PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
capítulos de libros
Título:
Wild yeasts selection for high quality Patagonian wines
Autor/es:
SEBASTIÁN MARIO EZEQUIEL BRAVO; RAMONA DEL CARMEN MATURANO; YOLANDA LETICIA CURILÉN; VIVIANA ANDREA CARREÑO; SILVANA MARÍA DEL MÓNACO; ADRIANA BEATRIZ SIMES; ADRIANA CATALINA CABALLERO
Libro:
Biology and biotechnology of patagonian microorganisms
Editorial:
Springer
Referencias:
Año: 2016; p. 1 - 7
Resumen:
One of the most significant technological advances in winemaking hasbeen the control of the microbiological process by grape must inoculation usingselected yeasts (starters). The use of indigenous wine yeasts selected fromeach winegrowing area is today a worldwide enological practice. This Chaptersummarizes the researches carried out towards the design and development ofautochthonous wine yeast starters from Argentinean Patagonia currentlyinexistent in the market. The review presents and discusses aspects related tobiochemical characterization and criteria used in the Saccharomyces and non-Saccharomyceswild yeast strain selection as well as their contribution to physicochemicaland sensorial qualities of wines when they are used either in single orcombined forms (pure or mixed starters). Additionally, winemaking carried outat pilot and industrial scales, and guided by these autochthonous startersreveals their advantages over the foreign commercial ones to imprintdifferential character to regional wines