Over the past twenty years the consumers interest for more fresh and fruity wines has increased worldwide. In order to help producers developing wines with these characteristics, esters and volatile thiols responsible of the fruity aroma should be enhanced. On the other hand, a lesser amount of compounds covering these aromas shuch as methoxypyrazines, phenolic compounds and compounds responsible for the buttery aromas must be produced.

In recent years numerous biotechnological tools have been developed. They allow modulation of the wine flavor, not only using non saccharomyces yeast during alcoholic fermentation, but also using strains that allow a greater or lesser production of acetyl during malolactic fermentation. These different microorganisms influence the style of wine to be produced in particular regarding the fruity aroma .
The oral presentation reproduced in this video was presented at the 8th edition of Enoforum (Arezzo, Italy, 7-9 May 2013) in the session”Genetic Expression and Wine?” Organized in collaboration with the company CHR Hansen
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