The use of indigenous yeast to develop high quality Patagonian wines

DEL MÓNACO S. M.; CURILEN, Y.; MATURANO, R.C.; BRAVO, S.; SIMES, A. B.; CABALLERO, A. C.

Grape and Wine Biotechnology

InTech,

Lugar: Rijeka, Croacia; Año: 2016; p. 1 - 17

In young wines, the compounds responsible wine flavour come from two possible origins: grapes and microorganisms involved in winemaking. Yeasts play the most important influence because of their role in conducting the alcoholic fermentation (FA), the key process of winemaking. Ecological studies shown that species diversity is significantly influenced by geographical and technological features of each particular winegrowing region. Wines from Argentine have achieved high quality certifications, and particularly in the Comahue Region, wine production is mainly oriented to young red wines varieties, some of which found in this region optimal ecological condition to express all their oenological potential. Despite this, the need to satisfy the demands of an increasingly competitive and globalized international market and the consumer demand for new styles with the best quality/price ratio, impose to the regional productive sector new challenges that require technological innovation. The use of starter cultures developed from indigenous yeast isolated from our region, specially selected for its oenological properties appears as a valuable tool for differentiation, diversification and quality improvement of wines. In this context, conventional and non-conventional yeasts were isolated and selected over the years and used for vinifications in red grape varieties (Pinot noir and Malbec). Assays were carried out at laboratory and pilot scale, in the 2010-2015 vintages. The experiences developed along the years contribute to a better understanding of the processes involved in the production of improved wines by autochthonous strains, an important practice to develop a more competitive regional wine industry.