Bioprotection is a natural way to inhibit microbial contaminants (yeast, mold and bacteria). This bio-control not only helps you to prevent flavor defects, it also helps you to build and protect your brand.
Bioprotection has made an important step forward with the advent of metagenomics. Only 1% of the microbial population of the must grows on plates. With metagenomics instead, we can extract and sequence the DNA of all species present and not just those that can be cultivated on a plate.
It was possible to identifythe most suitable species as a starter of alcoholic fermentation. Among Non-Saccharomyces yeast there are harmful strains, but also positive, using only the positive ones is possible to achieve a more complex wine, and at the same time limit the development of unwanted yeasts through competitive exclusion.
The seminars reproduced in these videos were presented at the X edition of Enoforum (Vicenza, Italy, 16-18 May 2017) within the session managed in collaboration with CHR. Hansen:
Published on 01/18/2018
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What is metagenomics: microwine project results and first conclusions
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Sophie Maria Gilberte Saerens, CHR Hansen (DK)
Application of metagenomic results for biocontrolled fermentations with lower SO2
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Stéphane Yerle, Winemaker, Bordeaux (F)
Microwine project and the future of biocontrolled wines in the global market
Video Extract from Fernando Zamora's presentation at Macrowine
Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
Recording of the webinar held by Dominique Delteil
In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
Santiago Benito, Polytechnic Univeristy of Madrid (Spain)
The work develops a method that comprises combining the use of two non-Saccharomyces yeast as an alternative to the traditional malolactic fermentation in specific difficult scenarios...
Francisco Carrau; Faculty of Chemistry, University of the Republic, Montevideo (Uruguay)
His research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation; yeast fermentation technology r...
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