FIELD: food industry.
SUBSTANCE: Saccharomyces bayanus IMB Y-5022 yeast strain for sparkling wine production by tank method relates to production of sparkling wine from grapes of white, red and rose varieties by a batch method during secondary fermentation in acratophores. Under conditions failing to favour secondary fermentation, secondary fermentation duration has decreased by 9-14 days. Characteristic of the yeast strain are the following valuable indicators: high competitive ability; increased resistance to sulphur dioxide (acratophore mixture fermentation with free sulphur dioxide content equal to 35±5 mg/dm3 in 4 days); the strain provides for active fermentation of acratophore mixture at a temperature of 12±2°C; acid-resistant (pH 2.7, optimum - 3.0-3.2).
EFFECT: results obtained during acratophore mixture fermentation are indicative of high fermentative activity of the proposed strain Saccharomyces bayanus IMB Y-5022 under conditions failing to favour secondary fermentation: low pH, high sulfitation degree.
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