Lab scale winemaking with native yeast and Isabella grape‘s raised in Misiones

Abstract

The elaboration of white wine has been studied starting from Red Isabella (Vitis labrusca x Vitis vinífera?) table grape cultivated in Misiones, with the indigenous yeasts that it contains. The practical enological applied to scale laboratory was spontaneous fermentation with native yeasts. The applied analytic methodology was the one approved by the National Institute of Vitivinicultura (INV Argentina). The isothermic fermentations carried out at 18ºC, 22ºC, 26ºC and 30ºC lasted 15, 12, 10 and 9 days respectively. The Fermentative Activity AF (in g. azúcar.día-1) he went better at 30ºC with 18,6 that at 26ºC with 16,8, at 22ºC with 14 and at 18ºC with 11,2. The Fermentative Power PF (ethanol theoretical obtenido/etanol in%v/v) he went better at 26ºC with 90,9 that at 30ºC with 90,8 at 22ºC and 18ºC with 89,8. The Fermentative Yield RF (in g initial sugar / obtained ºAlcohol) he went better at 26ºC and 30ºC with 18,66 that at 18ºC and 22ºC with 18,87. It was viable to obtain he came white starting from grape Red Isabella and indigenous yeasts of the same berries. All the obtained wines fulfilled the requirements of the INV for human consumption.