During 2006 a study on the cultivated area with Montepulciano d’Abruzzo “CollineTeramane DOCG” was started to develop a GIS technology. It was aimed at the production ofdigital and electronic version of already existing databases cartography, integrated with theclimatic map in order to circumscribe the landscape in homogeneous areas. Goodfermentation kinetics of musts from vineyards of the Area 2 were obtained. Yeasts wereisolated from all the musts at different fermentation times. Among the isolates, only eightyeight were identified as Saccharomyces cerevisiae and characterized on the basis of theirfermentative power (CO2 evolution at 48 h > 2g/100 ml). Thirty three strains were furtherselected for SO2 resistance, H2S, SO2 and aroma production, wine colour stabilisation. Elevenstrains were selected for their useful physiological and biotechnological characteristics, butonly the best three strains were chosen for winemaking. Following the processing of the mainclimatic datasets recorded within the surveyed area, thematic maps were produced and threehomogenous winegrowing areas were outlined.[...]
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS
SUZZI, Giovanna;TOFALO, ROSANNA;CHAVES LOPEZ, CLEMENCIA;RAMAZZOTTI, SOLANGE;STAGNARI, FABIO;PISANTE, MICHELE;
2008-01-01
Abstract
During 2006 a study on the cultivated area with Montepulciano d’Abruzzo “CollineTeramane DOCG” was started to develop a GIS technology. It was aimed at the production ofdigital and electronic version of already existing databases cartography, integrated with theclimatic map in order to circumscribe the landscape in homogeneous areas. Goodfermentation kinetics of musts from vineyards of the Area 2 were obtained. Yeasts wereisolated from all the musts at different fermentation times. Among the isolates, only eightyeight were identified as Saccharomyces cerevisiae and characterized on the basis of theirfermentative power (CO2 evolution at 48 h > 2g/100 ml). Thirty three strains were furtherselected for SO2 resistance, H2S, SO2 and aroma production, wine colour stabilisation. Elevenstrains were selected for their useful physiological and biotechnological characteristics, butonly the best three strains were chosen for winemaking. Following the processing of the mainclimatic datasets recorded within the surveyed area, thematic maps were produced and threehomogenous winegrowing areas were outlined.[...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
