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Improving the impact of winemaking practices: the synergy between products and technologies

Gianmaria Zanella, Enologica Vason | Piergiorgio Comuzzo, University of Udine | Federico Giotto, Giotto Consulting

Improving the impact of winemaking practices: the synergy between products and technologies

Improving the impact of oenological practices, that is, the synergy between oenological products and physical technologies that goes by the name of AURORAS, is the topic of Gianmaria Zanella's presentation. This project was the result of a collaboration between Juclas and Enologica Vason in order to decrease the impact of oenological practices in wine by giving back a healthier product that respects the raw material, in line with consumer and legislator demands.

The challenges of the future include labeling and producers need to improve their productions by using alternative, lower-impact and environmentally friendly products; with innovative production processes and technologies that replace all or part of the use of additives in wines; and generally reviewing their sustainability in the winery and energy optimization.

Zanella delves into electrodialysis (which allows the use of fewer or no additives), technologies for managing dissolved gases in wines (including those that allow the replacement and/or reduction of SO2), dealcolation (membrane-based, very respectful of the raw material, without loss of product) and the use of specific inactivated yeasts (to enhance the identity of wines).

Next, Professor Piergiorgio Comuzzo (starting from the consideration that humans have been unknowingly using biotechnology for millennia and that today's winemaker is a highly specialized figure capable of managing biotechnological processes) delves into several research activities, including new concepts of yeast derivatives, use of emerging technologies (low energy impact)and ways to obtain yeast derivatives aimed at maximizing the content of polysaccharides and antioxidant molecules. 

Federico Giotto concludes, talking about new perspectives for the use of yeast derivatives, including their application for the protection of grapes and white and rosé musts, for the treatment of musts in cold stabling and musts in fermentation, and for new oenological objectives such as the clarification of red wines, redefining it as "identification," as well as the preservation and stabilization of rosé wines over time, concluding with research activities for their use in the vineyard.

For more information:

Recordings of the module run in collaboration with Enologica Vason held during Enoforum Italia 2023 from May 16-18, 2023

Published on 07/20/2023
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