undergraduate thesis
Alcoholic fermentation of wine

Marijeta Krušelj (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleAlkoholna fermentacija vina : završni rad
AuthorMarijeta Krušelj
Mentor(s)Anita Pichler (thesis advisor)
Abstract
Alkoholna fermentacija je niz kemijskih reakcija kojima se uz pomoć kvasaca provodi transformacija šećera u primarne produkte etilni alkohol i ugljični dioksid, te druge produkte važne za kvalitetu, stabilnost i čuvanje vina. Na tijek alkoholne fermentacije ne utječu samo kvasci koji se ili prirodno nalaze na grožđu ili oni koji su dobiveni izolacijom sa bobice kako bi bolje provodili fermentaciju i doveli do nastanaka željenih svojstava, već utječe i niz drugih čimbenika. U različitim se uvjetima fermentacija odvija drugačije. Tako kod temperatura koje su previsoke ili preniske može dodi do usporavanja fermentacije, ali može dodi čak i do prestanka. Za pravilno provođenje fermentacije do kraja važni su i različiti nutrijenti, dovoljna aeracija, kao i inhibicija nepoželjnih mikroorganizama sumpornim dioksidom. Druga važna stavka je pročišdavanje mošta i odvija se različitim načinima i uređajima. Prije početka fermentacje potrebno je izvršiti popravak mošta u pogledu količine šećera i kiselina. Kada fermentacija jednom započne, u početku se odvija brže razmnožavanje kvasca, trošenje šećera, nastanak ugljičnog dioksida,pjenjenje,a nakon te burne faze slijedi smirivanje cijelog procesa zbog smanjenja aktivnosti kvasaca i dolazi do formiranja karakteristika budućeg vina. Provoditi se može na različiti načine, ili u uvjetima koji su kontrolirani i uvjetuju bolje karakeristike vina ili pak mikroorganizmi mogu biti prirodno potaknuti na djelovanje.
Keywordsalcoholic fermentation yeasts cleaning the methods of fermentation
Parallel title (English)Alcoholic fermentation of wine
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-10-09
Parallel abstract (English)
Alcoholic fermentation is a series of chemical reactions carried out with the help of yeasts to transform sugars into the primary products, ethanol and carbon dioxide and other byproducts which are important for the quality, stability and storage of wine. The process of alcoholic fermentation is influenced not only by yeasts found in grapes or those obtained by isolation from berries, but also the number of other factors in order to improve the fermentation and result with desired properties. Various conditions would influence the course of fermentation. Thus, fermentation temperatures that are too high or too low can lead to a slowdown in fermentation, or even completely terminate it. Different nutrients, sufficient aeration, as well as inhibition of undesirable microorganisms by sulphur dioxide are also important for the successful fermentation. Another important consideration is the treatment of must which can be conducted a variety of ways and devices. Before the start of fermentation it is necessary to make corrections in must in terms of the amount of sugar and acid. Once fermentation begins the propagation of yeasts, breakdown of sugar, formation of carbon dioxide and foaming is initially faster but after that intensive phase due to reduced activity of yeasts the process will calm down and lead to the formation of the future characteristics of the wine. Process can be conducted in several different ways, in controlled conditions which will dictate better wine characteristics or microorganisms can naturally boost the reaction.
Parallel keywords (Croatian)alkoholna fermentacija kvasci čišćenje metode fermentacije
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:473767
CommitterSanda Hasenay