METHOD FOR OBTAINING WINES MADE FROM THE ALBARIÑO GRAPE VARIETY (AND OTHERS) WITH A HIGH AROMATIC CONTENT, USING AN ECOTYPIC YEAST

摘要

The invention relates to microorganisms of the species Saccharomyces cerevisiae capable of inducing a high level of volatile terpenes, as well as to the use thereof in the production of wines using the must of grapes, any fruit or any hydrosweetened solution.