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» PILOT SCALE VINIFICATIONS (100 l). III : CONTROLLED FERMENTATIONS

Selection and hybridization of yeast strains to modulate key compounds in wines
Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with s...
Published on: 29/07/2019
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PILOT SCALE VINIFICATIONS (100 l). III : CONTROLLED FERMENTATIONS

PILOT SCALE VINIFICATIONS (100 l). III : CONTROLLED FERMENTATIONS

E. Aguera, J.M. Sablayrolles

The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very attractive concept. This can be done at a pilot scale level if specific equipment is available. This article describes the practices in place at INRA Pech Rouge to conserve grape juice, and the impacts that juice conservation has on aspects of wine production

Published on 10/08/2005

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