Alternative products & technologies to bentonite for protein haze stabilization
Video Extract from "Protein instability in white wines: Mechanism of formation and methods for predicting it"
What are the options for the wine industry concerning protein haze stabilization? Either to improve bentonite efficiency, or find alternative products and technologies such as different enzymes, fining agents and processes. In this video extract we learn about some of the most interesting ones published in recent studies like Natural Zeolites, Zirconia and Carrageenan.
This video extract was taken from the webinar presentation held by Matteo Marangon "Protein instability in white wines: Mechanism of formation and methods for predicting it"
Video extract from "Viticulture adaptation practices in a changing climate"
What solutions to counteract or minimize damages due to late frost have been studied and developed? As vines present a different sensitivity to frost damage depending on the type of pruning, a very...
Matthieu Dubernet / Laboratoire Dubernet & Anne Flesch, Technical Sales Support Manager / Fermentis by Lesaffre
Industrial winemaking is based on the use of wine Saccharomyces cerevisiae starter cultures that can guarantee the stability and reproducibility of processes as far as their population correctly be...
Jasha Karasek, Enartis USA & Miguel Pedroza, California State University
Climate change has increased temperatures globally, which has led to grapes with lower natural acidity, higher brix, and higher pH. To address these effects, winemakers can now utilize a new strain...
Felipe Laurie, University of Talca (Chile) & Andrea Uliva, Parsec Srl (Italy)
New winemaking practices introduced thanks to the AirMixing M.I (Modulated/Sequential Injection) system patented by PARSEC bring to us new concepts as: Red fermentation with completely disaggregat...
The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
Marco Li Calzi & Gianmaria Zanella | Enolfactive & Enologica Vason, Italy
The wine market requires more lasting wines as well as net from the sensorial point of view. In order to meet the needs of the current market, the synergy among yeast derivatives and physical proce...
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