Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking.
Vitis Vinifera L. cv. Pinot noir grapes from a Patagonian vineyard were fermented at pilot scale (100L) in spontaneous form (natural fermentation, NF) or by inoculation with a Saccharomyces cerevisiae commercial starter (guided fermentation, GF). Their kinetic behaviors and microbial (yeasts and lac...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/documento de conferencia |
| Lenguaje: | Inglés |
| Publicado: |
Asociación Argentina de Tecnólogos Alimentarios (AATA)
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/22022 |
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