Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties.
The main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in "Barovo" micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain "SiHa". The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p<0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines.
Department of Wine and Beer Technology, University of Food Technologies, Marica 26, Plovdiv, Bulgaria; Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.
Fidanka
F
Ilieva
Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia. Electronic address: sanja.kostadinovik@ugd.edu.mk.
Sanja
S
Kostadinović Veličkovska
Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.
Violeta
V
Dimovska
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Selangor, Malaysia.
Hamed
H
Mirhosseini
Department of Wine and Beer Technology, University of Food Technologies, Marica 26, Plovdiv, Bulgaria.
Hristo
H
Spasov
D000872:Anthocyanins / Q000032:analysis; D005285:Fermentation; D010636:Phenols / Q000032:analysis; D018843:Republic of North Macedonia; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification* / Q000378:metabolism; D027843:Vitis / Q000382:microbiology*; D014920:Wine / Q000032:analysis / Q000382:microbiology*
D000872:Anthocyanins; D010636:Phenols
Cabernet Sauvignon wines; Monomeric anthocyanins; Phenolic compounds; Strain biotyping; Vranec wines; Yeast diversity