Prospects of using Lachancea thermotolerans yeast in winemaking

In connection with global warming, study to find new technological solutions that allow obtain wines characterized by a lower ethanol content and balanced in the acids sugars is relevant.One of use Lachancea thermotolerans yeast, which can metabolize some hexoses into lactic acid. present work comparative studies chemical composition from grape cultivar Cabernet Sauvignon Crimean autochthonous cultivars Kefesia Ekim kara, obtained using Saccharomyces yeasts, were investigated. Analytical performed HPLC. Experimental L. showed decrease ethyl alcohol 5-11% pH values 0.10-0.32 unit sand an increase concentration titratable average 1.3-fold glycerol 30% compared control at S. cerevisiae. thermotolerans, acetic acid did not exceed 0.01 gL-1. The investigated distinguished their velvety taste. results achieved indicate yeast promising for improving quality wine production, including those organic status.