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Use of aerobic fermentation as a method to compensate for the excess alcohol content of wines

The latest work of the MICROWINE group is now available online and provides progress in the use of aerobic fermentation as a method to compensate for the excess alcohol content of wines (which is one of the negative consequences of climate change in the oenological field). One of the limitations of using S. cerevisiae yeasts to reduce alcoholic strength by respiration was the high production of acetic acid under these conditions (presence of oxygen). In this work we have managed to identify strains of S. cerevisiae that do not have this problem and may allow us to develop simpler procedures than those we have proposed so far to reduce alcoholic strength by exploiting the respiratory metabolism of the yeasts.

All these results can be freely accessed using the following link: https://www.sciencedirect.com/science/article/pii/S0740002021001581?via%3Dihub