METHOD OF PRODUCING YEAST FOR PRODUCTION OF SPARKLING WINES

摘要

FIELD: biotechnology, wine-making industry. SUBSTANCE: method of production of yeast used in production of sparkling wines involves change of cheap molasses as a carbohydrate source for the more high-priced but traditional blended wine materials and this change is carried out after 75-88% time of yeast culturing. Yeast obtained by this method is concentrated, treated with surface-active substances followed by their extrusion and drying. The proposed method ensures to obtain the main amount of biomass using molasses as traditional raw for yeast producing followed by switching yeast metabolism to traditional metabolic pathways that are characterized for yeast used in production of sparkling wines. EFFECT: improved method of yeast producing. 3 tbl