Producing wines with the right levels of acidity and without excesses is becoming a challenge in the age of climate change and the ‘input-free' trend. New yeasts, new processes and new methods of analysis are all avenues for the future that will be highlighted at SITEVI.
The trend has been apparent for several years now: in a context of global warming and new consumption patterns, wine lovers are tending towards freshness and are more interested in white, rosé and sparkling wines. At the same time, consumers are attaching more and more importance to the inputs used in the winery. A requirement that will soon be reinforced by the forthcoming nutritional labelling requirement.
Testing the development trend of wines
New solutions are therefore needed to guide the organoleptic profile of these wines. At SITEVI 2021, from Tuesday 30 November to Thursday 2 December in Montpellier, researchers and companies will gather to present the latest advances in this field. The Vinseo expert group will present its latest experiments on the application of a Lanchancea yeast, "selected for its ability to produce lactic acid naturally from must sugars" (workshop, Tuesday at 3:00 pm). The Nyseos laboratory and the IFV will unveil their latest research results on the nitrogen-lipid balance in musts (Wednesday 2:00 pm, see box).
Among the exhibitors, the company Parsec will present "Nectar by ADCF", an intelligent management system for fermentative CO2, designed to promote aromatic expression. This innovation has been nominated for the SITEVI Innovation Awards. Also nominated, the Vinventions group will shed light on the new functionality of the PolyScan C200, a test for predicting the evolution of wines. Also connected with the need to master organoleptic profiles, the tasting masterclass "Wines without sulphites but not without control" will take place on Tuesday 30 November 2021 at 11:30 am.
PHILIPPE COTTEREAU, INSTITUT FRANÇAIS DE LA VIGNE ET DU VIN "The lecture on managing the nitrogen-lipid balance in musts, organised by Nyseos, will present the latest experimental results on this subject. This balance is fundamental for the smooth progress of fermentation and to steer the aromatic profile, particularly when we are looking for thiolated or amylic aromas, for example. The themes of nitrogen fertilisation in the vineyard and settling will be among the topics discussed.
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JULIEN LECOURT, HEAD OF R&D, VIGNOBLES BERNARD MAGREZ "Technology watch is one of our objectives at SITEVI. We are particularly interested in winery digitalization solutions, as well as all the innovations that promise to guarantee the aromatic potential of our wines. We will be keen to listen to the views of yeast producers and coopers. Many players are starting to emerge. The exhibition helps distinguish between projects and reality. |
AUDREY MARTINEZ, ŒNOLOGist, BLOG “La WINEista” “Hoping to see progress in brettanomyces analysis” "Oenology has made a lot of progress in recent years, on topics such as lowering the dose of SO2 for example. But there is one area in which I expect progress: brettanomyces analysis. Up to now, we have had few effective tools with which to monitor populations. This prevents us from acting in time and implementing preventive measures, such as fining or racking. This is a real problem on a national scale, and I hope to find innovations in this area at SITEVI. |