Session dedicated to international public research – 21 April, 09:00 am
During the two days of the congress, internationally renowned academics, researchers and technicians will give uninterrupted presentations.
Know your enemy: Oxygen or storage temperature?
Wessel DU TOIT – SAGWRI, Stellenbosch University, South Africa
The main objective of this work was to investigate the interaction reactions that occur between the oxygen additions that normally take place during bottling and the temperatures to which the wine is exposed during bottle ageing and their effect on the chemical and sensory development of white wine over time. The results indicate that it is important to maintain minimal contact with oxygen during bottling, but that such control measures are likely to be largely negated if wines are exposed to excessively high storage temperatures during subsequent bottle ageing.
Adaptation of Lactobacilli to low pH and SO2 to develop MLF in base musts
Sergi FERRER – Enolab, Universitat de València, Spain
The objective of this work was to cultivate selected Lactobacillus strains in grape must and perform an early MLF, to maintain or even decrease the final pH in wines by producing lactic acid from sugars, in order to produce more complex wines and avoid contaminations that could cause an undesirable MLF in the bottle.
Lactobacillus strains were successively inoculated, once adapted to the decrease in pH and increase in SO2 concentration. This strategy allows biological acidification of the wines in addition to counteracting the loss of acidity caused by climate change.
