The impact of oenological means on glycerol content in Montenegrin wines Vranac and Kratošija

Abstract

The influence of three different commercial yeasts (BDX, BM4X4 and ICV D21) and two different lactic acid bacteria (LAB), on glycerol content in Montenegrin wines Vranac and Kratošija were studied during 2012 vintage. Basic quality parameters of grape must (sugar content, total acidity, pH, tartaric and malic acid) were determined, as well as glycerol content after alcoholic and malolactic fermentation. It was found that within both wines, the highest content of glycerol was reached when BDX yeast was used. There were no significant differences within glycerol content when different LAB was used. In Kratošija wine glycerol content for BDX treatment varied between 9.02-9.09 g L-1 , while in Vranac wine varied from 8.88-8.95 g L-1. Slightly higher glycerol content in wines with BM4X4 and ICV D21 commercial yeast were achieved also in Kratošija wine.

Keywords

• wine
• yeast
• lactic acid bacteria
• glycerol