INTRODUCTIONRussian sparkling wines enjoy a well-deservedpopularity among consumers. Despite the growingdemand, Russia has a shortage of raw materials for theirproduction. Grapes suitable for sparkling wines can onlybe cultivated in certain parts of the country, mainly inthe southern regions. Local agricultural lands havedifferent forms of ownership and many landowners havelost interest in grape cultivation due to a long paybackperiod. Yet, most large producers of sparkling wines donot have their own source of raw materials and thereforehave to import cheap base wines, often of poor quality.The long production cycle (over 9 months for the bottlemethod) holds back increased production of domesticsparkling wines. The need to purchase expensiveequipment for pressure operations limits the use of theacratophoric method by small farms.The solution is to produce young sparkling wines(aged 2–3 months) by the bottle method. They can bemade during one wine-making season and delivered tothe consumer by the New Year. The EU countries makesparkling wine by the ancestral method (la méthodeancestrale), i.e., incomplete fermentation of grape muston spontaneous microflora. Fermentation is suspendedby cooling and the stuck must is stored until spring.Then it is bottled and sealed for complete fermentationand saturation with carbon dioxide [1]. This method hastwo disadvantages: it is difficult to control fermentationwhen using spontaneous microflora and the finishedwine has a tendency to cloudiness.In Russia, a similar method is used to produce“Tsymlyanskoe Igristoe” red sparkling wine. It is alsobased on subsequent fermentation of stuck must inbottles, but this process may stop spontaneously andresult in varying contents of sugars, ethanol, and carbondioxide in the finished wines.Hypothetically, the optimal yeast race should provideyoung sparkling wines with the desired properties.Most importantly, it should be suitable for primaryand secondary fermentation, have no yeast tones andpreserve the varietal aroma.The yeast used in the production of bottledsparkling wines must meet a number of requirements.In particular, it must have autolytic and flocculatingpower and be resistant to high ethanol concentration andpressure, as well as low fermentation temperature andpH [2, 3]. For this, yeast is preliminarily acclimatizedand fertilized with nitrogen compounds [4]. Afterfermentation, when aging on yeast, the wine is saturatedwith yeast autolysis products (e.g., amino acids) andphenolic compounds (e.g., catechins, caffeic and gallicacids in rosé wines) [5, 6]. The technology for youngsparkling wines excludes yeast aging, thus preservingthe original varietal aroma. Also, there is only onefermentation process and therefore yeast does not needto adapt.We aimed to study the effect of yeast race on thequality of base and young sparkling wines produced bythe bottle fermentation method.STUDY OBJECTS AND METHODSOur study objects were base and young sparklingwines produced with various yeast races from Cabernet-Sauvignon grapes grown on the South Coast of Crimeain 2019. The grapes were processed in micro-vinificationconditions in line with the relevant standards andguidelines. The mass concentration of sugars was202 g/dm3 and titratable acids amounted to 10.0 g/dm3.Must was fermented with glucose-sensitive, fructosesensitive,S-sensitive, and killer factor yeast races. Thelatter significantly increased the dominance of thisspecies during fermentation [7]. In total, we selectedfive races from the Magarach Collection of WinemakingMicroorganisms (Table 1).Wine-making. Rosé must was obtained by pressingpulp on a basket press, yielding 50 daL per 1 tonof grapes. Then it was sulfurized (75 mg/dm3 SO2),sedimented at 15°C, and decanted. To obtain red must,grapes were crushed on a roller crusher and destemmed,with the pulp sulfurized (75 mg/dm3 SO2). The pulp andmust were fermented at 15°C. The pulp was fermented(2/3 of sugars) and pressed, with the resulting mustfermented in separate tanks. At a residual sugarconcentration of 22–24 g/dm3, one part of each batch ofstuck must was bottled for champagnization, with theother part fermented dry. After introducing bentonite(0.2 g/dm3), the bottles were stoppered, stacked,and stored at 12–14°C. After 60 days, the sedimentwas reduced