Presence of yeast Brettanomyces/Dekkera in wines of Croatia

U ovom radu su provedena istraživanja u 28 uzoraka crnih vina iz raznih regija Hrvatske u svrhu dokazivanja prisutnosti kvasaca roda Brettanomyces/Dekkera. Izolacija iz vina je provedena na selektivnim podlogama za ove kvasce. Nadalje, proveden je niz istraživanja u svrhu određivanja metaboličkih sposobnosti izoliranih kvasaca, da bi se potvrdila prisutnost kvasaca iz roda Brettanomyces. Posebice je dan naglasak na istraživanje proizvodnje 4-etilfenola iz p-kumarinske kiseline, kao spoja koji negativno utječe na senzorsku kakvoću vina. Praćenje promjena koncentracije ova dva spoja prilikom submerznog uzgoja kvasaca provedeno je metodama tekućinske kromatografije visoke djelotvornosti (HPLC) i plinske kromatografije (GC-SPME).This study describes the research on 28 red wines from different regions of Croatia, due to detecting the presence of Brettanomyces/Dekkera yeasts. Isolation from wine was done on the selective media for these yeasts. Also, a series of researches were made to explore methabolic abilities of these yeasts that prove Brettanomyces/Dekkera. Main research was done in monitoring the production of 4-ethylphenol from p-coumaric acid due to its negative sensoric affect on wine. Monitoring of concentrations of these two substances during the growth of isolated yeasts was done by using of High Performance Liquid Chromatography (HPLC) and Gas Chromatography (GC-SPME)