Biotechnologies in oenology

• Author: RÉMI SCHNEIDER
• Publisher: France Agricole
• Publication date: 08/2022
• Number of pages: 155
• Dimensions: 16.5 x 23 cm
• Weight: 305g
• Format: Softcover
• ISBN: 9782855578033

Presentation :

There is no doubt that the interest in biotechnologies in oenology will not weaken in the years to come. They prove essential to meet the challenge of making wine in a context of global warming, with its corollary of high degrees and low acidities, and more generally to face the environmental issues which lead us to rethink our viticulture and our winemaking.
They will play a major role in reducing oenological inputs of chemical origin. The knowledge acquired will make it possible to produce wines with few inputs but without the risk of seeing the reappearance of organoleptic deviations linked to old illnesses. We can think that after the era of chemistry, will come that of biology and microbiology. The fascinating world of wine microorganisms has not finished revealing its secrets and benefits to us! There remain so many discoveries to be made, particularly on the interactions between species and strains and on the link with the microorganisms of the vine and the soil.

You will find in this book a true state of the art of knowledge, research and perspectives for the sector concerning the four main applications of biotechnologies of interest to oenology to date: enzymes, yeasts, bacteria and derivatives of yeast. This concentration of knowledge is essential to every winemaker and oenologist, whether producer, consulting oenologist, laboratory worker, manufacturer of oenological products, or researcher.
Of course, I do not forget our teachers and our students, future oenologists, who will implement the innovations of tomorrow.

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