TY - JOUR

T1 - 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

AU - Ilieva, Fidanka

AU - Petrov, Kire

AU - Veličkovska, Sanja Kostadinović

AU - Gunova, Natasa

AU - Dimovska, Violeta

AU - Rocha, João Miguel F.

AU - Esatbeyoglu, Tuba

N1 - Funding Information: Acknowledgments: This work is based upon the Master of Science of one of the authors Kire Petrov (K.P.) (North Macedonia). The authors acknowledge Tikveš Winery and the Faculty of Agriculture, University “Goce Delcˇev”-Štip for the conditions for the development of the research work. The authors also wish to acknowledge Leibniz Universität Hannover, Germany, for the financial support to publish this manuscript in the open access journal Microorganisms. The local farmers from the Tikveš wine-growing region are hereby gratefully acknowledged by the authors for supplying samples of grapes for analyses. This work is also based upon the work from COST Action 18101 SOURDOMICS–Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/; https://www.cost.eu/actions/CA18101/), where the author J.M.R. is the Chair and Grant Holder Scientific Representative; T.E. is a management committee member from Germany; and S.K.V. is a MC (substitute) member from North Macedonia and is supported by COST (European Cooperation in Science and Technology) (https://www.cost.eu/). COST is a funding agency for research and innovation networks.

PY - 2021/7/1

Y1 - 2021/7/1

N2 - 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.

AB - 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.

KW - Autochthonous yeast strains

KW - Cabernet Sauvignon wines

KW - Color

KW - Commercial yeast strains

KW - Fermen-tation

KW - Saccharomyces cerevisiae

KW - Total anthocyanins

KW - Total phenolic compounds

KW - Vranec wines

KW - Wine quality

UR - http://www.scopus.com/inward/record.url?scp=85110006245&partnerID=8YFLogxK

U2 - 10.3390/app11136135

DO - 10.3390/app11136135

M3 - Article

VL - 11

JO - Applied Sciences

JF - Applied Sciences

SN - 2076-3417

IS - 13

M1 - 6135

ER -