Conclusion S. bacillaris released on cluster remains vital for a week, is present in the must and affects the quality of the wine produced by increasing the con

Conclusion
S. bacillaris released on cluster remains vital for a week, is present in the must and affects the quality of the wine produced by increasing the concentration of final glycerol although the presence of S. cerevisiae is necessary to complete the transformation of sugars Contact with the skins seems to favor the release of S bacillaris in must.
The cryomacerazione thanks to the use of low temperature, promotes the growth of S bacillaris cryotollerante Starmerella bacillaris used alone or together with ozonated water, can survive on the surface of the cluster.
Sbacillaris and ozonated water had no impact on the composition of the berry microbiota. The data collected opens up new perspectives on the control of alcoholic fermentation, involving both the management of the vineyard and that of the winery. The ability to control Botrytis cinerea infection on the grape bunch should be investigated further.

Conclusioni
S. bacillaris rilasciata su grappolo rimane vitale per una settimana, è presente nel mosto ed influisce sulla qualità del vino prodotto aumentando la concentrazione di glicerolo finale sebbene la presenza di S. cerevisiae sia necessaria per completare la trasformazione degli zuccheri Il contatto con le bucce sembra favorire il rilascio di S bacillaris nel mosto.
La criomacerazione grazie all'uso della bassa temperatura, favorisce la crescita di S bacillaris criotollerante Starmerella bacillaris utilizzata da sola o insieme all’acqua ozonizzata, riesce a sopravvivere sulla superficie del grappolo.
Sbacillaris e l’acqua ozonizzata non hanno avuto alcun impatto sulla composizione del microbiota dell’acino. I dati raccolti aprono nuove prospettive sul controllo della fermentazione alcolica, coinvolgendo sia la gestione del vigneto che quella della cantina. La capacità di controllare l’infezione da Botrytis cinerea sul grappolo d’uva andrà indagata ulteriormente.

Source Project

OZOPLUSWINE_Integrated use of ozonized water for a better management of sulphites in winery

Completed | 2019-2021

Main funding source: Rural development 2014-2020 for Operational Groups
Geographical location: Italy

Project details

Conclusion S. bacillaris released on cluster remains vital for a week, is present in the must and affects the quality of the wine produced by increasing the con

OZOPLUSWINE_Integrated use of ozonized water for a better management of sulphites in winery

Project Keywords

Integrated application of ozonated water and yeasts in the vineyard for the reduction of sulphites in the cellar The modern consumer, in the choice of wine, is

Results 1 Microbial Cell Recovery Protocol from Cluster Surface and Must and Microbial DNA Extraction Procedure The main objective of the project is to evaluate

Results 2 Molecular protocol of identification and quantification of Starmerella bacillaris In order to quantify Starmerella bacillaris in the vineyard and in t

Conclusion S. bacillaris released on cluster remains vital for a week, is present in the must and affects the quality of the wine produced by increasing the con

OZOPLUSWINE_Integrated use of ozonized water for a better management of sulphites in winery

Project Keywords

Practice abstracts from the same project

Integrated application of ozonated water and yeasts in the vineyard for the reduction of sulphites in the cellar The modern consumer, in the choice of wine, is

Results 1 Microbial Cell Recovery Protocol from Cluster Surface and Must and Microbial DNA Extraction Procedure The main objective of the project is to evaluate

Results 2 Molecular protocol of identification and quantification of Starmerella bacillaris In order to quantify Starmerella bacillaris in the vineyard and in t