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Wine microbiology

  • New approaches to the vineyard microbiome
    Stephane Compant, Austrian Institute of Technology - Alex Gobbi, microwine project - Alberto Acedo, WineSeq
    The plant is not a sterile system but interacts with a community of microorganisms at different levels that make up its microbiome. The study of the microbiome and of both positive and negative int...
    Published on: 18/04/2018
  • From hybridization to the EASY-2-USE
    Etienne Dorignac, Fermentis; Jean Christophe Crachereau, Chambre d'Agriculture de la Gironde – Service Vigne & Vin
    The winemaker is more and more demanding in the selection of yeasts that can make something more than the simple fermentation of sugars. This "more" can be found in nature, but it is rare. Today se...
    Published on: 05/03/2018
  • Bio-protection of must and wine and microbial interactions: metagenomics study
    Sofie SAERENS, CHR Hansen - Stéphane YERLE, winemaker, Bordeaux - Marco RAZZAUTI, CHR Hansen
    Video seminar Enoforum 2017: 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
    Published on: 18/01/2018
  • MLF – Tool to reduce acidity and improve aroma under cool climate conditions
    M. Du Toit et al; Inst. Wine Biotech. & Dep. Vitic. Oenol., Stellenbosch Univ.; Anchor Wine Yeast, South Africa; Geisenheim Univ.; Lallemand, Germany
    Article based on the paper presented at the “International Cool Climate Wine Symposium”, ICCWS, Brighton, England, 26-28 may 2016
    Published on: 18/08/2017
  • Increase of yeast autolysis in sparkling wines through the modulation of ATG genes
    G. Perpetuini, P. Di Gianvito, R. Tofalo, G. Arfelli, M. Schirone, A. Corsetti, G. Suzzi; Faculty of BioScience and Technology for Food, Agriculture a
    In a previous study Saccharomyces cerevisiae flocculent strains isolated about 30 years ago from different vitivinicultural areas of Northern Italy were investigated in order to select strains to b...
    Price:25 €(Tax included)
    Published on: 24/05/2017
  • Autolysis induction in Saccharomyces bayanus by using high-pressure homogenization
    Piergiorgio Comuzzo, Dipartimento Scienza degli Alimenti, Università di Udine, Italy
    Yeast derivatives are used in winemaking for several applications, such as the release of polysaccharides and mannoproteins; they are obtained by inducing yeast autolysis by thermal or enzymatic tr...
    Price:25 €(Tax included)
    Published on: 24/01/2017
  • Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?
    Lucile PIC et Jacques MATHIEU, GIE ICV VVS
    In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...
    Price:6 €(Tax included)
    Published on: 16/01/2017
  • Use of bacteria cultures to minimize biogenic amines in wines and meet market requests
    Roberto Zironi, Dipartimento Scienza degli Alimenti, Università di Udine (I); Nathalia Edwards, CHR Hansen (DK); Marco Razzauti, CHR Hansen (DK)
    Producers often have the bad habit of not placing enough importance on the malolactic fermentation. In fact, if lactic acid bacteria are not managed properly, they can lead to problems that include...
    Price:25 €(Tax included)
    Published on: 14/12/2016
  • Nutritional strategy from the yeast standpoint
    Agostino Cavazza, Fondazione E. Mach San Michele A.A. ; Francesco Rusalen, Ever srl
    We can say that yeast have four lives: production, drying, rehydration and fermentation. The rehydration phase is a fundamental phase that should not be considered on its own since what happens duri
    Price:25 €(Tax included)
    Published on: 03/10/2016
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