Keywords
Abstract
The use of aboriginal varieties for wine production, including sparkling wines, is a promising direction for the development of viticulture and winemaking. At the same time, for high-quality production, it is necessary to select technological solutions in order to reveal the varietal potential of grapes. One of such technological methods that allows regulating the accumulation of separate chemical composition constituents of base wines, as well as target forming of different aroma profiles, etc., is the selection of yeast strains. Isolation of the most promising yeast cultures based on the assessment of their impact on the qualitative indicators of base wines for sparklings obtained from autochthonous grape varieties is a matter of great current interest. The objects of research were base wines produced from the aboriginal variety ‘Sary Pandas’ growing in the village Morskoye (Sudak), using five yeast strains (I-527-control, I-633, I-539, I-596, I-534, I-19), recommended for the production of sparkling wines. Promising strains (I-539, I-596, I-633) for the production of base wines for sparklings were isolated. Compared with the control variant, they had higher values of the following parameters: amine nitrogen - by 1.1-1.2 times, to provide necessary yeast nutrition during secondary fermentation; esters - by 1.1-1.3 times; and lower aldehyde values - by 1.2-1.8 times. The prevalence of polysaccharide-protein fraction (≥ 51%) over the phenolic one in the biopolymer complex was observed, which had a beneficial effect on organoleptic characteristics of base wines (intense floral, candy-caramel, fruity hints appeared in the background of varietal aroma), as well as on the formation of their foaming properties (Vmax ≥ 1000 cm3 and t > 120 sec.). The obtained results can be used to control the process of producing base wines for sparklings from Crimean aboriginal grape varieties.