Selection of Yeast Strains for the Production of Dry Wines from the Indigenous Grape Variety Kokur White

Abstract

The results of studying 55 Saccharomyces cerevisiae yeast strains, intended for the production of dry white wines from the Crimean autochthonous Kokur White variety, are presented. The study involved 49 strains isolated from spontaneously fermented grape must of various grape varieties grown on the Crimean Peninsula, and six strains of yeast obtained from the All-Russian Collection of Industrial Microorganisms of the National Research Center “Kurchatov Institute” and the Magarach Collection of Winemaking Microorganisms of the Magarach All-Russian National Research Institute of Viticulture and Winemaking, Russian Academy of Sciences. As a result, two yeast strains are selected: Su-48 and Y-693. These are the most promising for the production of wines from the Kokur White variety. These strains contributed to the production of oxidation-resistant wines, as well as the preservation of acidity and the development of intense, bright varietal aromas.