OIV update on derivatives from non-Saccharomyces yeasts
OIV OENO-740-2024 on
https://m.facebook.com/reel/1229336515056539/?referral_source=external_deeplink
Yeast bioproducts
Todas las entradas de: antoniomorata
El ácido fumárico, inhibidor microbiológico en enología, por Antonio Morata
Congreso Internacional ACE de la Enología y el Cava 2021. Biomoléculas e innovación disruptiva en enología: “El uso del ácido fumárico como inhibidor microbiológico”. POnencia impartida por edl Dr. Antonio Morata, profesor e investigador de la Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB) de la Universidad Politécnica de Madrid
Antonio Morata, Premio honorífico ‘Investigación del vino’
Acidification Biotechnologies: how to improve pH and freshness while reducing SO2
In the current global 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.
In this short video, Antonio Morata, professor of Universidad Politécnica de Madrid (Spain), tells us about the external appearance of Lachancea thermotolerans. In the current global scenario, wines often exhibit flat sensory profiles with high alcohol content, high pH, and a lack of varietal aroma and freshness. Acidification biotechnologies, such as the use of L. thermotolerans, help transform sugars into lactic acid, significantly reducing pH and slightly lowering alcohol content. .
https://www.infowine.com/en/external-appearance-of-lachancea-thermotolerans
If you are interested in the full video, the recording is available at the following link: “Acidification Biotechnologies: how to improve pH and freshness while reducing SO2“
Principles of ultrasound (US) technology and effects in extraction of compounds from grape skins
In this video, Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain, specialized in wine technology, explains the principles of ultrasound technology and effects of ultrasounds in extraction of positive compounds from grape skins.
The video is taken from the webinar “Energy Saving Technologies in Winemaking”.
Use of Ultra-High Pressure Homogenization to control microbial populations in grape musts
Using ultrasound to accelerate aging on the lees of red wines
Montilla Moriles
Con el Ms VITENO visitando bodegas Alvear la bodega más antigua de Andalucía y la sierra de Montilla con Manuel Jiménez del Pino de los insensatos de la antehojuela. Increíbles viñedos sobre suelos de albariza fosil que producen deliciosos vinos de la variedad Pedro Ximénez con una marcada mineralidad. También espectaculares vinos de crianza biológica y oxidativa explicados en detalle por Bernardo Lucena.
Participando en el congreso de la OIV en Dijon
Antonio Morata, Premio honorífico ‘Investigación del vino’ del Consejo Regulador de la DO La Mancha
Mi discurso de agradecimiento en los premios vino y Cultura de la DO la Mancha
https://www.youtube.com/watch?v=Trq3nKt_gAo
