The concept of “sucrositè” (sweet), ie the ability of a wine to cause a sweet / savory sensation although there are no sugars, is a term widely used by expert wine tasters. So far there was no solid experimental proof to prove the existence of this perception and the causes that determine it.
"Molecular origin of “sucrosité” in dry wines: the role of the fermentation yeast "
Axel MARCHAL, ISVV Bordeaux
Axel Marchal in his presentation exposes the important progress achieved by the ISVV of Bordeaux on this topic. Once established that there is a perception of sucrositè clearly perceived by tasters, some preconceived ideas on the effects of alcohol and glycerol on this perception was dispelled. A specific protein involved was identified and the role of genetic and environmental factors in the expression of this molecule: yeast strain, temperature and stage of fermentation and autolisis was studied.
"Application of yeast derivatives in wine aging "
Antonio GRAZIETTI, Laffort Italia
In this video seminar, Antonio Grazietti, Laffort Italy, illustrates the practical implications of aging wine on the lees: yeast autolysis mechanism, beta glucanase exogenous intervention, use of yeast cell walls, savory peptides or specific yeast.
The seminars reproduced in these videos were presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015) in the session organized in collaboration with the company LAFFORT
The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).