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Sparkling wine

Improving quality with non-Saccharomyces yeasts: new technologies
Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
Published on: 02/07/2019
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Immobilization of yeasts in oak chips and cellulose powder for use in bottle-fermented sparkling wine
Carmen Berbegal, ENOLAB, ERI BioTecMed. Universitat de València
VIDEO SEMINAR ENOFORUM 2018: This immobilization system is suitable to be used with other yeasts and bacteria for different winemaking processes (alcoholic or malolactic fermentations).
Price:15 €(Tax included)
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Published on: 29/11/2018
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An innovative method for a faster remuage operation
R. Beghi, V. Giovenzana, S. Marai, E. Ferrari, R. Guidetti; Dep. of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy.
The study proposes the use of ultrasonic vibration to be induced in the bottles via a direct mechanical coupling, so as to be able to speed up the remuage operation.
Published on: 28/11/2018
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