Estudio de la fertilidad de los suelos para la zonificación vitícola de la D.O. MONTILLA-MORILES

Œnococcus oeni is a wine-associated lactic acid bacterium performs the malolactic fermentation, which improves the taste and aromatic complexity of many wine.

We have sequenced two commercial strains of Lachancea thermotolerans (Lt) from the company Lallemand: Laktia™ y Blizz™.

The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.

Dans le cadre de TerclimPro 2025, Markus Rienth a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8396

Carbonic Maceration (CM) winemaking is typically used in different European regions. But It is paradoxical that being a traditional processing system and widely used in many wineries, some of the phenomena that take place and the parameters that characterize them are barely known. In this vinification system the intact grape clusters are placed in a carbon dioxide (CO2) enriched medium, and they immediately change from a respiratory metabolism to an anaerobic fermentative metabolism called intracellular fermentation, which is carried out by grape enzymes. But some grapes located in the lower zone of the tank are crushed by the weight of the ones above and release must, which is fermented by yeasts.