PHYSICAL AND CHEMICAL PROPERTIES IN RED WINES: TRADITIONAL VINIFICATION AND CARBONIC MACERATION WITH TWO SACCHAROMYCES CEREVISIAE STRAINS

  • N. Flores-Ramírez CINVESTAV
  • R. A. Martínez-Peniche
  • E. Fernández-Escartín Universidad Autónoma de Querétaro
  • J. L. Gallegos-Pérez
  • M. I. Díaz-Cervantes Universidad Autónoma de Querétaro
  • S. R. Vásquez-García
Keywords: traditional vinification, carbonic maceration, red wines, ruby cabernet, saccharomyces cerevisiae

Abstract

Red wines produced in central México usually have high acidity levels, which could cause alterations in their organoleptic properties. The study of acidity levels related to the change on main physical and chemical properties of wine is reported in this paper. Ruby Cabernet wines produced by traditional vinification (VT) and carbonic maceration (MC) with two Saccharomyces cerevisiae strains (71-B y V-1116) were analyzed. Wines produced by VT showed lower acidity levels and more intense colors than those produced by means of the MC. Wines made with the 71-B strain showed the lowest acidity levels, however the faster alcoholic fermentation was carried out by the use of the V-1116 strain. Wines produced by VT with the 71-B strain presented, in general, the best physical and chemical properties

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Published
2020-10-21
How to Cite
Flores-Ramírez, N., Martínez-Peniche, R. A., Fernández-Escartín, E., Gallegos-Pérez, J. L., Díaz-Cervantes, M. I., & Vásquez-García, S. R. (2020). PHYSICAL AND CHEMICAL PROPERTIES IN RED WINES: TRADITIONAL VINIFICATION AND CARBONIC MACERATION WITH TWO SACCHAROMYCES CEREVISIAE STRAINS. Revista Mexicana De Ingeniería Química, 4(3), 289-297. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/2122