Abstract

MINO VALDES, Juan E.; HERRERA GARAY, José L.  and  MARTOS ACTIS, María A.. Common white wine made at 18±1ºc with not vinifera chinche grapes and indigenous yeasts. cen. az. [online]. 2017, vol.44, n.1, pp.32-43. ISSN 0253-5777.

To obtain technical information white wine has been prepared with Chinche grapes (Vitis labrusca, not vinifera) grown in Andrade Misiones Argentina. Fermentations were: pure, relative and isothermal at 18±1°C with indigenous yeasts and Saccharomyces bayanus (reference). Fermentation Activity lasted 15 days. The final average population (in generations) was: 8-9 and 6-7 for S.bayanus and indigenous yeasts respectively. Power Fermentative ethanol % v/v (obtained/expected) and Fermentation Performance (g sugar /º Ethanol) for Saccharomyces bayanus and native yeasts were (98.9 and 89.8) and (17.1 and 18.8) respectively. From the point of view of pH, ºetanol, sulfur dioxide (free and total) and acidity (total and volatile), wines obtained were fit for human consumption.

Keywords : yeasts; must; Chinche grape; white wine.

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