Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for application in Prokupac grape must fermentation. 5 isolates, out a total 22 isolated yeasts, were identified as C. famata. After the initial screening performances, microfermentation performed sterile must. Produced samples analyzed using HPLC technique. All showed an ability to grow at lower temperatures, good tolerance 7% ethanol 300 ppm SO2. WB-1, WB-2 W-5 had similar fermentation performance, but WB-1 isolate chosen validation laboratory-scale level according pleasant, fruity aroma, highest vigor power, organic acid profile glycerol produced micro-vinification experiments. Good enological performance selected is confirmed by higher glycerol, acetic wine pure sequential fermentation, when compared control sample. Throughout selection yeasts with potential, this work gives contribution area precision enology, aiming find perfect match between non-exploited “autochthonous” cultivar Prokupac.