Protection against spoilage microorganisms: alternatives to SO2
Video Extract from Fernando Zamora's presentation at Macrowine
Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talks about a few products such as Lysozyme, Chitosan and Fumaric acid.
This video extract was taken from the presentation held by Fernando Zamora "How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality?" during Macrowine 2021.
Wessel du Toit | University of Stellenbosh – South Africa
High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influen...
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,...
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