Selection of Indigenous Saccharomyces cerevisiae Strains from Kutjevo Wine Growing Area at the Laboratoy Scale

The use of selected yeasts for winemaking has clear advantages over traditional spontaneous fermentation. Selection of wine yeasts is usually carried out within the Saccharomyces cerevisiae species. Yeast strains produce different amount of secondary compounds that impart specific characteristics to the wines. This suggests that it is necessary to isolate naturally occuring autochthone strains, which exhibit a metabolic profile that corresponds to each wine. Twenty two strains of S.cerevisiae, isolated from the Kutjevo region (Gornji and Donji Hrnjevec, Mitrovac), Graševina grapes, were tested for: fermentation vigor, ethanol resistance, volatile acidity, H2S production and β-glucosidase, polygalacturonase, and killer activity. From the results of this investigation we are able to select two yeast strains (RO 1272 and RO 1284) for more detailed fermentation trials and possible use as a starter culture in production of typical wines

Proceedings of the 12th International Conference on Kinanthropology

Proceedings of the 12th Conference of Sport and Quality of Life 2019 gatheres submissions of participants of the conference. Every submission is the result of positive evaluation by reviewers from the corresponding field. Conference is divided into sections – Analysis of human movement; Sport training, nutrition and regeneration; Sport and social sciences; Active ageing and sarcopenia; Strength and conditioning training; section for PhD students