BIO Web Conf.
Volume 39, 2021International Scientific and Practical Conference “Modern Trends in Science, Innovative Technologies in Vineyards and Wine Making” (MTSITVW2021)
|Number of page(s)||8|
|Section||Storage, Processing and Product Quality Management|
|Published online||26 November 2021|
Biotechnological aspects of improving the quality of young brandy distillates
Federal State Budget Scientific Institution All-Russian National Research Institute of Viticulture and Winemaking Magarach of the RAS, 31 Kirova Str., 298600 Yalta, Republic of Crimea, Russia
* Corresponding author: firstname.lastname@example.org
In connection with the increasing demand in high-quality raw materials for brandy production, the research intended to solve the problems of industry associated with using of low-acid or low-sugar grapes is relevant. A promising direction for improving the quality of brandy outputs is the use of yeasts with desired properties and yeast metabolism products. The aim of the research was to study the effect of biotechnological agents on physicochemical composition and quality of base wines and young brandy distillates. The experimental Kl.marxianus-based enzyme preparation with high endopolygalacturonase activity, races of yeast S.cerevisiae pure culture and L.thermotolerans strain from the Magarach collection of microorganisms of winemaking were used as biotechnological agents. Analytical studies were carried out using conventional methods, gas and liquid chromatography. The research results showed that using of yeast endopolygalacturonase based on Kl.marxianus helps to increase the yield of must (by 6 %). The L.thermotolerans strain is effective for increasing the titratable acidity of base wines (by 1.3-2.1 times). For grapes with low sugar content, it is advisable to use S.cerevisiae yeast races with a high ester-producing capacity.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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