INFLUENCE OF CLARIFICATION, YEAST TYPE, AND FERMENTATION TEMPERATURE ON THE ORGANIC-ACID AND HIGHER ALCOHOLS OF MALVASIA AND MUSCATEL WINES

The purpose of this work was to determine the influence of variety, cl arification type, fermentation temperature, and the addition of select ed yeast on wines to obtain dry wines from grape must of Muscatel and Malvasia varieties. An experimental design was tried, based on 74 whit e wine samples identified through 19 analytical variables and submitte d to analysis of variance (ANOVA), multivariate analysis of variance ( MANOVA), and principal component analysis (PCA). The study is carried out with two varieties of white Vitis vinifera grapes (Muscatel and Ma lvasia) which are used in the production of Spanish white wine. The mu st was clarified following two different procedures (static decantatio n and membrane filtration) and later fermented at laboratory scale at three temperatures (15 degrees C, 18 degrees C, and 21 degrees C) and two yeast types (D47 and K1M) were inoculated into the must. Significa nt differences were found according to grape variety, clarification, t emperature, and yeast type when ANOVA and MANOVA were performed. The a pplication of PCA to the data showed that differences between organic acids and higher alcohols are mainly due to the grape variety and the yeast type used for fermentations. With the results found, we propose the best conditions to obtain dry wines from Muscatel and Malvasia var ieties.