Bayraktar, Vasyl M.Байрактар, Василь МиколайовичБайрактар, Василий Николаевич2022-09-282022-09-282013Екосистеми, їх оптимізація та охорона. - Сімферополь: ТНУ, 2013.https://dspace.onu.edu.ua/handle/123456789/33794Saccharomyces cerevisiae (Meyen ex E. C. Hansen) yeast cultures, isolated from local zone grape cultivars, which are especially valuable for the biotechnology of winemaking during fermentation of carbohydrates in grape must, were investigated. The main criteria for yeast selection are: quantity of produced alcohol, and quality of wine including: flavour, taste, after-taste, ethanol concentration. Other important and valuable parameters include: the concentration of titratable acidity, volatile acids, and total phenolics in the wine obtained from carbohydrate fermentation in grape musts are very important and valuable parameters. During wine production, yeast cells are affected by several conditions that are adverse to growth (oxidative, temperature, osmotic, sulfitation and ethanol stress). Yeast cells should detect and respond to these adverse conditions. If they fail to do this, alcoholic fermentation can be negatively affected and even stop.enselectionassessment criterionwine yeast cultureSaccharomyces cerevisiaebiotechnologyArticle