Published on August 29, 2024 by Faustine Milard
New perspectives for adaptation to the conditions of alcoholic secondary fermentation, from genetic variability pH resistance to the practical application of nitrogen nutrition
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