to the neck (remuage) and discharged(degorgeage). The resulting rosé and red base wines metthe requirements of State Standard 32030-2013 “Tablewines and table winestocks. General specifications.”The physicochemical parameters of the base andsparkling wines were determined in accordance with thecurrent standards. Phenolic substances were measuredcolorimetrically by the Folin-Ciocalteu reaction. Opticalcharacteristics were determined by measuring opticaldensity at 420 and 520 nm. The dynamic viscositywas measured with a viscometer. Foaming properties(maximum foam volume and time of foam break) weredetermined according to Standard STO 01580301.015-2017 “Table base wines for sparkling wines and drinkssaturated with carbon dioxide. Determination offoaming properties.” A 200 cm3 sample of degasifiedwine was poured in a 1 dm3 measuring cylinder.Barbotage was carried out using a portable compressorand a sprayer lowered to the bottom of the measuringcylinder. Foaming took place at the same time. Themaximum foam volume was determined visually usingthe cylinder scale, and the time of foam break wasmeasured with a timer. This method, as well as Mosalux,provided an accurate determination of the wine’sfoaming properties [9].Table 1 Yeast species used in making young sparkling winesNo. Race title Yeast species(V. Kudryavtsev taxonomy)Phenotype PropertiesI-25 Cabernet 5 Saccharomyces vini Meyen, 1838 syn.Saccharomyces cerevisiae (Kreger-vanRij N.J.W., 1984)Sensitive (S) Resistant to cold, SO2, alcohol, and acid (рН 2.8);glucose-sensitive; does not form H2SI-523 Bastardo1965Saccharomyces oviformis Osterwalder,1924 syn. S. cerevisiae (Kreger-vanRij N.J.W., 1984)Sensitive (S) Resistant to SO2, alcohol, tannin and polyphenols;fructose-sensitiveI-525 Sevastopolskaya23S. oviformis Osterwalder, 1924 syn. S. cerevisiae(Kreger-van Rij N.J.W., 1984)Sensitive (S) Resistant to cold, SO2, and alcohol; glucosesensitive;does not form H2SI-527 47-К S. vini Meyen, 1838 syn. S. cerevisiae(Kreger-van Rij N.J.W., 1984)Killer (К) Effective in fermenting non-sterile grape must; highdegree of protein hydrolysis; resistant to acid, SO2,alcohol; forms H2S in small amounts; glucose-sensitive;low iron sensitivity index [8]. Recommendedfor table base wines for sparkling wines.I-652 OdesskiyChernyi-SD13S. oviformis Osterwalder, 1924 syn. S.cerevisiae (Kreger-van Rij N.J.W., 1984)Sensitive (S) Strong ability to form alcohols, esters and lactones;synthesizes β-phenylethanol and aliphatic alcohols;enhances spicy tones in the aroma of base wines.Recommended for red table wines with berry-spicyaroma.292Makarov A.S. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 290–301Figure 1 Must fermentation with different yeast races for rosébase winesFigure 2 Must fermentation with different yeast races for redbase wines0.981.011.041.071.100 10 20 30 40Must density, g/cm3Time period, daysCabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD130.981.011.041.071.100 5 10 15 20 25Must density, g/cm3Time period, daysCabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD13green spicysweetmilkyhoney, 0714212835meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0 612182430meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedgreen fumy-0 5101520253035meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked01020304050acidfruit-berrymineralspicybitterhoney, candy0.981.011.041.071.100 10 20 30 40Must density, g/cm3Time period, daysCabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD130.981.011.041.071.100 5 10 15 20 25Must density, g/cm3Time period, daysCabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD13sweethoney, 0 714212835meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0 612182430meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedgreen 0 5101520253035meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked01020304050acidfruit-berrymineralspicybitterhoney, candyTable 2 Organic acids, sugars, and ethanol contents in experimental base wine samplesRace title C T M S L A ТA Su Glu F Gly Ethanol,g/dm3 vol. %RoséCabernet 5 0.35 4.04 3.15 1.51 0.09 0.21 9.4 0.26 0.42 3.22 7.80 12.41Bastardo 1965 0.34 3.93 2.93 1.63 0.35 0.03 9.3 0.24 0.32 0.76 7.81 12.54Sevastopolskaya 23 0.31 3.87 2.96 1.68 0.11 0.20 9.5 0.19 0.33 1.99 8.05 12.4447-К 0.31 4.09 3.17 