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New biotechnology tools for traditional sparkling wines

Sergi Ferrer | University of Valencia, Spain

New biotechnology tools for traditional sparkling wines

In this presentation, two examples are presented: the first is adaptation of Lactic Acid Bacteria to pH and SO2 for the development of malolactic fermentation and biological acidification, the second is immobilisation of Saccharomyces Cerevisiae on different supports for second fermentation of Cava.

For the adaptation of Lactic Acid Bacteria, initial strain typification and selection from Macabeo grape must was carried out, followed by adaptation to decreaisng pH values and adaptation to increasing SO2 content. What did the growth dynamics show? Results, that lead to the second step of the study, in a winery, with different fermentations and wine tasting in order to compare the wines produced on an industrial scale.

Immobilisation of Saccharomyces Cerevisiae on different supports for second fermentation of Cava had as main objectives: optimise a protocol for yeast immobilisation, choice of immobilisation support, establishing the optimal yeast concentration, to compare fermentative parameters of immobilised vs non-immobilised cells, comparing freeze drying and drying as preservation methods and, finally, a cellar test. How did this study impact the riddling stage of sparkling wine production and contribute to savings on production costs?

Find out about all the benefits for wine production of these biotechnology tools.

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

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Published on 11/05/2023
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