Совместная ферментация дрожжей Lachancea thermotolerans и Saccharomyces cerevisiae – влияние на образование компонентов, формирующих качество вин

In recent years, there is an increasing interest in the study of grape microflora in order to isolate local effective yeast strains, including non-Saccharomycetes, which are considered as an alternative resource for producing wines with individual character and flavor. The purpose of the study is to identify the effect of native yeast L. thermotolerans, involved in joint fermentation with Saccharomycetes, on wine quality indicators. Experimental sample was obtained using L. thermotolerans (strain 65-G) mixed with Saccharomyces cerevisiae (strain No. 253), using successive inoculation. Must fermentation of the control sample was carried out on culture No. 253. Comparative study of base wine composition, carried out according to the methods adopted in winemaking technology that described in specialized literature and regulated by GOSTs, revealed the ability of 65-G strain to actively produce lactic acid, increase acidity, and reduce alcohol content. The use of L. thermotolerans strain in joint fermentation with Saccharomycetes allows solving a specific technological problem - to control the acidity level of base wine, while its participation in the process affects other parameters of wine quality, as well as its individuality. Organoleptic characteristics of base wines show that this technique allows diversifying of their flavor and aroma. The data obtained determine the prospects for further research focused on the selection of grape varieties, optimal inoculation scheme to mix cultures, and fermentation conditions affecting the output of metabolic products involved in the formation of wine quality.