Strain of yeast saccharomyces cerevisiae for production of champagne

FIELD: biotechnology.

SUBSTANCE: strain of yeast Saccharomyces cerevisiae DZIV-12 has high biochemical and technological properties. It is deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under the registration number of Saccharomyces cerevisiae RNCIM Y-3980 and can be used in production of champagne.

EFFECT: invention enables to improve the quality and organoleptic properties of the finished product.

2 dwg, 3 tbl, 2 ex


The invention relates to the wine industry and represents a new strain of the yeast Saccharomyces cerevisiae Y-3980 used for the production of sparkling wines.

In the production of champagne yeast should have a high fermentative energy under anaerobic conditions, to transfer pressure of 0.4-0.5 MPa, to be resistant to fermentation temperature of 9-10°C.

In the production of champagne are different strains of yeast of the genus Saccharomyces species vini and cerevisiae, among them the most common are yeast Saccharomyces vini GSR-1, MSH, 5/82 [1-3].

At present JSC "Derbent plant of sparkling wines" are used dried yeast ACD Letto-Levure SLEEP for champagne production [4]. However, the known strain of Saccharomyces cerevisiae ACD Letto-Levure SLEEP cannot provide high quality products. In terms of morphology, the strain is non-uniform in size and shape, with the presence in the population of elongated cells having a slow growth rate, long generation time.

The aim of the invention is a stable strain of yeast with high fermentation activity, are able to maintain biochemical and technological properties of a breeder with a long passirovannye on solid and liquid media.

The technical result is to increase biochemical activity out of line and the properties of champagne.

The objective is achieved by using a strain of the yeast Saccharomyces cerevisiae Y-3950 in the production of sparkling wines (the Collection of the Central Museum of Industrial Microorganisms Vniigenetika, fsbi science Caspian Institute of biological resources center of RAS).

The proposed strain of yeast has the following characteristics.

Morphological and cultural characteristics. Organic environment: grape mash-agar, limited edition wine. Cells in grape must and drawing a mixture of rounded shape, size 9.0×9.0, 9.2×9.4 cm, and grape mash-agar oval-rounded form size 6.8-8.2 km. Micro-colonies on the grape mash-agar pale-yellow, shining, with a diameter of from 3.5-4.8 mm, round shape (Fig.1). Microcolony on wort-agar: round, convex, cream color, with a smooth shiny surface, the center of a dark yellow, with a small radial folding, small border, wavy edge, consistency spotting. The diameter dvadtsatisloynoy culture 4.0×3.8 cm (Fig. 2). Reproduces by budding. After digestion of the drawing the mixture forms a granular precipitate. The Saccharomyces cerevisiae strain Y-3980 has the ability to sporoobrazovanie and 5-6 days forms 1-2 disputes in the cell, form spores rounded, 2.5-2.9 cm. To obtain spores was performed under the following environment: hungry agar, gypsum blocks.

Physiological and biochemical characteristics. Strain drag is her Saccharomyces cerevisiae Y-3980 sprayway and absorbs glucose, maltose, sucrose, galactose, 1/3 raffinose. Of alcohol metabolizes ethanol and glycerol. Organic acids absorbs acetic, lactic. Of nitrogenous substances absorbs peptone, ammonium sulphate, urea, asparagine, diphenylamine.

An example of retrieving strain

The proposed strain of the yeast Saccharomyces cerevisiae Y-3980 allocated to Derbent factory of sparkling wines production method of selection of shampanizirovannom wine in the tank. The yeast suspension was inoculated on solid nutrient medium wort agar and Petri dishes. After the formation of yeast colonies on nutrient medium by the method of Lindner were selected čkd. Breeding was allowed to select the yeast, a well proven during fermentation drawing the mixture into the bottle under pressure. On physiological and biochemical potential of the isolates were judged on their fermentation activity. The proposed strain of the yeast Saccharomyces cerevisiae Y-3980 has a high fermentation activity, well sprayway drawing fermentation mixture with sugar content of 2.2% and alcohol 10.2 vol.%, forming 11.2% vol. alcohol at a temperature of 9-10°C for 20 days and a pressure of 0.4-0.5 MPa.

An example of the use of the proposed strain of yeast

For secondary fermentation under pressure periodic method of preparing the drawing fermentation mixture by mixing the blend of sparkling wine of the following wines the castle: Pinot 40%, Riesling - 20%, Ali-Gotha - 20%Chardonnay - 20%, tank liquor and 3% distribution of pure yeast culture of Saccharomyces cerevisiae strain Y-3980, what is the concentration of yeast cells in the circulation of a mixture of 4.0-4.5 million/ml Liquor is injected so that the secondary fermentation was carried out at 2.2% sugar to alcohol content - 11.2 vol.%. The fermentation is carried out in the tank when the temperature of 9-10°C for 20 days at a pressure of 0.4-0.5 MPa. The control serves as a production strain ASD Letto-Levure SLEEP. In the fermentation process monitoring changes in sugar content.

