Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines

Jun 27, 2022 | 3 - WAC - Posters, IVES Conference Series, WAC 2022

The increasing interest in enhancing groundbreaking sensory profile of wines determined the need to select novel strains of lactic acid bacteria (LAB). Metabolic processes characterizing malolactic fermentation (MLF) lead to the production of several organic compounds that significantly impact the oenological and sensory characteristics of wines.

Red wine extract and resveratrol from grapevines could counteract AMD by inhibiting angiogenesis promoted by VEGF pathway in human retinal cells

Jun 27, 2022 | 4 - WAC - Posters, IVES Conference Series, WAC 2022

Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks

FIRST APPLICATION OF LACHANCEA THERMOTOLERANS IN THE FERMENTATION OF “VINO SANTO” AS BIOLOGICHAL ACIDIFIER.

Jun 27, 2022 | 3 - WAC - Posters, IVES Conference Series, WAC 2022

The exploitation of secondary metabolic pathways of non-Saccharomyces yeasts is a promising approach to protect traditional wines from the ongoing climate change, which can alter their peculiar features by modifying the chemical composition of grape musts. In this regard, an interesting example is the sequential inoculum of Lachancea thermotolerans and Saccharomyces. Cerevisiae. The aim of the sequential inoculum is to increase titratable acidity by lactic acid accumulation, to lower pH and to reduce the alcohol and acetic acid content in wine.