foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-4-524-532foodsyst-918Research ArticleСтатьиThe effect of the yeast storage method on the quality of young sparkling winesВлияние способа хранения дрожжей на качество молодых игристых винhttps://orcid.org/0000-0002-8126-7596ЛутковаН. Ю.LutkovaN. Yu.

Луткова Наталия Юрьевна — младший научный сотрудник, лаборатория микробиологии

298600, Республика Крым, Ялта, ул. Кирова, 31 

Nataliya Yu. Lutkova, Junior Staff Scientist, Laboratory of Microbiology

31, Kirova str., 298600, Yalta, Republic of Crimea

lutkova1975@mail.ruhttps://orcid.org/0000-0001-5989-6604ИвановаЕ. В.IvanovaE. V.

Иванова Елена Владимировна — кандидат технических наук, старший научный сотрудник, ведущий научный сотрудник, лаборатория микробиологии

298600, Республика Крым, Ялта, ул. Кирова, 31 

Elena V. Ivanova, Candidate of Technical Science, Senior Staff Scientist, Leading Staff Scientist, Laboratory of Microbiology

31, Kirova str., 298600, Yalta, Republic of Crimea

lenochka_ivanova_58@mail.ruhttps://orcid.org/0000-0001-9551-7448ЧервякС. Н.CherviakS. N.

Червяк София Николаевна — кандидат технических наук, старший научный сотрудник, лаборатория цифровых технологий в виноделии и виноградарстве

298600, Республика Крым, Ялта, ул. Кирова, 31 

Sofiya N. Cherviak, Candidate of Technical Sciences, Senior Staff Research, Department of Digital Technologies in Winemaking and Viticulture

31, Kirova str., 298600, Yalta, Republic of Crimea

Sofi4@list.ruhttps://orcid.org/0000-0001-9515-4341ЛутковИ. П.LutkovI. P.

Лутков Игорь Павлович — кандидат технических наук, старший научный сотрудник, ведущий научный сотрудник, лаборатория игристых вин

298600, Республика Крым, Ялта, ул. Кирова, 31 

Igor P. Lutkov, Candidate of Technical Sciences, Senior Staff Scientist, Leading Staff Scientist Laboratory of Sparkling Wines

31, Kirova str., 298600, Yalta, Republic of Crimea

igorlutkov@mail.ruВсероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» Национального исследовательского центра «Курчатовский институт»РоссияAll-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the National Research Centre “Kurchatov Institute”Russian Federation20252801202684524532Copyright © Lutkova N.Y., Ivanova E.V., Cherviak S.N., Lutkov I.P., 20262026Луткова Н.Ю., Иванова Е.В., Червяк С.Н., Лутков И.П.Lutkova N.Y., Ivanova E.V., Cherviak S.N., Lutkov I.P.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/918

For the production of high-quality sparkling wines it is necessary to use pure yeast culture of Saccharomyces cerevisiae species, which is able to ferment sugars at elevated CO2 pressure and is characterized by cold and alcohol resistance. Technological properties of the yeast should be preserved regardless of the storage conditions of the culture. The aim of the research was to study the physicochemical and organoleptic properties of sparkling wines produced from white Muscat grapes using yeast strains ‘Sevastopolskaya 23’ (I-525) and ‘Leningradskaya’ (I-307) stored in the collection of microorganisms of winemaking "Magarach" by subcultivation and cryopreservation. The study used generally accepted methods of microbiology and enochemistry of wine. As a result of the studies, no significant influence of the storage conditions of the yeast cultures on their morphological and cultural characteristics was revealed. The strains retained their cell shape and size, unchanged sediment character, strain phenotype, ability to form a ring and spores. No significant differences were found in the process of must fermentation at 26 ± 1 °С using the studied strains. At the same time, fermentation with the strain I-525 was smooth, and with the strain I-307 — stepwise. Stable resistance of the studied yeast strains to changes in some abiotic factors was found. Fermentation of must at a temperature of 15–18 °C with the strain I-525 was much faster (5–21 days) than with I-307. The sparkling wine samples obtained with the yeast strain I-307 were characterized by higher CO2 pressure (by 9–21 %) and content of bound forms of CO2 (by 18.5–20.3 %), as well as by the value of the coefficient of sparkling properties (K>100) and better foam stability (more than 60 s). The method of storing yeast cultures by cryopreservation ensures the preservation of their basic morphological, cultural and technological properties at low labor costs, which makes it advisable to use it for long-term storage of microorganisms.

