Production of Red Wines

ISBN-13: 9786206752592 / Angielski / Miękka / 52 str.

Fidanka Ilieva; Sanja Kostadinovic Velickovska; Kire Petrov

Opis

Nowadays, mainly pure selected cultures of wine yeasts are used in winemaking, which led to a significant improvement of the wine technology, because of the multiple benefits: ability to a quick and effective fermentation of grape juice or must with high sugar concentration; tolerance to high levels of ethanol and SO2; resistibility to high temperatures during fermentation. The increasing usage of trade produced selected yeasts for winemaking really lead to a lost of the natural and regional populations of yeasts.

O autorze

Fidanka Ilieva is Doctor of Science in food technology, Associate Professor at the Faculty of Agriculture at Goce Delcev Shtip University, Republic of North Macedonia. Her field of interests are: microbiology of wine, isolation selection and identification of yeasts for wine production.