ARTÍCULO EN LA REVISTA L´ENOLOGO (ITALIA)
The article talks about LEV2050 and the concession that we have obtained by the European Commission of the SME Phase II Instrument of H2020. This recognition is due to the ECOBIOMASS project, which allows wineries to know their terroir and to use their own yeasts, bacteria or nutrients to produce wines with unique profiles, in a totally efficient way thanks to the patented bioreactors.
This international recognition has allowed us to carry out greater commercial activity, helping us to enter important wine markets such as Italy and France, and to continue to consolidate our position in Spain, Portugal, Chile and Argentina.
In this case, different Italian wineries tell us their experience with LEV2050.
What do the wineries think?
First of all, Lorenzo Zonin (owner and winemaker of the San Cristoforo winery), explains his opinion on the study of autochthonous yeasts carried out by LEV2050:
“This research on our grape microbiome opens a new perspective on the complex biotransformation of our grapes. Significant variations in the yeast microbiota present in vines from different wine-growing areas have the potential to confer a specific regional character to the wines”.
On the other hand, it also talks about the bioreactors. Their main objective is to allow wineries to obtain their own yeasts (or bacteria) in a more economical way. Lorenzo also tells us that thanks to the use of the bioreactor ®BR-LEV-LC1.5, there was a newer and more sophisticated biotransformation of their grapes, improving the character of their wines. He considers it a very positive experience, considering the emerging topic of “premium” natural wines, made with autochthonous yeasts providing unique regional traits.
In addition, Stefano Pittaro (oenologist and production manager of the Pittars winery), also explains his opinion about his bioreactor, in this case, BR-CV2.5, for sparkling wines:
“We first used it for yeast multiplication to inoculate the must, observing a quick start of the alcoholic fermentation and regular kinetics, with a clean closure. Already at this stage, the advantages were considerable. Moreover, we were able to make a comparison between different yeasts, observing the great increase in quantity and vitality at the end of the multiplication”.
These arguments are also highlighted by Umberto Trombelli (winemaking consultant of Vecchia Cantina di Montepulciano winery):
“We installed the bioreactor ®LEV2050 to optimize, increase the quality and trace our winemaking procedures. The procedure also allows us to improve the fermentation process of our musts and to save even more working time in the winery”.
Lastly, going back to Stefano Pittaro, he tells us that they have started to use the bioreactors to lyse yeasts. In doing so, they have noticed how adding the obtained lysate improves the organoleptic profile of the wine, by adding structure and smoothness. They also carried out the adaptation of the yeast to the ethanol in a progressive and automated way for sparkling wines. Through this process, they have achieved a regular start and tendency of the kinetic fermentation, and a decrease in the amount of yeast and in the use of staff, with the consequent economic savings.