Для выработки качественных игристых вин необходимо использовать чистую культуру дрожжей вида Saccharomyces cerevisiae, способных сбраживать сахара при повышенном давлении СО2 и отличающихся холодостойкостью и спиртоустойчивостью. Технологические свойства дрожжей должны сохраняться независимо от условий хранения культуры. Цель исследования — изучение физико-химических и органолептических свойств игристых вин, выработанных из винограда сорта Мускат белый с использованием штаммов дрожжей Севастопольская 23 (I-525) и Ленинградская (I-307). Указанные штаммы хранились в коллекции микроорганизмов виноделия «Магарач» методом субкультивирования и криоконсервации. В исследовании использовали методы, общепринятые в микробиологии виноделия и энохимии. В результате проведенных исследований существенного влияния условий хранения культур дрожжей на их морфолого-культуральные признаки не выявлено. Штаммы сохранили форму и размеры клеток, характер осадка, фенотип, способность к образованию кольца и спорообразованию. Значительных различий в процессе брожения сусла при 26 ± 1 °С с использованием исследуемых штаммов выявлено не было. При этом брожение на штамме I-525 проходило плавно, а на I-307 — ступенчато. Установлена стабильная устойчивость исследуемых штаммов дрожжей к изменению отдельных абиотических факторов. Брожение сусла при температуре 15–18 °C на штамме I-525 проходило значительно быстрее (на 5–21 день), чем на I-307. Образцы игристых вин, полученные с использованием штамма дрожжей I-307, отличались более высоким давлением СО2 (на 9–21 %) и содержанием связанных форм СО2 (на 18,5–20,3 %), а также значением коэффициента игристых свойств (К > 100) и лучшей устойчивостью пены (более 60 с). Метод хранения культуры дрожжей путем криоконсервации обеспечивает сохранение их основных морфолого-культуральных и технологических свойств при низких трудозатратах, что обусловливает целесообразность его применения для продолжительного хранения микроорганизмов.

