{"id":154554,"date":"2020-07-14T13:14:11","date_gmt":"2020-07-14T13:14:11","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/zdrava-fermentacija-vina-razumevanje-azota-dostupnog-kvascu-i-nutritivnig-potreba-soka\/"},"modified":"2022-10-10T08:56:32","modified_gmt":"2022-10-10T08:56:32","slug":"zdrava-fermentacija-vina-razumevanje-azota-dostupnog-kvascu-i-nutritivnig-potreba-soka","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/zdrava-fermentacija-vina-razumevanje-azota-dostupnog-kvascu-i-nutritivnig-potreba-soka\/","title":{"rendered":"Zdrava fermentacija vina \u2013 razumevanje azota dostupnog kvascu i nutritivnig potreba soka"},"content":{"rendered":"\t\t
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Zako\u010dene 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 re\u0161enjima problema, za \u010dije izvo\u0111enje su se izdvojila zna\u010dajna sredstva iz grantova 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 za predupre\u0111enje problema se razmenjuju \u0161irom industrije sa ciljem da spre\u010di gore-pomenuta ne\u017eeljena pojava 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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Fermentacija vina \u2013 azot dostupan kvascu<\/h3>\n

Jedan od glavnih delova 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 vekom i obavljanjem redovnih metaboli\u010dkih aktivnosti, istovremeno pretvarajuc\u0301i Va\u0161e cenjeno gro\u017e\u0111e Cabernet Sauvignon u vrhunsko vino. Osnova tih parametara je optimalna koli\u010dina jedinjenja koja sadr\u017ei azot koji kvasac mo\u017ee da asimiluje i metaboli\u0161e u zdravim membranama, dobro razvijenim c\u0301elijskim 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 mogu biti bilo \u0161ta, od jednostavnih diamonijevih fosfatnih soli (DAP), do me\u0161avina slo\u017eenih aminokiselina, masnih kiselina i mikronutrijenata.<\/p>\n

Razumevanje kako to uti\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 zahtevniji od drugih; plus, moguc\u0301nost odre\u0111ivanja nutritivnog prifila vinskog soka na neki na\u010din sada postaje klju\u010dni zahtev 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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Azot potreban kvascu u vinskom soku<\/h3>\n

Klu\u010dna mera za nutritivne potrebe kvasca u vinarstvu je ono \u0161to se nazivamo azotom dostupnim za kvasce odnosno YAN:\u00a0Y<\/u>\u00a0east\u00a0A<\/u>\u00a0ssimilable\u00a0N<\/u>\u00a0itrogen Ovo je zapravo kombinacija dva odvojena merenja \u2013 amonijak dostupan u soku od gro\u017e\u0111a, kao i kompleks jedinjenja alfa-aminokiselina nazvanih\u00a0F<\/u>AN (Slobodni\u00a0A<\/u>mino\u00a0N<\/u>itrogen \u2013 azot) koji \u0107e asimilovati azot u okviru svojih nutritivnih potreba. Mere se odvojeno i kombinovano pru\u017eaju celokupni 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\u017ebenik 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 merenja od preko 1000 mg \/ L. YAN vrednosti (vrednosti azota 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 azota dostupnog za kvasac (YAN) u vinskoj laboratoriji je da se proveri da li je nutritivno dovoljan u baznom soku, a zatim da se optimizuju protokoli dodavanja kako bi se obezbedile 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\u0111e mo\u017ee izazvati probleme; pre svega proizvodnju negativnih aromati\u010dnih jedinjenja 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 sledec\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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Pored osnovnih zahteva 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 pre 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 zahtevaju vec\u0301u pihranu kvasaca pre fermentacije kako bi se obezbedile 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 azota dostupnog za kvasce<\/h3>\n

Postoje dva uobi\u010dajena laboratorijska metoda za odre\u0111ivane azota dostupnog za kvasce u vinskim sokovima a to su: spektrometrijska i formolova titracija (odre\u0111ivanje broja formola)<\/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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Spektrometrijska metoda je obi\u010dno naj\u010de\u0161c\u0301a metoda, jer proizvodi manje hemijskog 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 kombinovani rezultati ove dve daju ukupnu vrednost azota dostupnog kvascu.<\/p>\n

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

Metoda titracije za odre\u0111ivanje azota dostupnog kvascu je postupak u dva koraka koji uklju\u010duje jednostavnu kiselinsko-baznu titraciju kako bi se dostigla po\u010detna krajnja ta\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 formaldehidnimreagensom koji u interakciji sa amonijakom i aminokiselinama u rastvoru formira kiseli proizvod koji smanjuje pH.<\/p>\n

Zatim se obavlja druga kiselinsko \/ bazna titracija dajuc\u0301i dobijene ekvivalente mg \/ L\u00a0u skladusa poznatim koncentracijama reagensa.<\/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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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 hemikalija. 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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Zako\u010dene fermentacije godinama su bile okosnica vinske industrije. One bi vezale resurse rezervoara, povec\u0301avale rizik […]<\/p>\n","protected":false},"author":17,"featured_media":152342,"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":[565],"tags":[249],"class_list":["post-154554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sokovi","tag-vino-sr"],"yoast_head":"\nZdrava fermentacija vina \u2013 razumevanje azota dostupnog kvascu i nutritivnig potreba soka - Hanna Instruments Srbja<\/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\/sr\/zdrava-fermentacija-vina-razumevanje-azota-dostupnog-kvascu-i-nutritivnig-potreba-soka\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zdrava fermentacija vina \u2013 razumevanje azota dostupnog kvascu i nutritivnig potreba soka - Hanna Instruments Srbja\" \/>\n<meta property=\"og:description\" content=\"Zako\u010dene fermentacije godinama su bile okosnica vinske industrije. 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