Abstract
The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality.
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