Calidad enológica de vinos orgánicos elaborados por fermentación espontánea
Consumers choose, increasingly, healthy and environmentally friendly foods. For this reason, organic products have gained popularity, obtained by a production system that is sustainable over time, through the rational use of natural resources, and without the use of synthetic or other toxic chemical...
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| Autores principales: | , , , , , , , , , , |
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2019
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=14421 |
| Sumario: | Consumers choose, increasingly, healthy and environmentally friendly foods. For this reason, organic products have gained popularity, obtained by a production system that is sustainable over time, through the rational use of natural resources, and without the use of synthetic or other toxic chemicals with real or potential toxic effect for human health, maintain or increase biological diversity and soil fertility. On the other hand, the viticulture crisis forces to look for alternatives to compete in national and international markets. It is known that wine quality is influenced by yeasts, which in addition to transforming sugar into ethyl alcohol during fermentation, are responsible for providing wine with characteristics such as body, viscosity, color, flavor and aromatic profile, among others. It is widely studied that the variety and proportion of different yeasts in grape berries and in musts depends on many factors such as geographical location of vineyard, climatic conditions, wine technology, variety and integrity of the grape. There are no serious studies focused on evaluating enological quality of organic wines made by spontaneous fermentations, so the knowledge obtained with the execution of this project will be a valuable contribution for wineries of the area dedicated to organic wines production, allowing to obtain distinctive organic wines, with certain added value and excellent quality. |
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