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Acidification Biotechnologies

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Acidification Biotechnologies: how to improve pH and freshness while reducing SO2

Antonio Morata | Universidad Politécnica de Madrid (Spain)

45.00 (VAT incl.)

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1 hour

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DESCRIZIONE

In the current global scenario, wines show flat sensory profiles with high alcohol content, high pH and lack of varietal aroma and freshness.Acidification biotechnologies such as the use of L. thermotolerans help transform sugars into lactic acid by strongly reducing pH and slightly reducing alcohol content.These biotechnological strategies help to improve freshness and increase the amount of molecular SO2 enhancing its efficiency. In addition, the use of non-Saccharomyces yeasts helps to improve the sensory profile.

Recording of the webinar held by Antonio Morata

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Acidification Biotechnologies: how to improve pH and freshness while reducing SO2

45.00 (VAT incl.)

In stock

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