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Fermentation & Microbiology

Selection and hybridization of yeast strains to modulate key compounds in wines
Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with s...
Published on: 29/07/2019
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Use of Ultra-High Pressure Homogenization to control microbial populations in grape musts
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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Published on: 19/09/2019
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Varietal thiol management during the winemaking process
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...
Published on: 12/06/2019
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The influence of mitochondrial DNA in wine production
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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Published on: 07/01/2019
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Identification of autochthonous oenococcus oeni from grapes and wines of Priorat (Catalonia, Spain) and their selection for vinification
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...
Published on: 06/01/2019
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Immobilization of yeasts in oak chips and cellulose powder for use in bottle-fermented sparkling wine
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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Published on: 29/11/2018
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An innovative method for a faster remuage operation
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.
Published on: 28/11/2018
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Volatile composition of sulphite-free white wines obtained after fermentation in the presence of chitosan
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...
Published on: 13/11/2018
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BIOPROTECTION-KEEP IT GREAT
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.
Published on: 10/10/2018
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Phytosterol in grape solids: composition and impact on alcoholic fermentation
Erick Casalta, INRA UMR 1083 SPO, Montpellier (F)
VIDEO SEMINAR ENOFORUM 2017: The objective of the study aimed to better know the sterols composition and content of the grape solids and to determine their impact on the liquid-phase alcoholic ferm...
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Published on: 27/09/2018
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“Yeast-Total Enhancement Advanced Method“: a system integrated management of wine yeasts
Paolo Antoniali, Italiana Biotecnologie; Raffaele Lopreiato, Dipartimento di Scienze Biomediche, Università di Padova
This seminars illustrate a Supply Chain Management model, which consists of all the activities that aim to guarantee the quality of a specific good throughout the production process and he uses yeast
Published on: 16/07/2018
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New tools for biocontrol in the production of fine wines
Olivier Pillet, Institute Oenologique de Champagne (F) ; Gianbattista Tornielli, Università di Verona (I)
Video seminar Enoforum 2017: The growing need to reduce sulphite contents and changing climatic conditions have increased the microbiological risks associated with the pre-regeneration stages of wi...
Published on: 18/06/2018
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Bio-protection of must and wine and microbial interactions: metagenomics study
Sofie SAERENS, CHR Hansen - Stéphane YERLE, winemaker, Bordeaux - Marco RAZZAUTI, CHR Hansen
Video seminar Enoforum 2017: 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
Published on: 18/01/2018
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Natural management of the quality in the vineyard and the acidity in the winery
Diego Tomasi, CREA-Conegliano, Italy; Anne Julien-Ortiz, Lallemand; Sibylle Krieger-Weber, Lallemand
VIDEO SEMINARS ENOFORUM 2017: Intervening on the vineyard with the aim of reducing the gap between technological and phenolic and aromatic maturation by foliar treatments based on specific yeast de...
Published on: 12/10/2017
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MLF – Tool to reduce acidity and improve aroma under cool climate conditions
M. Du Toit et al; Inst. Wine Biotech. & Dep. Vitic. Oenol., Stellenbosch Univ.; Anchor Wine Yeast, South Africa; Geisenheim Univ.; Lallemand, Germany
Article based on the paper presented at the “International Cool Climate Wine Symposium”, ICCWS, Brighton, England, 26-28 may 2016
Published on: 18/08/2017
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Inhibitory activity of phenolic compounds against microorganisms involved in oenological fermentations
Natalia Quijada-Morín et al. ; Grupo de Investigación en Polifenoles, Univ. Salamanca - ICVV, Univ. La Rioja-Bodegas Roda, La Rioja - Laffort Spain
Stuck fermentations often occur in musts derived from high quality and high phenolic content grapes, which, even in the most favorable nutritional conditions, are unable to normally develop the fer...
Published on: 18/06/2017
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