Video Extract from "Generation of yeasts that intensify floral aromas in wine"
In this video, Toni Cordente of the Australian Wine Research Association (AWRI) Australia, explains how by using classical yeast strain development techniques, more than forty non-genetically modified (non-GM) yeasts that produce high concentrations of both ‘rose’ aroma compounds 2-PE and 2-PEA were generated.
This video extract was taken from the presentation held at Enoforum 2022 (Zaragoza, 20-21 April 2022) in the educational session organised in collaboration with AB BIOTEK
You can find the full recording at this link
Video extract from "Viticulture adaptation practices in a changing climate"
What solutions to counteract or minimize damages due to late frost have been studied and developed? As vines present a different sensitivity to frost damage depending on the type of pruning, a very...
Matthieu Dubernet / Laboratoire Dubernet & Anne Flesch, Technical Sales Support Manager / Fermentis by Lesaffre
Industrial winemaking is based on the use of wine Saccharomyces cerevisiae starter cultures that can guarantee the stability and reproducibility of processes as far as their population correctly be...
Video Extract from "Protein instability in white wines: Mechanism of formation and methods for predicting it"
What are the options for the wine industry concerning protein haze stabilization? Either to improve bentonite efficiency, or find alternative products and technologies such as different enzymes, fi...
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...
Felipe Laurie, University of Talca (Chile) & Andrea Uliva, Parsec Srl (Italy)
New winemaking practices introduced thanks to the AirMixing M.I (Modulated/Sequential Injection) system patented by PARSEC bring to us new concepts as: Red fermentation with completely disaggregat...
The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
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