Resumo

HERRERA, Jose Luis  e  MINO, Juan Esteban. Winemaking at lab scale at 18ºc with isabella grapes grown in Misiones (ne argentina). Rev. cienc. tecnol. [online]. 2011, n.15, pp.11-16. ISSN 1851-7587.

No research has been found on white winemaking from red Isabella (VitisLabrusca x Vitis vinífera?) grape at laboratory scale grown in Misiones Province. Likewise, there are no studies on the indigenous yeast contained in these grapes. The enological procedure involved the use of Saccharomyces cerevisiae bayanus as reference and indigenous yeast strains under spontaneous fermentation at 18±1 ºC. Analytical procedures approved by the National Institute of Vitiviniculture (INV - Argentina) were applied. After 15 days all Fermentative Activity was finished, having the same value for both yeast strains, (11,2 g sugar/ day). Fermentative Power was always higher for S. bayanus (98,9 % v/v) than indigenous yeasts (89,8 % v/v), while alcohol yield were 17,1 and 18,8 g initial sugar contentº/alcohol-1, respectively. White wine from Isabella red grape and indigenous yeast from the same grape were viably obtained and all wines obtained complied with the requeriments of the National Institute of Vitiviniculture for human consumption or maturing.

Palavras-chave : Winemaking; Isabella tinto grapes; S. bayanus; Indigenous yeast; Viability.

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