1.58 0.10 0.24 9.6 0.23 0.50 6.88 7.96 12.12Odesskiy Chernyi-SD13 0.45 3.96 3.18 1.20 0.09 0.14 8.6 0.24 0.38 1.01 5.23 12.95RedCabernet 5 1.08 2.11 0.41 1.62 1.14 0.27 5.2 0.65 0.25 0.06 8.04 11.41Bastardo 1965 0.87 2.68 0.36 1.77 1.39 0.20 5.9 0.31 0.30 0.02 8.02 11.28Sevastopolskaya 23 0.71 2.74 0.39 1.71 1.51 0.20 6.2 0.25 0.31 0.02 7.65 10.6347-К 0.70 3.16 0.33 1.78 1.97 0.18 7.4 0.26 0.32 2.26 7.81 10.92Odesskiy Chernyi-SD13 1.06 2.84 2.76 1.75 0.08 0.09 7.9 0.33 0.47 0.41 6.88 12.38Where: C – citric, T – tartaric, M – malic, S - succinic, L – lactic, A – acetic, ТA – sum of titratable acids, Su – sucrose, Glu – glucose,F – fructose, Gly – glycerolTable 3 Physicochemical parameters of experimental base winesRace title рН Еh Vmax,cm3tbr,sV., mm2/s TPh,mg/dm3MPh,mg/dm3PPh,mg/dm3C,mg/dm3I ТRoséCabernet 5 3.1 215 900 30 1.697 266 233 32 4 0.594 1.101Bastardo 1965 3.1 214 800 28 1.684 286 238 48 4 0.607 1.010Sevastopolskaya 23 3.1 214 920 30 1.684 269 233 36 6 0.630 1.00747-К 3.1 214 950 31 1.723 275 231 44 4 0.607 1.000Odesskiy Chernyi-SD13 3.1 214 1000 42 1.674 233 180 53 14 0.656 1.033RedCabernet 5 3.6 180 1100 >300 1.640 911 535 376 183 0.855 0.611Bastardo 1965 3.5 193 1250 >300 1.633 974 598 376 202 0.864 0.716Sevastopolskaya 23 3.5 193 1250 >300 1.581 1027 609 418 207 0.964 0.56347-К 3.4 199 1250 >300 1.620 826 503 323 188 0.963 0.573Odesskiy Chernyi-SD13 3.1 203 1250 >300 1.692 1101 635 466 287 1.959 0.529Where: Еh – value of redox potential, Vmax – max foam volume, tbr – time of foam break, V – value of dynamic viscosity, TPh – total content ofphenolic substances, MPh – content of monomeric fraction of phenolic substances, PPh – content of polymeric fraction of phenolic substances,C – content of coloring agents, I – value of color intensity (D420+ D520), Т – value of color shade (D420/ D520)293Makarov A.S. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 290–301Table 4 Sensory evaluation of experimental base winesYeast race General characteristics of aroma and flavor ScoreRoséCabernet 5 Aroma – complex, berry.Flavor – soft, pure, complete, varietal, with “spicy bitterness.”7.76Bastardo 1965 Aroma – neutral, with berry and fruit notes and passing “choking.”Flavor – pure, complete, too fresh, plain.7.67Sevastopolskaya 23 Aroma – delicate, berry, with light notes of nightshade.Flavor – fresh, well-formed, varietal.7.7547-К Aroma – subtle, berry-fruit, with spicy and cherry notes.Flavor – complete, with residual sugars and inharmonious acidity.7.70Odesskiy Chernyi-SD13 Aroma – bright, complex, berry and fruit, with noes of nightshade.Flavor – pure, fresh, harmonious, varietal.7.83RedCabernet 5 Aroma – bright, complex, berry and fruit, with noes of nightshade.Flavor – soft, complete, harmonious, varietal.7.81Bastardo 1965 Aroma – mild, varietal, of berry direction.Flavor – harmonious, complete, varietal, velvet.7.78Sevastopolskaya 23 Aroma – less expressed, berry, with light notes of nightshade.Flavor – fresh, velvet.7.7747-К Aroma – mild, of berry direction, with notes of nightshade.Flavor – complete, insufficiently velvet.7.76Odesskiy Chernyi-SD13 Aroma – bright, complex, berry, with notes of nightshade.Flavor – deep, velvet, with long coffee and spicy finish.7.82Table 5 Physicochemical parameters of experimental young sparkling winesRace title рН Еh Vmax,cm3tbr,sV,mm2/sTPh,mg/dm3MPh,mg/dm3PPh,mg/dm3C,mg/dm3IRoséCabernet 5 2.92 218 10.3 1.741 214 212 2 3 0.576 0.974Bastardo 1965 2.92 217 10.0 1.735 195 186 9 4 0.510 0.927Sevastopolskaya 23 2.92 218 10.4 1.715 247 235 12 5 0.579 0.98947-К 2.95 218 10.4 1.735 210 210 0 2 0.512 0.961Odesskiy Chernyi-SD13 2.93 217 9.6 1.735 217 211 6 6 0.499 0.974RedCabernet 5 3.55 182 6.5 1.620 757 474 283 164 0.771 0.523Bastardo 1965 3.33 197 8.4 1.633 916 524 392 170 0.790 0.681Sevastopolskaya 23 3.33 198 8.0 1.594 847 540 307 171 0.928 0.54047-К 3.23 202 9.0 1.620 794 498 296 152 0.908 0.574Odesskiy Chernyi-SD13 3.18 205 8.7 1.601 1103 675 428 275 1.614 0.491Where: Еh – value of redox potential, Vmax – max foam volume, tbr – time of foam break, V – value of dynamic viscosity, TPh – total content ofphenolic substances, MPh – content of monomeric fraction of phenolic substances, PPh – content of polymeric fraction of phenolic substances,C – content of coloring agents, I – value of color