The study described in this video seminar is part of the Demeter project which is focused on developing strategies and methods useful for tackling effects of climate change.
In this context, one of the main requirements is to monitor alcoholic fermentations and in particular the nitrogen content, due to the increased frequency of nitrogen deficient musts as a result of climate change.
José Manuel Guillamón, researcher at Agrochemical and Food Technology Institute, CSIC (Spain), presents the results regarding the effect of the nitrogen source and its concentration on yeast growth (biomass), fermentation activity and aroma formation.
KeyWords: arginine, climate change, alcoholic fermentation, nitrogen source, yeast growth
The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by AGROVIN
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).