AIM: Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, wines with low levels of quality compounds.
Grape phenolic content is an important quality factor that influences the appearance and mouthfeel of premium red wines.
AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]
AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].
AIM: Malolactic fermentation is a process of decarboxylation of L-malic acid into L-lactic acid and carbon dioxide that leads to deacidification, modification of odors and flavors of wines [1]