biotehnološka proizvodnja jabolčnega vina - Univerza v Ljubljani

Biotehnološka proizvodnja jabolčnega vina, Seminar, Biotehniška fakulteta, Študij živilske tehnologije, 2003. 3
KAZALO VSEBINE
POVZETEK ................................................................................................................................2
SUMMARY ................................................................................................................................2
KAZALO VSEBINE...................................................................................................................3
2. ZGODOVINA JABOLČNEGA VINA...................................................................................5
3. MIKROBIOLOŠKE OSNOVE JABOLČNEGA VINA.........................................................8
3.1 Kvasovke ..........................................................................................................................8
3.2 Mlečnokislinske bakterije..................................................................................................8
3.3 Ocetnokislinske bakterije ..................................................................................................9
3.3.1 Gluconobacter ............................................................................................................9
3.3.2 Acetobacter.................................................................................................................9
4. BIOKEMIJSKE OSNOVE BIOPROCESA..........................................................................10
4.1 Alkoholna fermentacija ...................................................................................................10
4.2 Komponente substrata .....................................................................................................12
4.2.1 Dušikove spojine ......................................................................................................12
4.2.2 Fenolne spojine.........................................................................................................13
5. BIOINŽENIRSKE OSNOVE BIOPROCESA......................................................................14
5.1 Pripravljalni postopki ......................................................................................................14
5.1.1 Priprava kleti in posode za skladiščenje..................................................................14
5.1.2 Sprejem surovine ......................................................................................................14
5.1.3 Izbor surovine...........................................................................................................14
5.1.4 Pranje surovine .........................................................................................................15
5.1.5 Prebiranje..................................................................................................................15
5.1.6 Mletje........................................................................................................................15
5.1.7 Stiskanje ...................................................................................................................15
5.1.8 Priprava inokuluma ..................................................................................................16
5.1.9 Žveplanje ..................................................................................................................16
5.1.10 Razsluzenje.............................................................................................................17
5.2 Potek bioprocesa..............................................................................................................17
5.2.1 Alkoholna fermentacija ............................................................................................17
5.3 Zaključni procesi .............................................................................................................19
5.3.1 Pretok........................................................................................................................19
5.3.2 Testi na neobstojne sestavine ...................................................................................19
5.3.3 Žveplanje ..................................................................................................................19
5.3.4 Čiščenje ....................................................................................................................20
5.3.5 Filtriranje ..................................................................................................................20
5.3.6 Stekleničenje in etikiranje ........................................................................................21
5.3.7 Skladiščenje..............................................................................................................21
6. EKOLOŠKI ASPEKT BIOPROCESA .................................................................................22
7. UPORABA BIOPROIZVODOV V PREHRANI .................................................................23
7.1 Posebne vrste jabolčnega vina........................................................................................23
7.2 Pridobivanje jabolčnega kisa iz jabolčnega vina.............................................................24
7.3 Sestava jabolčnega vina...................................................................................................24
8. REFERENCE ........................................................................................................................25