Biotechnological aspects of improving the quality of young brandy distillates

In connection with the increasing demand in high-quality raw materials for brandy production, research intended to solve problems of industry associated using low-acid or low-sugar grapes is relevant. A promising direction improving quality outputs use yeasts desired properties and yeast metabolism products. The aim was study effect biotechnological agents on physicochemical composition base wines young distillates. experimental Kl.marxianus -based enzyme preparation high endopolygalacturonase activity, races S.cerevisiae pure culture L.thermotolerans strain from Magarach collection microorganisms winemaking were used as agents. Analytical studies carried out conventional methods, gas liquid chromatography. results showed that based helps increase yield must (by 6 %). effective titratable acidity 1.3-2.1 times). For low sugar content, it advisable a ester-producing capacity.