Low SO2 Wines: Technologies to Preserve Quality and Increase Shelf-Life

P. Comuzzo, Università of Udine; G. Zanella, Enologica Vason; M. Li Calzi, Enolfactive

This videos describe the opportunities offered by technologies such as Ultrasound (US), pulsed electric fields (PEF) and high pressure techniques (HPT), to rapidly extract compounds of relevant enological interest, such as polysaccharides, amino acids and antioxidant molecules, from yeasts:

Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives,
From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants,
Contactor membranes: innovation in the management of gases throughout winemaking process. Focus on O2 and S compounds,

The papers reproduced in these videos were presented at the first edition of Enoforum USA (May 4th, 2021) within the session hosted by Presenting Sponsor, JUCLAS / VasonGroup

Published on 06/16/2021

Low SO2 Wines: Technologies to Preserve Quality and Increase Shelf-Life

- Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives,
- Piergiorgio Comuzzo, Università of Udine (Italy)
- From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants
- Gianmaria Zanella, Enologica Vason – VasonGroup (Italy)
- Contactor membranes: innovation in the management of gases throughout winemaking process. Focus on O2 and S compounds
- Marco Li Calzi, Enolfactive (Italy)

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