The browning index (BI), based on the absorbance at 420 nm, is a common oxidation marker in white wines, typically measured after thermal stress (50–60 °C for 5 up to 12 days) in air-saturated wines.
We have sequenced two commercial strains of Lachancea thermotolerans (Lt) from the company Lallemand: Laktia™ y Blizz™.
The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.
The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.
Astringency is one of the leading quality factors in red wines.
Climate change is profoundly impacting wine tourism in Germany and presents new challenges for wineries.