Selection of of 80 newly isolated autochthonous yeast strains from the Tikves region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

被引：17

作者：

Ilieva, Fidanka ^{[1
,2
]}

Velickovska, Sanja Kostadinovic ^{[2
]}

Dimovska, Violeta ^{[2
]}

Mirhosseini, Hamed ^{[3
]}

Spasov, Hristo ^{[1
]}

机构：

[1] Univ Food Technol, Dept Wine & Beer Technol, Marica 26, Plovdiv, Bulgaria

[2] Univ Goce Delcev, Fac Agr, Krste Misirkov Bb, Stip 2000, Macedonia

[3] Univ Putra Selangor, Fac Food Sci & Technol, Dept Food Technol, Serdang, Selangor, Malaysia

来源：

FOOD CHEMISTRY | 2017年 / 216卷

关键词：

Yeast diversity; Strain biotyping; Vranec wines; Cabernet Sauvignon wines; Monomeric anthocyanins; Phenolic compounds; SACCHAROMYCES-CEREVISIAE STRAINS; FERMENTATION; WINEMAKING; DIVERSITY; AREA;

D O I：

10.1016/j.foodchem.2016.08.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikves region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in "Barovo" micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain "SiHa". The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p < 0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：309 / 315

页数：7

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