This research project began several years ago as a response to the different inconveniences that the most commonly used fining agents presented at the time: the need to substitute beef origin proteins with others of swine origin, allergen labelling requirements and also the severity of some countries with regards to the use of animal origin products. The objective of this project was to find an alternative to traditional fining agents by using yeast as a protein source.
In this video seminar, Christophe Morge describes this substantial study, completed at the University of Burgundy, which aimed to obtain yeast protein extracts for must and wine fining and for the improvement of their sensory profile.
After a long selection phase and the optimization of the production process, the researchers were able to obtain a valid alternative to other traditional fining agents (swine origin gelatin, egg whites, insinglass, etc.) which also gave very good results in white wines and in other words, even when there were low concentrations of polyphenols.
The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by ArtEnology - Sofralab
Note
The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).
