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

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.

Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation

“…Determination of total phenolic content was performed by the Folin-Ciocalteu assay (AOAC SMPR 2015.009: Estimation of total phenolic content using the Folin-Ciocalteu assay, 2015) and expressed as mg/L of gallic acid equivalents [29,30].…”

Diversity of Indigenous Saccharomyces cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness

“…Fermentation can be performed using commercial yeast starters or spontaneous microbiota. As each strategy has advantages and disadvantages, the use of commercial yeast, thus, provides the security of good fermentation control and guarantees the production of wine without organoleptic defects [11]. However, employing commercial yeasts that were developed in the 1980s has involved the homogenization of the profile of wines, which may result in high-quality wines, though with very little differentiation [12].…”

The Quality of Red Wine From Vranec, Merlot and Frankovka Fermented by Commercial and Baker’s Yeasts

“…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. Largely, the specificities, authenticity, uniqueness and, most importantly, the quality characteristics of the wine are dependent on the natural microbiota found in the grapes of each viticulture region (Ilieva et al, 2021). Domestication of wine yeast, while inadvertent until recent decades, has generated strains that differ considerably from ''wild" S. cerevisiae strains.…”