INVESTIGADORES
RODRIGUEZ maria eugenia
artículos
Título:
Selección de cultivos de levaduras iniciadores de vinificación. Identificación y evaluación de la aptitud enológica de los aislamientos
Autor/es:
LOPES C.A.; RODRÍGUEZ M.E; SANGORRÍN M.
Revista:
El vino & su industria
Editorial:
RC
Referencias:
Lugar: Mendoza; Año: 2004 vol. 3 p. 34 - 47
Resumen:
The use of selected yeasts for winemaking has clear adventages over the traditional spontaneous fermentation. The aim of this study was to select indigenous Saccharomyces cerevisiae yeast isolates in order to develop a regional Northpatagonian wine starter culture. A three step selection protocol developed according to physiological, technological and ecological criteria is proposed. Following this methodology, MMF9 indigenous S. cerevisiae strain was selected from among 58 indigenous yeast isolates. This strain showed interesting enological features as high ethanol and low volatile acidity production, little foam and low sulphide production, particular mtDNA-RFLP and killer biotype patterns, and it also showed killer activity against indigenous and collection strains of S.cerevisiae but not against enologically relevant non-Saccharomyces strains. A very good quality wine with particular characteristics was obtained at laboratory scale by using this selected indigenous strain.