Production of Red Wines

Ilieva, Fidanka and Kostadinovic Velickovska, Sanja and Petrov, Kire (2023) Production of Red Wines. Working Paper. LAMBERT Academic Publishing.

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Abstract

Microbiology is a science that studies the morphology, physiology, genetics and ecology of small organisms - microorganisms, as well as their role and meaning in
human and environmental life. Microorganisms participate in the transformation of matter, and the processes that cause them are known for a long time. The role of almonds in the process of transformation of grape juice into wine has been elaborated in the second half of the 19th century, when the research carried out by Louis Pasteur suggests that alchohol fermentation takes place with the help of small, living
organisms, rather than actually taking place only "lifeless" chemical reactions. As an ancient tradition, over the years, wine production has spontaneous fermentation of grape juice with the participation of wild yeasts, which belong to different genera and species. The number, species and their presence in the fermentation process depends
on several factors: most of the quality of grapes, the specific region, climatic conditions in the harvest year, which leads to unpredictability of the results in
spontaneous fermentation. Often this fermentation leads to deterioration of the organoleptic of the wine - the result of unwanted processes, malolactic or acetic acid
fermentation, etc., which indicates the need to use pure yeast cultures in the production of wine. In the mid-60s of the 20th century on the market appear the first
products active selective yeasts, which are well accepted by wine producers.
Nowadays wine production uses mostly pure cultures of selected wines, which has
led to significant technological progress, due to a number of advantages: ability for quick and efficient fermentation of grape pulp or must with high concentration of
sugars, resistance to high concentration of ethanol and SO2, resistance to high temperatures during fermentation. Increasing use of commercial products - selected
types of yeasts in wine production leads to the loss of autochthonous, local for a given region of yeast populations. In recent years, there has been a growing interest among scientists and wine producers for autochthonous strains of yeasts. After the selection of autochthonous strains of yeasts with good characteristics, they can be successfully used in the production of wine. This would improve biodiversity in a 4 given area, enrich the biological heritage, which is essential for the production of wines of controlled origin, with typical taste and aroma.
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 was undertaken at 23-25ºC for 16 days. The highest alcohol content was detected in Vranec wine fermented
with autochthonous F-8 yeast strain (14.96%), while Cabernet Sauvignon wine produced by autochthonous yeast strain F-78 contained the highest amount of alcohol (14.68%) for this specific grape variety. Unlike to 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 (572.1 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:	Monograph (Working Paper)
Subjects:	Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Fidanka Ilieva
Date Deposited:	24 Oct 2023 08:34
Last Modified:	24 Oct 2023 08:34
URI:	https://eprints.ugd.edu.mk/id/eprint/32276

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