Enology – Microbiology: Non-Saccharomyces Session
Research Reports
Location: Paradise Point Resort
Moderator:
Nichola Hall, Scott Laboratories, California
Speakers:
| 10:15 am – 10:35 am | Optimization of Temperature and Sulfur Dioxide Levels for non-Saccharomyces Yeast Survivability and Metabolism Heather Carbon, Washington State University, Pullman |
| 10:35 am – 10:55 am | Use of Sulfur Dioxide and non-Saccharomyces Yeast to Reduce Ethyl Acetate Production during Pre-fermentation Maceration James Osborne, Oregon State University, Corvallis |
| 10:55 am – 11:15 am | Wine Bioprotection with a Specific Metschnikowia pulcherrima: Alternative to SO2 Combining Anti-Spoilage and Antioxidant Properties Amandine Deroite, Lallemand, France |
