Cool Climate Malolactic Fermentation: What does it mean in the year 2022?
Part of the ‘From Grapes to Wines: Cool Climate’ webinar series, join Perennia’s Winemaking and Innovation Specialist Neslihan Ivit and Dr. Maret du Toit from University of Stellenbosch, South Africa for the upcoming session ‘Cool Climate Malolactic Fermentation: What does it mean in the year 2022?’.
In order to fully leverage the positive impact of the MLF process in cool climate winemaking, it is important to understand the fundamentals of MLF: the Saccharomyces yeast chosen, non-Saccharomyces yeasts; the lactic acid bacterial species and strains, and the timing of MLF inoculation can play in determining the success of MLF and the impact on wine aroma.
Dr. Maret du Toit obtained a PhD in Microbiology from Stellenbosch University in 1998. Currently Professor at the same university in Oenology, specializing in wine microbiology. She is currently Head of the Department of Viticulture and Oenology. Her research focuses on the use of novel lactic acid bacteria for malolactic fermentation (MLF), interaction with wine yeasts and the influence on wine aroma. She has graduated 39 Masters and 9 Doctoral students, published 73 peer-reviewed articles, presented over 200 papers at international and national conferences. She is an Associate Editor for the journals South African Journal of Enology and Viticulture and Frontiers in Microbiology. She has been involved in the commercialization of several MLF starter cultures for the wine industry.
Her research focus is on wine microbiology and biotechnology; using chemistry and sensory tools to generate data to better understand the role of lactic acid bacteria in a wine matrix; using data science tools to mine the data generated.