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

Fidanka Ilieva,Violeta Dimovska,Tuba Esatbeyoglu,Natasa Gunova,Kire Petrov,João Miguel F Rocha,Sanja Kostadinović Veličkovska

doi: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.

Highlights

IntroductionThe increasing usage of traded selected yeasts for winemaking leads inevitably to a loss of the autochthonous yeast populations naturally present in regional grapes and, drives to the potential loss of genetic diversity and heritage
Nowadays, selected pure cultures of wine yeasts are mainly used in winemaking, which has led to a significant improvement in wine technology and respective final quality, because of multiple benefits such as the ability to undertake a quick and effective fermentation of grape juice or must with high sugar concentration; resistibility to high levels of ethanol (C2H6O) and sulfur dioxide (SO2); and resistance to high temperatures during fermentation [1].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, drives to the potential loss of genetic diversity and heritage
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)

Summary

Introduction

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, drives to the potential loss of genetic diversity and heritage. 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. Such a trend can be very important toward ameliorating the microbial biodiversity in the selected region and contributing to enriching the biological heritage, which is of great importance, in a highly competitive market, for the winery industry chasing for wine appellation and production of wines with unique/differentiated flavors and aromas [3]

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