Microorganisms are a fundamental part of wine production and can influence quality in a positive or negative manner. The natural flora found on the grapes are an important factor to consider if a specific wine style is desired.
The selection of a particular yeast strain or of a particular combination of these can lead to a specific aromatic profile. In the last years a new method that involves using non saccharomyces yeast has been used in order to obtain particular wine styles and to add complexity thanks to different enzymatic components.
The choice between, Oenococcus oeni or Lactobacillus plantarum or a combination of both, influences the impact of the malolactic fermentation on wine aroma. The presence or absence of different enzymes such as ß-glucosidases, esterases, citrate lyase, proteases and decarboxylases will affect the concentration of aromatic compounds in the wines.
Maret DU TOIT, director of the Viticulture and Oenology Department and of the Institute for Wine BioTechnology in Stellenbosch, South Africa, who is considered to be a worldwide expert on the subject, analyzes all these aspects in a clear and in-depth manner in this video seminar.
The seminar reproduced in this video was presented at the 8th edition of Enoforum (Arezzo, Italy, 7-9 May 2013). Seminar sponsored by TMCI PADOVAN
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