Healthy fermentations begin with balanced nutrition. Yeast nutrition during alcoholic fermentation is a critical factor in ensuring efficient processes and high-quality wines. Enartis has introduced an innovative approach that goes beyond the traditional concept of YAN and developed a complete range of nutrients (NUTRIFERM) to specifically meet the needs of yeast during each stage of the fermentation process. By integrating amino acids, vitamins, sterols, and minerals, it is possible to ensure yeast well-being and prevent stuck or sluggish fermentations, while improving the aromatic quality and stability of wine. Through its Centre of Excellence for Research in Microbiology (CERM), Enartis analyzes and evaluates the nutritional composition and behavior of yeasts according to the different stages of fermentation. This enables the development of tailor-made nutritional strategies that guarantee fermentation stability, aromatic expression, and sensory quality. Additionally, research is fo

This free webinar will cover: The recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines.  The methods for wine protein stabilization  The methods to predict protein instability in wines  Speaker: Matteo Marangon, Associate Professor at University of Padova (Italy)  The webinar is free rebroadcast of a past event, available on sale or with Infowine Premium Membership at this link. Register here.

In the current global warming scenario, wines show flat sensory profiles with high alcohol content, high pH and lack of varietal aroma and freshness. Acidification biotechnologies such as the use of L. thermotolerans help transform sugars into lactic acid by strongly reducing pH and slightly reducing alcohol content. These biotechnological strategies help to improve freshness and increase the amount of molecular SO2 enhancing its efficiency. In addition, the use of non-Saccharomyces yeasts helps to improve the sensory profile. Speaker: Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain. This webinar is free, live only, thanks to Lallemand. Recordings will be on sale on Infowine.  Event Website

In the two-day wine innovation event in Zaragoza, 500 technicians attended the presentation of innovative solutions from researchers from 10 countries and 28 leading companies in the sector The third edition of Enoforum Spain, which took place at the Zaragoza Trade Fair Congress Center on 20th and 21st April and was attended by no less than 500 conference attendees, has come to an end. After the first edition in attendance in May 2018, the pandemic in 2020 forced a virtual edition, which nonetheless expanded participation to as many as 1,500 people, with significant involvement from South America.      “The success of Enoforum – says Gianni Trioli, founder of Vinidea and creator of Enoforum – lies in the fact that it represents a unique opportunity for technicians involved in innovation to acquire in a short space of time all the information they need to successfully transfer a new technology to their own production: the principles and the scienti

Enoforum aims to connect the world’s scientific research with all the stakeholders of the wine world: wine producers, oenologists, and technology suppliers. The conference will present cutting-edge research works which will be identified in the coming months by the international Scientific Committee, composed by researchers from all over the world, with various specializations in the […] The post Enoforum Web Conference, 23 to 25 February 2021 appeared first on Wine Industry Advisor. Url:https://wineindustryadvisor.com/2020/10/29/enoforum-web-conference?utm_source=rss&utm_medium=rss&utm_campaign=enoforum-web-conference Published Date:Thu, 29 Oct 2020 19:27:00 +0000