Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France


SO2 is used in winemaking as an antiseptic and antioxidant. However, it can negatively affect human health, so alternatives to the use of this additive are currently being sought.

An interesting alternative is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms. In her report to Enoforum 2018, Teresa Garde (ICVV-CSIC) presents a work done at the ICVV with Tempranillo grapes, vinified without SO2, this work compares the use of different bio-protection tools.

The use of bioprotectors microorganisms during fermentation allowed the vinification in the absence of SO2, with a greater concentration of volatile compounds that have improved the aromatic profile of the wines.

In the second video, Stéphane Yerle, a consultant for several wineries in the South of France, Spain and Portugal, summarizes the problems afflicting these hot climate zones: wines with a high alcohol and pH, presence of Brettanomyces, lack of freshness, grapes that due to water or thermal stress produce many sugars but do not ripen tannins. In the presentation he shows his experience on how bioprotection can help reduce SO2 levels and give fresher, fruity and attractive wines.

The reports reproduced in these films were presented at the 11th edition of Enoforum (Zaragoza, 31 May-1 June 2018) within the module organized in cooperation with Chr Hansen

Published on 10/10/2018
Item available in spagnolo
    • Bioprotection. Free SO2 Winemaking
    • fjrigjwwe9r1video:descrizione
      Teresa Garde Ceirán, ICVV
    • Bioprotection on winemaking. Experiences, observation and application protocols
    • fjrigjwwe9r1video:descrizione
      Stephane Yerle, winemaker, France
Related sheets
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
    Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
    Published on:09/06/2021
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    Chemical, physical and biological characteristics of vineyard soil
    Vincenzo Tabaglio, DIPROVES, Università Cattolica S.C. of Piacenza (I)
    Within the SOL4WINE session at ENOFORUM 2017, Prof. Tabaglio introduced the base concepts of conservative agriculture, stressing the importance of the care on vineyard sol. Conservative agriculture...
    Published on:09/18/2017
    Chitosan and fermentation
    Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms ...
    Published on:09/28/2021
    Malolactic fermentation: knowledge versus practice
    Maret Du Toit, Stellenbosch University - Elda Lerm, Anchor Yeast
    The knowledge, objectives and management of malolactic fermentation (MLF) have evolved greatly in recent years. Until very recently, Oenococus oeni was the main microorganism responsible and its on...
    Published on:07/23/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,609375