Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

Stojan Mančić, Bojana Danilović, Marko Malićanin, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić and Ivana Karabegović
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Stojan Mančić: Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
Bojana Danilović: Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
Marko Malićanin: Faculty of Agriculture, University of Niš, Kosančićeva 4, 37000 Kruševac, Serbia
Sandra Stamenković Stojanović: Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
Nada Nikolić: Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
Miodrag Lazić: Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
Ivana Karabegović: Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia

Agriculture, 2021, vol. 11, issue 4, 1-14

Abstract: The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famata. After the initial screening of fermentative performances, microfermentation was performed in a sterile grape must. Produced samples were analyzed using the HPLC technique. All isolates showed an ability to grow at lower temperatures, good tolerance to 7% ethanol and 300 ppm of SO 2 . C. famata isolates WB-1, WB-2 and W-5 had similar fermentation performance, but WB-1 isolate was chosen for validation at a laboratory-scale level according to a pleasant, fruity aroma, highest fermentative vigor and power, good organic acid profile and the highest level of ethanol and glycerol produced in micro-vinification experiments. Good enological performance of selected C. famata WB-1 isolate is confirmed by higher level of glycerol, lower level of ethanol and acetic acid in wine samples produced in pure and sequential fermentation, when compared to the control sample. Throughout the selection of C. famata yeasts with good enological potential, this work gives a contribution in the area of precision enology, aiming to find a perfect match between non-exploited yeasts and “autochthonous” grape cultivar Prokupac.

Keywords: fermentative potential; Candida famata; Prokupac grape; native yeast; wine yeast (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:11:y:2021:i:4:p:358-:d:537235

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