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

Abstract

a b s t r a c tThe main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš 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.

Grape berry surface bacterial microbiome: impact from the varieties and clones in the same vineyard from central China

“…; Varela and Borneman ; Ilieva et al . ). The accuracy of such approaches has been evaluated, and the correlation between gene content and phylogeny (Drumonde‐Neves and Franco‐Duarte ; Padilla et al .…”

Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

“…However, the main risk of spontaneous vinification is represented by the possibility to obtain wines with variable qualitative profiles, depending by the evolution of natural microflora in the musts, which changes depending on many factors, resulting in non-reproducible products. In this context, there is a growing interest in the isolation and selection of native yeasts, coming from specific wine-growing regions, because they are probably better adapted to environmental conditions [13][14][15][16]. These local strains can control the fermentation process and enhance the typical sensory properties of wine correlated to each production area [17][18][19].…”

Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production

“…In this way, identification of a particular yeast can be achieved in every case, and to do so, molecular techniques should be used (e.g., DNA restriction analysis of ITS1 and ITS2 and the 5.8S rRNA gene and by sequencing of the ITS1‐5.8S‐ITS2 region) (Ilieva et al . ; Kalamaki and Angelidis ). Another approach, advisable for yeasts to be patented or of particular concern is the pangenomic approach and the sequencing of the whole genome, as done for Saccharomyces boulardii (Khatri et al .…”