After secondary fermentation in the experimental and control samples of sparkling wines were investigated aromatherapie substances by gas chromatography and their organoleptic properties.

Research in the obtained samples of sparkling wines were identified volatile compounds belonging to different groups aromatherapeutic substances: the highest and aromatic alcohols, esters and terpene compounds [5]. During fermentation triage mixture using Saccharomyces cerevisiae strain Y-3980 and control obtained sparkling wines, which are distinguished according to the physical-chemical properties and content aromatherapeutic substances. Accordingly, we believe that the change in the genetic characteristics of yeast cells and selection of yeast for champagne production is DSTV allow to obtain wines of the highest quality.

In tables 1-3 the data characterizing the effect of strain of yeast on the accumulation of sparkling wines alcohols, terpene compounds, esters. As you can see their table No. 1, the content of alcohols in both cases was 105.50-105.70 mg/DM3. Most alcohols are presented in the experiment and the control, respectively: isopentanol at 62.40-70.35 mg/DM3, propanol 35.40-22.50 mg/DM3, β-phenylethanol 17.00-12.04 mg/DM3. The number of β-phenylethanol and propanol in the experimental champagne is higher than in the control. As for terpene compounds, this group largely represented geraniol and linalool, giving the fragrance citronia tones and shades of rose fragrance. The major aromatic component wines are esters. The data in table 3 show the impact can exert strain on the proportion of esters with the same quality indicators. The increase in the number of high-boiling esters (ethyllactate, diethylamine, diethylmaleate and, especially, ethyllinoleate) up to certain concentrations enhance the flavor and bouquet of champagne. If the sample number ethyllinoleate is 0.38 mg/DM3in experienced almost 3 times more. The ethyllinoleate gives champagne floral tones. In addition, the newly selected strain Y-3980 synthesizes several more than the control such terpene compounds, as geraniol, CIS-and TRANS-farnesol (table 2).

The table below shows the data obtained in the studies of sparkling wines by gas chromatography using a gas chromatograph Varian Airbrush" 1800, and "Chrom - Saga Report@ (USA) and sensory evaluation [5].

Thus, for Saccharomyces cerevisiae strain Y-3980 is characterized by the accumulation of more valuable components of the aromatic complex - propanol, β-phenylethanol, geraniol, linalool, ethyl acetate, geranylacetone, β-phenylethylamine.

Champagne brand "Brut", obtained using a new strain of Saccharomyces cerevisiae Y-3980, high sparkling and foaming properties, aroma - floral tone, saturation, carbon dioxide is good, the wine received a high score (9.2 points).


1. Awakens S. p. Biochemical basis of technology shampanskogo. -M.: Food industry, 1980. S.

2. Abramov, S.A., Vlasova O.K., Kotenko SC and other Impact Dagestan yeast of the genus Saccharomyces on the composition aromatherapeutic substances champagne // go active. biochemistry and Microbiology. THH. No. 1. 1984. P.129-132.

3. As the USSR №114775. The strain of the yeast Saccharomyces vini 5/82 used for champagne production. Rodopoulou, A., Egorov, I.A., Sarishvili N.G., Chakarova FI, S.A. Abramov, Kotenko SC, Nasonov R.I. 1984. B. I. No. 12.

4. The instruction made by the Oia of spreading yeast periodic manner based on ACD Letto-Levure SLEEP and flow rate on the secondary fermentation at JSC "Derbent plant of sparkling wines" GNU VNIIPB EAP RAAS. (Approved by the Director GNUVNII and EAP. LA. Evanesance. 23.08.2012).

5. Rodopoulou, A., Egorov, I.A., Cermakova TA., Bezzubov A.A. Biochemical methods. M.: Nauka. 1980. S-169.

Table 1
Control Litto LevureExperience Y-3980
3.isopentanol70.35At 62.40

Table 2
No. ComponentsSamples
Control Litto LevureExperience Y-3980
5.oxide, linalool - 10.030.05
6.oxide, linalool - 20.190.22

Table 3
Control Litto LevureExperience Y-3980
1. the ethyl acetate8.703.49
8.the ethyllinoleate0.280.92

The strain of the yeast Saccharomyces cerevisiae VKPM Y-3980 used for champagne production.


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