Abstract
The traditional methodology to make red wine combines the use of Saccharomyces cerevisiae yeast and lactic acid bacteria together with sulphur dioxide (SO2), to ensure wine conservation, preventing oxidation and producing microbiological stable wines. The purpose was to study a recent red winemaking biotechnology, through the use of bioprotectors microorganisms (Lactobacillus plantarum and Lachancea thermotolerans), allowing both fermentations (alcoholic and malolactic) taking place at the same time and without the addition of preservatives as SO2. This new winemaking strategy has been reported to be efficient since it has the advantage to produce wines with no SO2, with higher titratable acidity and esters than control wines which followed a conventional fermentation technique. The anthocyanin composition was barely modified by the bioprotectors use and from the sensorial point of view wines were better evaluated, with more fruity, compote, pepper and lactic aromas and more fresh, acid, bitter and astringent than control wines.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
