Attestation committee
Accreditation committee
Expert committee
Dispositions, instructions
Normative acts
Nomenclature
Institutions
Scientific councils
Seminars
Theses
Scientific advisers
Scientists
Doctoral students
Postdoctoral students
CNAA logo

 română | русский | english


Study and selection of autochthonous yeast strains for sparkling wine production


Author: Adajuc Victoria
Degree:doctor of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
Year:2011
Scientific adviser: Nicolae Taran
doctor habilitat, professor, Practical Scientific Institute of Horticulture and Food Technology
Institution: Practical Scientific Institute of Horticulture and Food Technology
Scientific council: DH 62-05.18.07
Practical Scientific Institute of Horticulture and Food Technology

Status

The thesis was presented on the 24 February, 2011
Approved by NCAA on the 31 March, 2011

Abstract

Adobe PDF document0.30 Mb / in romanian

Keywords

sparkling, alcoholic fermentation and secondary strains of yeast, Saccharomyces, selection, morphological, physiological, technological, biogenic amines

Summary

study and selection of autochthonous yeast strains for sparkling wine production ", PhD thesis in engineering, Chisinau, 2011, introduction, 3 chapters, conclusions and recommendations, bibliography of 115 titles, 9 appendices, 105 pages of text basic, 40 figures, 18 tables. The results are published in 21 scientific papers. Keywords: sparkling, alcoholic fermentation and secondary strains of yeast, Saccharomyces, selection, morphological, physiological, technological, biogenic amines. Field of study: winemaking, wine microbiology. Aim of the work consists in identifying and selecting native yeast strains with properties of advanced technology for use in the manufacture of sparkling wines. Objectives: to highlight and select strains of indigenous yeasts from the National Collection of Microorganisms for the oenological industry with valuable technological properties, assessment of physiological activity, physico-chemical and technological indigenous yeasts for production of sparkling wines, using indigenous yeasts for sparkling wines. Novelty and scientific originality. There have been scientifically yeast strains, which allows use to get sparkling wines at low concentrations of biogenic amines. It was shown that the concentration of biogenic amines in sparkling wines is lower by 1-5 mg/dm2 wines compared with raw material. Were recommended for use in the production of sparkling wine at the stage of alcoholic fermentation of grape strains no.29 (Rara-Black 2), 47 (Cahuri-2), 81 (Foam) and the secondary fermentation stage of strain no. 81 - Sparkling. Theoretical significance. It is shown that the quality sparkling wines depends on many factors technology, in particular the choice of yeast strain used. To highlight and selection of autochthonous yeast strains for use in the manufacture of sparkling wines of high quality parameters were established morphological and biochemical processing of yeast strains and their influence on the quality of sparkling wines. Applied value. Industrial parties have been obtained oenological yeast tablets (3000 kg). Documents were developed and approved for winemaking technology, "Instruction for microbiological control of wines", "General Rules for the manufacture of special grape sparkling wine sparkling, sparkling, and sparkling" and "General Rules for the manufacture of special effervescent sparkling grape wines." Implementation of scientific results. It was obtained industrial parties active yeast tablets local oenological yeast strain no. Rara-29 Black-2 "Chisinau yeast factory. The production conditions were obtained raw material for sparkling wines at "Cricova (dal 3000 volume) and SRL FOUR Vin (volume of 200,000 dal)