Wine Microbiology for Acidity Management

The webinar discussed the impact of acidity on juice and wines, highlighting the importance of understanding organic acid profiles, microbial activity, and acidity adjustments in winemaking, as well as the use of specific bacteria and yeast strains.
So today, we will have two presentations. Dr. Richard Descenzo from ETS laboratories, CA, who will talk about the importance of wine microbiology and yeasts and bacteria that are used in the industry for acidity management, for about 25min. Then, Dr. Misha Kwasniewski (PennState University) will present the impact of yeast strains on acidity of juices and wines, especially on non-Vitis vinifera grape varieties, for about 25min. After the presentations, we will discuss and answer any questions from the audience with grape and wine industry members, John Taylor (Granville Wine Consulting, MN) and Kent Foulker (Cedar Ridge Winery and Distillery, IA).

[@erick2214]

Such an impressive presentation!

[@jamesm28]

I thoroughly enjoyed that and found it captivating. I will definitely listen more than once and contemplate on implementing some of these (experimental) methods. Thank you all