Fruit growing
and viticulture of South Russia

Annotation

Research was conducted to identify and study the technological characteristics of autochthonous strains of wine yeast isolated from vineyards in the Krasnodar region. From natural populations, 90 yeast strains were isolated from the surface of grapes of the following varieties: Petit Mansan, Merlot, Krasnostop Anapskiy. Generic identification of the studied strains was carried out. The proportion of Saccharomycetes varied over a wide range. Analysis of 90 yeast strains made it possible to isolate 40 representatives of the genus Saccharomyces. Species identification was carried out using molecular genetic methods. A working sample of 40 strains of Saccharomyces cerevisiae was obtained. Yeast screening for the ability to ferment sugars made it possible to isolate 13 yeast strains. Strains TK20-2 and LM19-19 are noted as weak fermenters with the formation of non-fermenters. An analysis of the ability of yeast to synthesize hydrogen sulfide showed that 21 strains produce hydrogen sulfide in an insignificant amount. In the course of studying the main technological properties, 4 strains were isolated, with the use of which white wine materials were prepared from the Onitskanskiy grape variety. In wine materials produced using local strains, a variation in the concentrations of organic acids, amino acids and volatile aroma-forming components was noted. The conducted tasting of the studied samples showed that 3 out of 4 wine materials were characterized by high quality. The sample produced using strain LM19-3 had the highest tasting score. The use of strains LP19-1, TK20-11 and LM19-3 ensures the production of high-quality wine materials with high organoleptic characteristics.