intensity (D420+ D520), Т – value of color shade (D420/ D520)Organic acids, residual sugars, and ethylalcohol were determined by HPLC using a ShimadzuLC 20AD chromatograph (Japan) equipped with aspectrophotometric detector. Sample separation wasperformed on a Supelcogel C610H column (Supelco®,Sigma-Aldrich, USA). We used a sorbent based onsulfurized divinyl-polystyrene (column size 300×7.8,sorbent granules less than 10.0 μm). An aqueous solutionof phosphoric acid (1 g/dm3) was used as an eluent.Concentrations of substances were determined with adetector at 210 nm by the retention time and the signalquantity.Total carbon dioxide content in sparklingwines was determined according to StandardSTO 01580301.016–2017 “Drinks saturated with carbondioxide. Determination of mass concentration of carbondioxide by the modified volumetric method.” Accordingto this method, CO2, which evolved from wine under theaction of ultrasound, displaced the barrier fluid from thegraduated container. The volume of the displaced barrierfluid corresponded to the volume of carbon dioxidecontained in the bottle with sparkling wine. The contentof related forms of carbon dioxide was calculatedaccording to A.A. Merzhanian method [10], based on294Makarov A.S. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 290–301Figure 3 Aromatic profile of rosé base wines on various yeast races0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedgreen fumy-0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedmeadow vegetable green (grassy)hayspicyfumy-smoked0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0 510152025meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked010203040meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedgreen (fumy-0102030meadow grassyfruityberryfruitcompotedried fruit tones(grassy) vegetablehaymilkycaramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramelgreen (grassy) hayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tonesgrassy) vegetable0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotedried fruit tones0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0 510152025meadow grassyfruityberrycompotevegetable dried fruit green (grassy)hayspicyfumy-smokedthe difference between the measured CO2 content andthe CO2 solubility at a certain pressure and ethanolconcentration. Sparkling properties were determinedaccording to Standard STO 01586301.022–2019“Sparkling wines, carbonated wines, and carbonateddrinks. Determination of sparkling properties bygravimetric method.” In particular, we measured theСО2 desorption rate from the bottle of wine whendepressurizing to the atmospheric level.Sensory evaluation of base and sparkling winesfollowed State Standard 32051-2013 “Wine products.Methods of Organoleptic Analysis,” ISO 5492:2008“Sensory analysis – Vocabulary,” and ISO 11035:1994“Sensory analysis – Identification and selection ofdescriptors for establishing a sensory profile by amultidimensional approach.” Sensory evaluation wascarried out by trained panelists on a 10-point system, byquantifying the contribution of individual descriptors tothe composition of color, flavor, and aroma of wines. Thedescriptors were selected in accordance with ISO 5492,ISO 11035 and (Какое-то «и». Ссылки три. Что-то недописали) [11, 12, 13].RESULTS AND DISCUSSIONAt the first stage, we assessed the effects of differentyeast races on must fermentation (Figs. 1 and 2).We found that the period of must fermentation usingthe red method was 10–14 days shorter than that with thewhite method. This was due to the thermal protectiveeffect of the pomace “cap” and the concentration of yeastcells on the solid parts of pomace, increasing the contactarea for yeast and must sugars.Cabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD13295Makarov A.S. