The impact of autochthonous and commercial yeast strains on fermentation and quality of wines produced from Vranec grape variety from Tikveš Wine-Growing Region, Republic of North Macedonia

Ilieva, Fidanka and Kostadinovic Velickovska, Sanja and Dimovska, Violeta (2021) The impact of autochthonous and commercial yeast strains on fermentation and quality of wines produced from Vranec grape variety from Tikveš Wine-Growing Region, Republic of North Macedonia. In: 2nd Scientific conference for Critical environmental issues of the Western Balkan Countries, 28-30 Oct 2021, Stip, Republic of North Macedonia.

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Abstract

The increasing usage of traded selected yeasts for winemaking leads inevitably to a loss of the autochthonous yeast populations naturally present in regional grapes and, consequently, drives to the potential loss of genetic diversity and heritage. Over the last few years, increasing interest among scientists and winemakers has been observed in exploiting autochthonous yeast strains. After isolation and the selection of yeast strains with good phenotype and technological characteristics, they can be further employed in winemaking processes with high potential to be successful. The object of this study was the impact of newly isolated autochthonous yeast strains called F-8 and F-78 on the fermentation and quality of wines from Vranec 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 wine 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. 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).

Item Type:	Conference or Workshop Item (Poster)
Subjects:	Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	15 Nov 2021 10:38
Last Modified:	15 Nov 2021 10:38
URI:	https://eprints.ugd.edu.mk/id/eprint/28754

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