italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Malolactic fermentation in sparkling and red wines: new advances

Malolactic fermentation in sparkling and red wines: new advances

Sergi Ferrer, Universitat de València; Santiago Benito, Polytechnic University of Madrid

Malolactic fermentation in sparkling and red wines:  new advances

Sergi Ferrer, from the University of València, Spain, presents his work entitled: "Adaptation of lactobacilli towards low pH and SO2 to develop MLF in base musts for sparkling wines." He addresses the issue that, although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for MLF. However, people's interest in other species (such as Lactobacillus) is increasing.  This work aims to grow some selected strains of Lactobacillus in grape juice and perform early MLF.

Santiago Benito, from the Polytechnic University of Madrid, Spaindiscusses the "Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking." Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps. However, this process is not free from possible collateral effects able to produce off-flavors, wine quality loss and human health problems. The presentation shows the development of an innovative method that reduces the risks inherent to the malolactic fermentation process when performed in warm regions, based on extendive research conducted during the last 3 years related to the topic.

Videos of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 06/28/2021
Item available in italiano francais spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Sergi FERRER, streaming 7 mins)
  • VIDEO SEMINAR (Santiago BENITO, streaming 7 mins)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,25