Fermentation & Microbiology
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Maret Du Toit, Stellenbosch University - Elda Lerm, Anchor Yeast
The knowledge, objectives and management of malolactic fermentation (MLF) have evolved greatly in recent years. Until very recently, Oenococus oeni was the main microorganism responsible and its only
Alice Agarbati et al. Università Politecnica delle Marche, Italy
The native Saccharomyces cerevisiae DiSVA 151 strain (Dep. of Life and Environmental Sciences, Polytechnic University of Marche, Italy) isolated from Verdicchio grapes and selected for its oenologi...
Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
Rocío Velázquez and Manuel Ramírez; Univ. degli Studi di Padova, Italy – Univ. de Extremadura, Spain.
Torulaspora delbrueckii is probably the most suitable non-Saccharomyces yeast for winemaking. This is because it has a good fermentation performance compared to other non-Saccharomyces yeasts that ...
Rocío Velázquez, Paolo Antoniali, Alberto Martínez and Manuel Ramírez; Univ. di Padova, Italy, Italiana Biotecnologie SRL, Univ. de Extremadura, Spain
Despite the intensive use of selected wine yeasts, there is still a margin for technological improvement. Previous studies on yeast genetics have shown that many of their characters, which determin...
R. L. Binati, et al. Department of Biotechnology, University of Verona, Italy
The interest for the conservation and improvement of traditional spontaneous fermentations is rising among wine producers, to reduce the spoilage risks associated with this approach, and ultimately...
A. Caridi, Wafa Talbi, R. Sidari, A. De Bruno, M. Poiana and S. Fattouch; University of Reggio Calabria, Italy, University of Carthage, Tunisia
Protective agents may minimize osmotic and thermal stresses in wine yeasts. In the present work, the tolerance of ten strains of Saccharomyces cerevisiae - two wild types and eight descendants - ag...
Antonio Morata, ETSIAAB, Universidad Politécnica de Madrid, Spain
Winner of the SIVE OENOPPIA Awards 2019: UHPH treatment led to the total elimination of grape microorganisms considering an initial population of 6-log CFU/mL of wild yeasts and fungi, and approxim...
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Remi Schneider, Oenobrands Product & Application Manager
VIDEO SEMINAR ENOFORUM 2018: The varietal thiols (4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexylacetate (A3MH) are key odorants of wine. They are released du...
Alexandra Verspohl, Università di Modena e Reggio Emilia
VIDEO SEMINAR ENOFORUM 2017: in improvement programmes of wine yeasts the impact of mitochondrial DNA (mtDNA) on the functionality of the cell was usually neglected. Nevertheless, it is an importan...
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Judit Franquès, Isabel Araque, Cristina Reguant and Albert Bordons; Universitat Rovira i Virgili, Spain
Oenococcus oeni, the lactic acid bacterium (LAB) mainly responsible for malolactic fermentation, has been repeatedly isolated from wines, but hardly ever from grapes. In this work, a large survey o...
Carmen Berbegal, ENOLAB, ERI BioTecMed. Universitat de València
VIDEO SEMINAR ENOFORUM 2018: This immobilization system is suitable to be used with other yeasts and bacteria for different winemaking processes (alcoholic or malolactic fermentations).
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R. Beghi, V. Giovenzana, S. Marai, E. Ferrari, R. Guidetti; Dep. of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy.
The study proposes the use of ultrasonic vibration to be induced in the bottles via a direct mechanical coupling, so as to be able to speed up the remuage operation.
A. Castro-Marin, A. Gabriela Buglia, F. Chinnici, C. Riponi; Département des sciences agronomiques et alimentaires, Université de Bologne, Italy
The aim of this work was to study the effects of the fermentative addition of chitosan on fixed and volatile compounds of sulphites free white wines. Studies of the difference between sulphite-free...
Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms.
