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 OENO / IVAS
Discover below the proceedings of the OENO / IVAS conferences.
Proceedings available
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.