italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Considerations for a successful malolactic fermentation

Considerations for a successful malolactic fermentation

Video Extract from "The Art of malolactic fermentation"

Simultaneous inoculation or co-inoculation, what is the best time to inoculate the yeasts? In this video Maret du Toit,  researcher at the Institute for Wine BioTechnology in Stellenbosch, South Africa,  explains the different aromatic profiles that can be obtained depending on the moment chosen to inoculate the yeasts, which will depend on the wine matrix we have and the desired objective. 

This video extract was taken from the presentation held at Enoforum 2022 (Zaragoza, 20-21 April 2022) in the educational session organised in collaboration with Anchor Oenology
You can find the full recording at this link 

Published on 10/12/2022
Pictures
Related sheets
    What is the microbiologial action of fumaric acid?
    Video Extract from Pierre Louis Teissedre's presentation at Enoforum
    What alternatives for wine acidity do we have in the frame of climate change? Fumaric acid is already used for pH adjustments both in must and in wine in USA and New Zealand, but what is the microb...
    Published on:11/05/2023
    Counteract ripening advancement and asynchrony
    Video extract from "Designing and managing a sustainable vineyard in a climate change scenario"
    While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change:...
    Published on:10/24/2023
    Oxido-reduction mechanisms and their implication on wine aroma of special wines
    Video Extract from Philippe Darriet's presentation at Macrowine
    There are specific families of volatile compounds that are formed during initial grape overripening (with shrivelling/dehydration): furanones, lactones and other odorants too.
    Published on:10/18/2023
    Optimum and defected bottle aging
    Video extract from "Wine longevity and shelf-life"
    When we are talking about shelf-life, we can consider both optimum bottle aging conditions (synonym to wine oxidative stability) and defected bottle aging. What are the threee stages of optimum bot...
    Published on:10/10/2023
    Mercaptans: nature, origin and evolution of these reduction compounds
    Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
    Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
    Published on:09/26/2023
    Procedure of vinification for a "low sulfite" white without MLF
    Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
    Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
    Published on:09/19/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,545898