The study described in this video seminar is part of the Demeter project which is focused on developing strategies and methods useful for tackling effects of climate change.
In this context, one of the main requirements is to monitor alcoholic fermentations and in particular the nitrogen content, due to the increased frequency of nitrogen deficient musts as a result of climate change.
José Manuel Guillamón, researcher at Agrochemical and Food Technology Institute, CSIC (Spain), presents the results regarding the effect of the nitrogen source and its concentration on yeast growth (biomass), fermentation activity and aroma formation.
KeyWords: arginine, climate change, alcoholic fermentation, nitrogen source, yeast growth
The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by AGROVIN
In July, Vinidea organized three webinars in collaboration with WICA..
Berry Cell Vitality in Grapevines: Insights into Shrivel and Cell..
An Innovative Approach to Combat Climate Change in Vineyards As..
In winemaking, managing oxygen exposure is critical, particularly for white..
The launch of the MOVING Mountains App introduces an innovative..
The Choice of Pressing: Whole Grapes or Destemmed Grapes? In..
