COMMON WHITE WINE MADE AT18±1ºC WITHNOT VINIFERA CHINCHEGRAPES AND INDIGENOUS YEASTS

Authors

  • Juan E. Miño Valdés Laboratorio de Materiales, Facultad de Ingeniería, Universidad Nacional de Misiones. Rosas 325.CP 3360 Oberá Misiones Argentina.
  • José L. Herrera Garay Laboratorio de Biotecnología, Facultad de Ciencias Exactas Químicasy Naturales, Universidad Nacionalde Misiones. Félix Azara 1552. CP 3300 Posadas Misiones Argentina.
  • María A. Martos Actis Laboratorio de Biotecnología, Facultad de Ciencias Exactas Químicasy Naturales, Universidad Nacionalde Misiones. Félix Azara 1552. CP 3300 Posadas Misiones Argentina.

Keywords:

yeasts, must, Chinche grape, white wine

Abstract

To obtaintechnical information white wine has been prepared with Chinche grapes(Vitis labrusca, not vinifera) grown in Andrade Misiones Argentina. Fermentationswere: pure, relative and isothermal at 18±1°C with indigenous yeasts andSaccharomyces bayanus(reference). Fermentation Activity lasted 15 days. The finalaverage population (in generations) was: 8-9 and 6-7 forS.bayanusandindigenousyeasts respectively. Power Fermentative ethanol % v/v (obtained/expected) andFermentation Performance (gsugar /ºEthanol) forSaccharomyces bayanusand nativeyeasts were (98.9 and 89.8) and (17.1 and 18.8) respectively. From the point of viewofpH, ºetanol, sulfur dioxide (free and total) and acidity (total and volatile), winesobtained were fit for human consumption.

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Published

2017-01-01

How to Cite

Miño Valdés, J. E., Herrera Garay, J. L., & Martos Actis, M. A. (2017). COMMON WHITE WINE MADE AT18±1ºC WITHNOT VINIFERA CHINCHEGRAPES AND INDIGENOUS YEASTS. Centro Azúcar Journal, 44(1), 12. Retrieved from http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/88

Issue

Vol. 44 No. 1 (2017)

Section

Original Articles

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