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

Sprucewood Shores酒庄成立于2007年，是位于安大略省阿默斯特堡的伊利湖北岸葡萄酒产区葡萄酒生产的领先创新者，年产量为15,000箱。Sprucewwood的目标是生产一种优质的浓缩安大略省葡萄酒，采用Appassimento和Ripasso风格。这包括在酿造葡萄酒之前通过风干葡萄、去掉水分来浓缩味道。这是意大利北部用来酿造Amarone的一种传统酿酒技术。这些技术非常适合加拿大葡萄酒，可以帮助向全国消费者提供一种新的优质产品。尽管经历了几个世纪的实践，但导致最佳干燥的确切条件尚不清楚，尤其是关于野生酵母在干燥过程中的性质、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。酒庄和温莎大学的这次合作旨在勾勒出这些因素，从而提高产品的质量，并确保该产品在未来的重现性。

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.