In this study, a semi-industrial lot of Vranec wine was produced.
The phenolic composition and the sensory profile con-
firmed, that the selected local yeast strain ‘‘F-78” maintain
intense, pure and complete alcoholic fermentation and the wines
produced by this yeast strain enhance the typicality of the local
variety (deep color, intense fruity-spicy flavor and aging potential).
This strain is recommended to be applied for quality regional
wines production from Tikveš region.
In the conditions of planned factorial experiment, the influence
of the temperature, the amount of yeasts and the flipping of the
must on the concentration of the monomer anthocyanins, total