Session dedicated to international public research, April 20, 3:30 p.m.
During the two days of the congress, internationally renowned academics, researchers and technicians will give uninterrupted presentations.
How can we reduce the use of sulfur dioxide during winemaking without compromising its quality?
Fernando ZAMORA – Universitat Rovira i Virgili, Tarragona, España
In this presentation, Fernando Zamora will propose an overview of the strategies that can be adopted to reduce the use of SO2 in winemaking, even in the presence of the effects of climate change. The rational use of new scientific knowledge and various innovations can make it possible to minimize the addition of sulfur dioxide or even avoid its use altogether, at least in some phases: biocontrol tools, physical treatments, complementary additives and processing aids are now available. Some of the best strategies for preventing microbial and oxidative phenomena will be described.
Beyond copper. Six alternative remediation strategies for reduction defect in wine: results and perspectives.
Diego SÁNCHEZ-GIMENO – University of Zaragoza, Spain
Six treatments, in addition to the classical copper treatment, were applied to different wines with reduction defects. Three of the treatments were modifications of the classical copper remediation (2 precipitation co-adjuvants and filtration to remove possible copper sulfides were tested); the remaining three were new approaches. One based on inert gas purging of wines in the reductive state, the second based on oxidation, and the third combined oxidation with the addition of polymeric silica functionalized with -SH groups (sil-SH).
In all cases, free and complexed H2S and MeSH contents were analyzed before and after treatments and after accelerated aging to evaluate long-term behavior.
