TY  - JOUR
AU  - Karabegović, Ivana
AU  - Malicanin, Marko
AU  - Popović, Nikola
AU  - Stamenkovic Stojanović, Sandra
AU  - Lazić, Miodrag
AU  - Stanojević, Jelena
AU  - Danilović, Bojana
PY  - 2022
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1585
AB  - 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.
PB  - MDPI, Basel
T2  - Foods
T1  - Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines
IS  - 13
VL  - 11
DO  - 10.3390/foods11131935
ER  - 

@article{
author = "Karabegović, Ivana and Malicanin, Marko and Popović, Nikola and Stamenkovic Stojanović, Sandra and Lazić, Miodrag and Stanojević, Jelena and Danilović, Bojana",
year = "2022",
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.",
publisher = "MDPI, Basel",
journal = "Foods",
title = "Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines",
number = "13",
volume = "11",
doi = "10.3390/foods11131935"
}

Karabegović, I., Malicanin, M., Popović, N., Stamenkovic Stojanović, S., Lazić, M., Stanojević, J.,& Danilović, B.. (2022). Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines. in Foods
MDPI, Basel., 11(13).
https://doi.org/10.3390/foods11131935

Karabegović I, Malicanin M, Popović N, Stamenkovic Stojanović S, Lazić M, Stanojević J, Danilović B. Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines. in Foods. 2022;11(13).
doi:10.3390/foods11131935 .

Karabegović, Ivana, Malicanin, Marko, Popović, Nikola, Stamenkovic Stojanović, Sandra, Lazić, Miodrag, Stanojević, Jelena, Danilović, Bojana, "Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines" in Foods, 11, no. 13 (2022),
https://doi.org/10.3390/foods11131935 . .