Trentino “Vino Santo” could become even more sustainable thanks to results from a study completed by the Edmund Mach Foundation, that have just recently been published in the scientific journal “European Food Research and Technology”, that evaluated the potential use of microorganisms, isolated from Nosiola grapes that were placed to dry for Trentino “Vino Santo” production, as natural biocontrol agents to counteract against grape alterations such as Botrytis.

According to the San Michele experts the use of these yeast strains in the orchards or vineyards particularly in the last ripening stages, could contribute to a reduction in botrytis related damages when other common fungicide treatments can no longer be used.

Read the article published on European Food Research and Technology:
Guzzon, R.; Franciosi, E.; Larcher, R. (2014). “A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea”. doi:10.1007/s00217-014-2195-y