Biotechological potential of Saccharomyces cerevisiae, selected from vineyards in Dagestan

Physiological and biochemical properties of grapes-associated S. cerevisiae gathered from Daghestan vineyards are studied. It is revealed the occurrence of active strains among the natural population of S. cerevisiae w, hich have a promising biotechnological potential for natural wine making. It is investigated the ability of yeasts to active fermentation of high concentration carbohydrates and production of components influencing on a wine quality. Obtained data show the expedience to search strains among natural yeasts feasible for alcoholic beverage production.