Acidification Biotechnologies: How to Improve pH and Freshness While Reducing SO2

In the current global warming 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.

Speaker: Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain.

This webinar is free, live only, thanks to Lallemand. Recordings will be on sale on Infowine.

Register here.