prikaz prve stranice dokumenta Praćenje kinetike fermentacije voćnog vina od jabuke
Access restricted to students and staff of home institution
undergraduate thesis
Praćenje kinetike fermentacije voćnog vina od jabuke
2024. urn:nbn:hr:109:110751
Horvat, Karla
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Horvat, K. (2024). Praćenje kinetike fermentacije voćnog vina od jabuke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:110751

Horvat, Karla. "Praćenje kinetike fermentacije voćnog vina od jabuke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:110751

Horvat, Karla. "Praćenje kinetike fermentacije voćnog vina od jabuke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:110751

Horvat, K. (2024). 'Praćenje kinetike fermentacije voćnog vina od jabuke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:110751

Horvat K. Praćenje kinetike fermentacije voćnog vina od jabuke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:110751

K. Horvat, "Praćenje kinetike fermentacije voćnog vina od jabuke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:110751

Please login to the repository to save this object to your list.
Metadata
TitlePraćenje kinetike fermentacije voćnog vina od jabuke
Title (english)Monitoring the Fermentation Kinetics of Apple Fruit Wine
AuthorKarla Horvat
MentorNatalija Velić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tržište voćnih vina ubrzano se širi jer potrošači sve više preferiraju ova vina zbog njihove raznolikosti okusa i prirodnih voćnih nota. Voćno vino od jabuke izdvaja se po blagom i osvježavajućem okusu. Budući da se u proizvodnji voćnih vina koriste komercijalni vinski kvasci koji se primjenjuju i u vinima od grožđa, potrebno je istražiti njihovu prikladnost za različite vrste voćnih vina, primjerice kroz istraživanje kinetike fermentacije. Cilj ovog rada bio je ispitati utjecaj odabranih komercijalnih vinskih kvasaca na kinetiku fermentacije jabučnog vina/soka dobivenog od tradicionalnih hrvatskih sorti jabuka. U istraživanju su korišteni sljedeći kvasci: Saccharomyces cerevisiae (3 soja: Zymaflore® 011 BIO i X16 te Actiflore® RMS2) i ne-Saccharomyces vinski kvasac Torulaspora delbrueckii (Zymaflore® ALPHA TD). Praćenje kinetike fermentacije provedeno je u laboratorijskom mjerilu primjenom serija mikrofermentacijskih eksperimenata, pri čemu je praćenje kinetike fermentacije provedeno indirektnom metodom praćenja mase oslobođenog CO₂. Najveću fermentacijsku aktivnost pokazao je kvasac Saccharomyces cerevisiae RMS2, dok je najmanja aktivnost zabilježena prilikom korištenja mješovite kulture kvasaca S. cerevisiae X16 i T. delbrueckii ALPHA TD. Rezultati su pokazali da se odabrani kvasci mogu uspješno primijeniti u proizvodnji voćnog vina od jabuke, no daljnja istraživanja, uključujući senzorsku analizu vina i uvećanje mjerila proizvodnje, potrebna su za bolju procjenu njihove prikladnosti.
Abstract (english)
The fruit wine market is rapidly expanding as consumers increasingly prefer these wines due to their diverse flavors and natural fruity notes. Apple wine stands out for its mild and refreshing taste. Since commercial wine yeasts used for grape wines are also employed in the production of fruit wines, it is necessary to investigate their suitability for different types of fruit wines, for example, through fermentation kinetics research. The aim of this study was to examine the impact of selected commercial wine yeasts on the fermentation kinetics of apple wine/juice made from traditional Croatian apple varieties. The following yeasts were used in the study: Saccharomyces cerevisiae (three strains: Zymaflore® 011 BIO, X16, and Actiflore® RMS2) and the non-Saccharomyces wine yeast Torulaspora delbrueckii (Zymaflore® ALPHA TD). The fermentation kinetics were monitored in a laboratory setting using a series of micro-fermentation experiments, with the kinetics tracked indirectly by measuring the mass of released CO₂. The highest fermentation activity was exhibited by the Saccharomyces cerevisiae RMS2 yeast, while the lowest activity was observed when using the mixed culture of S. cerevisiae X16 and T. delbrueckii ALPHA TD. The results demonstrated that the selected yeasts can be successfully applied in the production of apple fruit wine, but further research, including sensory analysis of the wine and scaling up production, is needed to better assess their suitability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:110751
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 on2024-09-27 11:09:42