Influence of autochthonous yeasts on the quality of wines from Vranec and Cabernet Sauvignon varieties

Ilieva, Fidanka and Ivanova, Violeta and Dimovska, Violeta and Mitrev, Sasa and Karov, Ilija and Spasov, Hristo (2014) Influence of autochthonous yeasts on the quality of wines from Vranec and Cabernet Sauvignon varieties. In: 24th International Scientific-Expert Conference of Agriculture and Food Industry, 25-28 Sept 2013, Sarajevo, Izmir.

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In this study 80 autochthonous yeast strains have been were isolated from Vranec and Cabernet Sauvignon grape varieties grown in Tikveš wine region in the Republic of Macedonia. After the yeasts insulation, 10 yeast strains were selected and then used for fermentation and production of Vranec and Cabernet Sauvignon wines in order to test their influence on the wine quality. For that purpose, some basic parameters, including alcohol content, total acids, volatile acids, reducing sugars and pH were determined. Moreover, an analysis of total anthocyanins and polyphenols, as well as the color intensity and hue have been performed applying spectrophotometric methods. The results showed that the highest content of polyphenols and anthocyanins were measured for the wine fermented with F-20 yeast for Cabernet Sauvignon (CS-4 wine), and wine fermented with F-8 yeast, for Vranec (V-2 wine). An overall, the best wine quality was obtained with these two yeasts, showing highest phenolic profile as well as the best sensorial properties.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Dimovska
Date Deposited: 19 Jun 2014 10:49
Last Modified: 20 Jun 2014 06:58

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