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 290–301Figure 4 Aromatic profile of red base wines on various yeast racesdried fruit tonesgreen (grassy) vegetablehaygreen (grassy) vegetable0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedcompotefruit tones0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, carameltones0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0 510152025meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0102030meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smoked0 510152025meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedgreen 0102030meadow grassyfruityberryfruitcompotedried fruit tonesgreen (grassy) vegetablehayspicysweetmilkyhoney, caramel0 510152025meadow grassyfruityberryfruitcompotevegetable dried fruit tones010203040meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedcompotevegetable dried fruit tonesgreen (grassy)green (grassy)0 5101520253035meadow grassyfruityberryfruitcompotevegetable dried fruit tonesgreen (grassy)hayspicyfumy-smokedhoney, Cabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD13The fermentation of the rosé must (Fig. 1) was mostintensive on the Odesskiy Chernyi-SD13 race andslowest on the Bastardo 1965 race. The red must (Fig. 2)fermented faster on the Bastardo 1965 race and sloweron the 47-K race. A slight curvature in the density rangeof 1.030 g/cm3 was associated with pulp pressing, whichslowed down the fermentation.Next, we determined the physicochemical parametersof the base wines (Tables 2 and 3).Among the rosé base wines, the sample fermented onthe Bastardo 1965 race had the lowest amount of residualsugars (glucose – 0.32 g/dm3, fructose – 0.76 g/dm3),although its fermentation lasted longer than on theother races (41 days). The minimum fructose contentin this sample confirmed the fructosophilic propertiesof this culture. Sugar fermentation proceeded faster(29 days) and more intensively with the OdesskiyChernyi-SD13 race, with a large volume fraction ofethyl alcohol accumulated at the lowest glycerol content.It indicated that this yeast race fermented a smallerfraction of sugars by the glyceropyruvic path, which wasalso confirmed by the lower contents of succinic, acetic,and titratable acids. Malolactic fermentation did not takeplace in the rosé base wine samples. The pH and Еhvalues were practically the same.The best foaming properties were shown by therosé base wines prepared on the Odesskiy Chernyi-SD13 race (max. foam 1000 cm3), with the lowest values(800 cm3) found in the wines on the Bastardo 1965 race.In addition, we found an inverse correlation between themaximum foam volume and the total content of phenolicsubstances (K = –0.80). Noteworthily, the sample296Makarov A.S. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 290–301Figure 5 Flavor profile of rosé base wines on various yeast races0204060acidfruit-berrymineralspicybitterhoney, candy020406080acidfruit-berrymineralspicybitterhoney, candy01020304050acidfruit-berrymineralspicybitterhoney, candy01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardnessastringency velvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardness0204060acidfruit-berrymineralspicybitterhoney, candy020406080acidfruit-berrymineralspicybitterhoney, candyhoney, 01020304050acidfruit-berrymineralspicybitterhoney, candy01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardness1020304050astringency velvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardnessberry0204060acidfruit-berrymineralspicybitterhoney, candy01020304050acidfruit-berrymineralspicybitterhoney, candy01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardness0204060acidfruit-berrymineralspicybitterhoney, candy01020304050acidfruit-berrymineralspicybitterhoney, candy01020304050acidbitterfruit-berryastringency tartnesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardness0204060acidfruit-berrymineralspicybitterhoney, candy020406080acidspicybitterhoney, candy01020304050acidfruit-berrymineralspicybitterhoney, candy01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryvelvetinesshardnessprepared on the Odesskiy Chernyi-SD13 race containedthe smallest amount of phenolic substances and thehighest contents of polyphenols and coloring agents, aswell as the highest value of color intensity. The highestdynamic viscosity was shown by the sample preparedon the 47-K race. This was due to the concentration ofresidual sugars (the correlation coefficient betweenviscosity and fructose concentration was 0.97).In the red base wines, the Bastardo 1965 race wasthe fastest to ferment sugars, while the 47-K race wasthe slowest. Moreover, the latter race did not fermentabout 2 g of fructose. As in the rosé samples, theOdesskiy Chernyi-SD13 race synthesized more alcoholand less glycerin. Malolactic fermentation followedalcoholic