This session hosted by Presenting Sponsor, JUCLAS / VasonGroup, describes the opportunities offered by technologies such as Ultrasound (US), pulsed electric fields (PEF) and high pressure techniques (HPT), to rapidly extract compounds of relevant enological interest, such as polysaccharides, amino acids and antioxidant molecules, from yeasts.
– Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives
– From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants
– Contactor membranes: innovation in the management of gases throughout winemaking process. Focus on O2 and S compounds
Speaker: Gianmaria Zanella, Enologica Vason – VasonGroup (Italy)