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Picolit D.O.C.G. Colli Orientali del Friuli - Picolit Vintage 2010 ________________________________________________________ Picolit from the Colli Orientali del Friuli is a very rare wine and embodies a limited production for agronomic reasons: floral abortion means that only a few berries develop after flowering. In fact, whilst for other wines we might have a production of 10,000 Kg/hectare, for this prince of wines such a yield drops to 4,000 Kg/hectare. Raisining takes away more than a third of the yield and barrique ageing further increases the qualitative level of the product. For all of these reasons a niche wine is created and distribution is only carried out in the cellar or in sales outlets managed by true enthusiasts. GRAPES USED: Monovarietal Picolit VINEYARD AGE: Between 5 and 25 years SOIL TYPE: Hilly, clayey, made up of layers of marl and sandstone of Eocene origin. TRAINING SYSTEM: Vines trained using the double arched cane system, with a plant density of 5000 plants/hectare HARVEST PERIOD: Middle of October HARVEST: Raisining in crates for over a month VINIFICATION: Light crushing and fermentation which extends into December due to the high concentration of sugar in the grape. Aged in barrique ANALYTIC DATA: Gr. Alc. 14% vol. Total acidity 4.5 g/l Non-reducing extract 36.7; residual sugar 125 g/l SENSORY ANALYSIS: Golden yellow in colour, complex bouquet: honey, wild flowers, almond, vanilla and, chestnut. It offers the palate unique sensations. SUGGESTED FOOD AND WINE PAIRING: A meditation wine and for special occasions. It is recommended with foie gras or with blue cheeses. BEST SERVED AT A TEMPERATURE OF: 8-10°C. ________________________________________________________ ZORZETTIG DI ZORZETTIG CAV. GIUSEPPE s.s.a. Via Strada S. Anna, 37 - Spessa - 33043 Cividale del Friuli - Udine tel. 0432.716156 - fax 0432.716292 e-mail: [email protected] - www.zorzettigvini.it .

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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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CONTENTS ABSTRACT P.3 INTRODUCTION P.5 1. Picolit Grape……………………………………………………………
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