• » Video
  • » Improving quality with non-Saccharomyces yeasts: new technologies
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Improving quality with non-Saccharomyces yeasts: new technologies

Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)

Improving quality with non-Saccharomyces yeasts: new technologies

Wine is a complex beverage, containing thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communities originate in the vineyard and in the cellar and have the ability to ferment influencing the taste and aroma of the wine.

The presentation of Cristian Varela during Enoforum illustrates the research developed at the Australian Wine Research Institute with the aim of isolating non-Saccharomyces yeast strains able to produce wines with low alcohol content and to have an interesting sensorial impact on wine.

50 non-Saccharomyces yeast were isolated, including 40 species and 24 different genera, were tested under aerobic and anaerobic conditions. In an aerobic environment, strains of M. pulcherrima, T. delbrueckii and Z. Bailii produced wines with a reduced concentration of ethanol. In anaerobic conditions, a different M. pulcherrima  strain showed great potential for the production of wines with a reduced alcohol concentration (up to 1.9% v / v less if used in combination with S. uvarum) and a great sensory profile quality.

As described by Anthony Heinrich, further large-scale tests have been carried out in several Australian cellars with two Metschnikowia pulcherrima strains, highlighting their predominance since the early stages of fermentation, the presence of more desirable and lasting traits and the absence of negative traits.

For more information:

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 AB Biotek

Published on 07/02/2019
Item available in italiano
    • Discovering the microbiome: potential applications for novel non‐conventional wine yeasts
    • fjrigjwwe9r1video:descrizione
      Dr Cristian Varela, The Australian Wine Research Institute
    • Novel non‐conventional wine yeasts from AWRI and their impact on sensory characteristics,
    • fjrigjwwe9r1video:descrizione
      Anthony Heinrich, AB Biotek (AUS)
Related sheets
    The birth of a Sparkling Wine bubble
    Video Extract from Gérard Liger-Belair's presentation at Enoforum
    What are the physicochemical processes that accompany a Champagne tasting? Discover more about the essential role of the glass when tasting. This video extract was taken from Gérard Liger-Belair's ...
    Published on:04/08/2024
    New ideas for a correct irrigation (taking into account Climate Change)
    Video Extract from Stefano Poni's presentation at Enoforum
    This video extract was taken from Stefano Poni's lecture presented at the 18th edition of Enoforum (Vicenza, May 16-18, 2023) "Climate change and viticulture: a necessary reconsideration?"
    Published on:04/02/2024
    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
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,829102