Libro

Descripción

A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers and pesticides must be avoided, aiming to achieve the production of a “safer wine”. Also, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology, namely new genetic engineering methods, such as CRISPR/Cas9, described as efficient, versatile, cheap, easy-to-use, and able to target multiple sites.
Consumers are also looking for wines with less ethanol and fruitier aromas, but with a good balance in terms of acidity and mouthfeel. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity. Non-conventional yeasts, in the past considered spoilage yeasts, now can be used to enhance the aroma profile of wine or to modulate wine composition, namely wine acidity, reinforcing the role of non-Saccharomyces as selected strains for controlling fermentations mostly in co-fermentation with Saccharomyces cerevisiae.