THE INFLUENCE OF NEW YEAST STRAINS FROM THE INDIGENOUS FLORA OF ”TRIFESHTI” VINEYARD ON THE ALCOHOLIC FERMENTATION PROCESS
DOI:
https://doi.org/10.51258/RJH.2021.20Keywords:
local, microbiota, physical-chemical parameters, industrial level.Abstract
The use of selected yeasts for winemaking has clear advantages over traditional spontaneous fermentation. The selection of wine yeasts is usually carried out within the Saccharomyces cerevisiae species. Yeast strains produce different amounts of secondary compounds that impart specific characteristics to the wines. This suggests that it is necessary to isolate naturally occurring autochthons strains, which exhibit a metabolic profile that corresponds to each wine. The variability, the degree of adaptation as well as the widespread of yeasts in different biotypes enable the isolation of new yeast strains with properties that can influence the fermentative processes, for this reason, the activity of isolating and selecting yeasts strains from the vintage microbiota of Trifeshti vineyard imposed as a necessity in the research and production activity. To be used in the current biotechnological practice, the Saccharomyces cerevisiae CNMN-Y-34, Saccharomyces cerevisiae CNMN-Y-35, Saccharomyces cerevisiae CNMN-Y-36, and Saccharomyces cerevisiae CNMN-Y-37 yeast strains, isolated from the indigenous flora, were tested at the industrial level. The monitoring of the alcoholic fermentation involved the registration of the commencement time and the duration of the fermentation stages, as well as the dynamical evolution of the temperature, the sugar concentration, the alcohol content, and the total acidity. The new yeast strains were assessed as valuable biological material, recommendable in vine-growing practice, as they contribute to obtaining high quality wines that reflect the personality and potential of the cultivars specific to Trifeshti vineyard.
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