2018 ASVO Seminar; Fermentation- Converting research to reality


Past, present and future of non-Saccharomyces yeasts Dr Warren Albertin, University of Bordeaux
Winemakers are showing growing interest for the use of non-Saccharomyces starter cultures, available since 2004 on the market. The management of mixed cultures is still in its infancy, with several key factors involved. In particular, yeast-yeast interaction will be described, and possible future practices will be discussed, like saturating grape must with CO2 or the use of long lag-phase S. cerevisiae. The impact of non-Sacchs on wine aroma and wine complexity will be also discussed