engleski

Enolgical characterization of yeast isolated from Istra region

The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The selection of wine yeasts is usually carried out within the species Saccharomyces cerevisiae. Yeast strains produced different amount of secondary compounds that impart specific characteristics to the wines. This suggests that it is necessary to isolate natural autochthones strains, which exhibit a metabolic profile corresponding to each wine. Thirty three strains of S.cerevisiae, isolated from the Istra region, Malvazija istarska grapes, were tested for fermentation vigor, ethanol resistance, volatile acidity, H2S production. From the results of this investigation we were able to select three yeast strains (RO 1639, RO 1644 and RO 1249) for more detail fermentation trials in 15 L must and possible use as starter culture in production of typical wines. After a basic chemical wine analysis we were able to identify two strains of S.cerevisiae (RO 1644 and RO 1249) which were used for the fermentation at large scale. Detail chemical and organoleptic analysis pointed out good enological properties and positive influence on final wine quality, especially for the S.cerevisiae RO 1644 strain.

yeast; volatile compounds; selection; Malvazija istarska

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