INVESTIGADORES
COMBINA Mariana
artículos
Título:
Contribución de las levaduras presentes en la uva y en la bodega a la fermentacion espontánea de mostos Malbec de Argentina
Autor/es:
MERCADO, LAURA; MASUELLI, RICARDO; DALCERO, ANA MARÍA; COMBINA MARIANA
Revista:
REVISTA ENOLOGIA - EDICIO INTERNACIONAL
Editorial:
APM y Asociados
Referencias:
Año: 2007 vol. 6 p. 1 - 8
ISSN:
1668-3889
Resumen:
Yeasts that carry out alcoholic fermentation on wines of a specific region, added to a certain grape variety, could define a product typicity that makes it unique in its type. Furthermore, yeasts responsible for the beginning or the whole fermentation process are not the same to that inoculated in the musts. It is thought that these yeasts come mainly from the vineyard, and also can be present in the winery. This paper studies the origin and diversity of these yeasts.
