Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Bioprotection is a natural way to inhibit microbial contaminants (yeast, mold and bacteria). This bio-control not only helps you to prevent flavor defects, it also helps you to build and protect your brand.
Bioprotection has made an important step forward with the advent of metagenomics. Only 1% of the microbial population of the must grows on plates. With metagenomics instead, we can extract and sequence the DNA of all species present and not just those that can be cultivated on a plate.
It was possible to identifythe most suitable species as a starter of alcoholic fermentation. Among Non-Saccharomyces yeast there are harmful strains, but also positive, using only the positive ones is possible to achieve a more complex wine, and at the same time limit the development of unwanted yeasts through competitive exclusion.
The seminars reproduced in these videos were presented at the X edition of Enoforum (Vicenza, Italy, 16-18 May 2017) within the session managed in collaboration with CHR. Hansen:
Published on 01/18/2018
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What is metagenomics: microwine project results and first conclusions
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Sophie Maria Gilberte Saerens, CHR Hansen (DK)
Application of metagenomic results for biocontrolled fermentations with lower SO2
Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
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.
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
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.
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.Â
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