title: The effect of the yeast storage method on the quality of young sparkling wines
abstract: For the production of high-quality sparkling wines it is necessary to use pure yeast culture of Saccharomyces cerevisiae species, which is able to ferment sugars at elevated CO 2 pressure and is characterized by cold and alcohol resistance. Technological properties of the yeast should be preserved regardless of the storage conditions of the culture. The aim of the research was to study the physicochemical and organoleptic properties of sparkling wines produced from white Muscat grapes using yeas
journal: Food systems