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Jun 23, 2016

Lallemand Oenology and collaborators presenting at Macrowine 2016: Understanding the chemistry and microbiology of wine

For  its 10th anniversary, the Macrowine International Conference in Changins intends to return to its origins, that is to say, the understanding of the structure, evolution, and the role of physico-chemical interactions between metabolites and macromolecules of wine and vine. Lallemand experts will be present to present the latest results of their work and new oenological tool available to winemakers.

The Macrowine 2016 conference will be held in Nyon, Switzerland, from June 27 to 30 It brings together top scientists, world experts on macromolecules and secondary metabolites wine. Their interventions will be organized around four sessions throughout the conference:

1. Life in the vineyard: the influence of the biological activity of the vineyard on the composition of grapes and wine
2. Macromolecules and metabolites analysis, chemistry and functionality in wine
3. Influence of crop management, technology and biotechnology on the composition and sensory characteristics of musts and wines
4.  Aromas and flavor modulators: macromolecules impact on sensory perception

Lallemand Oenologie is partner of the conference, and  will be represented this year by its experts who will speak on various topics related to wine yeast and bacteria, inactivated yeasts and yeast derivatives.

Sibylle Krieger-Weber will present new tools to control and secure the malolactic fermentation in wines with high pH. To counter the development of indigenous bacteria in low-acidity wines and strong potential degree, co-inoculation with  L. plantarum bacteria proves to be a reliable method for early inoculation and fully realize the FML and quickly stabilize the wines

Ruben del Barrio Galan will present two studies conducted in collaboration with the University of Chile analyzing the impact of specific inactivated dry yeast during aging of Sauvignon Blanc wines and composition of volatile molecules wines Sauvignon Blanc and Carmenere.

Fernando Zamora, will speak about the positive impact of the addition of inactivated yeast on the base composition of wine protein and polysaccharide in connection with the production of sparkling wines.

Finally, Julie Mekoue Nguela offer summarizes the results of a study conducted jointly with INRA and Supagro on interactions between metabolism of yeast and grape polyphenols during fermentation. The results reveal unsuspected interactions hitherto not limited to the walls of wine yeast.

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