A yeast strain Saccharomyces bayanus IMB Y-5022 for the production of sparkling wines with tank method relates to the production of sparkling wines with batch process from white, red and rose varieties of vine in the secondary fermentation in champagne-fermenting tanks. Results obtained in fermentation of champagne-fermenting mixture witness on a high fermenting activity of the proposed strain of Saccharomyces bayanus IMB Y-5022 in the conditions unfavorable for the secondary fermentation: a low рН, a high degree of sulfitation. In these conditions the duration of the secondary fermentation has been reduced to 9-14 days. A yeast strain in characterized with following precious indices: a high competitiveness, an increased stability to sulphur dioxide (fermentation of champagne-fermenting mixture at a content of a free sulphur dioxide of 35±5mg/dm3 for 4 days); actively ferments champagne-fermenting mixture at the temperature of 12±2°С; acid resistant (рН 2,7, optimum 3.0-3.2).
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