Enoforum Spain 2026 was held in Zaragoza on 20–21 May 2026. The conference brought together researchers and wine professionals to present recent advances in viticulture and oenology, with a strong focus on practical innovation and knowledge transfer. The selected contributions address topics including climate-change adaptation, sustainable vineyard management, microbiology, fermentation, wine stability, resource efficiency and new analytical and digital tools.
DOI of the book :
10.58233/enoforum-2026
The wine industry releases significant amounts of biogenic CO2 during alcoholic and malolactic fermentations, a valuable resource that is typically emitted directly into the atmosphere [1].
The rapid detection and quantification of microorganisms is essential for monitoring fermentation, preventing microbial spoilage, and preserving wine quality.
Interest in alcohol-free wines is increasing because of health considerations, lifestyle changes, cultural factors, and fiscal policies favouring products with lower alcohol content.
Lactic acid bacteria are increasingly used not only for malolactic fermentation (MLF), but also for biological acidification through the conversion of sugars into lactic acid.