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New Biotechnological Tools for Traditional Sparkling Wines
€45.00 (VAT incl.)
Specifiche
| LESSONS | 1 |
|---|---|
| Duration | 40 minutes |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
In this presentation, two examples are presented: the first is the adaptation of lactic acid bacteria to pH and SO2 for the development of malolactic fermentation and biological acidification, the second is the immobilisation of Saccharomyces Cerevisiae on different media for the second fermentation of Cava.
For the adaptation of lactic acid bacteria, an initial typification and selection of strains from Macabeo grape must was carried out, followed by adaptation to decreasing pH values and increasing SO2 content. What did the growth dynamics show? Results that led to the second phase of the study, in the cellar, with different fermentations and tastings to compare the wines produced on an industrial scale.
The immobilisation of Saccharomyces Cerevisiae on different media for the second fermentation of Cava had as its main objectives: to optimise a protocol for yeast immobilisation, to choose the media for immobilisation, to establish the optimal yeast concentration, to compare the fermentation parameters of immobilised versus non-immobilised cells, to compare freeze-drying and drying as preservation methods and, finally, to perform a cellar test. How has this study had an impact on the remuage phase of sparkling wine production and contributed to savings in production costs?
Discover all the benefits of these biotechnological tools for wine production.
The lecture reproduced in this video was presented at the 18th edition of Enoforum (Vicenza, May 16-18, 2023)
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