Study and selection of autochthonous yeast strains for sparkling wine production
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StatusThe thesis was presented on the 24 February, 2011Approved by NCAA on the 31 March, 2011 Abstract – 0.30 Mb / in romanian |
Keywords
sparkling, alcoholic fermentation and secondary strains of yeast, Saccharomyces, selection, morphological, physiological, technological, biogenic aminesSummary
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)
Oficial Reviewers
- Emil Rusu
doctor habilitat, associate professor (docent), Practical Scientific Institute of Horticulture and Food Technology - Anatolie Bălănuţă
doctor, professor, Technical University of Moldova
Council's Members
- Boris Găina, president
doctor habilitat, professor - Eugenia Soldatenco, secretary
doctor habilitat, associate professor (docent), Practical Scientific Institute of Horticulture and Food Technology - Pavel Tatarov, member
doctor habilitat, professor, Technical University of Moldova - Grigore Musteaţă, member
doctor habilitat, professor, Technical University of Moldova - Constantin Olaru , member
doctor, associate professor (docent)
Theses
