TECHNOLOGICAL VALUE OF OSMOTOLERANT YEAST ISOLATED FROM HIGH-SUGAR PEAR JUICES

摘要

Yeast for must fermentation are selected in dependence on amount needed to produce alcohols, initial must extract and expected organoleptic features of wines. Particular kinds of wine yeast differ between each other in optimum fermentation temperature, fermentation abilities and amount of secondary products produced. The aim of this study was to estimate the technological features of yeast Saccharomyces bayanus KK1, which was identified after isolation from high-sugar pear juices with extract 70°Blg. The yeast ethanol and secondary products production characteristics was performed with the use of GC and HPLC. On the basis of the estimated technological parameters of identified yeast Saccharomyces bayanus KK1, it was stated that they were valuable biological material to be used in winemaking.