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.
Changes produced by the sulfur compounds in the release of polyfunctional mercaptans, as well as on the consumption of their precursors
Yohanna Alegre, LAAE, Universidad de Zaragoza, Spain
Sulfur plays an important role in many metabolisms, it is really important for yeast growth and fermentation metabolism, and can affect the production of many volatile compounds.
In this video seminar, based on the paper presented at the International Congress on Grapevine and Wine Sciences – ICGWS in November 2018, learn how the influence of different sulfur compounds on the release of polyfunctional mercaptans and on the consumption of their precursors is determined.
Could this be a tool for the wine industry to manipulate wine’s aromatic profile?
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VIDEO SEMINAR (Yohanna-Alegre streaming 11 min)
