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.
Most of the microorganisms that can negatively affect the quality of wine are naturally present in grapes. It is during the treatment of the grapes and the fermentation and conservation of the wine, when their development can become problematic. For this reason, control of these microorganisms in the first stages of production is of vital importance.
The authorization of the use of chitosan in oenology has opened the door to a new range of products with antimicrobial action. This polysaccharide of fungal origin derived from chitin has a strong action on both native yeasts and lactic bacteria.
The use of chitosan is already widespread due to its effectiveness in microbiological control, but new applications are still emerging that allow greater control over the production processes.
In this video Luis Cotanda, winemaker and marketing director of Agrovin describes some of these applications related to the development of these microorganisms and their influence on the evolution of fermentation.
The redox potential provides information on the oxidation-reduction process. The potential evolves during wine making and knowing it provides information on the phenomena that depend on it, enablin...
Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
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.Â
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.
