ISOLATION OD INDIGENOUS YEASTS FROM DIFFERENT TYPES OF RED GRAPES AND DETERMINATION OF OENOLOGICAL CHARACTERISTICS OF WINE
Keywords:
Isolates, Autochthonous yeasts, Fermentation, Red WineAbstract
The isolation, characterization and application of novel yeast strains is vital for the advancement of wine industries due to the fact that yeasts are the fundamental contributors to the microbial ecology of wine production. Wild yeasts from untreated grape must from different grapes varieties were surveyed to obtain strains suitable for fermenting a unique geolocal wine. The goal of this research is to isolate, identify, and characterize wild yeast strains from the grapes, leaves, shoots and must from the eastern part of North Macedonia and to make them available to commercial and craft wineries. In the last decade, wineries have been oriented towards the production of high quality bottled wine and simplifying the technology of making unique and competitive wines. The approach to purchasing dry wine yeasts from existing commercially available product is a limiting factor for wineries in the production of authentic local wine. The concept of making natural and authentic wines imposes the need for research and identification of different indigenous yeasts.The primary goal of this study is based on the need to obtain unique wine varieties with specific organoleptic and physico-chemical properties acquired by the action of novel wine yeasts. The production of such a wine allows for new and exciting possibilities both in classical and organic wine production such as obtaining appropriate natural wines (vin naturel).Native indigenous yeasts were isolated to be used for wine preparation and determination of sensory, oenological and chemical characteristics of wine. Different yeasts that naturally exist on the Merlot, Vranec and Burgundy grape varieties were isolated from vineyards in the Kavadarci-Negotino region of the Republic of Macedonia. A total of 77 yeast isolates were obtained. The strains were characterized on a morphological, microscopic, physiological and biochemical level using appropriate tests. Furthermore, characteristics of the isolates were determined by determining their tolerance to glucose, alcohol, temperature and determining the rate of growth by optimizing the conditions. Fermentation tests have shown that 17 of the isolates are capable of fermentation. Isolates Vinom signed (V) 01, 07, 102, 113, 130 showed the best results and a small amount of wine was made from them in laboratory conditions. Isolate Vinom 130 stood out as the best. These isolates may successfully contribute towards the improvement of wine quality and the production of novel Macedonian wines, with unique organoleptic characteristics for mass market appeal. This study shows that wild yeasts have high potential in the production of authentic, region-specific wines as well as organic, natural wines and wines with a lower alcohol concentration. These isolates could contribute for the improvement of the wider market wine quality and could also be utilized to create a unique, readily identifiable wine variety tied to region of origin. Isolates can participate in the production of new Macedonian wine with personalized characteristics and unique organic organoleptic characteristics that will make it stand out.
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