Most of the microorganisms that can negatively affect the quality of wine are naturally present in grapes. It is during the treatment of the grapes and the fermentation and conservation of the wine, when their development can become problematic. For this reason, control of these microorganisms in the first stages of production is of vital importance.
The authorization of the use of chitosan in oenology has opened the door to a new range of products with antimicrobial action. This polysaccharide of fungal origin derived from chitin has a strong action on both native yeasts and lactic bacteria.
The use of chitosan is already widespread due to its effectiveness in microbiological control, but new applications are still emerging that allow greater control over the production processes.
In this video Luis Cotanda, winemaker and marketing director of Agrovin describes some of these applications related to the development of these microorganisms and their influence on the evolution of fermentation.
The redox potential provides information on the oxidation-reduction process. The potential evolves during wine making and knowing it provides information on the phenomena that depend on it, enablin...
Diego SÁNCHEZ-GIMENO | LAAE, Universidad de Zaragoza, Spain
When the reduction defect is perceived in wine during fermentation, there is a tendency to perform certain procedures such as aeration or oxygenation or, if the treatment persists, micro-oxygenatio...
Antonio MORATA, Universidad Politécnica de Madrid, Spain
In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
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...
R. Jiménez Lorenzo et al., INRA, Université Montpellier, SupAgro
Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity p...
Sergi Ferrer, ENOLAB (BioTecMed) University of Valencia - Spain
This work aimed to grow some selected strains of Lactobacillus in grape juice and perform early MLF. With this strategy, beyond performing the MLF homolactic bacteria can contribute clearly to main...
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