Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the...

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Autors principals:	Fidanka Ilieva, Kire Petrov, Sanja Kostadinović Veličkovska, Natasa Gunova, Violeta Dimovska, João Miguel F. Rocha, Tuba Esatbeyoglu
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-07-01
Col·lecció:	Applied Sciences
Matèries:	<i>Saccharomyces cerevisiae</i> autochthonous yeast strains commercial yeast strains fermentation wine quality Vranec wines
Accés en línia:	https://www.mdpi.com/2076-3417/11/13/6135
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