The invasive seaweed Rugulopteryx okamurae: an innovative plant protective extract

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.

The use of pectinolytic enzymes in winemaking is state of the art. These enzymes catalyse the degradation of pectic substances through depolymerization (hydrolases and lyases) and de-esterification. As a result, it supports the extraction of juice and facilitates filtration. It has also been shown in winemaking that the presence of pectinolytic enzymes improves the stability, taste, texture, colour and aroma of products. With regard to enzymes currently applied in winemaking, enzymes derived from filamentous fungi dominate the enzyme industry. Fungal-based pectinolytic enzymes specifically require purification from the culture medium to eliminate unwanted side reactions, which is poorly sustainable. Some non-traditional yeast strains have been reported to exhibit pectinolytic activities. Therefore, the direct use of pectinolytic yeast during wine fermentation process can be an attractive and alternative source for the use of enzymes as input.

Aljarafe Alto est une petite zone naturelle dans le département de Séville (Espagne), où le cépage autochtone cultivé est le Palomino Garrido Fino.

Despite being the second winemaking by-product in terms of volume, wine lees remains mostly undervalued. This is especially true after distillation, when the removal of ethanol results in an unstable product difficult to transport or valorize, leaving distilleries in charge for its disposal.

The main phenological stages (budburst, flowering, veraison, and ripeness) and the fruit composition of 34 Spanish minority varieties were studied to determine their cultivation potential and help winegrowers adapt their production systems to climate change conditions. In total, 4 control cultivars, and 30 minority varieties from central Spain were studied during a period of 3 campaigns, in the ampelographic collection “El Encín”, in Alcalá de Henares, Madrid. Agronomic and oenological characteristics such as yield, and total soluble solids concentration have been monitored.