Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina

摘要: Two autochthonous yeasts from the northwest region of Argentina, Kloeckera apiculata mc1 and Saccharomyces cerevisiae mc2, were used as pure or mixed starter cultures in microvinification trials conducted Malbec red must. Also, effect Oenococcus oeni X2L was evaluated. S. mc2 showed adequate growth fermentative activity single composite fermentations, producing standard concentration ethanol. The amount esters higher fermentations using yeast starters. Independent timing inoculation O. oeni, this malolactic bacterium completely depleted malic acid. Sensory evaluation indicated that young wines fermented with sequential preferred, achieving highest scores for positive descriptors they allowed better control sensory quality. Consequently, study proposes inclusion K. an adjunct culture to during must fermentation improve organoleptic properties wines. Furthermore, should be carried out after completion alcoholic enhance characteristics.