Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines
Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation of gr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/4/228 |
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| author | Hrvoje Pavlović Vlatka Petravić Tominac Darko Velić Tanja Mađarević Pavetić Vesna Zechner-Krpan Natalija Velić |
| author_facet | Hrvoje Pavlović Vlatka Petravić Tominac Darko Velić Tanja Mađarević Pavetić Vesna Zechner-Krpan Natalija Velić |
| author_sort | Hrvoje Pavlović |
| collection | DOAJ |
| description | Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation of grape and fruit wines, with a focus on berry wines and blackberry wine, which is the most predominant berry wine in Croatia. While the production of grape wines remains the most significant, fruit wines are gaining importance due to their composition, which contains a variety of bioactive compounds. Although spontaneous fermentation is still preferred by some winemakers, controlled or inoculated fermentation, based on the use of wine yeast starter cultures, is predominantly employed in modern winemaking. The selection of suitable yeast strains for grape wines is easier than for fruit wines, as the broader availability of commercial yeasts for grape wines contrasts with the limited selection offered for fruit wine production due to the smaller fruit wine market. The selection of <i>Saccharomyces</i> and, more recently, non-<i>Saccharomyces</i> yeast strains with desirable characteristics are crucial for the production of high-quality wines. Selection criteria for wine yeasts have evolved to meet modern consumer preferences and focus on technological properties, secondary flavor development and health effects. |
| format | Article |
| id | doaj-art-29699029ac69456e8f0f571b815ec52b |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-29699029ac69456e8f0f571b815ec52b2025-08-20T03:13:49ZengMDPI AGFermentation2311-56372025-04-0111422810.3390/fermentation11040228Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit WinesHrvoje Pavlović0Vlatka Petravić Tominac1Darko Velić2Tanja Mađarević Pavetić3Vesna Zechner-Krpan4Natalija Velić5University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaUniversity of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaUniversity of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaUniversity of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaSignificant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation of grape and fruit wines, with a focus on berry wines and blackberry wine, which is the most predominant berry wine in Croatia. While the production of grape wines remains the most significant, fruit wines are gaining importance due to their composition, which contains a variety of bioactive compounds. Although spontaneous fermentation is still preferred by some winemakers, controlled or inoculated fermentation, based on the use of wine yeast starter cultures, is predominantly employed in modern winemaking. The selection of suitable yeast strains for grape wines is easier than for fruit wines, as the broader availability of commercial yeasts for grape wines contrasts with the limited selection offered for fruit wine production due to the smaller fruit wine market. The selection of <i>Saccharomyces</i> and, more recently, non-<i>Saccharomyces</i> yeast strains with desirable characteristics are crucial for the production of high-quality wines. Selection criteria for wine yeasts have evolved to meet modern consumer preferences and focus on technological properties, secondary flavor development and health effects.https://www.mdpi.com/2311-5637/11/4/228winemakingwine yeast starter culturesfruit wineblackberry winecontrolled fermentation |
| spellingShingle | Hrvoje Pavlović Vlatka Petravić Tominac Darko Velić Tanja Mađarević Pavetić Vesna Zechner-Krpan Natalija Velić Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines Fermentation winemaking wine yeast starter cultures fruit wine blackberry wine controlled fermentation |
| title | Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines |
| title_full | Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines |
| title_fullStr | Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines |
| title_full_unstemmed | Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines |
| title_short | Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines |
| title_sort | application of wine yeast starter cultures in the production of grape and fruit wines |
| topic | winemaking wine yeast starter cultures fruit wine blackberry wine controlled fermentation |
| url | https://www.mdpi.com/2311-5637/11/4/228 |
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