» Wine microbiology

Wine microbiology

The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Published on: 29/07/2019
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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
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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
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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...
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Published on: 24/05/2017
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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...
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Published on: 24/01/2017
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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 ...
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Published on: 16/01/2017
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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...
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Published on: 14/12/2016
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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
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Published on: 03/10/2016
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