Article about LEV2050 in “Semana Vitivinícola”

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.”

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”.