субкультивированиеглубокая заморозкабродильная активностьорганолептические свойствапенистые свойстваигристые свойствадиоксид углеродаsubcultivationdeep freezingfermentation activityorganoleptic propertiesfoamy propertiessparkling propertiescarbon dioxideРабота выполнена в рамках государственного задания по теме № FNZM-2024-0001The work was conducted under state assignment No. FNZM-2024-0001ReferencesBenito, S. (2020). Modern technologies and their influence in fermentation quality. Fermentation, 6(1), Article 13. https://doi.org/10.3390/fermentation6010013Benito, S. (2020). Modern technologies and their influence in fermentation quality. Fermentation, 6(1), Article 13. https://doi.org/10.3390/fermentation6010013Yu, X., Xu, J., Li, Y. P., Li, X. P. (2021). Isolation and screening of wine yeasts from grapes in yalu river valley china for fermentation performance. American Journal of Biochemistry and Biotechnology, 17(3), 338–345. https://doi.org/10.3844/ajbbsp.2021.338.345Yu, X., Xu, J., Li, Y. P., Li, X. P. (2021). Isolation and screening of wine yeasts from grapes in yalu river valley china for fermentation performance. American Journal of Biochemistry and Biotechnology, 17(3), 338–345. https://doi.org/10.3844/ajbbsp.2021.338.345Çelik, Z. D., Erten, H., Cabaroglu, T. (2019). The influence of selected autochthonous saccharomyces cerevisiae strains on the physicochemical and sensory properties of narince wines. Fermentation, 5(3), Article 70. https://doi.org/10.3390/fermentation5030070Çelik, Z. D., Erten, H., Cabaroglu, T. (2019). The influence of selected autochthonous saccharomyces cerevisiae strains on the physicochemical and sensory properties of narince wines. Fermentation, 5(3), Article 70. https://doi.org/10.3390/fermentation5030070Crespo, J., García, M., Arroyo, T., Romero, V., Cabellos, J. M. (2023). Influence of native Saccharomyces cerevisiae strains on Malvasia aromatica wines. Frontiers in Bioscience-Elite, 15(3), Article 18. https://doi.org/10.31083/j.fbe1503018Crespo, J., García, M., Arroyo, T., Romero, V., Cabellos, J. M. (2023). Influence of native Saccharomyces cerevisiae strains on Malvasia aromatica wines. Frontiers in Bioscience-Elite, 15(3), Article 18. https://doi.org/10.31083/j.fbe1503018Tsiakis, T., Anagnostou, E., Granata, G., Manakou, V. (2022). Communicating terroir through wine label toponymy Greek wineries practice. Sustainability, 14(23), Article 16067. https://doi.org/10.3390/su142316067Tsiakis, T., Anagnostou, E., Granata, G., Manakou, V. (2022). Communicating terroir through wine label toponymy Greek wineries practice. Sustainability, 14(23), Article 16067. https://doi.org/10.3390/su142316067Иванова, Е. В. (14–15 апреля, 2020). Поддержание и пополнение генофонда коллекции микроорганизмов виноделия "Магарач". Современная микология в России. Материалы 4 Микологического форума, Москва: Национальная академия микологии Общероссийская Общественная Организация, 2020.Ivanova E. V. (April 14–15, 2020). Maintenance and supplementation of the gene pool of the collection of microorganisms of winemaking "Magarach". Modern mycology in Russia. Proceedings of the 4th Mycological Forum, Moscow: All-Russian Public Organization “National Academy of Mycology”, 2020. (In Russian)Ravimannan, N. (2016). Investigating alternative yeast storage methods. International Journal of Advanced Research in Biological Sciences, 3(11), 109–111. http://doi.org/10.22192/ijarbs.2016.03.11.012Ravimannan, N. (2016). Investigating alternative yeast storage methods. International Journal of Advanced Research in Biological Sciences, 3(11), 