Bayraktar, Vasyl M.Байрактар, Василь МиколайовичБайрактар, Василий Николаевич2022-09-282022-09-282014Природничий альманах: зб. наук. праць. – Херсон: ПП Вишемирський, 2014.https://dspace.onu.edu.ua/handle/123456789/33799In the article presented results of sensory characteristics of red dry wines received using wine yeast cultures perspective for winemaking. It is shown that the appearance of certain shades in the color, aroma and taste of dry wine largely connected due to the ratio of oxidized and reduced components including phenolics. Floral shades of flavor, fresh taste, dessert tone in aroma and flavor more pronounced in the case of the predominance of the reduced forms of components. Resinous-balsamic shades of flavors and spicy-balsamic, walnutvanilla flavor tones appear stronger the higher ratio of oxidized forms of components. It was determined yeast culture that gave the best organoleptic characteristics of wines produced with the direct participation of the isolated and studied wine yeast, Saccharomyces cerevisiae.enyeast selectionorganoleptic propertieswine yeastSaccharomyces cerevisiaesensory profilesintensity of flavor and tasteArticle