Keywords
Abstract
In recent years, the research on biogeography of wine - the study of geographical distribution of microorganisms in vineyards, and factors influencing the composition of microbiome - takes an increasing importance. The idea of microbial terroir is that microorganisms of a vineyard are unique, adapted to a particular grape variety, and its growing conditions. They contribute to the formation of unique characteristics of wines produced in a particular area. The purpose of this work was to study the effect of a natural consortium of microorganisms, both independently and together with the yeast L. thermotolerans, on the formation of chemical composition of dry red wines. We used natural yeast consortia obtained from 2 ‘Cabernet Sauvignon’ vineyards; the strain I-652 from the Center for Collective Use Collection of Winemaking Microorganisms Magarach was taken as a reference culture. Organic acids were determined using HPLC, chemical composition was analyzed using methods accepted in oenological practice. It was revealed that the use of serial must inoculation with the yeast L. thermotolerans, and a natural consortium of microorganisms contributed to an increase in the concentration of titratable acids by 2.9-4.8 times, lactic (2.2-2.8 times) and succinic (1.2 times) ) acids, compound esters (2.3-2.9 times), and a decrease in pH values by 0.18-0.28 compared to the control. The amount of lactic acid and compound esters formed in wines depended on the L. thermotolerans strain used, and vegetation area of grapes. The results of organoleptic analysis showed a beneficial effect of these microorganisms on the quality of wines, tasting assessment of which was 7.7-7.8 points. The results obtained show a long-term benefit of further research on the use of natural consortia of microorganisms, including together with non-Saccharomyces, in wine production.