VIGNETO

The production area of Gewürztraminer in Sella di Termeno (Bz), site where the tests were done

Improving the typicity of Gewürztraminer using specific inactivated yeasts in the

n the last thirty years, signifi- becoming increasingly evident, at the time of technolo- cant climatic changes have gical ripeness, the tannins are still astringent and taken place that are characteri- herbaceous and the anthocyanins have not reached a zed by an increase in average, good level of concentration and extraction capacity. High temperatures are also responsible for a decrease minimum and maximum tem- in the accumulation of aromatic precursors in the berry peratures and a changing skin. distribution of rainfall. Rainfall distribution is increasingly con- Winemakers are constantly seeking agronomic practi- centrated between autumn and spring, ces to counter the effects of the above-mentioned with prolonged dry periods during the climate conditions. However, many agronomic practi- summer which are, at times, interrup- ces do not have a selective effect that can reduce the ted by short but very intense rainy time gap between the two maturations. Practices such phenomena. as leaf stripping or canopy thinning facilitate the accu- mulation of secondary metabolites but at the same time As a result of these changes, the time gap between lead to an excessive increase in sugar and a very rapid technological maturation and aromatic / phenolic deterioration of the acidity. It is therefore necessary to ripening has widened, resulting in high levels of sugars, intervene more and more selectively and specifically to low total acidity and high pH, whilst aromatic preserve the balance in berry composition. In response DUILIO PORRO, compounds or their precursors located in the skin have to these problems, the Edmund Mach Foundation of FABRIZIO BATTISTA not yet reached adequate maturity. For red , it is San Michele all'Adige has been testing an innovative

2 VVQ NUMERO QUATTRO - GIUGNO DUEMILA19 foliar application product for two consecutive years ments, the first spray at the beginning of and Details of treated (2017 and 2018). It is a natural formulation based on the second ten days later. A control of no spray was also plots (left) and inactivated yeasts, designed by Lallemand to improve conducted (photo 2). After the treatment of the vines, untreated plots the quality of from the vineyard. The product samples were taken to measure the impact on the (right). called LalVigne Aroma™, is already used in many measurable parameters. Italian and worldwide viticultural regions and acts as an elicitor in the plant, stimulating the secondary metabo- In addition to the analysis of the ‘usual’ parameters lism and promoting a greater accumulation of aromatic which outline "classical" technological maturation precursors typical of the particular grape variety. In (such as pH, TA, Baume etc.), analysis of the main previous scientific trials, the effects of LalVigne AROMA™ have been investigated on aromatic varieties such as (Šuklje et al., 2016) and on varieties with a more neutral aromatic profile such as 2017 2018 , and Pinot Grigio (Tomasi et al., Parameter 2016). In addition to the effect on the accumulation of Control Treated Control Treated aromatic precursors in the grape, the treatment with Number of shoots / plants 9.3 9.2 9.4 9.5 this specific inactive yeast derivative also causes an Number of bunches / plants 12.9 13.0 13.8 13.3 increase in the synthesis of reduced glutathione, an Production (kg / plant) 1 41 1 52 2.16 2.03 important antioxidant compound. Reduced glutathio- . . ne helps to preserve the aromatic profile during