Resumo

MINO VALDES, JE; ACTIS, MA; HERRERA GARAY, JL  e  GONZALEZ SUAREZ, E. Wine Made with native yeasts and niagara grape. Rev. ciente. UCSA [online]. 2015, vol.2, n.1, pp.56-65. ISSN 2409-8752.

For to get technology information, has developed common white wine, with musts of Niagara rose (Vitis labrusca) grew in Misiones and native yeasts of its berries. Isothermal alcoholic fermentation was used at 24 ± 1 °C in the flask scale procedure, in enological conditions, with native yeasts and yeast Saccharomyces cerevisiae bayanus as reference. Analytical techniques applied were those of the National Institute of Viticulture (INV) of Argentina. For analysis of statistical data packet 1993 Statgraphic Plus® for Windows Version 5.1 Statistical Graphics Corporation was used. The physicochemical characteristics of the grapes and musts were obtained for agricultural use as raw material. In the fermentation work of native yeasts was evaluated with respect to S. bayanus with: the residual sugar, alcohol produced, the process time, activity, power, and the fermentation performance. It was found that dry white wines are fit for consumption, complied with the requirements of INV from the standpoint of: ethanol, dry matter content, pH, density, sulfur dioxide (free and total) and acidity (volatile and total)

Palavras-chave : native yeasts; Niágara grape; wine.

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