Improving winemaking in biodynamics oriented wine farming Labagnara Tilde1., Toffanin Annita1. annita.toffanin@unipi.it 1.University of Pisa, DISAAA-a - Department of Agricultural, Food and Agro- Environmental Sciences, via del Borghetto, 80, 56124 Pisa “Natural wines”, nowadays, could appear an evocative recall to what wine was like before. During the ages, science allowed winemakers to produce wines with the full control of winemaking, obtained mainly by addition of exogenous components, supplements and microorganisms. Contrarily, “natural wines” come back to basics and simplicity as invasive operations are avoided; but, on the other hand, a very much deeper knowledge and monitoring of winemaking process is required, in order to obtain high quality products without exogenous supplies. “Natural wines” are produced by spontaneous fermentation of must conducted by yeasts originated from the grapes and winery equipment. During fermentation, several strains compete in the same must, and the dominance of Saccharomyces cerevisiae takes place when it overcomes all the others. The aim of the present work was to investigate Saccharomyces cerevisiae diversity and its behaviour in a biodynamic farm in Tuscany in order to supply knowledge to face vinification difficulties. Yeasts from Syrah fermentations were isolated from different steps of winemaking and molecularly characterized in 2009 and 2013 harvests. ITS-PCR methods identified those belonging to Saccharomyces sensu stricto complex and multiplex PCR amplification of microsatellite loci (SC8132X, YOR267C and SCPTSY7) discriminated S. cerevisiae strains. The results of 2009 highlighted peculiar behaviours of eight biotypes, characterised from two hundred isolates. Not surprisingly, some of the biotypes collected in 2009 were also found in 2013. In the last harvest one of the biotypes obtained in 2009 was used as inoculum in comparison with a multi-strain inoculum and with regular spontaneous fermentation. Sensorial analyses of wines obtained revealed certain diversity in aroma and flavour traits, but also in the wine structure.
Improving winemaking in biodynamics oriented wine farming
LABAGNARA, TILDE;TOFFANIN, ANNITA
2014-01-01
Abstract
Improving winemaking in biodynamics oriented wine farming Labagnara Tilde1., Toffanin Annita1. annita.toffanin@unipi.it 1.University of Pisa, DISAAA-a - Department of Agricultural, Food and Agro- Environmental Sciences, via del Borghetto, 80, 56124 Pisa “Natural wines”, nowadays, could appear an evocative recall to what wine was like before. During the ages, science allowed winemakers to produce wines with the full control of winemaking, obtained mainly by addition of exogenous components, supplements and microorganisms. Contrarily, “natural wines” come back to basics and simplicity as invasive operations are avoided; but, on the other hand, a very much deeper knowledge and monitoring of winemaking process is required, in order to obtain high quality products without exogenous supplies. “Natural wines” are produced by spontaneous fermentation of must conducted by yeasts originated from the grapes and winery equipment. During fermentation, several strains compete in the same must, and the dominance of Saccharomyces cerevisiae takes place when it overcomes all the others. The aim of the present work was to investigate Saccharomyces cerevisiae diversity and its behaviour in a biodynamic farm in Tuscany in order to supply knowledge to face vinification difficulties. Yeasts from Syrah fermentations were isolated from different steps of winemaking and molecularly characterized in 2009 and 2013 harvests. ITS-PCR methods identified those belonging to Saccharomyces sensu stricto complex and multiplex PCR amplification of microsatellite loci (SC8132X, YOR267C and SCPTSY7) discriminated S. cerevisiae strains. The results of 2009 highlighted peculiar behaviours of eight biotypes, characterised from two hundred isolates. Not surprisingly, some of the biotypes collected in 2009 were also found in 2013. In the last harvest one of the biotypes obtained in 2009 was used as inoculum in comparison with a multi-strain inoculum and with regular spontaneous fermentation. Sensorial analyses of wines obtained revealed certain diversity in aroma and flavour traits, but also in the wine structure.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
