title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ ÑÐ¾Ð´Ð° Saccharomyces Ð¿ÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÐºÑÐ¾Ð²Ð¾Ð³Ð¾ Ð²Ð¸Ð½Ð¾Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ¾ÐºÐ° ÑÐµÑÐµÑÐ½Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Study of fermentative activity of Saccharomyces strains in the production of sweet cherry-based fruit table winestock
Creators: name: ÐÑÐ°ÐµÐ², ÐÐ°Ð¼ÐµÐ´
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð´ÑÐ¾Ð¶Ð¶Ð¸
ÑÐ¾Ðº ÑÐµÑÐµÑÐ½Ð¸
ÑÑÐ¾Ð»Ð¾Ð²ÑÐ¹ Ð²Ð¸Ð½Ð¾Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»
Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
yeast
sweet cherry juice
table winestock
fermentative activity

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ ÑÑÐ°Ð¼Ð¼Ð¾Ð² Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Saccharomyces cerevisiae Ð¿ÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð³Ð¾ Ð²Ð¸Ð½Ð¾Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ¾ÐºÐ° ÑÐµÑÐµÑÐ½Ð¸. ÐÐ°Ð´Ð°ÑÐ¸, ÑÐµÑÑÐ½Ð½ÑÐµ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: - Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ñ Ð´Ð¾ÑÑÑÐ¿Ð½ÑÐµ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; - Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð° Ð´Ð¸Ð½Ð°Ð¼Ð¸ÐºÐ° ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ñ ÑÑÐ°Ð¼Ð¼Ð¾Ð² Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹; - Ð¿ÑÐ¾Ð²ÐµÐ´ÑÐ½ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ñ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹; - Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð² Ð¿ÑÐ¾ÑÐµÑÑÐµ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸; - Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ ÑÑÐµÐ±Ð½Ð¾-Ð½Ð°ÑÑÐ½ÑÑ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¹ ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡Ð¸Ð. Ð¤ÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð²Ð½ÑÑ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð»Ð¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ¾Ð²: ÑÐ²ÐµÑÐ¾Ð¾Ð¿ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¼Ð¸ÐºÑÐ¾ÑÐºÐ¾Ð¿Ð¸Ñ; ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¸ Ð¾ÑÑÐ»ÐµÐ¶Ð¸Ð²Ð°Ð½Ð¸Ðµ ÐºÐ¸Ð½ÐµÑÐ¸ÐºÐ¸ ÑÐ¾ÑÑÐ° ÐºÐ»ÐµÑÐ¾Ðº Ð² ÑÐµÐ°Ð»ÑÐ½Ð¾Ð¼ Ð²ÑÐµÐ¼ÐµÐ½Ð¸; Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ¾Ð² ÑÑÑÐ»Ð° Ð¸ Ð²Ð¸Ð½Ð¾Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð¾Ð². Ð£ÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð½Ð° 10 ÑÑÑÐºÐ¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ ÑÑÑÐ»Ð° ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÐ¿Ð¸ÑÑÐ° ÑÑÐ¸Ð»Ð¾Ð²Ð¾Ð³Ð¾ Ð² ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð¼ Ð²Ð¸Ð½Ð¾Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ðµ, Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½Ð¾Ð¼ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ ÑÑÐ°Ð¼Ð¼Ð° F18, ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 5,52 Â± 0,24 Ð¾Ð±. %, ÑÑÐ¾ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÐµÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð¿. 4.1 ÐÐÐ¡Ð¢ 32027. ÐÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸ ÑÐºÐ°Ð·Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð²Ð¸Ð½Ð¾Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð° ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ ÐÐÐ¡Ð¢ 32027. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY.ru, Scopus, Web of Science, PubMed, ResearchGate. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð°ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel, ACD/ChemSketch, RTS con-trol program.
description: The given work studies of fermentative activity of Saccharomyces cerevisiae yeast strains in the production of sweet cherry-based table wine. Solved tasks of the study: - available sources about subject of the study were analysed; - investigated the development dynamics of yeast strains; - microbiological analysis of yeast development was carried out; - determined physicochemical values of samples during fermentation; - organoleptic evaluation of fermented products was carried out. The work was carried out on the basis of laboratories of the HSBnFP IBSnB. Yeast Fermentative activity of yeast strains were analysed by experiments: light opti-cal microscopy; cultivation and monitoring of cell growth kinetics in real time; deter-mination of physicochemical values of must and winestock. It was established that on the 10th day of must fermentation the ethanol content of table winestock made with yeast strain F18, was 5,52 Â± 0,24 vol. %, which corre-sponds to the requirements of paragraph 4.1 of GOST 32027.Â  Organoleptic charac-teristics of the wine material meet the requirements of GOST 32027. The following databases were used in the literature review: eLIBRARY.ru, Sco-pus, Web of Science, PubMed, ResearchGate. Statistical processing of the experimental data was carried out using Microsoft Excel, ACD/ChemSketch, RTS control.