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


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.