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The effect of increased amount of yeasts on fermentation results of winemaking sets with high content of sugars was studied. Sets with the total sugars content 340,9-399,0 g/dm3 and yeasts of the Bratislava race from the S. bayanus species, of the Malaga No. 36 and Malaga No. Im/35 races from the S. сеrevisiae species were applied. The fermentation was performed at the temperature of 20°C at application...