Oenology Research
More results...
Yeast cell density and the effect on volatile thiol formation
A recent study investigated the effect of varying the yeast population at the time of inoculation and how it affects the overall fermentation with a special focus on the formation and release of volatile thiols.
Bioprotection as an alternative to sulphur dioxide in the pre-fermentation phase
There has been recent research on bioprotection as an alternative to sulphite addition in the pre-fermentation phase. This technical article discusses the many advantages of using bioprotection agents.
Hydrogen sulphide formation in canned wines – the role of liners and wine composition
A recent study investigated the role of different can internal coatings (liners), as well as wine composition in hydrogen sulphide formation to better understand the mechanisms involved in the occurrence of the stinky aroma over time.
The significance of the H2S-C6 pathway for volatile thiol production
In this study, the significance of the H2S-C6 pathway was tested by monitoring the initial stages of fermentation using a synthetic grape medium with known composition and various laboratory and commercial yeast strains.
RUBY – expressing thiols in red wine through an innovative yeast selection
The importance of thiols in whites is well described, but their role in red wine aromatic profile is largely underestimated, but seems to be an important contributor of the intensity and diversity.
Micro agglomeration and bioavailability of sterols – the revolutionary wine yeast protector
Specific research has focused on how sterols influence yeast’s physiological state and metabolism and how it was directly correlated with a secure end of fermentation.
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