master's thesis
Vine diseases and their impact on fermentation and quality of wine

Jasmina Mejaš (2016)
Josip Juraj Strossmayer University of Osijek
Faculty of agriculture
DEPARTMENT FOR AGROECOLOGY
Metadata
TitleBolesti vinove loze i njihov utjecaj na fermentaciju i kvalitetu vina
AuthorJasmina Mejaš
Mentor(s)Suzana Kristek (thesis advisor)
Abstract
U cilju sprječavanja kvarenja ili nastajanja mana vina vrlo je vaţna higijena tijekom čitavog procesa proizvodnje, naročito u malim podrumima, jer je najčešći uzrok bolesti i mana vina nekorektno tretiranje sudova i strojeva s kojima mošt i vino dolaze u kontakt. Octene i druge bakterije razmnoţavaju se na nečistim površinama i mogu ući u vino. Podrum, sudovi i postrojenja u podrumu moraju biti savršeno čisti. Tijekom vinifikacije i starenja vina proizvodni proces se mora strogo kontrolirati, s vinom i mošt- om se mora pravilno postupati jer je lakše spriječiti bolest ili mane vina nego ih liječiti. Bolesti vina su promjene - kvarenje vina uzrokovano mikroorganizmima. Tijekom kvarenja dolazi do razgradnje pojedinih sastojaka vina (alkohola, glicerina, kiselina,...) i nastaju novi sastojci koji negativno utječu na kakvoću vina. Osim kemijskih promjena dolazi i do senzorskih promjena koje negativno utječu na kakvoću vina. TakoĎer, značajne mjere u kasnijem očuvanju vina ima tijek i kvaliteta fermentacije. Naročito treba voditi računa da ne doĎe do zastoja fermentacije jer se tada javljaju mikroorganizmi koji nepovoljno djeluju na tijek fermentacije, te najčešće rezultira bolešću vina. Bolesti groţĎa imaju značajnu ulogu u kvaliteti budućeg vina. Ako je groţĎe zaraţeno sivom plijesni ili pepelnicom, tada moţemo već na moštu vidjeti promjenu boje. Miris po plijesni takoĎer će kasnije imati veliki utjecaj na organoleptička svojstva budućeg vina. Takva vina podloţna su kvarenju i nisu za dugo čuvanje.
Keywordswine fermentation disease
Parallel title (English)Vine diseases and their impact on fermentation and quality of wine
Committee MembersDrago Bešlo (committee chairperson)
Aleksandar Stanisavljević (committee member)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of agriculture
Lower level organizational unitsDEPARTMENT FOR AGROECOLOGY
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelgraduate
Study programmeFruit growing, viticulture and wine; specializations in: Fruit growing, Viticulture
Study specializationViticulture
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
In order to prevent deterioration of the formation of defects of wine is very important hygiene throughout the production process, especially in small basements, because the most common cause of disease and defect wine unfair treatment of vessels and equipment with which the must and wine come into contact. Acetic and other bacteria proliferate on unclean surfaces and can enter the wine. The area, courts and facilities in the basement must be perfectly clean. During the vinification and aging of wine production process must be strictly controlled, with wine and cider infection must be properly treated because it is easier to prevent disease or defect wine but is treated. Diseases wine changes - spoilage of wine caused by microorganisms. During the decay comes to degradation of certain components of wine (alcohol, glycerin, acid, ...) and there are new ingredients that have a negative impact on wine quality. In addition to chemical changes and comes to sensory changes that adversely affect the quality of wine. Also significant measures later in preserving wine has a flow and quality fermentation. In particular, care should be taken not to come to a halt fermentation because then occurring microorganisms that adversely affect the course of fermentation and the most common cause disease Wine. Diseases of grape play a significant role in the quality of the future wine. If the grapes are infected with gray mold or powdery mildew, then we must see more to change the color, the smell of mildew will also later those changes have a big impact on the organoleptic characteristics of the future wine. Such wines are subject to deterioration and not for long term storage.
Parallel keywords (Croatian)vino fermentacija bolesti
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notediplomski rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:595500
CommitterLjiljana Vučković Vizentaner