Tarragona Sescelades Campus Sala de Graus de la Facultat de Química
11:00 h
Violeta presents her PhD thesis carried out at the Microbial Food Biotechnology Group (BMA Group), focusing on the production of minimal-intervention wines, increasingly demanded by consumers for ecological and health reasons. These wines can experience organoleptic defects, unwanted growth of lactic acid bacteria, and microbiological instability during fermentation. In this context, Violeta investigates how fumaric acid can inhibit undesired malolactic fermentation, preserving the wine's freshness and quality without affecting the yeasts responsible for alcoholic fermentation.
