Isolation of wine yeasts from Tikves region for wine-making

Ilieva, Fidanka and Dimovska, Violeta and Spasov, Hristo (2015) Isolation of wine yeasts from Tikves region for wine-making. LAMBERT. ISBN 978-3-659-76294-9

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Abstract

This study evaluates isolation and selection of new wine yeasts from Tikveš region and their application in production of Vranec and Cabernet Sauvignon regional wines. Regarding the importance and influence of the yeasts in physic-chemical and organoleptic characteristics of the wines, in the present PhD dissertation are considered the isolation, selection and the study of the yeasts in a selected area for a production of regional wines with appellation, made from the varieties Vranec and Cabernet Sauvignon. The effect of % of inoculation of newly isolated yeasts, temperature and pump-over on the level of total phenolic and total anthocyanin content was discussed. Finally, new modes of vinificаtion could be recommended for production of Macedonian Vranec wines with the newly-selected local strain "F-78".

Item Type: Book
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Fidanka Ilieva
Date Deposited: 23 Sep 2015 07:58
Last Modified: 23 Sep 2015 10:48
URI: http://eprints.ugd.edu.mk/id/eprint/13832

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