Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine

The object of the mycorrhizal association between vine and fungus is to increase the absorption of water and/or nutrients from the soil. The aim of this research was to investigate the influence of mycorrhiza to the final product-wine. Besides, for the fermentation process authentic yeasts and four different commercial strains of yeasts were used. Grapes were grown in the wine growing region of Kutjevo, Croatia, in 2013. A typical variety from this region is Graševina. Obtained samples of wines were tested for alcohol, total acids, total polypfenol content (Folin-ciocalteu method), antioxidant activity (ABTS and DPPH method) and color hue. Sensory evaluation was done by professional tasters. Results showed that the usage of the different starter cultures of yeasts had different influences on wine depending on the mycorrhiza. Samples with mycorrhiza had a good extraction of polyphenols with the usage of authentic yeasts, while without micorrhiza starter cultures showed better results, which was evident in the physical and sensory properties as well.