Perusini Picolit 2011-ST

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94 POINTS 94 POINTS 94 POINTS i-winereview.com i-winereview.com i-winereview.com Perusini Picolit 2011 Perusini Picolit 2011 Perusini Picolit 2011 Colli Orientali del Friuli Colli Orientali del Friuli Colli Orientali del Friuli “Copper-tinged medium dark gold. Show- “Copper-tinged medium dark gold. Show- “Copper-tinged medium dark gold. Show- ing eusive aromas of dried stone fruit, ing eusive aromas of dried stone fruit, ing eusive aromas of dried stone fruit, orange citrus, and acacia, this is a gorgeous orange citrus, and acacia, this is a gorgeous orange citrus, and acacia, this is a gorgeous sweet wine, creamy and lush on the palate sweet wine, creamy and lush on the palate sweet wine, creamy and lush on the palate with excellent freshness and bright acidity with excellent freshness and bright acidity with excellent freshness and bright acidity that easily balances the 169 g/L RS. The that easily balances the 169 g/L RS. The that easily balances the 169 g/L RS. The palate shows hints of dried apricot, honey, palate shows hints of dried apricot, honey, palate shows hints of dried apricot, honey, and toasted nuts. An outstanding wine and toasted nuts. An outstanding wine and toasted nuts. An outstanding wine best consumed with a rich, creamy cheese. best consumed with a rich, creamy cheese. best consumed with a rich, creamy cheese. Partly dried on the vines and partly harvest- Partly dried on the vines and partly harvest- Partly dried on the vines and partly harvest- ed very late, the Picolit is matured in ed very late, the Picolit is matured in ed very late, the Picolit is matured in barriques of oak and acacia.” barriques of oak and acacia.” barriques of oak and acacia.” 94 POINTS 94 POINTS 94 POINTS i-winereview.com i-winereview.com i-winereview.com Perusini Picolit 2011 Perusini Picolit 2011 Perusini Picolit 2011 Colli Orientali del Friuli Colli Orientali del Friuli Colli Orientali del Friuli “Copper-tinged medium dark gold. Show- “Copper-tinged medium dark gold. Show- “Copper-tinged medium dark gold. Show- ing eusive aromas of dried stone fruit, ing eusive aromas of dried stone fruit, ing eusive aromas of dried stone fruit, orange citrus, and acacia, this is a gorgeous orange citrus, and acacia, this is a gorgeous orange citrus, and acacia, this is a gorgeous sweet wine, creamy and lush on the palate sweet wine, creamy and lush on the palate sweet wine, creamy and lush on the palate with excellent freshness and bright acidity with excellent freshness and bright acidity with excellent freshness and bright acidity that easily balances the 169 g/L RS. The that easily balances the 169 g/L RS. The that easily balances the 169 g/L RS. The palate shows hints of dried apricot, honey, palate shows hints of dried apricot, honey, palate shows hints of dried apricot, honey, and toasted nuts. An outstanding wine and toasted nuts. An outstanding wine and toasted nuts. An outstanding wine best consumed with a rich, creamy cheese. best consumed with a rich, creamy cheese. best consumed with a rich, creamy cheese. Partly dried on the vines and partly harvest- Partly dried on the vines and partly harvest- Partly dried on the vines and partly harvest- ed very late, the Picolit is matured in ed very late, the Picolit is matured in ed very late, the Picolit is matured in barriques of oak and acacia.” barriques of oak and acacia.” barriques of oak and acacia.”.

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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……………………………………………………………
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……….. p.34 7. Sequencing…………………………………………………………………… p.37 7.1. Issuing of the samples………………………………………………… p.38 RESULTS p.39 1. Bacteria differentiation…………………………………………………….. p.39 2. Saccharomyces differentiation …………………………………………….. p.43 3. Non Saccharomyces differentiation ……………………………………….. p.45 CONCLUSIONS p.49 ACKNOWLEDGEMENTS p.50 REFERENCES p.51 2 ABSTRACT Usually all attempts to characterize the microbial diversity in wine fermentations have employed standard methods of enrichment and isolation to cultivate various microbial constituents before taxonomic identification.
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Picolit D.O.C.G
PICOLIT D.O.C.G. - Colli Orientali del Friuli - annata 2012 Vignaioli Iacuzzi Sandro e Andrea s.s. Viale Kennedy, 35/a - 33040 Torreano - Udine - Italy Tel. +39 0432 715147 - Mobile 368 3955835 Email: [email protected] Web: http://www.jacuss.it Variety of grapes: 100% Picolìt. It is the noblest wine of Friuli. Its origins are still shrouded in mystery, and it is only since 1750, that thanks to the writings of Count Fabio Asquini, we can have a precise documentation of the "nectar” produced by the small berries of this little bunch". The particularity of this curious and gentle grape is infact the partial flower fertilization, which determines the growth of very few but concentrate berries in each bunch. Complex wine, antique- gold colour, harmonizes sweet and acidic sensations, releasing a soothing scent of candied fruit, vanilla and wildflowers. Historically, greater European nobility wine, is considered "meditation wine" of great prestige. Vineyards location: Torreano Growing method: Guyot, 5.000 plants/ha, vineyard planted from 1980 to 2004. Yield/hectar: 30 quintals Vinification techniques: Manual harvesting of the grapes that are positioned in dry chests and put into a loft with natural ventilation, which lasts until late December, from soft pressing of whole grapes, you get a very low yield of mash, 15 -18 lt. for quintal of grapes, fermentation starts very slow and lasts several months. Ageing and fining: Picolit refines for 3 years in massive oak barrels, then proceeds to bottling and refining again in the bottle for 6 months. Characteristics: The Picolit stretches first on your tongue lapping the palate with intense aroma and freshness, already expressed at the nose, accompanied by a sweet presence, not nauseating but in equilibrium with the emotions that only a product like Picolit can give.
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A Journey to Friuli Venezia Giulia
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CUMINS - Picolit Doc Collio
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