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 Kotenko S.Ts., Khalilova E.A., Islammagomedova E.A., and Aliverdieva D.A.

Caspian Institute of Biological Resources, Dagestan Research Center, Russian Academy of Sciences, Makhachkala



The competitive strain of Saccharomyces genus for champagne wines was isolated. The new strain is characterized by the presence of a killer - factor, the capacity to flocculation, accumulation of the important components of the aromatic complex, essential amino acids, minerals, fatty acids and enzymes of nitrogen and carbohydrate metabolism in champagne wine. The selection and initial analysis of highly competitive yeast strains is of paramount importance for wine industry.

Key words: Saccharomyces cerevisiae, yeast, killer strain, competitive ability, champagne wine.



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