Non Saccharomyces wine yeasts: emerging trends and challenges in winemaking

The production of grated vines is a complex process from grafting to final sorting in nurseries. To reach the market, grafted grapevines must meet three criteria by law in France: resistance to a manual graft union test (named thumb test), a minimum number of three roots and a woody shoot of at least 2 cm long.

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Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides.

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³.

This paper presents is the create, the study and amplographic description the newGreek aromatic variety of red wine grapes “Promitheus”, created in 2012