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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.
Food Chem. 2017 Feb 01; 216:309-15.FC

Abstract

The 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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ilieva F
Department of Wine and Beer Technology, University of Food Technologies, Marica 26, Plovdiv, Bulgaria; Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.
Kostadinović Veličkovska S
Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia. Electronic address: sanja.kostadinovik@ugd.edu.mk.
Dimovska V
Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.
Mirhosseini H
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Selangor, Malaysia.
Spasov H
Department of Wine and Beer Technology, University of Food Technologies, Marica 26, Plovdiv, Bulgaria.

MeSH

AnthocyaninsFermentationPhenolsRepublic of North MacedoniaSaccharomyces cerevisiaeVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27596425

Citation

Ilieva, Fidanka, et al. "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." Food Chemistry, vol. 216, 2017, pp. 309-15.
Ilieva F, Kostadinović Veličkovska S, Dimovska V, et al. 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. Food Chem. 2017;216:309-15.
Ilieva, F., Kostadinović Veličkovska, S., Dimovska, V., Mirhosseini, H., & Spasov, H. (2017). 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. Food Chemistry, 216, 309-15. https://doi.org/10.1016/j.foodchem.2016.08.049
Ilieva F, et al. 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. Food Chem. 2017 Feb 1;216:309-15. PubMed PMID: 27596425.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 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. AU - Ilieva,Fidanka, AU - Kostadinović Veličkovska,Sanja, AU - Dimovska,Violeta, AU - Mirhosseini,Hamed, AU - Spasov,Hristo, Y1 - 2016/08/18/ PY - 2016/01/24/received PY - 2016/08/12/revised PY - 2016/08/17/accepted PY - 2016/9/7/entrez PY - 2016/9/7/pubmed PY - 2017/1/7/medline KW - Cabernet Sauvignon wines KW - Monomeric anthocyanins KW - Phenolic compounds KW - Strain biotyping KW - Vranec wines KW - Yeast diversity SP - 309 EP - 15 JF - Food chemistry JO - Food Chem VL - 216 N2 - The 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27596425/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_ DB - PRIME DP - Unbound Medicine ER -