@article{Miño Valdés_Herrera Garay_Martos Actis_2017, title={VINO BLANCO COMÚN ELABORADO A 18±1ºC CONUVACHINCHE NO VINÍFERA Y LEVADURAS INDÍGENAS}, volume={44}, url={http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/88}, abstractNote={<p><span style="left: 124.05px; top: 570.407px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.763565);">Para obtener información tecnológica se ha elaborado vino blanco con uvas Chinche</span><span style="left: 124.05px; top: 600.677px; font-size: 17.4971px; font-family: serif;">(</span><span style="left: 129.824px; top: 600.677px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.811412);">Vitis labrusca, no vinífera</span><span style="left: 341.881px; top: 600.677px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.805863);">) cultivadas en Andrade Misiones Argentina. Las</span><span style="left: 124.05px; top: 630.772px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.776731);">fermentaciones fueron: puras relativas e isotérmicas a 18</span><span style="left: 522.795px; top: 630.772px; font-size: 17.4971px; font-family: serif;">±</span><span style="left: 532.418px; top: 630.772px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.787321);">1ºC con levaduras indígenas y</span><span style="left: 124.05px; top: 661.042px; font-size: 17.4971px; font-family: serif;">S</span><span style="left: 132.798px; top: 661.042px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.795431);">accharomyces bayanus</span><span style="left: 310.387px; top: 661.042px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.802455);">(referencia). La Actividad Fermentativa duró 15 días. La</span><span style="left: 124.05px; top: 691.137px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.750875);">población media final (en generaciones) fue de: 8</span><span style="left: 483.078px; top: 691.137px; font-size: 17.4971px; font-family: serif;">-</span><span style="left: 488.851px; top: 691.137px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.706773);">9 y 6</span><span style="left: 527.344px; top: 691.137px; font-size: 17.4971px; font-family: serif;">-</span><span style="left: 533.118px; top: 691.137px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.720285);">7 para</span><span style="left: 584.382px; top: 691.137px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.791273);">S.bayanus</span><span style="left: 662.241px; top: 691.137px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.759252);">y levaduras</span><span style="left: 124.05px; top: 721.408px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.756157);">indígenas, respectivamente. El Poder Fermentativo etanol % v/v (obtenido/esperado) y</span><span style="left: 124.05px; top: 751.503px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.826152);">el Rendi</span><span style="left: 189.137px; top: 751.503px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.806126);">miento Fermentativo (g</span><span style="left: 377.399px; top: 751.503px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.802181);">azúcar/ºAlcohol) para</span><span style="left: 546.94px; top: 751.503px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.798042);">Saccharomyces bayanus</span><span style="left: 735.727px; top: 751.503px; font-size: 17.4971px; font-family: serif;">y</span><span style="left: 124.05px; top: 781.773px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.786);">levaduras indígenas fueron de (98,9 y 89,8) y de (17,1 y 18,8) respectivamente. D</span><span style="left: 712.806px; top: 781.773px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.762686);">esde</span><span style="left: 124.05px; top: 811.868px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.766472);">el punto de vista del pH, ºetanol, dióxido de azufre (libre y total) y acidez (total y</span><span style="left: 124.05px; top: 842.138px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.817985);">volátil),</span><span style="left: 183.363px; top: 842.138px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.813701);">los</span><span style="left: 208.208px; top: 842.138px; font-size: 17.4971px; font-family: serif; transform: scaleX(0.785364);">vinos obtenidos fueron aptos para consumo humano</span><span style="left: 572.485px; top: 842.138px; font-size: 17.4971px; font-family: serif;">.</span></p>}, number={1}, journal={Revista Centro Azúcar}, author={Miño Valdés, Juan E. and Herrera Garay, José L. and Martos Actis, María A.}, year={2017}, month={ene.}, pages={12} }