Yeast Biocapsules - a completely natural yeast immobilization technique for wine production
Minami Ogawa, University of Córdoba –University of California
Yeast immobilization techniques aim to confine cells in a support in order to preserve their biological activity, allowing better control of sequential inoculations and helping to solve frequent problems such as fermentation stops or difficult filtrations. However, its use in wineries is not very widespread, possibly due to the concept that adding synthetic material to wine is not positive.
The use of yeast biocapsules (YB) is a totally natural form of immobilization where the support is an inert multicellular fungus, considered as a GRAS (Generally Recognized As Safe) substance. However, this technique presents a lower number of immobilized cells compared to other immobilization systems. To solve it, recent studies have been carried out in order to increase the level of immobilization.
In her presentation on the occasion of Enoforum Web, Minami Ogawa describes the results obtained in her research work, which has recently received several awards, such as the "2018 ASEV Best Paper" and the "2019 Emilio BotÃn" award, arousing great interest within the wine industry.
Video of Minanmi Ogawa's presentation on the occasion of Enoforum Web (May 5-7, 2020)
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...
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...
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...
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...
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...
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...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.