Isolation of wine yeasts from Tikves region for wine-making

This study evaluates isolation and selection of new wine yeasts from Tikve¿ region and their application in production of Vranec and Cabernet Sauvignon regional wines. Regarding the importance and influence of the yeasts in physic-chemical and organoleptic characteristics of the wines, in the present PhD dissertation are considered the isolation, selection and the study of the yeasts in a selected area for a production of regional wines with appellation, made from the varieties Vranec and Cabernet Sauvignon. The effect of % of inoculation of newly isolated yeasts, temperature and pump-over on the level of total phenolic and total anthocyanin content was discussed. Finally, new modes of vinific¿tion could be recommended for production of Macedonian Vranec wines with the newly-selected local strain "F-78".