Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Dr Ana Hranilovic, University of Adelaide - Australia
Insufficient acidity in grapes from hot climates is usually corrected by the addition of tartaric acid during winemaking, and less commonly by the addition of other organic acids. An alternative approach is presented that involves bio-acidification with some strains of Lachancea thermotolerans through the production of lactic acid during fermentation: an interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats.
Ana Hranilovic, from the University of Adelaide, conducted the research in collaboration with the University of Bordeaux "All acids are equal, but some are more equal than others: (Bio) acidification of wines", with her co-authors Marina Bely, Isabelle Masneuf-Pomarede, Warren Albertin and Vladimir Zhiranek.
The results provided take into consideration the composition of wines, not only in terms of acidity and ethanol, but also of total anthocyanins and sensory descriptors, comparing the classical methods with different ways of using Lachancea thermotolerans.
Video of the seminar held during ENOFORUM USA 2021 (4-5 May 2021)
Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).
Published on 04/27/2022
Item available in
Premium Contents Area
VIDEO SEMINAR (Ana HRANILOVIC, streaming 15 minuti)
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.