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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...

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Main Authors: Curilén, Yolanda Leticia, Barda, Nora Beatriz, Barbagelata, Raúl Jorge, Bravo Ferrada, Bárbara Mercedes, Gallina, Mario Fabian, Semorile, Liliana Carmen, Caballero, Adriana Catalina
Format: info:ar-repo/semantics/documento de conferencia
Language:Inglés
Published: Asociación Argentina de Tecnólogos Alimentarios (AATA) 2025
Subjects:
Oenology
Yeast
Wines
Enología
Levadura
Vino
Enological Practices
Latic Acid Bacteria
Sensory Quality
Prácticas Enológicas
Bacterias del Ácido Láctico
Calidad Sensorial
Online Access:http://hdl.handle.net/20.500.12123/22022

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