Lab scale winemaking with Saccharomyces bayanus and Isabella grape raised in Misiones

Abstract

Lab scale winemaking white from Red Isabella grape (not vinifera), raised in Misiones, whit Saccharomyces bayanus, they have been studied. The enological procedure involved the use of relative pure fermentation whit
pure yeast selective. Analytical procedures approved by National Institute of Vitiviniculture (INV-Argentina) were applied. The isothermical fermentations carried out at 18, 22, 26 and 30ºC lasted 15, 12, 10 and 9 days,
respectively. The Anova whit á = 0,05 did not have significant diferent for the density, ºBrix, pH and population of yeasts at 18, 22, 26 and 30ºC. The pH did not have significant diferent at 18, 22, and 26ºC. The fermentative activity (in g. sugar.day-1) of S. bayanus was better at 30ºC (18,6) than at 18ºC (11,2); at 22ºC (14); at 26ºC (16,8). The fermentative power (in % v/v) of S. bayanus was better at 18ºC (98,9) than at 22ºC (95,9) at 26ºC (93,9) and at 30ºC (82,8). The fermentative profitability (in g.sugar.ºAlcohol-1) of S. bayanus was better at 18ºC (17,14) than at 22ºC (18,06); at 26ºC (16,8) and at 30ºC (20,48). The initial populations of S.
bayanus (6,6.103 cel.mL-1) at the end of the fermentations they reached 8-9 generations to 18º, 22º and 30ºC and 9-10 generations at 26ºC. White wine from Isabella tinto grape and S. bayanus at the same grape was
viability and all wines obtained fulfilled of the National Institute of Vitiviniculture requirements for human consumption.