fermentation in all the samples, except for theone fermented by the Odesskiy Chernyi-SD13 race. Itdecreased the Eh value and the concentrations of malicand titratable acids, and increased the pH value and thelactic acid content. In addition, lactic acid bacteria didnot utilize residual amounts of fructose in the samplefermented on the 47-K race.The values of foaming properties were high in all thered base wines (1100–1250 cm3). The dynamic viscositywas the highest in the sample fermented on the OdesskiyChernyi-SD13 race, correlating with the concentrationof ethyl alcohol (K = 0.98). This sample contained thelargest amount of phenolic substances (including theirCabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD13297Makarov A.S. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 290–301Figure 6 Flavor profile of red base wines on various yeast racesspicy01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardnessastringency velvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardnessspicy01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardnessastringency velvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardnessspicyspicyfruit-berry01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardnessspicyspicyfruit-berry01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardness01020304050acidfruit-berrymineralspicybitterhoney, candy01020304050acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardness010203040acidbitterfruit-berryastringency tartnessvelvetinesshardnesspolymeric forms) and coloring agents, as well as thehighest color intensity. The parameter of color in allthe red base wines was less than unity, correspondingto the values for young base wines. This indicated thecontribution of anthocyanins and brown condensationproducts of phenolic substances to the color intensity.The volume fractions of ethanol in the red basewines were lower than in the rosé samples (onaverage, by 1 vol. %). This might be due to the partialevaporation of ethyl alcohol from the pomace “cap”during fermentation.The next stage of our study involved the sensoryevaluation of young base wines. Table 4 shows thegeneral characteristics of aroma and flavor, as well asthe panelists’ scores on a 10-point scale (minimum7.5 points).Of the rosé base wines, the sample prepared on theOdesskiy Chernyi-SD13 race was rated highest due toits complex, bright aroma and harmonious flavor. TheBastardo 1965 sample received the lowest score, mainlydue to the extraneous note in its aroma associated withlong post-fermentation. Among the red wines, thesample prepared on the Odesskiy Chernyi-SD13 racereceived the higher score due to its rich aroma andvelvety flavor.While tasting, the panelists determined the maindescriptors for color and aroma (Fig. 3 and 4), as well asflavor (Figs. 5 and 6). Red (67.5–87.5%) and violet (12.5–32.5%) shades took part in the color composition of rosébase wines. Red (60.5–65.0%), violet (29.5–35.0%), andbrown (0–7%) shades took part in the color compositionof red base wines.Cabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD13298Makarov A.S. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 290–301Table 6 Sensory evaluation of experimental young sparkling winesYeast race General characteristics of aroma and flavor ScoreRoséCabernet 5 Transparent. Color: light rosé. Bouquet: pure, varietal, berry with fruit tones.Flavor: fresh, mild, berry with nightshade notes, well-saturated with СО2.8.99Bastardo 1965 Transparent. Color: light rosé. Bouquet: pure, of berry direction, with candy tones.Flavor: fresh, harmonious, berry-candy, with piquant bitterness, well-saturated with СО2.8.93Sevastopolskaya 23 Transparent. Color: light rosé. Bouquet: berry-fruit.Flavor: fresh, harmonious, of berry direction, well-saturated with СО2.8.9747-К Transparent. Color: light rosé. Bouquet: pure, berry-fruit.Flavor: fresh, mild, plain, well-saturated with СО2.8.90Odesskiy Chernyi-SD13 Transparent. Color: light rosé. Bouquet: pure, fresh, with candy tones.Flavor: pure, fresh, light, well-balanced, well-saturated with СО2.9.03RedCabernet 5 Transparent. Color: dark ruby. Bouquet: fresh, varietal, berry, with nightshade note.Flavor: harmonious, varietal, well-formed, well-saturated with СО2.8.99Bastardo 1965 Transparent. Color: dark