publication . Conference object . 2014

Influence of autochthonous yeasts on the quality of wines from Vranec and Cabernet Sauvignon varieties

Ilieva, Fidanka; Ivanova, Violeta; Dimovska, Violeta; Mitrev, Sasa; Karov, Ilija; Spasov, Hristo;
Open Access
  • Published: 01 Jan 2014
Abstract
In this study 80 autochthonous yeast strains have been were isolated from Vranec and Cabernet Sauvignon grape varieties grown in Tikveš wine region in the Republic of Macedonia. After the yeasts insulation, 10 yeast strains were selected and then used for fermentation and production of Vranec and Cabernet Sauvignon wines in order to test their influence on the wine quality. For that purpose, some basic parameters, including alcohol content, total acids, volatile acids, reducing sugars and pH were determined. Moreover, an analysis of total anthocyanins and polyphenols, as well as the color intensity and hue have been performed applying spectrophotometric methods....
Subjects
mesheuropmc: food and beveragesdigestive, oral, and skin physiology
free text keywords: Other agricultural sciences
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