New Technological Strain of Saccharomyces Uvarum for Addressing Climate Related Challenges in the Cellar
Jasha Karasek, Enartis USA & Miguel Pedroza, California State University
Climate change has increased temperatures globally, which has led to grapes with lower natural acidity, higher brix, and higher pH. To address these effects, winemakers can now utilize a new strain of Saccharomyces Uvarum. In this presentation multiple year trial results evaluating the enological interest of this new yeast are shared, comparing it against reference Saccharomyces cerevisiae strains. Practical example will be shared providing guidelines on how to use this new yeast strain to naturally increase wine acidity, lowering alcohol, and decrease pH.
These recordings are from the Conference Session of Enoforum USA (May 11, 2022) in cooperation with Enartis
Published on 03/21/2023
Jasha Karasek, Enartis USA & Miguel Pedroza, California State University
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