Novel analytical approaches in quality and safety control in production of fermented beverages
| Autor: | Topić, Jelena |
|---|---|
| Přispěvatelé: | Mozetič Vodopivec, Branka, Korte, Dorota |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
piranoantociani
spektrometrija s termičnimi lečami dissertations udc:54 thermal-lens spectrometry Saccharomyces yeasts digestive oral and skin physiology thin layer chromatography food and beverages biogenic amines non-Saccharomyces yeasts mlečnokislinske bakterije lactic acid bacteria tankoplastna kromatografija pyranoanthocyanins kvasovke biogeni amini disertacije |
| Popis: | The exploitation of microorganisms for fermentation goes back centuries. Two types of fermentation are usually used in the winemaking process – alcoholic fermentation and malolactic fermentation. Nowadays, inoculated fermentations with the use of starter cultures are commonly used in order to produce wine with more consistent quality. However, wines can lack in flavour complexity, so scientists and the industry are constantly looking for new and improved starters that can be adapted to different types of wine. In this work we focused on the development and implementation of novel analytical methods for wine quality control. In the course of method development native yeasts and lactic acid bacteria isolates were characterized for wine starter properties. We focused on the determination of biologically active compounds that determine wine quality and safety. Yeasts can influence wine colour through their adsorption capacity and synthesis of stable colour pigments pyranoanthocyanins and lactic acid bacteria can produce biogenic amines which can have adverse detrimental health effects on sensitive consumers when they are present in wines. |
| Databáze: | OpenAIRE |
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