Keywords
Abstract
The Republic of Crimea is one of the main winemaking regions of the Russian Federation. However, the oenological
characteristics of local yeasts have been poorly studied. The aim of the conducted research was to study the biodiversity of yeast microflora
in Crimean ampelocenoses, investigate the yeast technological properties, and select strains for terroir winemaking. This paper presents
the research on selecting promising native yeast strains for winemaking. The oenological properties, including stress tolerance, ability
to hydrogen sulfide synthesis, and killer phenotype of 98 local Saccharomyces cerevisiae isolates from four natural and climatic zones
of the Republic of Crimea were evaluated. The properties of the studied strains varied significantly. Among the studied strains, only
four exhibited a killer phenotype. High and moderate hydrogen sulfide synthesis ability was detected in 47 strains, while volatile acid
synthesis ability was found in 67 strains. The ability to exhibit tolerance to an alcohol in the concentration of 14% vol. was observed in
52 yeast strains. Based on the assessment of physiological and biochemical properties, two promising for winemaking yeast strains were
selected from 98 strains for further work.