Comparative appreciation of various species of yeast strains and their influence on chromatic indices of rose sparkling wines

Abstract

The work was carried out to compare assessment of different species of yeast: Saccharomyces cerevisiae CNMN-Y-24 Spumant, Saccharomyces vini CNMN-Y-27 Bianca from the collection of microorganisms laboratory "Biotechnology and Microbiology of Wine" and active dry yeast (active dry yeasts): Saccharomyces cerevisiae IOC 18-2007, Saccharomyces bayanus SIHA Aktivhefe 4 and their influence on chromatic characteristics and parameters of foaming properties of rosé sparkling wines. On the basis of conducted study was established the influence of used yeast species at secondary fermentation on the quality of rosé sparkling wines. Were determined chromatic indices wich characterize composition and quality of rosé sparkling wines.