italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Grape processing
  • » New tools for biocontrol in the production of fine wines

New tools for biocontrol in the production of fine wines

Olivier Pillet, Institute Oenologique de Champagne (F) ; Gianbattista Tornielli, Università di Verona (I)

New tools for biocontrol in the production of fine wines
Pictures

The growing need to reduce sulphites content and the global warming conditions have increased the microbiological risks associated with the pre-fermentation stages of winemaking. Such risks include for example the development of apiculate yeasts (Kloeckera apiculata) with high acetic acid production capacity, the early development of Brettanomyces bruxellensis or the rapid developement indigenous strains of Saccharomyces cerevisiae.

Olivier Pillet's presentation on the occasion of Enoforum 2017 illustrates the results of the experiments carried out at the Champagne Institute de Oenologique with a non-fermentative yeast strain of the species Metschnikowia fructicola, selected to exert an antagonistic effect on the problematic microflora during the prefermentation phases.

After that, Gianbattista Tornielli, of the University of Verona, presents the results of a very special experimental application of this same yeast during the grape drying; the yeast exploits its ability to inhibit the development of harmful microflora such as Botrytis cinerea.

The reports reproduced in these films were presented at the 10th edition of Enoforum (Vicenza, 16-18 May 2017) within the module organized in collaboration with Perdomini IOC

 

Published on 06/18/2018
Item available in italiano
    • Biocontrol in the pre-fermentative phases: Metschnikowia fructicola
    • fjrigjwwe9r1video:descrizione
      Olivier Pillet, Institute Oenologique de Champagne (F)
    • New tools for biocontrol in the fine wines production - experimental scope
    • fjrigjwwe9r1video:descrizione
      Gianbattista Tornielli, Università di Verona (I)
Related sheets
    <i>Botrytis</i> and gluconic acid
    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...
    Published on:08/01/2022
    Viticulture and enology updating and training on-demand: subscribe now!
    Discover all the benefits of Infowine Premium subscription for only € 60 /year
    Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
    Price:60 €(Tax included)
    Published on:09/06/2016
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    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.
    Published on:07/26/2018
    Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    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
    Published on:09/06/2021
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    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
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,546875