109–111. http://doi.org/10.22192/ijarbs.2016.03.11.012Moretti, M., Tartaglia, J., Accotto, G. P., Beato, M. S., Bernini, V., Bevivino, A. et al. (2024). Treasures of italian microbial culture collections: An overview of preserved biological resources, offered services and know-how, and management. Sustainability, 16(9), Article 3777. https://doi.org/10.3390/su16093777Moretti, M., Tartaglia, J., Accotto, G. P., Beato, M. S., Bernini, V., Bevivino, A. et al. (2024). Treasures of italian microbial culture collections: An overview of preserved biological resources, offered services and know-how, and management. Sustainability, 16(9), Article 3777. https://doi.org/10.3390/su16093777Boundy-Mills, K. (2012). Yeast culture collections of the world: Meeting the needs of industrial researchers. Journal of Industrial Microbiology and Biotechnology, 39(5), 673–680. https://doi.org/10.1007/s10295-011-1078-5Boundy-Mills, K. (2012). Yeast culture collections of the world: Meeting the needs of industrial researchers. Journal of Industrial Microbiology and Biotechnology, 39(5), 673–680. https://doi.org/10.1007/s10295-011-1078-5López, M. D. G., López-Coronado, J. M., López-Ocaña, L., Fernández, F. U. (2011). Preservation of Microbial Strains in the Wine Industry. Chapter in a book: Molecular Wine Microbiology. Elsevier EBooks, 2011. https://doi.org/10.1016/B978-0-12-375021-1.10012-8López, M. D. G., López-Coronado, J. M., López-Ocaña, L., Fernández, F. U. (2011). Preservation of Microbial Strains in the Wine Industry. Chapter in a book: Molecular Wine Microbiology. Elsevier EBooks, 2011. https://doi.org/10.1016/B978-0-12-375021-1.10012-8Mariano, P. D. L. S., Gonçalves, R. B., Höfling, J. F. (2007). Storage procedures for yeast preservation: Phenotypic and genotypic evaluation. Annals of Microbiology, 57(3), 461–465. https://doi.org/10.1007/BF03175090Mariano, P. D. L. S., Gonçalves, R. B., Höfling, J. F. (2007). Storage procedures for yeast preservation: Phenotypic and genotypic evaluation. Annals of Microbiology, 57(3), 461–465. https://doi.org/10.1007/BF03175090Иванова, Е. В., Луткова, Н. Ю. (2024). Сохранность штаммов дрожжей виноделия при разных способах хранения в коллекции. «Магарач». Виноградарство и виноделие, 26(1), 93–98. https://doi.org/10.34919/IM.2024.28.89.015Ivanova, E. V., Lutkova, N. Yu. (2024). Preservation of winemaking yeast strains under different storage methods in the collection. Magarach. Viticulture and Winemaking, 26(1), 93–98. (In Russian) https://doi.org/10.34919/IM.2024.28.89.015Кривушина, А. А., Бобырева, Т. В., Яковенко, Т. В., Николаев, Е. В. (2019). Методы хранения микроорганизмов-деструкторов в коллекции ФГУП "ВИАМ" (обзор). Авиационные материалы и технологии, 3(56), 89–94. https://doi.org/10.18577/2071-9140-2019-0-3-89-94Krivushina, A. A., Bobyreva, T. V., Yakovenko, T. V., Nikolaev, E. V. (2019). Methods of microorganisms-destructors storage in FSUE «VIAM» collection (review). Aviation Materials and Technologies, 3(56), 89–94. (In Russian) https://doi.org/10.18577/2071-9140-2019-0-3-89-94Puchkov, E. O. (2023). Preservation of viable microorganisms in the laboratory: An overview of basics, methods and practical recommendations for beginners. Austin Journal of Biotechnology and Bioengineering, 10(1), Article 1119. https://doi.org/10.26420/austinjbiotechnolbioeng.2023.1119Puchkov, E. O. (2023). Preservation of viable microorganisms in the laboratory: An overview of basics, methods and practical recommendations for beginners. Austin Journal of Biotechnology and Bioengineering, 10(1), Article 