Wednesday 13 November
Ore 10:30 – 11:20
Conference Room – Hall 2
Challenges and opportunities of using non-Saccharomyces in oenology
New knowledge about the microbiota of grapes and musts, together with the growing market needs for the production of wines with a recognisable sensory identity, have prompted oenological research to reconsider the role of non-Saccharomyces yeasts, which are now increasingly used as b for wine quality management.
In recent years, there has been a growing trend in the use of multi-species starters, thanks to the ability of non-Saccharomyces yeasts to significantly improve the quality of wines. A strain of S. cerevisiae is being used more and more frequently. This allows for the completion of the alcoholic fermentation, together with one or more strains of other non-Saccharomyces species, both in co-inoculation and with sequential inoculation.
On the occasion of SIMEI, representatives of the Group of Microbiology of Vine and Wine holded a technical seminar to present the recent scientific results regarding the role and potential of non-Saccharomyces yeasts in both the viticultural and oenological fields. The results of the most significant research in the international field have been shown.
Speakers:
Presentation of the Group of Microbiology of Vine and Wine An example of a network and scientific cooperation in the viticultural-oenological field among universities and research bodies on a national scale
Luca Cocolin, University of Turin
The role of non-Saccharomyces yeasts in the modulation of aromas and tastes in wines. The importance of nutrition and microbial interactions
Nicola Francesca, University of Palermo
The bio-protection of non-Saccharomyces yeasts against alterations of grapes and musts. An innovative and sustainable tool for wine quality
Maurizio Ciani, Polytechnic University of Marche
Professional experience and use of non-Saccharomyces yeasts in the winery
Giuliano D’Ignazi, oenologist, Nicola Pittini, oenologist
Organised by Pietro Russo MW and Italian Society of Food, Agricultural and Environmental Microbiology
