Wild yeasts selection for high quality Patagonian wines

DEL MÓNACO S. M.; SIMES, A. B.; BRAVO, S.; CARREÑO, V. A.; MATURANO, R.C.; CABALLERO, A. C.

Biology and Biotechnology of Patagonian Microorganisms - Part III Yeast Biotechnology

Springer

Lugar: Berlín, Alemania; Año: 2016; p. 1 - 30

The use of yeasts starters indigenous from each winegrowing area is today a worldwide oenological practice aiming to imprint differential character to the wine. This Chapter summarizes the researches carried out towards the design and development of indigenous wine yeast starters from Argentinean Patagonia, currently inexistent in the market. The results shown include diversity and criteria for Saccharomyces and non-Saccharomyces wild yeast strain selection as well as their contribution to physicochemical and sensorial qualities of wines when they are used either in single or combined forms. The advantages of these indigenous starters over the foreign commercial ones to imprint differential character to regional wines are also pointed.