Day: July 8, 2026

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Non-Saccharomyces Yeasts: Bioacidification Strategies for Modern Winemaking

Prof. Antonio Morata, from Universidad Politécnica de Madrid, examines advanced applications of non-Saccharomyces yeasts in winemaking, focusing on bioacidification through Lachancea thermotolerans and climate adaptation strategies for wine quality improvement. This short video clip was taken from the presentation given at the 25th edition of Enoforum (Verona, 21–23 May 2025) entitled “Non-Saccharomyces yeasts: a key […]

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