1119. https://doi.org/10.26420/austinjbiotechnolbioeng.2023.1119Wolkers, W. F., Oldenhof, H. (2020). Principles underlying cryopreservation and freeze-drying of cells and tissues. Chapter in a book: Cryopreservation and Freeze-Drying Protocols. Humana Press, N. Y., 2020. https://doi.org/10.1007/978-1-0716-0783-1_1Wolkers, W. F., Oldenhof, H. (2020). Principles underlying cryopreservation and freeze-drying of cells and tissues. Chapter in a book: Cryopreservation and Freeze-Drying Protocols. Humana Press, N. Y., 2020. https://doi.org/10.1007/978-1-0716-0783-1_1Zhao, G., Zhang, G. (2005). Effect of protective agents, freezing temperature, rehydration media on viability of malolactic bacteria subjected to freeze-drying. Journal of Applied Microbiology, 99, 333–338. https://doi.org/10.1111/j.1365-2672.2005.02587.xZhao, G., Zhang, G. (2005). Effect of protective agents, freezing temperature, rehydration media on viability of malolactic bacteria subjected to freeze-drying. Journal of Applied Microbiology, 99, 333–338. https://doi.org/10.1111/j.1365-2672.2005.02587.xТанащук, Т. Н., Иванова, Е. В., Кишковская, С. А., Шаламитский, М. Ю., Луткова, Н. Ю., Загоруйко, В. И. и др. (2024). Каталог промышленных штаммов дрожжей для виноделия. Симферополь: ИП Корниенко А. А., 2024.Tanashchuk, T. N., Ivanova, E. V., Kishkovskaya, S. A., Shalamitsky, M. Yu., Lutkova, N. Yu., Zagoruyko, V. I. et al. (2024). Catalog of industrial yeast strains for winemaking. Simferopol: IP Kornienko A. A., 2024. (In Russian)Sidari, R., Caridi, A. (2009). Viability of commercial wine yeasts during freezer storage in glycerol-based media. Folia Microbiologica, 54(3), 230–232. https://doi.org/10.1007/s12223-009-0036-3Sidari, R., Caridi, A. (2009). Viability of commercial wine yeasts during freezer storage in glycerol-based media. Folia Microbiologica, 54(3), 230–232. https://doi.org/10.1007/s12223-009-0036-3Савкина, О. А., Терновской, Г. В., Локачук, М. Н., Павловская, Е. Н., Сафронова, В. И. (2014). Криоконсервация — перспективный метод хранения промышленно ценных штаммов молочнокислых бактерий и дрожжей. Сельскохозяйственная биология, 4, 112–119. https://doi.org/10.15389/agrobiology.2014.4.112rusSavkina, O. A., Ternovskoi, G. V., Lokachuk, M. N., Pavlovskaya, E. N., Safronova, V. I. (2014). Cryopreservation to be a progressive method for keeping up valuable strains of lactic acid bacteria and yeasts. Agricultural Biology, 4, 112–119. (In Russian) https://doi.org/10.15389/agrobiology.2014.4.112rusВыборнова, Т. В., Шарова, Н. Ю., Принцева, А. А. (2018). Исследование влияния низких температур на сохранение жизнеспособности штаммов в процессе хранения. Техника и технология пищевых производств, 48(3), 34–39. https://doi.org/10.21603/2074-9414-2018-3-34-40Vybornova, T. V., Sharova, N. Yu., Printseva, A. A. (2018). Lowtemperature storage and the viability preservation of streptomyces. Food Processing: Techniques and Technology, 48(3), 34–40. (In Russian) https://doi.org/10.21603/2074-9414-2018-3-34-40Утепешева, А. А. (2019). Подбор методов длительного хранения коллекционных штаммов микромицетов и дрожжей. Экобиотех, 2(4), 494–498. https://doi.org/10.31163/2618-964X-2019-2-4-494-498Utepesheva, A. A. (2019). Selection of methods for long storage of collection strains of micromycetes and yeasts. Ecobiotech, 2(4), 494–498. (In Russian) https://doi.org/10.31163/2618-964X-2019-2-4-494-498Dzhakibaeva, G. Т., Shemshura, O. N., Tleubekova, D. A. (2022). Evaluation of viability and biological activity of bakery and wine yeast after long-term preservation. Microbiology and Virology, 1(36), 44–56. https://doi.org/10.53729/MV-AS.2022.01.03Dzhakibaeva, G. Т., Shemshura, O. N., Tleubekova, D. A. (2022). Evaluation of viability and biological activity of bakery and wine yeast after long-term preservation. Microbiology and Virology, 1(36), 44–56. https://doi.org/10.53729/MV-AS.2022.01.03Pradelles, R., Vichi, S., Alexandre, H., Chassagne, D. (2009). Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine. International Journal of Food Microbiology, 135(2), 152–157. https://doi.org/10.1016/j.ijfoodmicro.2009.07.019Pradelles, R., Vichi, S., Alexandre, H., Chassagne, D. (2009). Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine. International Journal of Food Microbiology, 135(2), 152–157. https://doi.org/10.1016/j.ijfoodmicro.2009.07.019Харчук, И. А. (2019) Обзор методов длительного хранения культур микроводорослей и цианобактерий, используемых в коллекциях Всемирной федерации культур (WFCC) в базе WDCM CCINFO. Вопросы современной альгологии, 3(21), 1–27. https://doi.org/10.33624/2311-0147-2019-3(21)-1-27Kharchuk, I. A. (2019) The review of methods of the long-term storage of microalgae and cyanobacteria cultures used in collections of the world federation of cultures (WFCC) in WDCM CCINFO base. Issues of Modern Algology, 3(21), 1–27. (In Russian) https://doi.org/10.33624/2311-0147-2019-3(21)-1-27Câmara, A. A., Sant'Ana, A. S. (2020). Advances in yeast preservation: Physiological aspects for cell perpetuation. Current Opinion in Food Science, 38, 62–70. https://doi.org/10.1016/j.cofs.2020.10.019Câmara, A. A., Sant'Ana, A. S. (2020). Advances in yeast preservation: Physiological aspects for cell perpetuation. Current Opinion in Food Science, 38, 62–70. https://doi.org/10.1016/j.cofs.2020.10.019Morgan, C. A., Herman, N., White, P. A., Vesey, G. (2006). Preservation of microorganisms by drying: A review. Journal of Microbiological Methods, 66(2), 183– 193. https://doi.org/10.1016/j.mimet.2006.02.017Morgan, C. A., Herman, N., White, P. A., Vesey, G. (2006). Preservation of microorganisms by drying: A review. Journal of Microbiological Methods, 66(2), 183– 193. https://doi.org/10.1016/j.mimet.2006.02.017Комиссаров, Н. С., Дьяков, М. Ю., Гарибова, Л. В. (2023). Методы длительного хранения чистых культур макромицетов. Микология и фитопатология, 57(3), 155–171. https://doi.org/10.31857/S0026364823030054Komissarov, N. S., Dyakov, M. Yu., Garibova, L. V. (2023). Methods for Long-Term Storage of Pure Cultures of Macrofungi. Mycology and Phytopathology, 57(3), 155–171. (In Russian) https://doi.org/10.31857/S0026364823030054Miyamoto-Shinohara, Y., Nozawa, F., Sukenobe, J., Imaizumi, T. (2010). Survival of yeasts stored after freeze-drying or liquid-drying. The Journal of General and Applied Microbiology, 56, 107–119. https://doi.org/10.2323/jgam.56.107Miyamoto-Shinohara, Y., Nozawa, F., Sukenobe, J., Imaizumi, T. (2010). Survival of yeasts stored after freeze-drying or liquid-drying. The Journal of General and Applied Microbiology, 56, 107–119. https://doi.org/10.2323/jgam.56.107Cabrera, E., Welch, L. C., Robinson, M. R., Sturgeon, C. M., Crow, M. M., Segarra, V. A. (2020). Cryopreservation and the freeze-thaw stress response in yeast. Genes, 11(8), Article 835. https://doi.org/10.3390/genes11080835Cabrera, E., Welch, L. C., Robinson, M. R., Sturgeon, C. M., Crow, M. M., Segarra, V. A. (2020). Cryopreservation and the freeze-thaw stress response in yeast. Genes, 11(8), Article 835. https://doi.org/10.3390/genes11080835Vasyagin, E. A., Urakov, V. N., Shalamitskiy, M. Yu., Cherviak, S. N., Ivanova, E. V., Zagoruyko, V. I. et al. (2025). Development of a wine yeast strain capable of