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

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...

Full description

Bibliographic Details
Published in:	Applied Sciences
Main Authors:	Fidanka Ilieva, Kire Petrov, Sanja Kostadinović Veličkovska, Natasa Gunova, Violeta Dimovska, João Miguel F. Rocha, Tuba Esatbeyoglu
Format:	Article
Language:	English
Published:	MDPI AG 2021-07-01
Subjects:	<i>Saccharomyces cerevisiae</i> autochthonous yeast strains commercial yeast strains fermentation wine quality Vranec wines
Online Access:	https://www.mdpi.com/2076-3417/11/13/6135

Similar Items

INFLUENCE OF AUTOCHTHONOUS SACCHAROMYCES SPP. STRAINS ON THE SULFUR DIOXIDE CONCENTRATION IN WINE
by: Josip BELJAK, et al.
Published: (2008-11-01)

Diversity of Indigenous <i>Saccharomyces cerevisiae</i> Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness
by: Carmen Berbegal, et al.
Published: (2023-07-01)

Aroma profile of Montepulciano d’Abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts
by: Rosanna eTofalo, et al.
Published: (2016-04-01)

Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study
by: Daniela Fracassetti, et al.
Published: (2020-05-01)

Impact of yeast on the characteristics of Sauvignon Blanc wines from the Campanha Gaúcha Region
by: Ingrid da Chaga Antunes, et al.
Published: (2023-05-01)

THE RELATIONSHIP BETWEEN AUTOCHTHONOUS WINE ATTRIBUTES AND WINE CONSUMPTION MOTIVES
by: Anita Silvana - Ilak Peršurić, et al.
Published: (2018-12-01)

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota
by: Meiqi Wang, et al.
Published: (2022-06-01)

From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine
by: Tomislav Pavlešić, et al.
Published: (2022-01-01)

Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratošija and Cabernet sauvignon
by: Radonjić Sanja, et al.
Published: (2020-01-01)

Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content
by: Giuseppe Romano, et al.
Published: (2024-01-01)

A Non-Targeted Metabolomic Approach for the Characterization of Chemical Profile of Sparkling Wines Produced Using Autochthonous Yeast Strains
by: Antonino Rizzuti, et al.
Published: (2021-10-01)

Effects of spontaneous and inoculated fermentation on the total phenolic content and antioxidant activity of Cabernet Sauvignon wines and fermented pomace
by: Živković Nikolina M., et al.
Published: (2024-01-01)

Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery
by: Simona Guerrini, et al.
Published: (2021-06-01)

Influence of Yeast on Polyphenol Composition of Wine
by: Andrea Caridi, et al.
Published: (2004-01-01)

THE EVOLUTION OF COMPOUNDS IN THE AGING PROCESS OF THE DRĂGĂŞANI CABERNET SAUVIGNON WINES
by: Ovidiu Tiţa, et al.
Published: (2011-02-01)

The Influence of Yeast Strains on the Composition and Sensory Quality of Gewürztraminer Wine
by: Mojca Jenko, et al.
Published: (2013-01-01)

Evaluation of Autochthonous Non-<i>Saccharomyces</i> Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)
by: Pilar Blanco, et al.
Published: (2021-09-01)

Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines
by: Hrvoje Pavlović, et al.
Published: (2025-04-01)

Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review
by: Raluca-Ștefania Rădoi-Encea, et al.
Published: (2023-04-01)

Volatilomic and Sensorial Profiles of Cabernet Sauvignon Wines Fermented with Different Commercial Yeasts
by: Alejandra Chávez-Márquez, et al.
Published: (2025-08-01)

The Microbial Diversity of Sherry Wines
by: Gustavo Cordero-Bueso, et al.
Published: (2018-03-01)

Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines
by: Tomić Antonija, et al.
Published: (2018-09-01)

A Comparative Study of Yeasts for <i>Rosa roxburghii</i> Wine Fermentation
by: Zhi-Hai Yu, et al.
Published: (2022-06-01)

Evaluation of the Components Released by Wine Yeast Strains on Protein Haze Formation in White Wine
by: Ellen Cristine Giese, et al.
Published: (2022-08-01)

THE QUALITY OF RED WINE FROM VRANEC, MERLOT AND FRANKOVKA FERMENTED BY COMMERCIAL AND BAKER'S YEASTS
by: Fidanka Ilieva, et al.
Published: (2023-08-01)

Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of <i>Cabernet Sauvignon</i> Wines
by: Rui Liao, et al.
Published: (2025-09-01)

Effect of Protectants on the Fermentation Performance of Wine Yeasts Subjected to Osmotic Stress
by: Andrea Caridi
Published: (2003-01-01)

Screening and Enzymatic Evaluation of <i>Saccharomyces cerevisiae</i> Populations from Spontaneous Fermentation of Organic Verdejo Wines
by: Lorena López-Enríquez, et al.
Published: (2022-10-01)

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health
by: Sanja Radeka, et al.
Published: (2022-06-01)

Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-<i>Saccharomyces</i> Yeast Strains on the Quality of Cabernet Sauvignon Wines
by: Jing Liao, et al.
Published: (2022-07-01)

Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant
by: Panasyuk A., et al.
Published: (2018-03-01)

Screening of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts for Their Decarboxylase Activity of Amino Acids
by: Gabriella Siesto, et al.
Published: (2022-11-01)

Different Yeast Strain Effects on ‘King of the North’ Wine Chemical, Chromatic, and Descriptive Sensory Characteristics
by: Zhuoyu Wang, et al.
Published: (2025-05-01)

Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry
by: Laura Navarro, et al.
Published: (2023-12-01)

Effect of Crop Load on the Quality of Cabernet Sauvignon Grapes and Wines at Different Harvest Times
by: GE Qian, ZHANG Yuanke, YAN Yue, KAI Jianrong, ZHOU Xinming, JIANG Wenguang, LI Xinghong, CHANG Tengwen, YI Zicheng, SUN Xiangyu, ZHANG Zhenwen, LI Jiming
Published: (2025-02-01)

Effects of Tannin Addition on Changes in Color and Anthocyanin Content of Cabernet sauvignon Wine and Their Correlation
by: Yi MA, et al.
Published: (2024-03-01)

A primary study on the brewing technique of orange wine
by: WANG You-yong, et al.
Published: (2000-09-01)

Characterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS
by: Alejandra Chávez-Márquez, et al.
Published: (2022-03-01)

Impact of mannoproteins from different yeast species on wine properties
by: Carla Snyman, et al.
Published: (2023-12-01)

Identification of Wine Yeasts by PCR-RFLP without Previous Isolation on Plate
by: Juan Carlos Espinosa, et al.
Published: (2002-01-01)