o:3273 Nativni sojevi ne-saccharomyces kvasaca izolovanih iz epifitne mikrobiote voća - enološki potencijal i kinetika fermentacije šire grožđa Prokupac Native strainsof non-saccharomyces yeasts isolated from the epiphytic mocrobiota of fruit: oenological potential and fermentation kinetics of Prokupac grape must : doctoral dissertation sr Modern winemaking approaches introduce the concept of microbial terroir, which provides a structure for determining ideal grape variety-yeast combinations for the development of regionally unique, high-quality wines. In accordance with this concept, the doctoral thesis's goal was to isolate non-Saccharomyces yeast strains from the epiphytic microbiota of fruits and vine plant materials, define their oenological characteristics, and determine the quality, aromatic, and sensory characteristics of wine produced from the indigenous grape variety Prokupac. A total of 58 yeast isolates were isolated, of which 17 isolates (Candida famata, Hanseniaspora uvarum, Pichia kluyveri, Metschnikowia pulcherrima, Rhodotorula glutinis, and Papiliotrema laurentii) were selected for microvinification of pasteurized grape must Prokupac based on cluster analysis. Among these, the strains P. kluyveri K-1, M. pulcherrima K-5, and H. uvarum (Kr-2, Šd-1, and Š-2) were selected for laboratory-scale vinification (7 L) due to their ability to produce pleasant aromas, to consume more than half of the available sugars, and to produce glycerol above 4 g/L. These strains were used in both pure and sequential fermentations with a commercial Saccharomyces cerevisiae strain. The obtained wines had an optimal acid profile, sugar content below 4 g/L, up to 9% lower alcohol content, and 20% higher glycerol content compared to the control. GC/MS analysis identified 86 volatile compounds, of which 29 significantly contributed to the formation of the aromatic profile of wines. Non-Saccharomyces strains enhanced color intensity, varietal typicity, aromatic complexity, and fruity and floral notes. Based on these findings, P. kluyveri K-1 was selected for investigation under pilot and semi-industrial vinification scales. Wines produced under these conditions showed reduced volatile acidity (20%) and increased concentrations of acetate esters, higher alcohols, lactones, and terpenes. Optimization of cell growth conditions for industrial-scale vinification (21.9 °C, 184 rpm, and 48 g/L glucose) resulted in the maximum viable cell count and biomass yield of the strain P. kluyveri K-1. Biografija: str. [292].Bibliografija: str. 203-274. Datum odbrane: 17.03.2026. Food technology and biotechnology 91552100 191642889 91552101 8832 2026-04-29T11:59:19.053Z 45 no 46 Stojan S., 1994- Mančić 126006793 2025 63 član komisije Bojana, 1981- Danilović 78882569 2025 63 mentor Ivana, 1976- Karabegović 4260967 2025 63 član komisije Dragan, 1977- Cvetković 13908327 2025 63 član komisije Marko, 1979- Malićanin 78731785 2025 63 član komisije Sandra, 1991- Stamenković-Stojanović 16083047 2025 291 str. 5838831 http://phaidrani.ni.ac.rs/o:3273 no yes 12 2026-04-29T11:59:19.320Z 70 ne-saccharomyces kvasci, prokupac, HPLC analiza, GC/MS analiza, senzorna analiza non-saccharomyces yeasts, prokupac, HPLC analysis, GC/MS analysis, sensory analysis 663.2:663.12(043.3) T430 1738 18A08 18A0804 2025