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Non-Saccharomyces yeasts: a key tool to improve wine quality in a context of global warming
€45.00 (VAT incl.)
Specifiche
| LESSONS | 1 |
|---|---|
| Duration | 30 minutes |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Prof. Antonio Morata, from Universidad Politécnica de Madrid, examines advanced applications of non-Saccharomyces yeasts in winemaking. The use of non-Saccharomyces species is a trend in modern oenology. While in the 20th century every effort was made to eliminate them from fermentation, today they demonstrate numerous specific capabilities that can improve problems in the new scenario of global warming. In general, wines from hot areas affected by global warming have high alcohol content, low acidity, unbalanced phenols, flat aroma, light palate and sensitivity to microbial and physical-chemical instability. These drawbacks can be overcome by using species that: reduce alcohol content and lower pH by producing acidity from sugars (Lachancea thermotolerans); control oxidation and have bioprotective effects (Metschnikowia pulcherrima, Pichia Kluyverii, Torulaspora delbrueckii); improve varietal aroma through the enzymatic release of terpenes (Metschnikowia pulcherrima) or thiols (Lachancea thermotolerans); increase volatile fermentation substances (Hanseniaspora spp.) and improve the sensation on the palate (Hanseniaspora spp., Torulaspora delbrueckii). New generations for new yeasts. Nuove generazioni per nuovi lieviti.
The lecture reproduced in this video was presented at the 25th edition of Enoforum (Verona, 21–23 May 2025)
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