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Oxidative stability of white wines : state of the art and enological tools to improve it.

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Oxidative stability of white wines : state of the art and enological tools to improve it.

Module organized in collaboration with Oenobrands

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Nikolantonaki

Maria NIKOLANTONAKI,
Université de Bourgogne (Francia)

Schneider

Rémi SCHNEIDER,
Oenobrands

In a context of growing attention towards the shelf life of white wines and the search for eco-compatible production innovation focuses on understanding the complex mechanisms involved in the chemistry of oxidation of wine.

Several natural constituents of wine participate in oxidation reactions.

In this presentation, Maria Nikolantonaki will about several scientific tools used to characterize the antioxidant metabolome of white wine, related to the oxidative stability of white wines expressed from the beginning of the winemaking process. The impact of pressing conditions and barrel aging on the yeast antioxidant metabolome of Chardonnay wines was studied for 3 consecutive vintages.

Remi Schneider will focus on the development of yeast derivatives to help improve the oxidative stability of white wines, tested under different conditions: variations in temperature, presence or absence of oxygen and sulfur dioxide. Thanks to the collaboration with the University of Burgundy, a formulation of different yeast derivatives composed of 80% inactive yeast and 20% autolysed yeast has been studied, applicable not only in white wines, but also rosés and sparkling wine bases and wines without addition of sulfites.

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