Wine microbiology
fjrigjwwe9r1argomenti:descrizione
recording of the webinar
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
Price:47 €(Tax included)
Giorgia Perpetuini et al., University of Teramo
Candida zemplinina is known to play relevant activities during winemaking, due to its fructophilic nature and low ethanol production rate. Moreover, wines fermented with C. zemplinina and S. cerevi...
Andrew Clark, Charles Sturt University; Jasha Karasek, Enartis USA
How to measure Cu in wine using methods that is possible for any winery to do? This presentation will shed light on this topic, as well as focus on winery scale trial results for canned wine produc...
Antonio Castro Marin and Fabio Chinnici, University of Bologna
Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known abou...
Infowine Focus
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Daniela Fracassetti, Università degli Studi di Milano
Deepen your knowledge on the importance of the pre-fermentative steps to obtain highest amount of varietal thiol precursors: the proper management of must contact with air, addition of sulfur dioxi...
Recording of the webinar held by Luis Cotanda
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.
Anne Flesch, Fermentis; Marie-Charlotte Colosio, Institut Français de la Vigne et du Vin
Winemakers are looking for more balanced fruitiness and greenness in their Sauvignon Blanc coming from the fermentation process in order to maximize consumer’s attraction. The choice of yeast strai...
The use of pulsed light (PL) in food technology dates back to the 1970s. New research shows PL may not modify the product sensorial properties nor its nutrimental benefits but would afford the redu...
Alberto De Iseppi, University of Padua; Antonio Morata, Polytechnic University of Madrid (UPM)
Extracting yeast mannoproteins and using ultrasound to accelerate aging on lees.
Price:27 €(Tax included)
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.
Price:27 €(Tax included)
Minami Ogawa, University of Córdoba –University of California
Yeast immobilization techniques aim to confine cells in order to preserve their biological activity, allowing better control of sequential inoculations and helping to solve frequent problems.
Price:27 €(Tax included)
Lucía González-Arenzana, Instituto de Ciencias de la Vid y el Vino (ICVV)
The maintenance and sanitation of oak barrels has become a fundamental task in the winemaking industry. This research is part of a project investigating the application of cold plasma at atmospheri...
Price:27 €(Tax included)
Prizewinner of Enoforum Web Contest 2021
In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task. The video presents a study about the application of cold plasma at atmospheric pressure to ...
Antonio Morata, Polytechnic University of Madrid
Pulsed light (PL) is a non-thermal antimicrobial technology which can be used in processing grapes to reduce initial microbiota, control alterations caused by fungi, yeasts or bacteria, as well as ...
Price:27 €(Tax included)
