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Improving quality with non-Saccharomyces yeasts: new technologies
Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
Published on: 02/07/2019
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The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Published on: 29/07/2019
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Selection and hybridization of yeast strains to modulate key compounds in wines
Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
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 s...
Published on: 29/07/2019
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Direct inoculation yeasts and bacteria for must and wine bioprotection: Use and sensory contribution
Lorenzo Peyer, Chr. Hansen; Bernardo Muñoz González
Bioprotection with prefermentative yeast strains and with lactic acid bacteria is an increasingly common practice in high quality cellars. But how the microorganisms selected for this purpose work ...
Published on: 23/07/2019
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Improved methodology for early and accurate vineyard yield forecasting
Ana CALDEIRA, CRI, Viña Concha y Toro, Chile - Instituto Superior de Agronomia, Portugal
Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking op- erations. High errors in yield forecasting can be found in the wine industry, mainly due to the h...
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Published on: 22/07/2019
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Effect of abiotic stresses on the physiology of grapevine infected by Botryosphaeriaceae
Aurélie SONGY ; Université de Reims Champagne-Ardenne , IFV
Botryosphaeria dieback is one of the most widespread and prevalent grapevine trunk diseases (GTDs) in Europe, especially in France. External symptoms, whose incidence and intensity vary from one year
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Published on: 10/07/2019
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Improving quality with non-Saccharomyces yeasts: new technologies
Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communities
Published on: 02/07/2019
Next
Pulsed Electric Fields, an innovative technology for the winemaking process
In the last decades, major efforts have been made in the development of technologies that allow food to be processed at temperatures lower than those normally used in order to avoid the negative ef...
Published on: 02/07/2019
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Pulsed electric fields (PEF), a viable technology to improve the extraction of polyphenols in the red winemaking process
Marcos Andrés Maza, Universidad de Zaragoza, Spain
In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds ...
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Published on: 20/06/2019
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Improvement of wine yeasts fermentative efficiency by food-grade antioxidant treatment during active dry yeast (ADY) production
Emilia Matallana Redondo, Universitat de València, Spain
The use of ADY in modern oenology imposes a major challenge to the starter’s ability to ferment grape must sugars quickly and efficiently. Among the adverse factors during ADY production, oxi...
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Published on: 13/06/2019
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Varietal thiol management during the winemaking process
Remi Schneider, Oenobrands Product & Application Manager
VIDEO SEMINAR ENOFORUM 2018: The varietal thiols (4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexylacetate (A3MH) are key odorants of wine. They are released du...
Published on: 12/06/2019
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Reduction and oxidation in wine and their impact on volatile sulfur compounds
Vincente Ferreira, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza
Reductive aromas are caused by the accumulation in wine of little amounts of free H2S and mercaptans, such as methanethiol (MeSH) and ethanethiol (EtSH). These molecules are inevitably formed durin...
Published on: 12/06/2019
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Biological control of Botrytis cinerea in grapes: effects on the winemaking process and the quality of grapes, must and wine
Rocío Escribano Viana, ICVV, Universidad de La Rioja, CSIC
VIDEO SEMINAR ENOFORUM 2018: Grey mould is a disease caused by the fungus Botrytis cinerea that affects the quality of both grapes and wines assuming a great economic loss for the wine industry. Tr...
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Published on: 05/06/2019
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Active and passive micro-oxygenation of wines
Ignacio Nevares Domínguez, Gruppo UVaMOX - Universidad de Valladolid
VIDEO SEMINAR ENOFORUM 2018: latest results obtained by this pioneering research group in the study of oxygen management and its evaluation.
Published on: 04/06/2019
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Protection against fungal grapevine trunk pathogens by Trichoderma atroviride SC1 treatments from nursery to the vineyard: a three-year study
Josep Armengol, Universitat Politècnica de València
Trichoderma atroviride SC1, applied at the hydration, callusing and pre-planting stages, has been reported to effectively control infections caused by the grapevine trunk pathogens Phaeomoniella ch...
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Published on: 14/05/2019
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Aspergillus species associated with wine grapes in Australia: Implications for fumonisins in wine
Dilhani Perera; Charles Sturt University, Australia
Fungi belonging to Aspergillus section Nigri frequently occur on grapes. Some species within this section produce carcinogenic toxins including ochratoxin A and fumonisins (FB2, FB4) in grapes and ...
Published on: 13/05/2019
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