ruby. Bouquet: varietal, of berry direction, with light “choking.”Flavor: fresh, full-bodied, tannin, with piquant bitterness, well-saturated with СО2.8.91Sevastopolskaya 23 Transparent. Color: dark ruby. Bouquet: pure, of berry-fruit direction, with morocco leathernoes. Flavor: fresh, velvet, with piquant bitterness, averagely saturated with СО2.8.9247-К Transparent. Color: dark ruby. Bouquet: varietal, fruit-berry, with light “choking.”Flavor: mild, velvet, with light bitterness, averagely saturated with СО2.8.87Odesskiy Chernyi-SD13 Transparent. Color: dark ruby. Bouquet: pure, bright, varietal, berry-fruit direction.Flavor – mild, well-balanced, fresh, full-bodied, tannin, well-saturated with СО2.9.05Table 7 Carbon dioxide contents and foaming properties of young sparkling winesRace title Equilibriumpressure ofСО2, kPaСО2 content per bottle (0,75 dm3), g Weight ratioof boundСО2, %Foaming propertiestotal inbottlegasiformdissolvedbound maximum volumeof foam, cm3time of foambreak, sRoséCabernet 5 610 8.233 0.195 7.026 1.012 12.28 660 112Bastardo 1965 650 9.330 0.213 7.310 1.808 19.38 585 43Sevastopolskaya 23 460 6.861 0.143 5.624 1.094 15.94 780 18047-К 540 7.547 0.188 6.364 0.995 13.19 640 57Odesskiy Chernyi-SD13 650 10.062 0.170 7.383 2.509 24.93 900 320RedCabernet 5 810 10.520 0.284 8.800 1.435 13.64 820 > 300Bastardo 1965 750 9.696 0.225 8.274 1.197 12.35 1200 > 300Sevastopolskaya 23 810 10.611 0.336 8.892 1.383 13.04 1100 > 30047-К 600 8.416 0.152 7.121 1.142 13.57 1000 > 300Odesskiy Chernyi-SD13 790 10.245 0.337 8.517 1.392 13.59 1150 > 300Berry tones in aroma and flavor are varietal featuresof Cabernet-Sauvignon rosé and red base wines. Thestrongest berry tones were observed in the samplesprepared on the Odesskiy Chernyi-SD13 and 47-K races.Fruit tones were significant contributors to the aromaticcomposition of the remaining samples due to complexesters forming during enzymatic processes duringfermentation [14, 15]. In addition to berry and fruittones, the red base wines featured fume-smoky tonesand those of dried fruits, which were most pronouncedin the 47-K sample. Vegetable notes (green pepper) wereidentified in the Sevastopolskaya 23 sample, possiblydue to the influence of 3-isobutyl-2-methoxypyrazine[16].The flavor of rosé base wines was based on fruitand-berry and acid descriptors. The sample prepared onthe Sevastopolskaya 23 race expressed honey and candyhints, as well as light bitterness. The Cabernet 5, 47-K,and Bastardo 1965 samples had distinct spicy notes.The flavor of red base wines was based on the samefruit-and-berry and acid descriptors, with additionalvelvetiness, astringency, and tartness. Their astringencycould be associated with the content of polymeric formsof phenolic substances, usually with an average degreeof polymerization of ten or more small anthocyaninpigment derivatives (tetramers) [17]. The sampledeveloped on the Odesskiy Chernyi-SD13 race had aricher and more complex flavor.299Makarov A.S. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 290–301Table 8 Sparkling properties of young rosé wines on differentyeast racesYeast race V1–300,mg/minAngle of deflection ofСО2 desorption curve, оCabernet 5 4,097 0,2347Bastardo 1965 3,559 0,2039Sevastopolskaya 23 3,662 0,209847-К 4,027 0,2307Odesskiy Chernyi-SD13 3,358 0,1924Where: V1–300 i s t he a verage С О2 desorption rate on the timespanof 1–300 minFigure 7 СО2 desorption from young rosé sparkling winesprepared on different yeast racesmineralspicyastringency tartnessfruit-berryastringency tartnessvelvetinessacidbitterfruit-berrytartness0816243240acidbitterfruit-berryastringency tartnessvelvetinesshardness1.01.31.61.92.20 100 200 300Mass of evolved СО2, gTime period, minCabernet 5 Bastardo 1965Sevastopolskaya 23 47-КOdesskiy Chernyi-SD13The physicochemical parameters of experimentalyoung sparkling wines are presented in Table 5.The samples of young rosé sparkling winesshowed similar physicochemical characteristics. Theirfermentation process was complete. Their pH was lowerthan in similar base wines, primarily due to a highermass concentration of titratable acids.In young red wines produced on the Cabernet 5race, alcoholic fermentation was followed by malolacticfermentation, as evidenced by a decreased massconcentration of titratable acids and an