Predictive study over fermentative kinetics on Sauvignon blanc grapes

What we are supposed to learn and do, we learn it by doing (Aristotle)

If we consider the multitude of factors that actually influence the quality of wine, it will be evident how this product should be considered within a diversified field of research and development, involving a number of disciplines - such as viticulture, microbiology, chemistry, engineering and sensory analysis - all aimed to achieve quality and to satisfy consumer demands.

The method that has been proposed in this article suggests an empirical procedure for evaluating the fermentation performance well in advance of the harvest, in order to obtain indications about any problems that might occur to the fermentation during next coming harvest.

The purposes of this approach are several and, among these, are the comparisons between:

• fermentation performances of different yeast strains;
• different nutritional strategies in fermentation;
• fermentation kinetics conducted at different temperature levels;
• chemical parameters and organoleptic aspects of wines obtained from vineyards of different areas;
• chemical and organoleptic parameters of the wines obtained with grapes proceeding from vineyards managed with different agronomic techniques and/or with different forms of cultivation.

The ultimate purpose of this method remains an early diagnosis of possible problems related to fermentation kinetics (long latencies, lag and stuck fermentation), to the technological and organoleptic aspect of the wine (acetic acid, acetaldehyde, SO₂, H₂S, mercaptans, volatile phenolic compounds).

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