italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Selection and hybridization of yeast strains to modulate key compounds in wines
  • 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

Selection and hybridization of yeast strains to modulate key compounds in wines

Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)

Selection and hybridization of yeast strains to modulate key compounds in wines
Pictures

The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with specific terroirs. Furthermore, the needs of consumers push towards the development of increasingly fresh and expressive wines, paying ever more attention to the environment and to their health.

The work presented by Etienne Dorignac aims to offer winemakers a "blending" tool to help them produce intensely fruity and clean wines.

Through the creation of yeasts by hybridization, the R & D Fermentis department has developed a multi-stage screening of the obtained strains. Initially the fermentation capacity and production of sulphites, acetaldehyde and acetate esters were analysed and finally the organoleptic properties verified through numerous vinifications.

A specific hybrid emerged from this process with particularly interesting characteristics as it produces on average 40% less acetaldehyde and sulphites and 2 to 4 times more isoamyl acetate than the reference strains.

Following Yorgos Kotseridis describes the study carried out on the impact, in aromatic varieties such as Sauvignon Blanc, of a species not yet studied in wine: Saccharomyces pastorianus.

The results showed that the S. pastorianus strains can complete the fermentations, almost without producing acetic acid and producing high concentrations of 2-phenylethanol and its acetate. Saccharomyces pastorianus species therefore seem to be interesting for winemaking, either alone or in co-inoculation with S. bayanus, to help decrease the volatile acidity of wine.

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 HTS enologia - Fermentis  

Published on 07/29/2019
Item available in italiano
    • Yeast hybridization to overproduce esters and minimize sulfites
    • fjrigjwwe9r1video:descrizione
      Etienne Dorignac, Fermentis
    • Impact of Saccharomyces pastorianus on Sauvignon Blanc aromatic quality
    • fjrigjwwe9r1video:descrizione
      Yorgos Kotseridis, Agricultural University Athens (GR)
Related sheets
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
    Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
    Published on:09/06/2021
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    BIOPROTECTION-KEEP IT GREAT
    Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
    VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms. 
    Published on:10/10/2018
    Chemical, physical and biological characteristics of vineyard soil
    Vincenzo Tabaglio, DIPROVES, Università Cattolica S.C. of Piacenza (I)
    Within the SOL4WINE session at ENOFORUM 2017, Prof. Tabaglio introduced the base concepts of conservative agriculture, stressing the importance of the care on vineyard sol. Conservative agriculture...
    Published on:09/18/2017
    Chitosan and fermentation
    Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms ...
    Published on:09/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,828125