SELECTION OF INDIGENOUS YEAST STRAINS ISOLATED FROM CV. GEWURZTRAMINER FROM ILOK WINEGROWING REGION

Abstract

A total of 36 indigenous strains belonging to the Saccharomyces sensu stricto complex isolated from the variety of Gewurztraminer from Ilok winegrowing region were tested with the purpose of making top-quality wines. Microfermentation was applied in order to examine the synthesis of ethyl alcohol and volatile acidity. Killer factor, synthesis of pectinase, ß-glucosidase and H2S was determined in isolated yeast strains. In the selection results, strains RO 1344, RO 1351, RO 1364 were the best evaluated and they should be examined in midifermentation.

Keywords

• strain selection
• wine
• saccharomyces
• gewurztraminer