Isolation of Saccharomyces cerevisiae yeast strains from Macedonian “Tikveš” wine-growing region and their impact on the organoleptic characteristics of Vranec and Cabernet Sauvignon wines

Ilieva, Fidanka and Kostadinovic Velickovska, Sanja and Dimovska, Violeta and Mirhosseini, Hamed and Spasov, Hristo (2019) Isolation of Saccharomyces cerevisiae yeast strains from Macedonian “Tikveš” wine-growing region and their impact on the organoleptic characteristics of Vranec and Cabernet Sauvignon wines. Research Journal of Biotechnology, 14 (6). pp. 100-110. ISSN 2278-4535; 0973-6263 (print)

[img]
Preview
Text
article RJB.pdf

Download (340Kb) | Preview

Abstract

Isolation of autochthonous yeast strains from 15 microregions from Tikveš winegrowing region of Macedonia was first object of this study. Furthermore, morphological and physiological characterization of yeast strains were performed in order to reveal small species diversity belonging to Saccharomyces cerevisiae genera. Moreover, this study estimated of impact of the isolated yeasts on the organoleptic profile of wines produced from Vranec and Cabernet Sauvignon grape variety. Our study confirmed improved organoleptic characteristics of wines produced from Vranec and Cabernet Sauvignon grape variety fermented by autochthonous yeast strains from second stage of selection in comparison to commercial yeast strain SiHa. Oeno-chemical parameters obtained from semiindustrial production of Vranec wine fermented by third-stage selected yeast strain can be used as general recommendation for specific regional wines production.

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Sanja Kostadinovik
Date Deposited: 05 Jun 2019 09:09
Last Modified: 05 Jun 2019 09:09
URI: http://eprints.ugd.edu.mk/id/eprint/22093

Actions (login required)

View Item View Item