The impact of different commercial yeasts on quality parameters of Montenegrin red wine – Vranac and Kratošija

Abstract

The influence of three different commercial yeasts (BDX, BM4X4 and ICV D21), on quality parameters of wines from varieties Vranac and Kratošija were studied during two consecutive vintage years. The basic quality parameters of grape must (sugar content, total acidity, pH, tartaric and malic acid) and the wine quality parameters (alcohol content, total dry extract, glycerol, pH, total polyphenols and total anthocyanins) were determined after each phase of vinifications: after alcoholic and malolactic fermentation as well as after three months of wine maturation. There are significant differences in quality parameters of grapes and wines between vintages 2012 and 2013. Higher content of total dry extract and glycerol in wines after completion of alcoholic fermentation was achieved in vintage 2013. In vintage 2013, the highest content of total polyphenols (3.75 and 2.98 g L -1 ) and anthocyanins (1247 and 713 mg L -1 ) in Vranac wine after malolactic fermentation and after three months of maturation, were achieved by yeast BM4X4, while the highest total polyphenols (2.14 and 1.92 g L -1 ) and anthocyanins content (527 and 262 mg L -1 , respectively) was achieved by BDX strain in Kratošija wine. The results of sensory analysis showed no significant differences between the used yeast strains and studied. Surprisingly, the wines of vintage 2012 are even slightly better sensory evaluated.

Exploration and Comparison of the Behavior of Some Indigenous and International Varieties (Vitis vinifera L.) Grown in Climatic Conditions of Herzegovina: The Influence of Variety and Vintage on Physico-Chemical Characteristics of Grapes

“…The results of the measured pH values in our research are generally comparable to the results of a number of authors [ 71 , 79 , 80 ].…”

Technological and microbiological factors affecting the polyphenolic profile of Montenegrin red wines

“…The content of cis-resveratrol in Vranac and Kratošija wines inoculated with commercial yeast (0.47±0.03 mg/L and 0.57±0.03 mg/L) was similar, but lower values were observed in Cabernet Sauvignon (0.25±0.01 mg/L), which is in accordance with the results reported for Australian red wines [39] and with recent results by Pajović et al [38]. In Kratošija and Vranac wines, cis-piceid with 43.2 and 50.0% was the predominant stilbene present, followed by trans-piceid with 35.3% in Kratošija, 32.5% in Vranac, while the main stilbene in Cabernet Sauvignon wine was trans-resveratrol (45.6%).…”

“…The composition of phenolic compounds in wine depends on many factors which include: grape variety, winemaking technology, level of maturation, breeding system, UV radiation and sunlight exposure, as well as phenolic reactivity during winemaking and ageing [27][28][29][30]. Besides, attention was paid on oenological and overall evaluation of wines from Montenegrin indigenous cultivars [15,20,[31][32][33].…”

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

“…In addition, anthocyanins are involved in important reactions, such are polymerization, oxidation, and formation of new pigments during the process of winemaking and wine maturation. The total content of anthocyanins in wine can widely range depending on grape variety, from 32.5 to 1011 mg/L [71,111,112,119].…”

“…Investigating singular yeast strains, confirmed that the used starters have the ability to influence polyphenolic composition of wine. The importance of inoculation with commercial yeast starters, in order to modulate the content of total polyphenols in wine, was also highlighted [111]. Recently, Grieco et al [27] investigated the influence of autochthonous yeasts isolated from the grapes of varieties Primitivo and Negroamaro grown in the Apulia region, and they determined significantly higher total concentrations of stilbenes in wines of both varieties fermented with autochthonous yeast (18.40-67.78 mg/L) than with commercial ones (3.70-18.83 mg/L).…”