French winery “Chêne Bleu” study

At LEV2050 we work in a personalised way for each client. Recently, this has been the case with the well-known French winery Chêne Bleu.

In our facilities, we have carried out a new study, which consisted of 2 specific milestones:

First of all, we wanted to know the existing biodiversity in the pruina vs the rest of the berry itself. We did it by comparing the microbiota in the pruina with the microbiota present in the whole grape. That is, by crushing the grapes.

In addition, in this study we also wanted to know the range of biodiversity in the grapes in 2 modalities. One of them with pollinating insects, and the other one without.

After carrying out the study, we discovered that the biodiversity of yeasts in pruina changes with the presence of pollinators. The most significant finding of the study was that, inside the fruit, both with and without pollinating insects, it changes quantitatively and qualitatively to a great extent. That is why, when we crush the grapes, the fungi that appear in the pruina don’t appear, because the amount of yeasts is 1000 times greater inside the berry at t=0 than in the pruina.

Furthermore, in the pruina, between the 75% and 80% of the microbiota present were fungi in both plots. That is, they were not yeasts to be used for fermentation.

With this information that the winery has authorised us to publish, we can demonstrate what LEV2050 has been promoting for over 10 years now: the importance of the microbiota of the fruit, due to the rhizophagy effect. This effect consists of the plant absorbing the microbiota from the Terroir through its roots. This turns the fruit into a true reflection of the Terroir, as it contains its own microbiota with a unique biodiversity.

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