Comparison of Commercial and Locally Identified Yeast Strains in Relation to Young Wine Quality of Cabernet Sauvignon

  • A.K. Sharma National Research Centre for Grapes, Pune (India) – 412307
  • S.D. Sawant National Research Centre for Grapes, Pune (India) – 412307
  • P.G. Adsule National Research Centre for Grapes, Pune (India) – 412307
  • Y.R. Rajguru National Research Centre for Grapes, Pune (India) – 412307
DOI: https://doi.org/10.21548/30-2-1435

Abstract

The present study was conducted to evaluate the fermentation efficiency of locally identified yeast strains against
the commercial yeast preparations in the case of Cabernet Sauvignon wines. For this purpose, must of Cabernet
Sauvignon was inoculated separately with three each of commercial (KIV 1116, EC 1118 and Premier Cuvee) and
locally identified (RS1, RS2 and RS3) yeast strains. The physicochemical parameters of wines made with these two
groups of yeast strains showed significant differences during fermentation. The pH values ranged from 3.40 to 3.55,
which fall in the agreeable limit. The minimum alcohol content, i.e. 10.32%, was found in the wine with maximum
reducing sugars. Wine made from the inoculation of strain EC 1118 contained 11.06% alcohol. The anthocyanin
content differed significantly among all the yeast strains. The maximum anthocyanin content was found in wine
prepared from RS1 (15.70 g/l). Maximum colour intensity (14.66) was observed in the RS2 yeast strain. The wines
made from locally identified yeast strains contained more antioxidant reducing power (FRAP) than commercially
available yeast strains. Significant differences were noted among the yeast strains in relation to FRAP values. The
locally identified yeast strains were found to be on par with commercial yeast strains. These strains can be used for
further studies on other important varieties.

Downloads

Download data is not yet available.
Published
2016-12-12
Issue
Vol. 30 No. 2 (2009)
Section
Articles

A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.

 

In principle, the Author agrees to the following when he/she signes the copyright agreement:

I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.

 

This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.

Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.

A copy of the authors' publishers version may also be hosted on the following websites:

  • Non-commercial personal webpage or blog.
  • Institutional webpage.
  • Authors Institutional Repository.

The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI.   Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.

Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.

Articles as a whole, may not be re-published with another journal.

The following license applies:

Attribution CC BY-NC-ND 4.0