prikaz prve stranice dokumenta Primjena ne-Saccharomyces kvasaca u proizvodnji vina
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undergraduate thesis
Primjena ne-Saccharomyces kvasaca u proizvodnji vina
2022. urn:nbn:hr:109:672349
Varović, Emilija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Varović, E. (2022). Primjena ne-Saccharomyces kvasaca u proizvodnji vina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:672349

Varović, Emilija. "Primjena ne-Saccharomyces kvasaca u proizvodnji vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:672349

Varović, Emilija. "Primjena ne-Saccharomyces kvasaca u proizvodnji vina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:672349

Varović, E. (2022). 'Primjena ne-Saccharomyces kvasaca u proizvodnji vina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:672349

Varović E. Primjena ne-Saccharomyces kvasaca u proizvodnji vina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:672349

E. Varović, "Primjena ne-Saccharomyces kvasaca u proizvodnji vina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:672349

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Metadata
TitlePrimjena ne-Saccharomyces kvasaca u proizvodnji vina
Title (english)The Application of Non-Saccharomyces Yeast in Wine Production
AuthorEmilija Varović
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2022-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja vina sa ne-Saccharomyces kvascima posljednjih nekoliko godina povećala se zbog smanjenja alkohola u vinu, klimatskih promjena i velikog interesa potrošača. Ovakvi kvasci se prirodno nalaze u svim vinskim fermentacijama, metabolički su aktivni, a njihovi metaboliti mogu imati veliki utjecaj na kvalitetu vina. Iako se često smatraju izvorom mikrobiološkog kvarenja, više puta su se dokazali kao pozitivni. Ne-Saccharomyces kvasci ovise o dva važna parametra: glicerola i etanola. Jedna od prednosti takvih kvasaca jest što su bolje prilagođeni stresnim uvjetima u procesu proizvodnje. Do sada je opisano nekoliko tisuća vrsta ne-Saccharomyces kvasaca uz pretpostavku da veliki broj još nije otkriven.
Abstract (english)
Wine production with non-Saccharomyces yeasts has increased in recent years due to the reduction of alcohol in wine, climate change and the great interest of consumers. These yeasts are naturally found in all wine fermentations, are metabolically active and their metabolites can have a major impact on wine quality. Although often considered a source of microbiological spoilage, they have repeatedly proven to be positive. Non-Saccharomyces yeasts depend on two important parameters: glycerol and ethanol. One of the advantages of such yeasts is that they are better adapted to stressful conditions in the production process. To date, several thousand species of non-Saccharomyces yeasts have been described with the assumption that large numbers have not yet been discovered.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:672349
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-09-22 12:18:46