Published on August 29, 2024 by Faustine Milard
[SWF24] New perspectives for adaptation to the conditions of alcoholic secondary fermentation, from genetic variability pH resistance to the practical application of nitrogen nutrition
Speaker:
Philippe MARULLO - Researcher | Institute of Vine and Wine Sciences (ISVV)
Summary:
Philippe Marullo presents research on yeast adaptation during secondary fermentation of wine, focusing on nitrogen nutrition and genetic variability.
Key points:
- Aim of the study: to understand the oenological factors influencing secondary fermentation
- Methodology: use of different yeast strains and analysis of pressure during fermentation
- Nitrogen nutrition: organic nitrogen promotes faster fermentation than ammoniacal nitrogen
- Yeast genetics: identification of genetic mutations improving resistance to low pH
- Practical implications: selection of suitable yeast strains to improve fermentation processes
