Microbiological and organoleptic influence of different stresses during the pied de cuve applied to white wine vinification

Identificador:  TDX:4547

Handle: https://hdl.handle.net/20.500.11797/TDX4547

Autores:  Bedoya Alvira, Katherine

Resumen:
vTahriise tdhaedseiss sdteu duiveas, tlhoec aucsieó no fg peioegdr ádfeic cau yv eg r(aPddoCs) daes malatedrunraatcivióen o df eth lea sin uovcausla. tion of commercial yeasts that have been related to the uniformization of the organoleptic profile of wine. The PdC studied was generated through spontaneous fermentation using several oenological practices as stress factors to guarantee an autochthonous microbiota with good fermentation performance. The stress factors used in PdC were the sulphur dioxide (SO2), ethanol and temperature. The dynamic of yeasts population was monitored by microscopy, plating, quantitative polymerase chain reaction (q-PCR). Chemical analysis was done by reflectometry, densitometry, high-performance liquid chromatography (HPLC), and enzymatic kids. Wines inoculated with different PdC were submitted at tasting sessions with trained oenologists in all harvest.