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 Pierre Louis Teissedre's presentation at Enoforum
What alternatives for wine acidity do we have in the frame of climate change? Fumaric acid is already used for pH adjustments both in must and in wine in USA and New Zealand, but what is the microb...
Video extract from "Designing and managing a sustainable vineyard in a climate change scenario"
While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change:...
Video Extract from Philippe Darriet's presentation at Macrowine
There are specific families of volatile compounds that are formed during initial grape overripening (with shrivelling/dehydration): furanones, lactones and other odorants too.
Video extract from "Wine longevity and shelf-life"
When we are talking about shelf-life, we can consider both optimum bottle aging conditions (synonym to wine oxidative stability) and defected bottle aging. What are the threee stages of optimum bot...
Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
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