CUMINS - Picolit Doc Collio

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CUMINS - Picolit Doc Collio GENERAL DATA: Vineyard: Cumins located at Ruttars in the municipality of Dolegna del Collio. Kind of ground: Marl and clay Grape: Picolit. Vines per hectare: 5000. Type of culitivation: Guyot. VINIFICATION AND REFINING: The grapes are harvested by hand using boxes. The grapes are dried for about 30 days. After this period, pressing and subsequent cleaning of the must through settling are carried out. The fermentation takes place in Allier Barriques at a controlled temperature of 20°C. When the fermentation is over, the product thus obtained is not poured off and therefore remains in the same containers to mature for about eight months at a constant temperature. At the end of this period, the wine is assembled and bottled. There follows a further long period of refining in the bottle before the wine is distributed. ORGANOLEPTIC CHARACTERISTICS: Its color is an intense straw yellow. On the nose it is very delicate, fine, resembling flowers, almond, peach, acacia and chestnut. On the palate it is complex, velvety, elegant and has a very long finish. FURTHER INFORMATION: Drink with: it is a “meditative” wine. It can be served with fois-gras, non matured cheeses, cakes with jam (if not too sweet). Longevity: 15-20 years. Serve at: 12-13°C. PRIZES AND AWARDS: • QUATTRO GRAPPOLI Guida “Duemilavini” A.I.S.: Vintage 2001 Aziende Agricole Livon • Via Montarezza, 33 - Dolegnano • 33048 (Udine) Italy Tel: +39 0432.757173 • Fax: +39 0432.757690 • [email protected] CUMINS - Picolit Doc Collio Aziende Agricole Livon • Via Montarezza, 33 - Dolegnano • 33048 (Udine) Italy Tel: +39 0432.757173 • Fax: +39 0432.757690 • [email protected].

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From Vineyard to Wine, Lactic Acid Bacteria and Yeast Identification Using Molecular Methods
UNIVERSITY OF PADOVA UDINE VERONA Magister Degree course in VITICOLTURE, OENOLOGY AND MARKETING Department of Food Science Developed for the achievement of Master of Science (LM - 69) From vineyard to wine, Lactic Acid Bacteria and yeast identification using molecular methods Supervisor: Prof. Marisa Manzano Assistant supervisor: Priya Vizzini Student: Anabella Varela ACADEMIC YEAR: 2014-2015 CONTENTS ABSTRACT p.3 INTRODUCTION p.5 1. Picolit grape……………………………………………………………… ….. p.5 2. Microorganisms from vineyard to wine environment……………………... p.7 2.1. Yeast evolution during fermentation……………………………… ….. p.8 2.2. Lactic Acid Bacteria evolution during fermentation………………….. p.10 2.3. Yeast and Lactic acid bacteria interaction…………………………….. p.13 3. Microorganism identification: Traditional Methods Vs Molecular Methods p.14 4. Polymerase chain reaction…………………………………………………… p.16 5. Theoretical aspects of Denaturant Gradient Gel Electrophoresis (DGGE) p.18 MATERIALS AND METHODS p.20 1. Samples and Sampling procedures…………………………………………. p.20 1.1. Vineyard………………………………………………………………. p.20 1.2. Winery………………………………………………………………… p.20 1.3. Zymaflore ST Active dry yeast……………………………………… p.21 1.4. Must and wine………………………………………………………… p.21 2. Revitalization of vineyard and winery samples……………………………. p.24 3. Morphologic classification and identification……………………………… p.26 3.1. Storage of pure colonies………………………………………………. p.27 4. DNA extraction ……………………………………………………………… p.28 4.1. DNA extraction from isolated colonies……………………………….. p.28 4.2. DNA extraction from must and wine samples………………………… p.29 5. DNA Standardization………………………………………………………… p.29 6. Molecular analysis……………………………………………………………. p.30 6.1. PCR-DGGE protocol for Lactic Acid Bacteria……………………….. p.30 6.2. PCR-DGGE protocol for Saccharomyces sensu stricto strains……….. p.32 1 6.3. Nested PCR-DGGE protocol for non-Saccharomyces yeasts……….
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