A three year sampling plan was designed in order to evaluate the influence of different agronomic... more A three year sampling plan was designed in order to evaluate the influence of different agronomic parameters on the biodiversity of fermentative grape yeasts. Thus, two vineyards with different biological defense systems (organic and conventional), with three different grape varieties (Shiraz, Grenache and Barbera) were chosen. A total of 27 samples were collected from the two vineyards. Spontaneous fermentation occurred in 24 and 12 of the samples from the conventional and organic vineyards respectively. These results indicated a clear influence on grape associated yeast biodiversity of the phytosanitary treatment used in the vineyard. RESUMEN En este trabajo se ha diseñado un plan de muestreo en dos viñedos de la Comunidad de Madrid (convencional y ecológico) con tres variedades de vid diferentes (Syrah, Garnacha y Barbera) durante tres años, para evaluar la influencia de distintos parámetros agronómicos sobre la biodiversidad de levaduras fermentativas de la uva. De las 27 muestr...
A three year sampling plan was designed in order to evaluate the influence of different agronomic... more A three year sampling plan was designed in order to evaluate the influence of different agronomic parameters on the biodiversity of fermentative grape yeasts. Thus, two vineyards with different biological defense systems (organic and conventional), with three different grape varieties (Shiraz, Grenache and Barbera) were chosen. A total of 27 samples were collected from the two vineyards. Spontaneous fermentation occurred in 24 and 12 of the samples from the conventional and organic vineyards respectively. These results indicated a clear influence on grape associated yeast biodiversity of the phytosanitary treatment used in the vineyard. RESUMEN En este trabajo se ha diseñado un plan de muestreo en dos viñedos de la Comunidad de Madrid (convencional y ecológico) con tres variedades de vid diferentes (Syrah, Garnacha y Barbera) durante tres años, para evaluar la influencia de distintos parámetros agronómicos sobre la biodiversidad de levaduras fermentativas de la uva. De las 27 muestr...
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