinske bakterije vrst Oenococcus oeni, Lactobacillus hilgardi, Lactobacillus casei, Pediococcus parvulus in ocetnokislinske bakterije vrste Acetobacter pasteurianus.

Language:Slovenian
Keywords:vino, mikrobiološka nestabilnost, kvalitativni testi, motnost, kvarljivci vina, barva vina, kemijska analiza, molekularne metode
Work type:Master's thesis/paper (mb22)
Tipology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2019
Publisher:[A. Krivec]
UDC:663.258:579.24:577.2.083
COBISS.SI-ID:5061496 Link is opened in a new window
Views:519
Downloads:271
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Secondary language

Language:English
Title:Microbiological stability of wine
Abstract:
Microbiologically unstable wine contains growing and metabolically active microorganisms which convert wine compositions into completely different components. Microbiologically instabile wine differ by their turbidity, sediment and/or foaming, and therefore wine destined for bottling has to be microbiologically stable. The signs of instability are observed as turbidity, which is often caused by certain species of yeast and bacteria. In the frame of this master thesis we analysed 57 samples of white, red and orange wines. They were evaluated by quality test methods, which included on air testing as well as in incubator testing, measurements of turbidity, spectroscopic methods and quantification of microorganisms on selective solid media. Further, these microorganisms were identified by using molecular methods for yeasts and bacteria. Our results showed that red wine samples had an increased turbidity. We identified thirteen different species of microorganisms, which includes yeasts Saccharomyces cerevisiae, Zygosaccharomyces bailii, Dekkera bruxellensis, Pichia manshurica, Nakazawaea holstii, Pichia membranifaciens, Saccharomyces paradoxus, Saccharomyces kudriavzevii, lactic acid bacteria Oenococcus oeni, Lactobacillus hilgardi, Lactobacillus casei, Pediococcus parvulus and acetic acid bacteria Acetobacter pasteurianus.

Keywords:wine, microbiological instability, quality tests, turbidity, spoilage yeasts, lactic acid bacteria, acetic acid bacteria, colour of wine, chemical analysis, molecular methods

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