The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain "F-78"

Abstract

The impact of enological practices (temperature, flipping and the inoculation amount of newly selected yeast F-78 from third-stage selection) on the level of monomeric anthocyanins, total phenolic compounds and the overall taste of fifteen red wines from Macedonian Vranec grape variety were studied. The most important factor which affects the level of monomeric anthocyanins was temperature. The inoculation amount had a positive influence on the phenolic extraction. More inoculation amount leads to faster ethanol formation and acceleration of the anthocyanins extraction. The flipping of the must during fermentation was controversial. The best wine-making procedure for production of the typical for the region high-extractive aged wines included a fermentation temperature of 20-24°C, intensive flipping (5-6 times/24h), and inoculation quantity 3-4% and a fermentation on 20°C, medium flipping (3-4 times/24h) and inoculation quantity 3-4% for production of commercial, young and easy to drink "Beaujoulais" wines.

Keywords: Monomeric anthocyanins; Total phenolic compounds; Vranec wines; Wine-making practices; Yeast strain F-78.