Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

Ilieva, Fidanka and Petrov, Kire and Kostadinovic Velickovska, Sanja and Natasa, Gunova and Dimovska, Violeta and Rocha, Joao Miguel F. and Esatbeyoglu, Tuba (2021) Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia. Applied Science, 11 (13). p. 6135. ISSN 2076-3417

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Official URL: https://doi.org/10.3390/app11136135

Abstract

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation
process was undertaken at 23–25 ◦C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The
total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol
content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration
of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest
concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and
470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented
by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented
with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of
color intensity.

Item Type:	Article
Impact Factor Value:	2,679
Subjects:	Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	05 Jul 2021 06:57
Last Modified:	05 Jul 2021 06:57
URI:	https://eprints.ugd.edu.mk/id/eprint/28278

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