Published on August 29, 2024 by Faustine Milard
An innovative approach to yeast organic nutrition and aromatic metabolism: application to sparkling wines
Summary:
This presentation explores a new nutrient for yeast, aimed at improving their aromatic metabolism and countering oxidative stress during fermentation.
Highlights:
π· Role of yeasts: yeasts are essential in fermentation, influencing wine quality
π± Importance of nutrients: the development of a new nutrient to improve yeast expression is crucial
βοΈ Impact of minerals: zinc and magnesium play a key role in membrane stability and the regulation of yeast metabolism
π Experimental results: trials have shown that the product significantly reduces volatile acidity in wine samples
π Ongoing research: the focus is on finding environmentally-friendly products to improve winemaking
