1. The influence of selected indigenous yeasts on Pinot Noir wine colour propertiesJelena Topić, Lorena Butinar, Guillaume Antalick, Melita Sternad Lemut, Mitja Martelanc, Alen Albreht, Dorota Korte, Branka Mozetič Vodopivec, 2021, original scientific article Keywords: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Published in RUNG: 07.07.2021; Views: 1784; Downloads: 0
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3. Implementation of liquid chromatography coupled to thermal lens spectrometry (HPLC-TLC) in studies of yeats' role in formation of stable pigments in Pinot Noir winesBranka Mozetič Vodopivec, Jelena Topić, Lorena Butinar, Natka Ćurko, Karin Kovačević Ganić, Dorota Korte, Mladen Franko, 2019, published scientific conference contribution abstract Keywords: thermal lens spectrometry, pigments, Pinot Noir wines
Published in RUNG: 16.07.2019; Views: 3202; Downloads: 0
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6. Isolation and selection wild yeasts for winemakingNatalia Mikhaylina, 2017, undergraduate thesis Abstract: The aim of this study was to explore the diversity of fermentative yeast species in a non-vineyard and vineyard environment, and exploit their oenological potential. For this purpose we collected plant and soil material in the vineyard (located in Črniče in Vipava Valley) planted with Vitis vinifera L. and in the forest (forest in Vipava Old Castle), and by using a selective medium with high ethanol and sugar content we managed to obtain 35 isolates. By sequencing the D1/D2 domain of the 26S rDNA we identified nine different yeast species. The oenological potential of identified yeasts was further investigated by employing a series of tests, such as growth at low pH values, tolerance to ethanol and sulfur, and H2S production ability. Based on the results of these tests we selected four different yeast species for the microvinification of Vitis vinifera L. cv. ‘Pinot Noir’ grape juice. A commercial strain Saccharomyces cerevisiae Lalvin D47 was also included as a control in the fermentation experiment. Fermentation monitoring was done by measuring daily weight loss and microbiological analysis in the middle of fermentation. For the final wines, sugars were determined and sensorial evaluation performed. Among four tested yeasts, S. paradoxus IVV 32 and Torulaspora delbrueckii IVV 36 appeared to be the most promising for winemaking, but further studies should be carried out.
Keywords: wine, Vitis vinifera L. cv. ‘Pinot Noir’, biodiversity, yeasts, fermentation
Published in RUNG: 10.07.2017; Views: 5399; Downloads: 281
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