Abstract
The quality of white wines is a complex and difficult to define category, which is described by many and diverse characteristics (color, aroma, freshness, taste, etc.). The main factors related to it, are the dynamics, duration and specificity of alcoholic fermentation. Some of these characteristics depend on technological parameters such as temperature (14°C), sugar content (220 g/dm³) and active acidity (pH). Improving certain elements of classical winemaking is challenging without incorporating innovative technologies or microbial biotechnologies. From this point of view, the proper selection of yeast strains is of paramount importance for achieving desired quality of white wines. The aim of the current study was to compare and evaluate the fermentation activity of selected Saccharomyces cerevisiae yeast strains, purchased from different producers, with wild yeasts, using two basic technologies for white wine production and two grape varieties. The results confirmed that there is no difference in the dynamics of alcoholic fermentation among the selected yeast strains; however, this does not apply to wild yeast.
Keywords: yeast, alcoholic fermentation, dynamics, quality, sugars, pH