Macrowine 2021 was held remotely in June 2021.
AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].
AIM: Malolactic fermentation is a process of decarboxylation of L-malic acid into L-lactic acid and carbon dioxide that leads to deacidification, modification of odors and flavors of wines [1]
The present study evaluates the effect of prefermentative maceration enzymes and yeast autolysate on the concentration of conjugated precursors and volatile thiols, respectively.Sauvignon blanc and Merlot grapes underwent skin-contact maceration with or without pectolytic enzymes, for the production of white and rosé wines
AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.