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Pre-fermentation and acidification of rosé

Sessions :

  • Tuesday 30 November 2021 15:00 - 15:45 - Duration : 00h45

Room A - Forum - Hall 5B

Tuesday 30 November 2021 - 15:00 - 15:45
Duration of the event : 00h45

Organisateurs

Vinséo

Place :

Room A - Forum - Hall 5B

Description

Coordinated by Vinséo, we invite the Centre du Rosé with which we tested the application of a Lanchancea t. strain selected for its capacity to produce lactic acid naturally from the must sugar. In addition to the acidification aspect, we explored its impact on the visual and aromatic aspect of rosés. This strain is one response to the problems of climate change, but also caters to consumer demands: less inputs in the vinification process (dispensing with the use of tartaric acid, reducing and even vinifying without SO2).

Thématiques

Speakers

  • Anne Claire Bauquis

    CHR HANSEN

    Matthias Bougreau

    IFV Centre du Rosé

In detail :

Langues