Study of the population of lactic acid bacteria in the process of elaboration of quality wines
National Individual Project | 2007 – 2010
Objective: A comprehensive study was made of the different types of lactic bacteria present in different vintages of Pago de Carraovejas wines. This included an analysis of the enological potential for the most significant strains, including the different aminogenic capacity of all of them and their influence on the final composition of the wines.
Collaboration Agreement with the Industrial Fermentation Institute (IFI- CSIC).