Patagonian wines: the selection of an indigenous yeast starter

@article{Lopes2007PatagonianWT,
  title={Patagonian wines: the selection of an indigenous yeast starter},
  author={Christian Ariel Lopes and Maria Eugenia Rodriguez and Marcela Paula Sangorr{\'i}n and Amparo Querol and Adriana Catalina Caballero},
  journal={Journal of Industrial Microbiology & Biotechnology},
  year={2007},
  volume={34},
  pages={539-546}
}
The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The aim of this study was to select an indigenous Saccharomyces cerevisiae yeast isolate in order to develop a regional North Patagonian red wine starter culture. A two-step selection protocol developed according to physiological, technological and ecological criteria based on killer interactions was used. Following this methodology, S. cerevisiae isolate MMf9 was selected among 32… CONTINUE READING

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