malolactic fermentation and reducing the ethyl carbamate content in wine. Foods, 14(1), Article 54. https://doi.org/10.3390/foods14010054Vasyagin, E. A., Urakov, V. N., Shalamitskiy, M. Yu., Cherviak, S. N., Ivanova, E. V., Zagoruyko, V. I. et al. (2025). Development of a wine yeast strain capable of malolactic fermentation and reducing the ethyl carbamate content in wine. Foods, 14(1), Article 54. https://doi.org/10.3390/foods14010054Скорикова, Т. Н., Танащук, Т. Н., Шаламитский, М. Ю. (2017). Оценка способности дрожжей рода Saccharomyces использовать в качестве источника углеводов глюкозу и фруктозу. Магарач. Виноградарство и виноделие, 4, 44–45.Skorikova, T. K., Tanashchuk, T. N., Shalamitskiy, M. Yu. (2017). Evaluating of Saccharomyces yeast ability to use glucose or fructose in the kind of carbon source. Magarach. Viticulture and Winemaking, 4, 44–45. (In Russian)Blanco, P., Sieiro, C., Diaz, A., Villa, T. G. (1994). Production and partial characterization of an endopolygalacturonase from Saccharomyces cerevisiae. Canadian Journal of Microbiology, 40(11), 974–977. https://doi.org/10.1139/m94-155Blanco, P., Sieiro, C., Diaz, A., Villa, T. G. (1994). Production and partial characterization of an endopolygalacturonase from Saccharomyces cerevisiae. Canadian Journal of Microbiology, 40(11), 974–977. https://doi.org/10.1139/m94-155Гержикова, В. Г. (2009). Методы технохимического контроля в виноделии. Симферополь: Таврида, 2009.Gerzhikova, V. G. (2009). Methods of technical chemistry control in winemaking. Simferopol: Tavrida, 2009. (In Russian)Ubeda, C., Lambert-Royo, M. I., Gil i Cortiella, M., Del Barrio-Galán, R., Peña-Neira, Á. (2021). Chemical, physical and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines. Foods, 10(2), Article 390. https://doi.org/10.3390/foods10020390Ubeda, C., Lambert-Royo, M. I., Gil i Cortiella, M., Del Barrio-Galán, R., PeñaNeira, Á. (2021). Chemical, physical and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines. Foods, 10(2), Article 390. https://doi.org/10.3390/foods10020390Мержаниан, А. А. (1978). Физико-химия игристых вин. М.: Пищевая промышленность, 1978.Merzhanian, A. A. (1978). Physico-chemistry of sparkling wines. Moscow: Food industry, 1978. (In Russian)Лутков, И. П. (2022). Оценка игристых свойств напитков. «Магарач». Виноградарство и виноделие, 24(1), 63–70. https://doi.org/10.35547/IM.2022.78.26.010Lutkov, I. P. (2022). Evaluation of sparkling properties of beverages. Magarach. Viticulture and Winemaking, 24(1), 63–70. (In Russian) https://doi.org/10.35547/IM.2022.78.26.010Аникина, Н. С.,Червяк, С. Н., Гниломедова, Н. В. (2019). Методы оценки цвета вин. Обзор. Аналитика и контроль, 23(2), 158–167. https://doi.org/10.15826/analitika.2019.23.2.003Anikina, N. S., Chervyak, S. N., Gnilomedova, N. V. (2019). Methods for evaluating the color of wines. The review. Analytics and Control, 23(2), 158–167. (In Russian) https://doi.org/10.15826/analitika.2019.23.2.003Дубинина, Е. В., Моисеева, А. А., Андриевская, Д. В., Трофименко, В. А. (2023). Влияние внешних факторов на стабильность качества игристого вина при хранении. Пищевые системы, 6(2), 130–138. https://doi.org/10.21323/2618–9771–2023–6–2–130–138Dubinina, E. V., Moiseeva, A. A., Andrievskaya, D. V., Trofimchenko, V. A. (2023). Effect of external factors on the stability of sparkling wine quality during storage. Food Systems, 6(2), 130–138. (In Russian). https://doi.org/10.21323/2618–9771–2023–6–2–130–138Исламмагомедова, Э., Халилова, Э., Котенко, С., Гасанов, Р., Абакарова, А., Аливердиева, Д. (2020). Влияние различных значений температуры на морфологические свойства дрожжей Saccharomyces cerevisiae. Хранение и переработка сельхозсырья, 2, 59–72. https://doi.org/10.36107/spfp.2020.322Islammagomedova, E., Khalilova, E., Kotenko, S., Gasanov, R., Abakarova, A., Aliverdieva, D. (2020). Influence of different temperature values on the morphological properties of Saccharomyces сerevisiae yeast. Storage and Processing of Farm Products, 2, 59–72. (In Russian) https://doi.org/10.36107/spfp.2020.322Park, J.