italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Direct inoculation yeasts and bacteria for must and wine bioprotection: Use and sensory contribution
  • Wine & Wood between Science, Technology and Market
    Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
    The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
    Published on: 06/11/2019

Direct inoculation yeasts and bacteria for must and wine bioprotection: Use and sensory contribution

Lorenzo Peyer, Chr. Hansen; Bernardo Muñoz González

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

Published on 23/07/2019
Pictures
    • fjrigjwwe9r1video:descrizione
    • fjrigjwwe9r1video:descrizione
Related sheets
© 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 : 1,953125