The effect of the yeast storage method on the quality of young sparkling wines

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.

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