Non Saccharomyces wine yeasts: emerging trends and challenges in winemaking

For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009).

Il mal dell’esca é una malattia della vite della quale sono state studiate sintomatologia, eziologia, patogenesi ed epidemiologia. Essendo una malattia che colpisce soprattutto la parte epigea delle piante, le caratteristiche dei suoli non sono mai state considerate fra le responsabili della sua insorgenza e diffusione.

Grape quality is a complex trait that mainly refers to berry chemical composition, including sugars, organic acids, phenolics, aroma and aroma precursor compounds.

AIM: Patterns in data obtained from wine chemical and sensory evaluations are difficult to infer using classical statistics.

Le lien fonctionnel entre typicité et terroir a été étudié en prenant en compte deux dimensions importantes : le type de sol et la date de vendanges. Ces deux facteurs sont, à des degrés divers