QUALITY OF SPARKLING WINES FROM KUTJEVO AREA PRODUCED BY DIFFERENT METHODS SECONDARY FERMENTATION

U ovom istraživanju cilj je bio istražiti mogućnost primjene imobiliziranih kvasaca u postupku sekundarne fermentacije tijekom proizvodnje pjenušavog vina. Istraživanje je provedeno na pjenušcima čije sirovina odnosno grožđe dolazi iz vinogorja Kutjevo koje se nalazi u zapadnom dijelu vinogradarske regije Istočna kontinentalna Hrvatska, vinogradarska zona C1.Kvalitativni profil pjenušaca proizvedenih s imobiliziranim stanicama sličan je pjenušcu koji je proizveden na klasičan način odnosno klasičnim načinom sekundarne fermentacije. Pjenušac s imobiliziranim kvascima sadrži nešto veći postotak etilnog alkohola i metanola. Pjenušac proizveden klasičnim načinom ima nešto veći sadržaj ukupnog ekstrakta i ukupne kiselosti u odnosu na pjenušce proizvedene s imobiliziranim kvascima. Sadržaj ukupnog dušika znatno je niži (za 100mg/L) u jednom uzorku pjenušca koji je proizveden s imobiliziranim s kvascima. Rezultati dobiveni u ovom diplomskom radu potvrđuju da postoji značajan potencijal u korištenju imobiliziranih stanica selekcioniranih kvasaca u klasičnom postupku proizvodnje pjenušavih vina.The aim of this research was to find out the possibilities of applying the immobilized yeasts in the process of secondary fermentation during the production of sparkling wine. The reserch was conducted on wines made from grapes from Kutjevo area in western part western part of the winegrowing region of Eastern continental Croatia , viticulture production zone C1. The quality profile of sparkling wines made with immobilized cells is similar to wines made in traditional way, that is using traditional process of secondary fermetation. Sparkling wine made with immobilized yeasts contains higher percentage of ethyl alcohol and methanol. Sparkling wine made in traditional way contains slightly higher quantity of extract and acid comparing to sparkling wine made with immobilized yeasts. The contain of nitrogen is significantly lower (for 100mg/l) in one sample of sparkling wine made with immobilized yeasts. The results in this master thesis confirm that there is a significant potential in using immobilized cells of selected yeasts in traditional process of making sparkling wine