Vpliv ne-Saccharomyces kvasovk na kakovost belih vin

Jesenko Ploj, Patricija (avtor), Košmerl, Tatjana (mentor), Lisjak, Klemen (komentor)

Izbrani sevi ne-Saccharomyces kvasovk pozitivno vplivajo na pridelavo vina, predvsem povečajo aromatično kompleksnost vina. Zaradi slabših fermentacijskih sposobnosti kvasovk rodov ne-Saccharomyces se inokulira mešana mikrobna kultura kvasovk rodov ne-Saccharomyces in vrste S. cerevisiae. Namen magistrske naloge je bil raziskati vlogo kvasovk rodov ne-Saccharomyces pri pridelavi belih vin. Zanimalo nas je, kako posamezne kombinacije zaporednih inokulacij kvasovk rodov ne-Saccharomyces in vrste S. cerevisiae vplivajo na fizikalno-kemijske lastnosti, vsebnost hidroksicimetnih kislin (HCK) in aromatičnih spojin (tiolov, estrov) pridelanih vin. Mošta sauvignon in malvazija smo zaporedno inokulirali z različnimi vrstami kvasovk rodov ne-Saccharomyces (L. thermotolerans BLF LT7, P. kluyveri FrootZen, K. dobzhanskii Re19L, P. guilliermondii ZIM624, Starmerella sp. 126, T. delbrueckii IVV7) in kvasovkami rodu Saccharomyces (S. cerevisiae Zymaflore X5, S. uvarum NO608/1, S. cerevisiae Ca39). Med alkoholno fermentacijo smo gravimetrično spremljali fermentacijsko kinetiko in vsebnost reducirajočih sladkorjev. Po končani alkoholni fermentaciji smo opravili fizikalno-kemijske analize in določili vsebnost tiolov in estrov z GC-MS ter vsebnost HCK s HPLC-DAD. Izvedli smo tudi senzorično analizo po metodi testa razlikovanja z uporabo razvrščanja vzorcev. Mešane kulture kvasovk so imele različno fermentacijsko kinetiko, razlikovala se je tudi sposobnost sproščanja tiolov in sinteza estrov med alkoholno fermentacijo. Glede na senzorično ocenjevanje je bilo najboljše rangirano vino, pridelano s kvasovko vrste K. dobzhanskii Re19L pri vinifikaciji mošta sorte sauvignon, pri sorti malvazija pa s T. delbrueckii IVV7.

• Jezik: Slovenski jezik
• Ključne besede: vino, sauvignon, malvazija, alkoholna fermentacija, kvasovke, ne-Saccharomyces, Saccharomyces, fermentacijska kinetika, fizikalno-kemijske lastnosti, tioli, hidroksicimetne kisline, estri, senzorične lastnosti
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: BF - Biotehniška fakulteta
• Kraj izida: Ljubljana
• Založnik: [P. Jesenko Ploj]
• Leto izida: 2022
• PID: 20.500.12556/RUL-142232
• UDK: 663.221:663.251/.252
• COBISS.SI-ID: 127818243
• Datum objave v RUL: 27.10.2022

JESENKO PLOJ, Patricija, 2022, Vpliv ne-Saccharomyces kvasovk na kakovost belih vin [na spletu]. Magistrsko delo. Ljubljana : P. Jesenko Ploj. [Dostopano 22 junij 2025]. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=142232

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: The impact of addition non-Saccharomyces yeast strains on the white wine quality

Izvleček

Selected strains of non-Saccharomyces yeasts have a positive effect on winemaking and, in particular, increase of aromatic complexity of the wine. A mixed microbial culture of non-Saccharomyces and S. cerevisiae species is inoculated due to poorer fermentability of non-Saccharomyces species. The objective of this master's thesis was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We were interested in how individual combinations of successive inoculations of non-Saccharomyces and S. cerevisiae species affect the physicochemical properties, hydroxycinnamic acid (HCA) content and aromatic compounds (thiols, esters) of the wines produced. Sauvignon and Malvasia musts were inoculated successively with different species of non-Saccharomyces yeasts (L. thermotolerans BLF LT7, P. kluyveri FrootZen, K. dobzhanskii Re19L, P. guilliermondii ZIM624, Starmerella sp. 126, T. delbrueckii IVV7) and yeasts of the Saccharomyces genus (S. cerevisiae Zymaflore X5, S. uvarum NO608/1, S. cerevisiae Ca39). Fermentation kinetics and reducing sugars content were monitored gravimetrically during alcoholic fermentation. After completion of alcoholic fermentation, physicochemical analyzes were performed and the content of thiols and esters was determined by GC-MS and the content of HCA by HPLC-DAD. We also performed sensory analysis using the discrimination test method by ranking the samples. The mixed yeast cultures had different fermentation kinetics, the ability to release thiols, and the synthesis of esters during alcoholic fermentation was also different. According to the sensory evaluation, the best evaluated wine was produced with the yeast K. dobzhanskii Re19L in the vinification of must of the Sauvignon variety and with T. delbrueckii IVV7 in the Malvasia variety.

• Ključne besede: wines, Sauvignon, Malvasia, alcoholic fermentation, yeasts, non-Saccharomyces, Saccharomyces, fermentation kinetics, physicochemical properties, thiols, hydroxycinnamic acids, esters, sensory properties