Macrowine 2021 was held remotely in June 2021.
AIM Current winery efforts in Spanish warm climate regions, as Andalusia, are aimed at red wine production in spite of sub-optimal climatological conditions
Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.
AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.
In the maceration stage of winemaking, enzymes can be used to degrade the polysaccharides present in the cell walls and middle sheets, and thus facilitate the extraction of juice and the release of polyphenols and aroma precursors retained in the grape skins.