Some Morphological and Biochemical Features of Wine Strains Yeast S. сerevisiae under Stress

The influence of extreme conditions on the morphological and some biochemical properties of yeast strains S. cerevisiae M-12x (Y-395), Y-3980, Y-4270, intended for use in winemaking and having the ability to adapt to certain stress factors, was studied. As a result of studying the content of mineral substances in the biomass of the strains, an identical qualitative composition was discovered; in quantitative terms, potassium ions predominated in all variants. Probably, the optimal concentration of macro- and microelements influenced the resistance of the studied strains to extreme factors, which contributed to the regulation of certain physiological processes in the yeast cell and subsequently to the formation of the technological and organoleptic properties of wine. A comparative study of the morphological properties of the yeasts S. cerevisiae M-12x (Y-395), Y-3980, Y-4270 demonstrates the tolerance of these strains to a temperature of 37 °C, ethanol 12 % and glucose 20 % in the cultivation medium, which confirms their resistance to stress and prospects for use in winemaking.