» Wine microbiology

Wine microbiology

Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Published on: 22/06/2020
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Aging on lees time reduction of a Chardonnay wine by electroporation
Juan Manuel Martínez, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: the objective of this research was to verify if the treatment of the lees by PEAV accelerated the release of mannoproteins during the aging on lees of a Chardonnay wine.
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Published on: 14/11/2018
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Volatile composition of sulphite-free white wines obtained after fermentation in the presence of chitosan
A. Castro-Marin, A. Gabriela Buglia, F. Chinnici, C. Riponi; Département des sciences agronomiques et alimentaires, Université de Bologne, Italy
The aim of this work was to study the effects of the fermentative addition of chitosan on fixed and volatile compounds of sulphites free white wines. Studies of the difference between sulphite-free...
Published on: 13/11/2018
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BIOPROTECTION-KEEP IT GREAT
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.
Published on: 10/10/2018
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Phytosterol in grape solids: composition and impact on alcoholic fermentation
Erick Casalta, INRA UMR 1083 SPO, Montpellier (F)
VIDEO SEMINAR ENOFORUM 2017: The objective of the study aimed to better know the sterols composition and content of the grape solids and to determine their impact on the liquid-phase alcoholic ferm...
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Published on: 27/09/2018
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“Yeast-Total Enhancement Advanced Method“: a system integrated management of wine yeasts
Paolo Antoniali, Italiana Biotecnologie; Raffaele Lopreiato, Dipartimento di Scienze Biomediche, Università di Padova
This seminars illustrate a Supply Chain Management model, which consists of all the activities that aim to guarantee the quality of a specific good throughout the production process and he uses yeast
Published on: 16/07/2018
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New tools for biocontrol in the production of fine wines
Olivier Pillet, Institute Oenologique de Champagne (F) ; Gianbattista Tornielli, Università di Verona (I)
Video seminar Enoforum 2017: The growing need to reduce sulphite contents and changing climatic conditions have increased the microbiological risks associated with the pre-regeneration stages of wi...
Published on: 18/06/2018
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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
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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
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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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