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  • How to better manage your wine shelf-life
    Three free webinars in collaboration with Vinventions
    Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
    Published on: 10/18/2021

Natural management of the quality in the vineyard and the acidity in the winery

Diego Tomasi, CREA-Conegliano, Italy; Anne Julien-Ortiz, Lallemand; Sibylle Krieger-Weber, Lallemand

Natural management of the quality in the vineyard and the acidity in the winery Natural management of the quality in the vineyard and the acidity in the winery Natural management of the quality in the vineyard and the acidity in the winery

Intervening on the vineyard with the aim of reducing the gap between technological and phenolic and aromatic maturation by foliar treatments based on specific yeast derivatives: this was the underlying objective of Lallemand's research, which enabled the development of two innovative natural products designed to improve the quality of wine, starting from the vineyard. Diego Tomasi, researcher of the CREA Research Institute in Conegliano, describes in his presentation action mechanism, field results and applications.

In the second video seminar, Anne Julien-Ortiz, Lallemand, illustrates the research conducted with INRA for the selection of an alcohol low-yield yeast strain that allowed obtain a Saccharomyces cerevisiae yeast with peculiar technological features such as a natural increase in total acidity, high glycerol production and limited volatile acidity.

Finally, Sibylle Krieger-Weber speaks about the new strain of Lb. plantarum that allows malolactic fermentation to be carried out quickly, ensuring early control of indigenous flora, rapid microbiological stabilization of wine and absence of organoleptic deviations.

The seminars reproduced in these videos were presented at the X edition of Enoforum (Vicenza, Italy, 16-18 May 2017). Seminar sponsored by Lallemand


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).

Published on 10/12/2017
    • Innovative foliar spray application in vineyards to improve the phenolic and aromatic maturity of grapes
    • fjrigjwwe9r1video:descrizione
      Diego Tomasi, CREA-Conegliano, Italy
    • Selection of S. Cerevisiae yeast with acidifying capacity and high glycerol production
    • fjrigjwwe9r1video:descrizione
      Anne Julien-Ortiz, Lallemand
    • A specific strain of Lb. Plantarum with high efficiency for malolactic fermentation in co-inoculation: management and benefits
    • fjrigjwwe9r1video:descrizione
      Sibylle Krieger-Weber, Lallemand
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