Chilean premium wines.-/ Wine and its secrets … every day new things are learned about wine. Its chemical nature has components so complex that they throw information periodically. For example, the microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winegrowers and winemakers to be a decisive factor influencing wine aroma, quality and Of course, and consumer preferences.
The opportunities of the contribution of microflora of wine to the production of high-quality wines are unsuspected as it offers insight into the impact of micro-organisms on the aroma and taste of wine, as well as the pathways and biochemical reactions in which they participate Contributing to the quality and acceptability of the wine.
The microflora is also a contribution to the perception of the aroma of the wine during its consumption. The potential use of yeast and lactic bacteria as biological tools to improve the quality of wines and the promising opportunities that the pioneering omics technologies offer to research are also discussed.
The contribution of the microorganisms of the wine to the aroma and quality of these are new tools that will have the producers to develop wines of better quality, like the Chilean wines of export Premium.
Learn more about these topics and about premium export wines produced by CortaHojas.com.