-I., Grant, C. M., Attfield, P. V., Dawes, I. W. (1997). The freeze-thaw stress response of the yeast Saccharomyces cerevisiae is growth phase specific and is controlled by nutritional state via the RAS cyclic AMP signal transduction pathway. Applied and Environmental Microbiology, 63(10), 3818–3824. https://doi.org/10.1128/AEM.63.10.3818-3824.1997Park, J.-I., Grant, C. M., Attfield, P. V., Dawes, I. W. (1997). The freeze-thaw stress response of the yeast Saccharomyces cerevisiae is growth phase specific and is controlled by nutritional state via the RAS cyclic AMP signal transduction pathway. Applied and Environmental Microbiology, 63(10), 3818–3824. https://doi.org/10.1128/AEM.63.10.3818-3824.1997Джакибаева, Г. Т., Шемшура, О. Н., Тлеубекова, Д. А. (2022). Оценка жизнеспособности и биологической активности хлебопекарных и винных дрожжей после длительного хранения. Микробиология және вирусология, 1(36), 44–56. https://doi.org/10.53729/MV-AS.2022.01.03Dzhakibaeva, G. T., Shemshura, O. N., Tleubekova, D. A., (2022). Evaluation of viability and biological activity of bakery and wine yeast after long-term preservation. Microbiology and Virology, 1(36), 44–56. (In Russian). https://doi.org/10.53729/MV-AS.2022.01.03Дубинина, Е. В., Оганесянц, Л. А., Песчанская, В. А., Семипятный, В. К., Чистова, А. А. (2020). Прогнозирование качества игристого вина на основе определения дополнительных показателей физико-химического состава исходного виноматериала. Пиво и напитки, 1, 9–13.Dubinina, E. V., Oganesyants, L. A., Peschanskaya, V. A., Semipyatniy, V. K., Chistova, A. A. (2020). Prediction of sparkling wine quality based on original wine material determination of additional indicators of physicochemical composition. Beer and Beverages, 1, 9–13. (In Russian)Sartor, S., Burin, V., Caliari, V., Bordignon-Luiz, M. (2021). Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties. LWT, 140, Article 110847. https://doi.org/10.1016/j.lwt.2020.110847Sartor, S., Burin, V., Caliari, V., Bordignon-Luiz, M. (2021). Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties. LWT, 140, Article 110847. https://doi.org/10.1016/j.lwt.2020.110847Makarov, A., Shmigelskaya, N., Lutkov, I., Maksimovskaya, V., Sivochoub, G. (September 5–9, 2022). Improving the criteria of assessing grapes and base wines in the production of sparkling wines. BIO Web of Conferences. International Scientific-Practical Conference “Modern Trends of Science, Innovative Technologies in Viticulture and Winemaking” (MTSITVW2022). Yalta, Republic of Crimea, Russian Federation, 2022. https://doi.org/10.1051/bioconf/20225306001Makarov, A., Shmigelskaya, N., Lutkov, I., Maksimovskaya, V., Sivochoub, G. (September 5–9, 2022). Improving the criteria of assessing grapes and base wines in the production of sparkling wines. BIO Web of Conferences. International Scientific-Practical Conference “Modern Trends of Science, Innovative Technologies in Viticulture and Winemaking” (MTSITVW2022). Yalta, Republic of Crimea, Russian Federation, 2022. https://doi.org/10.1051/bioconf/20225306001

The authors declare that there are no conflicts of interest present.