increased pH. Wefound a correlation between the value of redox potential(Eh) and the concentration of titratable acids in youngred sparkling and base wines. The correlation coefficientwas 0.939 and 0.957 for base and sparkling wines,respectively. This indicated that malolactic fermentationled to a decrease in Eh.The wine produced on the Odesskiy Chernyi-SD13 race contained the largest amount of phenolicand coloring substances and had higher color intensitycompared to the other wines. This might be due to theability of this race to improve the extraction of phenolicsubstances during pulp fermentation, with yeastpectolytic enzymes producing a stronger effect on thegrape skin [18, 19].Table 6 shows the results of the sensory evaluation ofyoung sparkling wines, as well as the panelists’ scoreson a 10-point scale (minimum 8.8 points)The rosé wines had a distinct varietal berry aromawith various notes. Higher scores were given to thesamples prepared on the Odesskiy Chernyi-SD13,Cabernet 5, and Sevastopolskaya 23 yeast races,primarily due to their balanced flavor. The red winesalso had a strong berry aroma with various notes. Thepanelists gave higher scores to the samples preparedon the Odesskiy Chernyi-SD13, Cabernet 5, andSevastopolskaya 23 yeast races, primarily due to theirpure aroma. The samples prepared on the 47-K andBastardo 1965 races had slight off-tones (H2S).The samples of young sparkling wines were testedfor their foaming and sparkling properties, as well asСО2 content and desorption (Tables 7, 8 and Fig. 7).The best foaming properties were exhibited bythe young rosé sparkling wines prepared on theOdesskiy Chernyi-SD13 and Sevastopolskaya 23races, as well as the young red sparkling wines on theBastardo 1965 and Odesskiy Chernyi-SD13 races.The red wines showed a direct correlation between themaximum foam volume and the polyphenol content(K = 0.78). The excess CO2 pressure corresponded tothe standard rate (at least 300 kPa), ranging from 460to 810 kPa. The СО2 content totaled 6.861–10.520 g ina 0.75 dm3 bottle, depending on the concentration ofsugars and dissolved СО2 in the must with incompletefermentation when preparing a tirage mixture. Theweight ratio of bound СО2 ranged from 12.28 to 24.93%,depending on the total СО2 content in the sampleand the peculiarities of fermentation on this yeastrace in the bottle. The red wine samples had similarcontents of bound СО2, compared to rosé wines, whichaffected their sparkling properties. The correlationcoefficient between V1-300 and the weight ratio ofbound СО2 was –0.95. This confirmed the assumptionthat higher contents of bound СО2 in sparklingwines improve their sparkling properties [20–25].The lowest СО2 desorption rate and angle of curvedeflection (hence the best sparkling properties) weredetermined in the sample produced on the OdesskiyChernyi-SD13 race (Table 8, Fig. 7). Slightly higher СО2desorption rates were also found in the samples on theBastardo 1965 and Sevastopolskaya 23 races.CONCLUSIONYeast races produce a significant effect on thequality of base and young sparkling wines. OdesskiyChernyi-SD13 is the best race for rosé and red basewines and young sparkling wines produced fromCabernet-Sauvignon grown in the South Coast ofCrimea. This yeast race contributes to a pure varietalaroma and a harmonious flavor (panelists score: 9.03–9.05 points), as well as the best properties (maximumfoam volume: 900–1150 cm3, weight ratio of boundСО2: 13.59–24.93%). The bottle method of makingwines from must with incomplete fermentation ensuresoriginal products of high quality. This technology canincrease the production of domestic sparkling wines inthe crop year. It is especially suitable for small farmssince it does not require any complex equipment. Weplan to continue research in this area to make surethat this type of products is included in the regulatorystandards.CONTRIBUTIONA.S. Makarov supervised the research, edited themanuscript, and formulated the conclusions. I.P. Lutkovformulated the hypothesis, set the aim and objectives,conducted the research, and wrote the manuscript.CONFLICTS OF INTERESTThe authors declare that they have no conflict ofinterest.ACKNOWLEDGEMENTSThe authors thank E. Slastye, V. Maksimovskaya,N. Lutkova, and N. Shmigelskaya for their assistancewith the study.