italianoenglishfrançaisdeutschespañolportuguês
Language
Search

(Bio)acidification of wines

Dr Ana Hranilovic, University of Adelaide - Australia

(Bio)acidification of wines

Insufficient acidity in grapes from hot climates is usually corrected by the addition of tartaric acid during winemaking, and less commonly by the addition of other organic acids. An alternative approach is presented that involves bio-acidification with some strains of Lachancea thermotolerans through the production of lactic acid during fermentation: an interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats.

Ana Hranilovic, from the University of Adelaide, conducted the research in collaboration with the University of Bordeaux "All acids are equal, but some are more equal than others: (Bio) acidification of wines", with her co-authors Marina Bely, Isabelle Masneuf-Pomarede, Warren Albertin and Vladimir Zhiranek.

The results provided take into consideration the composition of wines, not only in terms of acidity and ethanol, but also of total anthocyanins and sensory descriptors, comparing the classical methods with different ways of using Lachancea thermotolerans.

Video of the seminar held during ENOFORUM USA 2021 (4-5 May 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 04/27/2022
Item available in italiano
Premium Contents Area
  • VIDEO SEMINAR (Ana HRANILOVIC, streaming 15 minuti)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,546875