{"id":154963,"date":"2020-07-14T13:14:11","date_gmt":"2020-07-14T13:14:11","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/fermentacije-zdravih-vina-razumijevanje-yan-a-i-hranjivih-potreba-vaseg-soka\/"},"modified":"2023-12-13T00:04:37","modified_gmt":"2023-12-13T00:04:37","slug":"fermentacije-zdravih-vina-razumijevanje-yan-a-i-hranjivih-potreba-vaseg-soka","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/fermentacije-zdravih-vina-razumijevanje-yan-a-i-hranjivih-potreba-vaseg-soka\/","title":{"rendered":"Fermentacije zdravih vina \u2013 razumijevanje YAN-a i hranjivih potreba va\u0161eg soka"},"content":{"rendered":"\t\t
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Zaglavljene fermentacije godinama su bile okosnica vinske industrije. One bi vezale resurse rezervoara, povec\u0301avale rizik od ne\u017eeljenog kvarenja i predstavljaju samo glavobolju vinarima tokom \u017eetve. Problem je bio dovoljno zna\u010dajan da su postojale studije u UC Davisu, posvec\u0301ene istra\u017eivanju uzroka i potencijalnim rje\u0161enjima problema, za \u010dije izvo\u0111enje su se izdvojila zna\u010dajna sredstva iz fondova za istra\u017eivanja.<\/p>\n

Tokom studije prikupljeno je dosta informacija i znanja, a zako\u010dene fermentacije su postale manji problem iako se i dalje javljaju. Znanja o upravljanju protokolima fermentacije protiv problema se razmjenjuju \u0161irom industrije sa ciljem da se sprije\u010de gore-spomenute ne\u017eeljene pojave u fermentaciji.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prehrana kvasca u fermentaciji vina<\/h3>\n

Jedan od glavnih dijelova studije o zako\u010denim fermentacijama bavio se potrebama za ishranu kvasca. Kao i svaki drugi \u017eivi organizam, i kvasac ima prehrambene potrebe za zdravim \u017eivotnim vijekom i obavljanjem redovnih metaboli\u010dkih aktivnosti, istovremeno pretvarajuc\u0301i Va\u0161e cijenjeno gro\u017e\u0111e Cabernet Sauvignon u vrhunsko vino. Osnova tih parametara je optimalna koli\u010dina jedinica koje sadr\u017ei du\u0161ik koji kvasac mo\u017ee asimilirati i metabolizirati u zdravim membranama, dobro razvijenim stani\u010dnim strukturama i svim odbrambenim mehanizmima potrebnim za obradu konkurentnog mikrobiolo\u0161kog pejza\u017ea.<\/p>\n

Jedan od rezultata ovog rada je da veliki broj proizvo\u0111a\u010da kvasaca sada nudi niz hranjivih dodataka za kvasce kako bi zadovoljio \u010ditav spektar prehrambenih potreba koje kvasac tra\u017ei za proces fermentacije. To mo\u017ee biti bilo \u0161to, od jednostavnih diamonijevih fosfatnih soli (DAP), do mje\u0161avina slo\u017eenih aminokiselina, masnih kiselina i mikronutrijenata. To mo\u017ee biti bilo \u0161to, od jednostavnih diamonijevih fosfatnih soli (DAP), do mje\u0161avina slo\u017eenih aminokiselina, masnih kiselina i mikronutrijenata.<\/p>\n

Razumijevanje kako to utje\u010de na vas kao vinara vec\u0301e je pitanje za odgovor. Iz laboratorijske perspektive, ovo uvodi u igru znanje o nutritivnim potrebama za specifi\u010dne vrste kvasca, jer c\u0301e neki biti zahtjevniji od drugih; plus, moguc\u0301nost odre\u0111ivanja nutritivnog profila vinskog soka na neki na\u010din sada postaje klju\u010dni zahtijev u laboratorijskim protokolima.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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YAN Du\u0161ik potreban kvascu u vinskom soku<\/h3>\n

Klju\u010dna mjera za nutritivne potrebe kvasca u vinarstvu je ono \u0161to nazivamo du\u0161ikom dostupnim za kvasce odnosno YAN, ili:\u00a0Y<\/u>east\u00a0A<\/u>ssimilable\u00a0N<\/u>itrogen. Ovo je zapravo kombinacija dva odvojena mjerenja \u2013 amonijak dostupan u soku od gro\u017e\u0111a, kao i kompleks spojeva alfa-aminokiselina nazvanih FAN (F<\/u>ree\u00a0A<\/u>mino\u00a0N<\/u>itrogen) koji \u0107e asimilirati du\u0161ik u okviru svojih nutritivnih potreba. Mjere se odvojeno i kombinirano te pru\u017eaju cjelokupni nutritivni profil gro\u017e\u0111anog soka.<\/p>\n

Prvo, postavimo osnovu za ono o \u010demu pri\u010damo u laboratorijskoj analizi. Jedinice o kojima razgovaramo prate se kao ppm ili koncentracija mg \/ L. Ud\u017ebeni\u010dke YAN potrebe za vinski kvasac saharomices obi\u010dno po\u010dinju sa oko 140-150 mg \/ L (Henscke). Gro\u017e\u0111ani sok ima prili\u010dno \u0161irok raspon, od niskih dvocifrenih 30-40 mg \/ L, do znatno visokih mjerenja od preko 1000 mg \/ L. YAN vrijednosti (vrijednosti du\u0161ika dostupnog kvascu) u gro\u017e\u0111anom soku mogu se kretati prema onome \u0161to se u istra\u017eiva\u010dkim podacima smatra nedostatnim nutritivnim deficitom, oko 100-150 mg \/ L. (citat Vintessential Labs i Butzke u studiji AJEV 1998)<\/p>\n

