Optimisation of microbiological processes in the wine cellar

Individual Project | 2005 – 2007

Objective: A study was made over a number of years of the microbiota responsible for fermentation in the estate and an indigenous yeast was selected with optimum capacity for fermentation and perfectly adapted to the special conditions prevalent in the grape harvests in Pago de Carraovejas. These strains are currently registered in Spanish Collection of Model Crops (CECT in Spanish) and are used habitually and predominantly in the production of wines in Pago de Carraovejas.