Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
Recording of the webinar held by Dominique Delteil
In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
Santiago Benito, Polytechnic Univeristy of Madrid (Spain)
The work develops a method that comprises combining the use of two non-Saccharomyces yeast as an alternative to the traditional malolactic fermentation in specific difficult scenarios...
Francisco Carrau; Faculty of Chemistry, University of the Republic, Montevideo (Uruguay)
His research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation; yeast fermentation technology r...
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...
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...
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...
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...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
