The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain “F-78”

Abstract

a b s t r a c tThe impact of enological practices (temperature, flipping and the inoculation amount of newly selected yeast F-78 from third-stage selection) on the level of monomeric anthocyanins, total phenolic compounds and the overall taste of fifteen red wines from Macedonian Vranec grape variety were studied. The most important factor which affects the level of monomeric anthocyanins was temperature. The inoculation amount had a positive influence on the phenolic extraction. More inoculation amount leads to faster ethanol formation and acceleration of the anthocyanins extraction. The flipping of the must during fermentation was controversial. The best wine-making procedure for production of the typical for the region high-extractive aged wines included a fermentation temperature of 20-24°C, intensive flipping (5-6 times/24 h), and inoculation quantity 3-4% and a fermentation on 20°C, medium flipping (3-4 times/24 h) and inoculation quantity 3-4% for production of commercial, young and easy to drink ''Beaujoulais" wines.

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 yeast strains selected on the second stage were mainly isolated from Vranec wines (7 strains), and less from Cabernet Sauvignon wines (3 strains). This was expected, considering the fact that Vranec is the typical grape variety from Macedonia and the use of the newly isolated local strains would show the specificity of regional Vranec wines (Ilieva et al, 2016). Considering the regions of isolation, five of the strains isolated during the second stage of selection were from ''Barovo" and ''Belgrade" micro-regions.…”

“…Therefore, the present work represents the first approach to spontaneous fermentation Saccharomyces population dynamics in Tikveš region, the most important vinicultural region in Macedonia that has never been characterized before. Our previous report (Ilieva, Kostadinović Veličkovska, Dimovska, & Spasov, 2016) indicated third-stage selected yeast strain F-78 as the best strain for alcoholic fermentation of Vranec wines. In the present study, the isolation of 80 yeast strains from spontaneously fermented grape must from 10 different micro-regions of Tikveš vinicultural region was applied and the fermentation activity of the yeast was studied.…”

“…The sugar content was in the range of 21-24%, acidity 5.3-6.4 g/L and pH ranged from 3.32 to 3.45. The data for Vranec grape variety were reported by Ilieva et al (2016).…”

“…Table 1 shows the alcohol content, residual sugars, pH, titratable and volatile acids, monomeric anthocyanins and color intensity (IC) of the wines from differently fermented grape must. The procedure of isolation of pure culture of yeast strains and three stage selection were established by Ilieva et al (2016).…”

“…The absorption of the anthocyanins and other phenolic compounds on the cell walls depends on from the polarity of the compounds, their particular structures, and possible steric effects. (Ilieva et al, 2016;Kostadinović et al, 2012;Morata et al, 2016). The comparison of two varieties of wines shows that the yeast strains F-8 and F-20 are able to absorb less amount of pigments in their cell walls than commercial yeast strain SiHa.…”