Natural Reduction of Alcohol and Increase of Acidity in Winemaking

This webinar from Bucher Vaslin North America explores the role of climate change in winemaking. "Climate change has increased temperatures globally, which has led to grapes with lower natural acidity, higher brix, and higher pH. High pH has historically been a difficult winemaking situation, where microbial stability and oxidative challenges can depreciate wine quality through fermentation and ageing." In the video, Egalntine Chauffour and Galdric Nogues share new research results on winemaking and climate change and focus on an innovative yeast strain of Lachancea thermotolerans, Excellence X-fresh, that naturally increases wine acidity, lowers alcohol, and decreases pH. Consumer habits are also examined. The video recording runs 39:48 minutes in length.