YAN suplementacija u Va\u0161em vinskom soku<\/h3>\n

Cilj pra\u0107enja du\u0161ika dostupnog za kvasac (YAN) u vinskom laboratoriju je da se provjeri da li je nutritivno dovoljan u baznom soku, a zatim da se optimiziraju protokoli dodavanja kako bi se omogu\u0107ile idealne koli\u010dine kvasca. Ukoliko ga ima premalo postoji rizik od zaglavljene fermentacije i nedovoljno nutrijenata za kvasac (\u201cizgladnjivanje kvasca\u201d). Me\u0111utim, vi\u0161ak tako\u0111er mo\u017ee izazvati probleme; prije svega proizvodnju negativnih aromati\u010dnih spojeva ili moguc\u0301nost ne\u017eeljenog mikrobnog kvarenja (mikrobi imaju nutritivne potrebe).<\/p>\n

Vec\u0301ina proizvo\u0111a\u010da kvasca c\u0301e dati informaciju o prehrambenim potrebama za svaku vrstu kvasca koju proizvode. Preporuke se obi\u010dno daju u rasponu kvasca sa niskim, srednjim ili visokim YAN potrebama, sa slijedec\u0301im preporu\u010denim opsegom za svaku vrstu.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pokraj osnovnih zahtjeva razli\u010ditih vrsta, postoji i komponenta koja govori koliko je Va\u0161 sok \u201cstresan\u201d za kvasac. Vi\u0161i Brix nivoi rezultiraju vi\u0161im nivoima alkohola i ve\u0107im osmotskim stresom na kvasac prije nego \u0161to po\u010dne sama fermentacija.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Oba stanja stresa zahtijevaju vec\u0301u prihranu kvasaca prije fermentacije kako bi se omogu\u0107ile zdrave inokulacije i fermentacija bez problema.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Odre\u0111ivanje YAN-a, du\u0161ika dostupnog za kvasce<\/h3>\n

Postoje dvije uobi\u010dajene laboratorijske metode za odre\u0111ivane du\u0161ika dostupnog za kvasce u vinskim sokovima a to su: spektrfotometrijska i formolova titracija.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Spektrofotometrijska metoda je obi\u010dno naj\u010de\u0161c\u0301a metoda, jer proizvodi manje kemijskog otpada, a nakon \u0161to se izvr\u0161e po\u010detne nabavke, tro\u0161kovi su uglavnom niski, s tim da su glavni potro\u0161ni materijal kompleti za testiranje enzima.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Amonijak i FAN se analiziraju odvojeno, a kombinirani rezultati ove dvije metode daju ukupnu vrijednost du\u0161ika dostupnog kvascu.<\/p>\n

Spektrofotometar koji je sposoban za o\u010ditavanje apsorbancije na 340 nm je glavna investicija koju \u0107ete imati u opremu. Dodatni po\u010detni tro\u0161kovi potrebni su za mikropipete i kivete za uzorke, gdje tro\u0161kovi pipeta mogu biti zna\u010dajni za ukupne tro\u0161kove testiranja. Spektrofotometrijska testiranja mogu imati odre\u0111enih varijacija u preciznosti sa vrlo malim zapremninama uzorka.<\/p>\n

Metoda YAN titracije za odre\u0111ivanje azota dostupnog kvascu je postupak u dva koraka koji uklju\u010duje jednostavnu kiselinsko-baznu titraciju kako bi se dostigla krajnja to\u010dka za uzorak vina.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Taj uzorak se zatim tretira sa formaldehidnim reagensomkoji u interakciji sa amonijakom i aminokiselinama u otopini formira kiseli proizvod koji smanjuje pH.<\/p>\n

Zatim se obavlja druga kiselinsko \/ bazna titracija dajuc\u0301i dobijene ekvivalente mg \/ L\u00a0u skladu s\u00a0sa poznatim koncentracijama reagensa.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Po\u010detna ulaganja su u opremu za titraciju, sa ponovljenim tro\u0161kovima potro\u0161nog materijala za reagense i odlaganje formaldehidnog reagensa kojim se mora rukovati oprezno jer je toksi\u010dna kemikalija. Ru\u010dna titracija mo\u017ee imati varijacije rezultata, koje mo\u017eemo minimizirati prelaskom na automatske titracijske sisteme.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zaglavljene fermentacije godinama su bile okosnica vinske industrije. One bi vezale resurse rezervoara, povec\u0301avale rizik […]<\/p>\n","protected":false},"author":14,"featured_media":152339,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[563],"tags":[148],"class_list":["post-154963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pica","tag-vino-hr"],"yoast_head":"\nFermentacije zdravih vina \u2013 razumijevanje YAN-a i hranjivih potreba va\u0161eg soka - Hanna Instruments Hrvatska<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/hr\/fermentacije-zdravih-vina-razumijevanje-yan-a-i-hranjivih-potreba-vaseg-soka\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentacije zdravih vina \u2013 razumijevanje YAN-a i hranjivih potreba va\u0161eg soka - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Zaglavljene fermentacije godinama su bile okosnica vinske industrije. 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