Bioprotection with prefermentative yeast strains and with lactic acid bacteria is an increasingly common practice in high quality cellars.
But how the microorganisms selected for this purpose work and how to best use them, also improving the organoleptic characteristics of the wine, it is perhaps not very well known.
In this module, Chr. Hansen, a leading company in the field of food microbiology working on bioprotection with wine, cheese, salami, salads ... updates us on the latest resources on the subject.
The first video is about the use of yeasts and bacteria inoculated directly (no rehydration) for the biocontrol of musts and wines and is presented by dr. Lorenzo Peyer PhD, application manager of Chr. Hansen spa
In this module we will focus on the latest scientific knowledge concerning the controls of unwanted yeast and bacteria on must and wine, in particular the following topics will be discussed:
1. What is bioprotection and what are the direct and indirect methods with which the populations of yeasts and bacteria interact with each other influencing the growth of one or the other species.
2. On which base are selected and reproduced the most suitable strains for bioprotection.
3. How bioprotective actions of specific strains are measured and evaluated
4. Use on must for biocontrol and oxidation protection with Pichia Kluyveri
5. Bioprotection on must with Lactobacillus Plantarum
6. Bioprotection on wine with particular attention to Brettanomyces Sp. With Oenococcus Oeni.
In the second video, with the oenologist Bernardo Muñoz G., we will instead illustrate the organoleptic role of the strains used for bioprotection, which in addition to a bioprotection, bring quality and complexity by the production of esters, thiols and organic acids.
For more information: https://www.chr-hansen.com/en/food-cultures-and-enzymes/fermented-beverages
The reports reproduced in these films were presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019) within the module organized in cooperation with CHR Hansen
