Resumen

TOLEDO, Odette Zardetto de  y  TEIXEIRA, Cyro G.. Wine fermentation: the blending of grape varieties to improve wine quality. Bragantia [online]. 1959, vol.18, n.unico, pp. 71-76. ISSN 0006-8705.  http://dx.doi.org/10.1590/S0006-87051959000100006.

The musts of two grape varieties (Seibel 2 and Seibel 10.096) raised in the State of S. Paulo were blended in different percentages to observe their influence on the wine quality. The variety Seibel 2 produces wines of very poor quality. A must composed of 50% Seibel 2 and 50% Seibel 10.096 produced a much better wine. The most remarkable improvement was obtained through the fermentation of a must composed of 70% Seibel 10.096 and 30% Seibel 2.