INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY

• Main Authors: L. V. Gnetko, L. P. Nerovnykh, M. M. Kobleva
• Format: Article
• Language: Russian
• Published: Maykop State Technological University 2020-11-01
• Series: Новые технологии
• Subjects: bottle champagne; cuve; active dry yeast; biosynthetic ability; esters; sour oils; organic acids; acetaldehyde; acetoin; terpene compounds
• Online Access: https://newtechology.mkgtu.ru/jour/article/view/384

Biosynthetic abilities of yeast contribute to improving the composition of the aromatic complex of sparkling wines and its balance. Knowledge of the biosynthetic characteristics of certain races of yeast and careful selection of them make it possible to regulate physical and chemical indicators of a future product and produce wines of predicted and controlled quality. The aim of the research is technological evaluation and selection of highly effective preparations of active dry yeast for the production of white sparkling wines by the bottle champagne method, based on the study of their influence on the composition of substances of the aromatic complex. The objects of the research are sparkling wines obtained using active dry yeast (ADY) produced in France and recommended for the manufacture of champagne wines.The effect of new ADY races on the qualitative and quantitative content of aromatizing substances: esters, higher alcohols, fatty acids, acetaldehyde, acetone, and others has been studied.Different races of yeast differ in biosynthetic ability with respect to aromatizing compounds, therefore, choice of a yeast race can significantly influence the formation of a bouquet of sparkling wines and organoleptic qualities of the product can be predicted.