Alternatives for wine acidity in the frame of climate change: the case of fumaric acid as new oenological practice

Pierre-Louis Teissedre's talk concerns alternatives for wine acidity in the frame of climate change, with a particular focus on fumaric acid.

By taking into consideration case studies from USA and New Zealand, where it's already used for pH adjustments both in must and in wine, and understanding the impact of it's addition on lactic acid bacteria (which has been subject of a few publications), this joint work between ISVV and Geisenheim tries to answer the question "How can fumaric acid be used?" .

The goal was to increase the knowledge of the addition of this acid in the musts and wines and to evaluate it's impact on the color, phenolic compunds and the organoleptic qualities of the wines. What is the microbiologial action of fumaric acid? How does it influence the physico-chemical properties, what is the chemical and organoleptic impact, in comparison with other authorised acids?

The lecture reproduced in this video was presented at the 18th edition of Enoforum (Vicenza, May 16-18, 2023)

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