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Increasing autochthonous wine flavor diversity: the concept of friendly yeasts

Francisco Carrau | Faculty of Chemistry, University of the Republic, Montevideo, Uruguay

45.00 (VAT incl.)

Francisco Carrau’s research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation, this includes focus on yeast fermentation technology related to aroma and polyphenol compounds of grapes, biodiversity of grape and wine yeasts and its potential application in food biotechnology. If you are a subscriber, access the video directly from this link →

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31 minutes

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Francisco Carrau’s research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation, this includes focus on yeast fermentation technology related to aroma and polyphenol compounds of grapes, biodiversity of grape and wine yeasts and its potential application in food biotechnology.

In this presentation, beginning from the strategy adopted in the past 20 years in Uruguay, he explains the findings on flavour diversity and native yeasts. Diversity and flavour complexity linked to non-saccharomyces yeasts present on berries have brought him to focus on Hanseniaspora vineae yeast –  a eukaryotic cell model and a non-conventional yeast – for the production of unique wines in the global wine market. He proposes a flavour yeast diversity breeding strategy, but how did they first discover Hanseniaspora vineae? Why is it so interesting? What is the fermentation kinetics of Hanseniaspora species and which are its particular flavours?

DOI: https://doi.org/10.53144/INFOWINE.IT.2022.05.003.1

Video of the seminar held during Macrowine virtual (June 23-30, 2021)