Ilaria BENUCCI, Marco ESTI; DAFNE, Tuscia University,
Despite the efforts recently made to improve the application of encapsulated yeasts in the secondary fermentation for the production of sparkling wines by traditional method, no research investigated
R. L. Binati, et al. Department of Biotechnology, University of Verona, Italy
The interest for the conservation and improvement of traditional spontaneous fermentations is rising among wine producers, to reduce the spoilage risks associated with this approach, and ultimately...
Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
A. Caridi, Wafa Talbi, R. Sidari, A. De Bruno, M. Poiana and S. Fattouch; University of Reggio Calabria, Italy, University of Carthage, Tunisia
Protective agents may minimize osmotic and thermal stresses in wine yeasts. In the present work, the tolerance of ten strains of Saccharomyces cerevisiae - two wild types and eight descendants - ag...
The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
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...
Emilia Matallana Redondo, Universitat de València, Spain
The use of ADY in modern oenology imposes a major challenge to the starter’s ability to ferment grape must sugars quickly and efficiently. Among the adverse factors during ADY production, oxi...
VIDEO SEMINAR ENOFORUM 2018: The varietal thiols (4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexylacetate (A3MH) are key odorants of wine. They are released du...
Alexandra Verspohl, Università di Modena e Reggio Emilia
VIDEO SEMINAR ENOFORUM 2017: in improvement programmes of wine yeasts the impact of mitochondrial DNA (mtDNA) on the functionality of the cell was usually neglected. Nevertheless, it is an importan...
Judit Franquès, Isabel Araque, Cristina Reguant and Albert Bordons; Universitat Rovira i Virgili, Spain
Oenococcus oeni, the lactic acid bacterium (LAB) mainly responsible for malolactic fermentation, has been repeatedly isolated from wines, but hardly ever from grapes. In this work, a large survey o...
Tommaso Bonciani, University of Modena and Reggio Emilia
VIDEO SEMINAR ENOFORUM 2017: The obtainment of yeast strains capable of producing high amounts of this molecule during the fermentation is highly desirable, as such a strain would drastically reduc...
Carmen Berbegal, ENOLAB, ERI BioTecMed. Universitat de València
VIDEO SEMINAR ENOFORUM 2018: This immobilization system is suitable to be used with other yeasts and bacteria for different winemaking processes (alcoholic or malolactic fermentations).
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.
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...
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.Â
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