Abstract

MINO VALDES, Juan E; MARTOS, María A  and  HERRERA, José L. Table white wine manufactured with indigenous yeasts and vitis labrusca from cerro azul misiones. Rev. cienc. tecnol. [online]. 2013, n.19, pp.52-58. ISSN 1851-7587.

In the province of Misiones (Argentina), grapes are developing as a productive alternative, particularly Vitis labrusca varieties and their crosses. The main purpose of this work was to obtain table white wine at laboratory scale, using non Vitis vinifera grapes and indigenous yeasts or Saccharomyces bayanus. Microvinification blush type was used according to the method developed by Universidad Católica de Chile, Facultad de Ciencias Agrarias. The oenological procedure approved by Instituto Nacional de Vitivinicultura (Argentina). The musts obtained did not require additional corrections before starting fermentations. The isothermal fermentations at 24 ºC developed continuously along 10 days, until all the reducing sugars were consumed. The inoculums were either S. bayanus or Indigenous yeasts. The yield, fermentative activity and fermentative power were evaluated. When comparing the two yeast strains, significant differences were not found for yield and fermentative activity. The wines obtained with indigenous yeast were analyzed for density, pH, ºethanol, total SO₂ and total acidity, and did not show significant differences with respect to wines obtained with S. bayanus, though they have shown significant differences when considering dry matter, free SO₂ and volatile acidity.The physicochemical parameters for wines obtained in both treatments revealed they were apt for human consumption and also fulfilling the requirements from the Instituto Nacional de Vitivinicultura.

Keywords : Fermentation; Must; Vitis sp; Wine; Yeasts.

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