The influence of secondary fermentation yeast on the quality and composition of sparkling wine Grk

´Grk´ je hrvatska autohtona sorta podrijetlom s otoka Korčule, od koje se proizvode cijenjena mirna i desertna vina. Jedno od značajnih svojstava sorte je i zadržavanje ugodne kiselosti, odnosno ukupna kiselost koja je viša u odnosu na većinu drugih južnih bijelih sorata. Svojstva sorte i raniji rok berbe omogućuju i proizvodnju pjenušavih vina tradicionalnom metodom. U ovom radu provedene su analize osnovnog fizikalno-kemijskog sastava mošta i baznog vina, parametara boje, ukupnih fenola te senzornih svojstava pjenušavih vina ´Grk´ proizvedenih s različitim sojevima kvasaca primijenjenih u sekundarnoj fermentaciji.Grk is a Croatian autochthonous variety originating from the island of Korčula, from which prized still and dessert wines are produced. One of the significant properties of the variety is the retention of pleasant acidity, i.e. the total acidity is higher than in most other southern white varieties. The properties of the variety and the earlier harvest time also allow the production of sparkling wines using the traditional method. In this paper, analyzes of the basic physicochemical composition of must and base wine, color parameters, total phenols, and sensory properties of sparkling wines ´Grk´ produced with different yeast strains applied in secondary fermentation were carried out