Article about LEV2050 in “Semana Vitivinícola”
The Semana Vitivinicola magazine has published an article in which different wineries talk about their experience with LEV2050.
Lorenzo Zonin: Podere San Cristoforo
First of all it is the turn of Lorenzo Zonin, owner and oenologist of the Italian winery Podere San Cristoforo. There, LEV2050 carried out a study of autochtonous yeasts. Lorenzo says that the study provides a new perspective for the biotransformation of their grapes, as variations in the microbiota of yeasts from different wine-growing areas, confers a specific character to the wines.
Regarding their experience with the ®LEV2050 bioreactor, which is used to multiply yeasts and lactic bacteria so wineries can obtain their own yeasts (or bacteria) in a more economical way, he says: “Our growths were carried out during the 2020 vintage, when we produced rich and pure wines. The fermentations were fast and regular, with clean aroma development. It was a newer and sophisticated biotransformation of our grapes, improving the character of our wines.”
Xavier-Luc Linglin: François Lurton
Xavier-Luc Linglin is the director and oenologist of the French winery François Lurton. He is the owner of a bioreactor and in the process of conducting a study on autochtonous yeast. Xavier-Luc explains that one main-advantage is the reproduction of their autochtonous yeast, ensuring optimal fermentation start and controlled fermentation kinetics. He also explains how the biorreactor allows substantial economic savings. Another advantage that he expresses in being able to control the exact yeast population that is immediately in the cube. The use of the bioreactor to obtain yeast lysates, or mannoprotein fractions, for wine refinement, is something he also describes as an “extraordinary advantage”.
Stefano Pittaro: Pitars
Stefano Pittaro, oenologist and production manager of the italian winery Pitars, is also owner of a BR-CV2.5. Regarding yeast multiplication for still wine, he states: “There has been a reduction in working times as it is a fully automated and reproducible process (very important in a period like the harvest). It also generates great economic savings and a great increase in quantity and vitality at the end of multiplication”.
Stefano also used the bioreactor for lysing yeast (generating mannoprotein) and for performing automated “pied de cube” for sparkling wines. Regarding this possibility offered by the BR-CV model, Stefano assures that he has achieved “a reduction in the amount of yeast used and in the use of personnel, with the consequent economic savings, as well as obtaining fresher sparkling wines with a cleaner smell”.
Umberto Trombelli: Vecchia Cantina di Montepulciano
Umberto Trombelli, oenologist consultant at the italian winery Vecchia Cantina di Montepulciano, has a similar opinión. “We installed the biorreactor to optimise, increase the quality and trace our winemaking procedures. The bioreactor has fully met our expectations of improving the quality of our products and optimising the available resources, saving on the yeast use, improving the fermentation process of our musts and saving more working time in the winery.”
You can find the full article on the Semana Vitivinícola web.