Winery Session at Enoforum Web Conference 2021
The program of the Enoforum Web Conference will be divided into the following thematic sections: VINEYARD, GRAPE, CELLAR and WINE.
Speakers of the Winery session at the Enoforum Web Conference
Alberto De Iseppi of the University of Padua will present a study that aims to exploit an undervalued by-product of winemaking, the lees of oenological yeasts, through the development of efficient methods for extracting yeast mannoproteins. Sergi Ferrer of the University of Valencia will demonstrate how the adaptation of lactobacilli to low pH and SO2 can help develop malolactic fermentation in base musts for sparkling wines. Anna Hranilovic from the University of Adelaide will illustrate an approach to bio-acidification of wines through lactic acid production during fermentation as a means of correcting insufficient acidity in grapes from hot climates. Santiago Benito of the Polytechnic University of Madrid will present research developing a method that includes combining the use of two non-Saccharomyces yeasts as an alternative to traditional malolactic fermentation. The research presented by Antonio Castro Marin of the University of Bologna contributes to filling the gap regarding the potential side effects of chitosan addition on the physicochemical parameters of red wines. Giorgia Perpetuini from the University of Teramo will demonstrate how the biofilm created by C. zemplinina can contribute to the aromatic profile of wine. The aim of the work presented by Adeline Vignault from the University of Bordeaux was to verify and confirm the effectiveness of oenological tannins on wine color stabilization to be applied as a new tool by oenologists. The research by Silvia Motta of CREA aims to compare some analytical methods used to characterize enological tannins and the measurement of oxygen consumption rate, in order to provide winemakers with a rapid method to test the antioxidant capacity of tannin products.
The objective of the work presented by Sonia Guri-Bairget of IRIAF (Castile-La Mancha) was to study the possibility of partially or completely replacing sulfur in the vinification of white wines through the use of prefermentative saturation of musts with CO2. Antonio Morata of the Polytechnic University of Madrid will show how to accelerate yeast autolysis using ultrasound technology. Lucía González-Arenzana of the Institute of Vine and Wine Sciences will present a study on the application of cold plasma at atmospheric pressure to sanitize oak staves.
Non-invasive quantification of phenol content during fermentation of red wines
Jose Luis Aleixandre-Tudo – Stellenbosch University, South Africa
Phenolic compounds are responsible for the main quality attributes of red wines. José Luis Aleixandre-Tudo of Stellenbosch University will show how the use of fluorescence properties of phenolic compounds can help quantify phenolic content noninvasively from a fermentation tank to provide real-time phenolic data with no sampling.
Mannoprotein extracts from lees: characterization and impact on wine properties
Alberto De Iseppi – University Of Padova, Italy
Alberto De Iseppi of the University of Padua will present a study that aims to exploit an underestimated byproduct of winemaking, wine yeast lees, by developing efficient and food-compatible methods for the extraction of yeast mannoproteins.
Adaptation of lactobacilli to low pH and SO2 to induce MLF in base musts for sparkling wines
Sergi Ferrer – Universitat de València, Spain
Sergi Ferrer of the University of Valencia will demonstrate how the adaptation of lactobacilli to low pH and SO2 can help develop malolactic fermentation in base musts for sparkling wines by contributing to their organoleptic complexity.
Cold plasma at atmospheric pressure to remove Brettanomyces from oak wood
Lucía González-Arenzana – Institute of Vine and Wine Sciences, Spain
In the wine industry, the maintenance and sanitization of oak barrels has become a key activity. Lucía González-Arenzana of the Institute of Vine and Wine Sciences will present a study on the application of cold plasma at atmospheric pressure to sanitize oak staves.
All acids are equal, but some are more equal than others: (Bio)acidification of wines
Ana Hranilovic – University of Adelaide, Australia
Insufficient acidity in grapes from warm climates is commonly corrected through the addition of tartaric acid during winemaking, and less frequently with other organic acids. Ana Hranilovic from the University of Adelaide will present an alternative approach involving bio-acidification with some strains of Lachancea thermotolerans and subsequent lactic acid production during fermentation.
Using ultrasound to accelerate lees aging of red wines
Antonio Morata – Polytechnic University of Madrid, Spain
Aging on lees is a powerful technique to protect varietal aromas and color, also used to soften tannins and increase and improve wine body and structure. Antonio Morata of the Polytechnic University of Madrid will show how to accelerate yeast autolysis, which is usually a slow process, using ultrasound technology.
Relationship between phenolic content, antioxidant capacity and oxygen consumption of different tannins
Motta Silvia – Council for Agricultural Research and Analysis of Agricultural Economics – Viticulture and Enology Research Center
CREA’s Silvia Motta’s research aims to compare a number of analytical methods used to characterize oenological tannins and the measurement of oxygen consumption rate in order to provide winemakers with a rapid method to test the antioxidant capacity of tannin products and a tool to choose the most suitable product for each purpose.
Effect on wine flavor profile of Candida zemplinina biofilm on oak fragments
Perpetuini Giorgia – University of Teramo, Italy
Candida zemplinina is frequently isolated in grape must in different wine-growing areas. Giorgia Perpetuini of the University of Teramo will demonstrate how the biofilm formed by C. zemplinina can contribute to the flavor profile of wine.
Color stabilization properties of oenological tannins
Adeline Vignault – University Of Bordeaux, Isvv, France
The use of oenological tannins has been authorized for many years by the OIV and recommended for color stabilization. The aim of the work presented by Adeline Vignault from the University of Bordeaux is to verify and confirm the effectiveness of oenological tannins on wine color stabilization to be applied as a new tool by oenologists.
Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking.
Santiago Benito – Polytechnic University of Madrid, Spain
Santiago Benito of the Polytechnic University of Madrid will present research that develops a method that includes combining the use of two non-Saccharomyces yeasts as an alternative to traditional malolactic fermentation in order to reduce the risks inherent in the process when performed in hot regions with high potential alcohol content and pH.
Impact of chitosan treatment on the chemical and physical characteristics of Sangiovese wine
Castro Marin Antonio – University of Bologna, Italy
Chitosan is gaining interest in red wine making due to its ability to inhibit the development of the yeast Brettanomyces, or other undesirable microbial threats in wine. The research presented by Antonio Castro Marin of the University of Bologna helps fill the gap regarding the potential side effects of chitosan addition on the physicochemical parameters of red wines.
Prefermentative saturation of grape must with CO2 to obtain low-SO2 white wines
Guri-Baiget Sonia – Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal, Spain
The objective of the work presented by Sonia Guri-Bairget of IRIAF (Castile-La Mancha) was to study the possibility of partially or completely replacing sulfur in the production of white wines through the use of prefermentative saturation of musts with CO2.
