» Fermentation & Microbiology

Fermentation & Microbiology

Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Published on: 22/06/2020
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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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Use of bacteria cultures to minimize biogenic amines in wines and meet market requests
Roberto Zironi, Dipartimento Scienza degli Alimenti, Università di Udine (I); Nathalia Edwards, CHR Hansen (DK); Marco Razzauti, CHR Hansen (DK)
Producers often have the bad habit of not placing enough importance on the malolactic fermentation. In fact, if lactic acid bacteria are not managed properly, they can lead to problems that include...
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Published on: 14/12/2016
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Nutritional strategy from the yeast standpoint
Agostino Cavazza, Fondazione E. Mach San Michele A.A. ; Francesco Rusalen, Ever srl
We can say that yeast have four lives: production, drying, rehydration and fermentation. The rehydration phase is a fundamental phase that should not be considered on its own since what happens duri
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Published on: 03/10/2016
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Full automation and control of vinifications by FT-NIR spectroscopy: An innovation presenting ground-breaking opportunities
Charles Frohman1, Doris Rauhut2 and Ramón Mira de Orduña3; 1Department of Food Science, Cornell University, USA, 2Fachgebiet Mikrobiologie und Biochem
In the last decade, a variety of process analysis devices have been introduced which allow winemakers to monitor alcoholic fermentations. These systems visualize the fermentation rates and progress...
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Published on: 24/09/2013
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