ROZETA HASALLIU, KRENAR GOZHDARI, FATBARDHA META, RENATA KONGOLI
Faculty of Biotechnology and Food
Agricultural University of Tirana
*Corresponding author e-mail: rhasalliu@ubt.edu.al
Abstract
In this study we have done wine with Albanian grape varieties like Kallmet, Black Shesh, White Shesh, Pulz, and other grape varieties like Merlot and Kabernet. There are many microorganisms in grape that are used to do wine. Some of them are wild yeast, lactic acid bacteria, and acetic acid bacteria. Yeasts that are in grape are indigenous yeasts and spontaneous fermentation is done by them.
In Albania, some of wine producers produce wine with spontaneous fermentation and some other produce wine with inoculated yeasts that are Saccharomyces cerevisiae, Saccharomyces bayanus or a mix between two yeasts, Saccharomyces cerevisiae and Sacharomyces bayanus. The aim of this study is to evaluate the initial number of yeasts and lactic acid bacteria in these grape varieties, to compare the quantity of these microorganisms between these grape varieties, to evaluate the difference between yeasts and lactic acid bacteria and their performance during the two fermentations, (spontaneous and inoculated fermentations), and the effect of yeasts to lactic acid bacteria.
Key words: wine, yeast, lactic acid bacteria, initial number, spontaneous and inoculated fermentations.
