Role of microorganisms in fermetation of red wine

U radu je opisan postupak nastajanja crnog vina. Navedene su najvažnije značajke najučestalijih sorti grožđa koje se koriste za proizvodnju crnog vina te načini spremanja i perzervacije vina. Opisani su optimalni kemijski i okolišni uvjeti za tijek procesa fermentacije. Naveden je kemijski sastav grožđa od kožice preko sjemenke pa do mošta. Determinirani su benefitni kvasci i ostala mikroflora koja utječe na vrenje mošta kao i patogeni organizmi koji uzrokuju kvarenje vina pri aerobnim uvjetima.This study describes the whole process of producing black wine. These are the most important characteristics ofthe most common grape varieties used for the production of black wine, as well as the ways of keeping and preserving black wine. The optimum chemical and environmental conditions for the process of fermentation are described. The chemical composition of grape from the skin through the seed to the must is elaborated. Beneficial yeasts and other microorganisms that affect the fermentation of must as well as pathogenic organisms that cause wine degradation under aerobic conditions are determined