[ Taxonomic study of the yeast flora of musts and wines from "Madrid wines"].
The natural yeast flora of musts and wines elaborated in wineries of the three Madrid viticultural areas, has been taxonomically analyzed. Two hundred and seventy yeast strains belonging to eighteen species, have been isolated, and Sacch. cerevisiae strains are the most frequent. The chemical characterization of samples with enological parameters defines the yeast fermentative ecosystem.
Hidalgo
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Unidad de Viticultura y Enología, Comunidad de Madrid, Finca El Encín, Alcalá de Henares, Madrid.
Flores
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D000143:Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D000431:Ethanol / Q000032:analysis; D005285:Fermentation / Q000502:physiology*; D005638:Fruit / Q000382:microbiology*; D006863:Hydrogen-Ion Concentration; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000302:isolation & purification; D013458:Sulfur Dioxide / Q000032:analysis; D014920:Wine / Q000145:classification; D015003:Yeasts / Q000145:classification* / Q000302:isolation & purification*
D000143:Acids; D002241:Carbohydrates; D013458:Sulfur Dioxide; D000431:Ethanol
Estudio taxonómico de levaduras de la Denominación de Origen "Vinos de Madrid", aislades en el transcurso de la fermentación espontánea de mostos y vinos.