Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.U radu je proučavana promjena glavnih sastojaka mošta Sauvignon blanc tijekom fermentacije pri temperaturama od 15, 18 i 24 °C a dobiveni su rezultati uspoređeni s promjenama redoks-potencijala. Utvrđena je dobra korelacija između promjena vrijednosti redoks-potencijala i parcijalnog tlaka kisika, količine biomase, koncentracije reduktivnih šećera (glukoza i fruktoza), etanola, glicerola i pH vrijednosti. Redoks-potencijal je vrlo koristan pokazatelj metaboličke aktivnosti kvasca tijekom fermentacije vina koji omogućuje
uvid i praćenje procesa vrenja
