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Organoleptic and freshness improvement with the use of non-Saccharomyces yeasts in white wines from warm climates
€45.00 (VAT incl.)
Specifiche
| LESSONS | 1 |
|---|---|
| Duration | 15 minutes |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Discover the cutting-edge potential of Lachancea thermotolerans in modern winemaking! This video delves into the challenges posed by climate-induced grape over-ripening, leading to flat, alcoholic wines with low acidity and high pH. Learn how specific strains of Lachancea thermotolerans can naturally reduce wine pH through lactic acid production, enhancing acidity and complexity.
This study compares four selected strains with two commercial strains under varying fermentation temperatures and sulphur dioxide concentrations. Sequential binary and ternary inoculations with non-Saccharomyces yeasts and Saccharomyces cerevisiae reveal fascinating insights into fermentation yield, lactic acid production, and aromatic ester stability.
Join us to uncover how Lachancea thermotolerans serves as a powerful biotool for naturally reducing wine pH and enhancing flavor profiles, while understanding the crucial roles of temperature, sulphur dioxide, yeast populations, and nutrients in fermentation performance.
The lecture reproduced in this video was presented at the 18th edition of Enoforum (Vicenza, May 16-18, 2023)
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