The effect of yeast race on the composition of a high-molecular fraction and physical and chemical properties of sparkling wines

Abstract

The aim of the research is the technological assessment and selection of highly effective preparations of active dry yeast for the production of white sparkling wines, based on a study of their influence on the physical and chemical indicators that form typical properties of this group of wines. Active dry yeast (ADY) preparations recommended for the production of sparkling wines, produced in France have been selected as the objects of the research. The effect of new ADY races on the content of the substances of a high-molecular complex: lipids, proteins and phenolic compounds that act as surface-active substances responsible for the formation of sparkling and foamy properties have been studied. The amount of SAA and such physical and chemical indicators of typical properties of sparkling wines, such as the coefficient of resistance to carbon dioxide (K), foaming ability (F), and pressure of CO2 have been determined. Higher technological properties of one of the studied yeast races have been established, providing the best formation of sparkling and foaming properties of this group of wines.

Keywords

• active dry yeast
• sparkling and foamy properties
• high molecular complex
• surface active agents
• foaming ability
• resistance factor to carbon dioxide release
• co2 pressure