Ricardo Cordero and Juan Bautista Úbeda lectured on "Dealcoholization and low-alcohol wines" and "Autochthonous yeasts vs. commercial yeasts"
This morning the National Trade Fair on Wine has hosted two lectures of great interest for enologists and winemakers, as well as for researchers in the wine sector, both framed within the Session of the University of Castilla-La Mancha. The University Professors Juan Bautista Úbeda and Ricardo Cordero, of the University of Castilla-La Mancha and University Rovira i Virgili, respectively, have explained the results of their research on yeasts and dealcoholization of wines under the common epigraph of "Biotechnology in enology".
The first lecture has been imparted by Úbeda Iranzo, Professor of Ligneous Crops at the UCLM, who has talked about "Autochthonous yeasts vs. commercial yeasts". During his chat Juan Bautista Úbeda has presented the results of the research that his team is carrying out, and which has served as the basis for the doctor dissertation of one of the members of the team, as well as a comparative for the results obtained from using one of these types of yeasts in the process of wine fermentation and of using a combination of both.
On his part, Ricardo Cordero, who calls himself a microbian biotechnologist, has lectured on "Dealcoholization and low-alcohol wines". In the opinion of the Professor of the University Rovira i Virgili, there is an important sector of consumers demanding low-alcohol wines, with an ethanol content of 1 to 2 %, thus the importance of being a "visionary" and offering products with these characteristics that can be commercialized. Cordero Otero analyzed the physical methods and the biotechnological proposals that can be used in dealcoholization, although in that pertaining to the latter he pointed out that none of these are viable for the time being, apart from providing arguments in favor of producing these types of products.