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Biosynthetic abilities of yeast contribute to improving the composition of the aromatic complex of sparkling wines and its balance. Knowledge of the biosynthetic characteristics of certain races of yeast and careful selection of them make it possible to regulate physical and chemical indicators of a future product and produce wines of predicted and controlled quality. The aim of the research is technological evaluation and selection of highly effective preparations of active dry yeast for the production of white sparkling wines by the bottle champagne method, based on the study of their influence on the composition of substances of the aromatic complex. The objects of the research are sparkling wines obtained using active dry yeast (ADY) produced in France and recommended for the manufacture of champagne wines.The effect of new ADY races on the qualitative and quantitative content of aromatizing substances: esters, higher alcohols, fatty acids, acetaldehyde, acetone, and others has been studied.Different races of yeast differ in biosynthetic ability with respect to aromatizing compounds, therefore, choice of a yeast race can significantly influence the formation of a bouquet of sparkling wines and organoleptic qualities of the product can be predicted.

The aim of the research is the technological assessment and selection of highly effective preparations of active dry yeast for the production of white sparkling wines, based on a study of their influence on the physical and chemical indicators that form typical properties of this group of wines. Active dry yeast (ADY) preparations recommended for the production of sparkling wines, produced in France have been selected as the objects of the research. The effect of new ADY races on the content of the substances of a high-molecular complex: lipids, proteins and phenolic compounds that act as surface-active substances responsible for the formation of sparkling and foamy properties have been studied. The amount of SAA and such physical and chemical indicators of typical properties of sparkling wines, such as the coefficient of resistance to carbon dioxide (K), foaming ability (F), and pressure of CO2 have been determined. Higher technological properties of one of the studied yeast races have been established, providing the best formation of sparkling and foaming properties of this group of wines.