Abstract:Com o fim de selecionar fermentos que produzissem vinhos com grau alcoólico satisfatório e com baixo teor de acidez volátil e aldeído acético, estudou-se o comportamento de cinco leveduras, escolhidas dentre 25 já ensaiadas anteriormente. Os fermentos I.A. 78 e I.A. 199 mostraram-se bastante promissores, podendo ser utilizados com sucesso nas cantinas industriais.
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