Sep 10, 2021 | IVES Conference Series, Macrowine 2021, Novel tools and strategies for precision and sustainable varietal and regional enology
AIM: A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts. METHODS: The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts.
Sep 10, 2021 | IVES Conference Series, Macrowine 2021, Novel tools and strategies for precision and sustainable varietal and regional enology
AIM Current winery efforts in Spanish warm climate regions, as Andalusia, are aimed at red wine production in spite of sub-optimal climatological conditions
Sep 10, 2021 | IVES Conference Series, Macrowine 2021, Novel tools and strategies for precision and sustainable varietal and regional enology
Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.
Sep 10, 2021 | IVES Conference Series, Macrowine 2021, Novel tools and strategies for precision and sustainable varietal and regional enology
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.
Sep 10, 2021 | IVES Conference Series, Macrowine 2021, Novel tools and strategies for precision and sustainable varietal and regional enology
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.
