Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Evolutionary strategies to develop yeast strains producing less ethanol in wine
Valentin Tilloy and Sylvie Dequin; INRA, UMR1083 SPO, 2 place Pierre Viala, F-34060 Montpellier, France
Microbial strategies to develop wine yeasts strains with reduced ethanol yield have been explored for 20 years. Although genetically engineered yeasts producing less ethanol have been obtained, the use of non-GMO strategies to reduce alcohol levels in wine is one of the main challenges of modern winemaking.
This work present an innovative strategy based on the combination of adaptive evolution under selective salt stress conditions and breeding that we used to select an evolved wine yeast strain that produce substantially more glycerol and less ethanol than the ancestral strain.
The metabolic network of this strain is markedly remodeled.
Finalist of the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)
Note
The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).
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...
The level of knowledge we currently have on the interpretation of varietal typicity refers to a much more complex scheme than we had 20 years ago. The modulation of the varietal aromatic component ...
Axel MARCHAL & Marie Le SCANFF | ISVV, Bordeaux University, France
Here are the recordings of the webinar organised by the Chair Denis Dubourdieu, Taste and Aroma Components of Wines. Researchers from the Enological Research Unit of the Institute of Vine and Wine ...
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 Afr...
Digital technology in grape production: Ready-to-Use Innovations - Digiwine Innovation Hub
How can intra-field variability be managed with a simple, inexpensive and external service-free tool? In this short video, Paolo Dosso, PRECISION FARMING (Italy), presents Robo, a proxy sensor to m...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
VIDEO SEMINAR (€ 25,00 streaming, 20 min)
