I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie

Research output: Book/ReportBook

Abstract

[automatically translated] The characteristic of a typical micro-organisms fermented product such as wine, on which many of the organoleptic properties, reflect, in many cases, the characteristics of the environment and of production systems. In fact, the niche food products bind their story to the production area not only because of the traditions that have been handed down over time, but also and especially for the presence of species and strains of microorganisms that colonize the raw material, as well as the environments and machining equipment, in a decisive manner helping to characterize the typical characteristics of the final product. In the spirit of "Appellations of Origin", special importance has yet to be attributed to all the elements that create the "link" between a specific product and a particular geographical area, the culture of the population and all those aspects that can be summarized in the set of historical and social factors in which reside the reasons for the development of a product in a given populated area. Microorganisms definitely fall between these factors and constitute, indeed, one of the "secrets" of the artisan producers who, over time, have been unveiled and converted into modern processing technology. Even the use of "indigenous" strains, selected during the transformation of traditional products and related to the development of aromatic components you wish, to extend the shelf-life aspects of health-finished and cosìvia products, may require the adaptation of production protocols already existing in order to improve the (i) performance microorganism (s). However, this innovation can not be "wild" but it should be respectful of the essential and unique aspects of the tradition of a product. In this work in facility of Fiano di Avellino DOCG vineyard they are selected from the 2 strains of Saccharomyces cerevisiae as starter in the quality of wine production Fiano
Original languageItalian
Number of pages99
Publication statusPublished - 2013

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