FIELD: microbiology, food industry. SUBSTANCE: yeast strain Saccharomyces vini is deposited in Collection of Industrial Microorganism at number V-1905. Strain V-1905 shows spore-forming capability, brews and utilizes glucose, sucrose, maltose, galactose, 1/3 raffinose. Yeast strain S. vini V-1905 shows high brewing activity at low temperature - 11-13 C, well brews apple wort at sugar content 10 g/100 cm3, and ethanol accumulation is 5.8 vol. %. Strain S. vini V-1905 is more active than control strain Aport-199. Fermentation process is decreased by 36-48 h, strain shows increased capability to assimilate carbohydrates at 11-13 C, and ethanol formation is increased by 0.5 vol.% as compared with known strain. Wine material prepared with use of strain V-1905 shows enhanced delicate fresh apple aroma. EFFECT: enhanced quality of product, increased output. 1 tbl
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