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Saccharomyces cerevisiae je najpogostejša vrsta kvasovk, ki se uporablja kot tradicionalna vinska kvasovka za pridelavo vina. Je ena od mnogih naravno prisotnih vrst na grozdni jagodi. Kljub njeni poglavitni vlogi pri alkoholni fermentaciji se ta na grozdju pojavi v najmanjšem deležu. Večino mikrobne populacije predstavljajo divje kvasovke rodov, kot so Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Saccharomycodes, Torulaspora, katere začnejo spontano alkoholno fermentacijo. Namen diplomske naloge je predstaviti, kako lahko kvasovke rodov ne-Saccharomyces prispevajo k izboljšanju fizikalno-kemijskih parametrov in predvsem senzorične kakovosti vina. Izpostavljeni bodo le nekateri pozitivni vidiki uporabe različnih ne-Saccharomyces kvasovk v mešani kulturi s kvasovko S. cerevisiae. Podrobneje bodo predstavljeni nekateri primeri uporabe neSaccharomyces kvasovke vrste Metschnikowia fructicola v kombinaciji s kvasovko S. cerevisiae, vloga mešane kulture med alkoholno fermentacijo in doprinos h končnemu pridelku. Saccharomyces cerevisiae is the most common type of yeasts used as traditional wine yeast for the production of wine. It is one of many naturally occurring species on grape berries. Despite its main role in alcoholic fermentation, it occurs in grapes in the smallest proportion. The majority of microbial population is represented by wild yeast genus such as Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Saccharomycodes, Torulaspora, which begin spontaneous alcoholic fermentation. The purpose of this bachelors work is to present how nonSaccharomyces yeasts can contribute to the improvement of physico-chemical parameters and especially the sensory quality of wine. Only some positive aspects of the use of different non-Saccharomyces yeasts in a mixed culture with S. cerevisiae yeast will be highlighted. Some examples of the use of non-Saccharomyces yeast species Metschnikowia fructicola in combination with the yeast S. cerevisiae, the role of the mixed culture during alcoholic fermentation and contribution to the final product will be presented in more details. |
