Is a yeast from INTA the secret to the success of Argentine Malbec in the world?

In a milestone for Argentine enology, exports of the Lalvin Tango yeast, developed by the National Institute of Agricultural Technology (INTA), have doubled in the last five years. According to precise data, they went from 833 kilos in 2018 to 1935 kilos in 2023, representing a growth of 132%. This strain of Saccharomyces cerevisiae, selected in the vineyards of INTA La Consulta in Mendoza, has positioned itself as an essential tool for enhancing the sensory profile of iconic varietals like Malbec. Today, Lalvin Tango is exported to more than 14 countries, including wine powerhouses like the United States, France, Italy, Germany, Austria, Spain, and Portugal. This success not only validates the applied research of INTA but also highlights Argentina's ability to innovate in oenological biotechnology, competing on equal footing with traditionally dominant imported yeasts. Mariana Combina, a researcher at INTA and Conicet, leader of the INTA Mendoza Enological Microbiology ...