Lieviti autoctoni per vini di nicchia: l'Ortrugo dei Colli Piacentini

Translated title of the contribution: [Autom. eng. transl.] Native yeasts for niche wines: the Ortrugo dei Colli Piacentini

Anika Braga, Maria Daria Fumi, Angela Silva

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

[Autom. eng. transl.] The growing consideration for niche vinids, expression of a specific territory, requires an increasing attention to the rationalization of the productive process and of the consumer. The inoculation of musts with selected yeasts is an established practice to "control the compositional characteristics of wines by eliminating the randomness of spontaneous fermentations. The yeasts currently on the market recognize the ability to best conduct the fermentation process, but not to enhance completely the varietal characteristics as, often, these strains are isoiled from ecosystems different from the one in which they must operate.The riceca aims to enhance the Ortrugo dei Colli Piacentini wine with the use of local biotypes in order to produce wines in which the characteristics related to the territory are preserved or enhanced The preliminary results of the research have allowed to identify autochthonous strains of Saccharomyces cerevisiae as possible starters in the preparation of Ortrugo wine.
Translated title of the contribution[Autom. eng. transl.] Native yeasts for niche wines: the Ortrugo dei Colli Piacentini
Original languageItalian
Title of host publicationInnovazione ed eccellenza - Enoforum 2007
Pages54
Number of pages1
Publication statusPublished - 2007
EventInnovazione ed eccellenza - Enoforum 2007 - Piacenza
Duration: 13 Mar 200715 Mar 2007

Conference

ConferenceInnovazione ed eccellenza - Enoforum 2007
CityPiacenza
Period13/3/0715/3/07

Keywords

  • Ortrugo Colli Piacentini
  • lieviti autoctoni
  • vini di nicchia

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