FITOTOX 2013 aims to identify and learn about another possible cause of stuck fermentation, little studied to date, and emanating from the antimicrobial activity of certain phenolic compounds of the grape itself, which can affect the rate and extent of fermentation (FOH), although in the literature there are no studies on Saccharomyces cerevisae. They may also have an impact on the development of malolactic fermentation (MLF).
The overall objective of the cooperative project FITOTOX 2013, led by Bodegas Roda, is the extraction, characterizacion and evaluation of antimicrobial activity against Saccharomyces cerevisiae and Oenococcus oeni and of phenolic compounds from grape musts and wines. From the results obtained, this study is intended to produce solutions that avoid the negative effects of stuck fermentation.
Our wines
Experiences
Bodegas RODA
Fitotox
Oenology
2013-2015
Stuck fermentation in winemaking is responsible for high economic losses, whatever its cause. There are several potential causes of a stuck fermentation-the most common are a must deficiency in the nitrogen food source, excessive temperatures and/or high alcohol content.
collaborators
[[ $t('ICEXNEXT_SUBTEXT_RODA_1') ]]
[[ $t('ICEXNEXT_SUBTEXT_RODA_2') ]]
