Determining the impact of yeast and mold on the chemical profile of Appassimento drying for wine production

确定酵母和霉菌对葡萄酒生产中 Appassimento 干燥化学特性的影响

• 批准号: 541944-2019
• 负责人: Ananvoranich, Sirinart
• 金额: $ 1.82万
• 依托单位: University of Windsor
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=680455
• 关键词: Determining; impact; yeast; mold; chemical

Sprucewood Shores Winery, a family-owned winery founded in 2007, is a leading innovator in wine production in the Lake Erie North Shore wine region located in Amherstburg Ontario with an annual production of 15,000 cases. Sprucewood is aiming to produce a premium concentrated Ontario wine made in the Appassimento- and ripasso styles. This involves concentrating the flavours prior to making the wine by air-drying the grapes, removing water. It has been a traditional wine-making technique used in Northern Italy to make Amarone. The techniques are ideally suited to Canadian wine and could help provide a new premium product to consumers across the country. Despite centuries of practice, the precise conditions that lead to optimal drying are unclear, and this is especially true regarding the nature, activity, and condition-dependence of wild yeast during the drying process, and the effect of different drying parameters on undesirable mold growth. This collaboration between the winery and the University of Windsor aims to delineate these factors so as to improve the quality and ensure the reproducibility of this product into the future.

Sprucewood Shores Winery是一家成立于2007年的家族酿酒厂，是位于安大略阿默斯特堡的伊利湖北岸葡萄酒产区的领先创新者，年产量为15，000箱。Sprucewood的目标是生产一种优质的浓缩安大略葡萄酒，采用Appassimento和ripasso风格。这包括在酿酒之前通过风干葡萄来浓缩风味，去除水分。这是北方意大利酿造阿玛罗内的传统酿酒技术。这些技术非常适合加拿大葡萄酒，可以帮助为全国各地的消费者提供新的优质产品。尽管有几个世纪的实践，导致最佳干燥的精确条件尚不清楚，尤其是关于干燥过程中野生酵母的性质，活性和条件依赖性，以及不同干燥参数对不良霉菌生长的影响。酒庄与温莎大学之间的合作旨在阐明这些因素，以提高质量并确保该产品在未来的可重复性。