Impact of non-Saccharomyces in malolactic fermentation of white and red winemaking
Nowadays the use of non-Saccharomyces as starters of alcoholic fermentation (AF) has increased because of the modulation of the organoleptic profile of wines
Proceedings of ŒnoIVAS 2019
From June 25th to June 28th 2019, the research unit in Enology, ISVV, University of Bordeaux, organized jointly the 11th symposium of Enology, Œno2019 and the 11th edition of In Vino Analytica Scientia IVAS 2019.
Documents by sessions
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Plant and Environment, Grape quality
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Grape and wine microorganisms: diversity and adaptation
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Œnological Practices and Process
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Analysis and composition of grapes, wines, wine spirits
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Chemical and Biochemical reactions, including grape and wines microorganisms impact
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Analytical developments from grape to wine, spirits omics, chemometrics approaches
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Sensory properties, psychophysics, experimental economy, connexions with neurosciences
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Analytical tools using electromagnetic spectroscopy techniques (IR, fluorescence, Raman)
ŒnoIVAS 2019 – View all
Genetic causes of SO2 consumption in Saccharomyces cerevisiae
SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation.
Fungal resident flora of a new winery: colonization, dynamics and potential persistence capacities
Through the years, extensive studies have been conducted on fungal biodiversity during the winemaking process: from the vineyard until aging.
Aroma chemical profiles characterization of wines produced with moristel grapes harvested at different time points
The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.