Vpliv tehnoloških lastnosti kvasovk Saccharomyces na kakovost vina : diplomska naloga = Influence of technological properties of Saccharomyces yeasts on the quality of wine : graduation thesis
Arbeiter, Lea
V diplomski nalogi sem proučevala tehnološke in fermentacijske lastnosti različnih sevov kvasovk rodu Saccharomyces in njihov vpliv na kakovost vina. V poskusu sem uporabila mošt sorte malvazija iz ...koprskega vinorodnega okoliša. Pasteriziran mošt sem inokulirala s sedmimi različnimi sevi kvasovk rodu Saccharomyces, od katerih so bili sevi z oznakami 2, 4, 6, 11 in M vrste Saccharomyces cerevisiae, seva 5 in R2/1 pa vrste Saccharomyces bayanus. Med absolutno čistim vrenjem, ki je potekalo pri temperaturi 14[+-] 1 °C, sem spremljala izhajanje CO2 in opazovala penjenje. Opravila sem fizikalno-kemijske analize vina in mošta. Mlado vino je bilo tudi senzorično ocenjeno. Ugotovila sem, da so odbrani sevi pokazali značilne razlike v fermentacijskih in tehnoloških lastnostih. Kvasovke vrste Saccharomyces bayanus so dale boljši izkoristek alkoholnega vrenja, vendar slabše senzorične lastnosti vina. Najzanimivejša sta bila seva 6 in 11, oba vrste Saccharomyces cerevisiae, ki sta dala vina z najboljšo senzorično oceno, čeprav sta kazala slabše vrelne sposobnosti.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [L. Arbeiter], 1999
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