Isolation, investigation and selection of wine yeast strains for the production of regional wines of the Mavrud variety

摘要

One hundred and twenty yeast strains were isolated from spontaneously fermented wines of the Mavrud variety from the Tatarevo region. The isolated strains were subjected to two-level selection on the basis of their fermentation activity, their efficiency in the use of the substrate, and the main metabolites. Ten strains which demonstrated high fermentation activity and suitable metabolism and efficiently assimilated the substrate were picked out. They were appropriate for further selection for the production of regional wines of the Mavrud variety from the region of Tatarevovillage.