| Title: | Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines |
| Author(s): | Karabegovic I; Malicanin M; Popovic N; Stamenkovic Stojanovic S; Lazic M; Stanojevic J; Danilovic B; |
| Address: | "Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia. Faculty of Agriculture, University of Nis, Kosanciceva 4, 37000 Krusevac, Serbia. Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine" |
| Keywords: | Tamjanika indigenous yeast isolates non-Saccharomyces yeasts sensory evaluation volatile compounds; |
| Notes: | "PubMed-not-MEDLINEKarabegovic, Ivana Malicanin, Marko Popovic, Nikola Stamenkovic Stojanovic, Sandra Lazic, Miodrag Stanojevic, Jelena Danilovic, Bojana eng 451-03-68/2022-14/200133 and 451-03-68/2022-14/200042/Ministry of Education, Science, and Technological Development of the Republic of Serbia/ 680-00-00059/3/2021-02/Ministry of Agriculture, Forestry and Water Management of the Republic of Serbia/ Switzerland 2022/07/10 Foods. 2022 Jun 29; 11(13):1935. doi: 10.3390/foods11131935" |
