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undergraduate thesis
Utjecaj kemijskog sastava vina i ultrazvuka na inaktivaciju kvasca iz roda Brettanomyces
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:405213
Prusac, Mirta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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Prusac, M. (2017). Utjecaj kemijskog sastava vina i ultrazvuka na inaktivaciju kvasca iz roda Brettanomyces (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:405213

Prusac, Mirta. "Utjecaj kemijskog sastava vina i ultrazvuka na inaktivaciju kvasca iz roda Brettanomyces." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:405213

Prusac, Mirta. "Utjecaj kemijskog sastava vina i ultrazvuka na inaktivaciju kvasca iz roda Brettanomyces." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:405213

Prusac, M. (2017). 'Utjecaj kemijskog sastava vina i ultrazvuka na inaktivaciju kvasca iz roda Brettanomyces', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:405213

Prusac M. Utjecaj kemijskog sastava vina i ultrazvuka na inaktivaciju kvasca iz roda Brettanomyces [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:405213

M. Prusac, "Utjecaj kemijskog sastava vina i ultrazvuka na inaktivaciju kvasca iz roda Brettanomyces", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:405213

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Metadata
TitleUtjecaj kemijskog sastava vina i ultrazvuka na inaktivaciju kvasca iz roda Brettanomyces
Title (english)The influence of wine chemical composition and ultrasound on the inactivation of Brettanomyces yeast
AuthorMirta Prusac
MentorLeo Gracin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2017-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kvasac iz roda Brettanomyces pripada među najznačajnije uzročnke kvarenja crnog vina. Ovaj kvasac ima sposobnost proizvodnje hlapivih fenola, 4-etilfenola i 4-etilgvajakola koji vinu daje prepoznatljivi “brett” miris što djeluje negativno na vino. U ovom radu ispitan je utjecaj različitog kemijskog sastava vina na inaktivaciju kvasca B. bruxellensis primjenom ultrazvuka visoke snage u kombinaciji sa povišenom temperaturom (termosonifikacija). Tretman je proveden u šaržnom sustavu izotermalno u trajanju od 1, 2 i 3 minute uz prethodno zagrijavanje uzorka na 43 °C. Inaktivacija kvasca B. bruxellensis praćena je nacjepljivanjem uzoraka vina na selektivne podloge gdje se pratio rast kolonija kvasca B. bruxellensis , a senzorske karakteristike vina određivane su pomoću Triangl testa. Utvrđeno je da je ultrazvuk visoke snage u kombinaciji s povišenom temperaturom uzrokuje inaktivaciju kvasca B. bruxellensis. Variranje pH vrijednosti vina nema utjecaja na inaktivaciju kvasca B. bruxellensis, dok dodatak šećera smanjuje inaktivaciju ovog kvasca.
Abstract (english)
Brettanomyces sp. yeast is considered a major spoilage yeast in red wine. It is harmful for wine because it produces volatile phenols (4-ethylphenol and 4-ethylguaiacol), compounds primarily responsible for Brett character in wine. In this study, influence of wine chemical composition and high power ultrasound in combination with high temperature (termosonification) on B. bruxellensis growth were examined. The treatment was conducted in a batch system for duration of 1, 2 and 3 minutes, while the samples were preheated at 43 °C. Inactivation of yeast B. bruxellensis was monitored by inoculation of wine samples on selective medium. Sensory characteristics of wine were determined using the Triangle test. Inactivation of B. bruxellensis growth was achieved using high power ultrasound in combination with high temperature (termosonification). The variation in the pH of wine has no effect on the inactivation of B. bruxellensis, while the addition of sugar reduces the inactivation of the yeast.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:405213
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-07-06 06:44:38

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