engleski

Fermentative properties of some Saccharomyces cerevisiae wine yeasts isolated from Istria region

Background and Purpose: Two autochthonous Saccharomyces cerevisiae yeast strains (ZIM 1900 from Cabernet Sauvignon grapes and ZIM 1899 from Chardonnay grapes) were isolated from Istria region and some of their wine production properties were investigated. Methods: Fermentative abilities of isolated yeast strains were tested in a small scale using synthetic fermentation medium and compared with fermentative properties of wine yeast strain Z-2 (Saccharomyces bayanus) and two commercial wine yeasts, denominated as A and B (both Saccharomyces cerevisiae). Microfermentations of synthetic VP4 medium were done at 12 and 20 ^oC. Fermentation profiles were monitored by measuring CO_2 evolution and CO_2 production rate. Reducing sugars, ethanol, total and volatile acids in media fermented by different yeast strains were compared. H_2S production was assessed after striking on BiGGY Agar plates. Results: Both isolated yeasts had good fermentative properties. H_2S production assessment showed less H_2S production potential of ZIM 1900, Z-2 and ZIM 1899 compared to yeast strains A and B. Conclusion: Good fermentative properties and low potential of H_2S production in our isolates could be beneficial for wine production.

wine yeast; Saccharomyces cerevisiae; Torulaspora delbrueckii; fermentation; H2S

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