Wine In Oltrepo
Upcoming SlideShare
Loading in...5
×
 

Wine In Oltrepo

on

  • 298 views

description of the best italian wines

description of the best italian wines

Statistics

Views

Total Views
298
Views on SlideShare
298
Embed Views
0

Actions

Likes
0
Downloads
1
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Wine In Oltrepo Wine In Oltrepo Presentation Transcript

  • Wine in Oltrepo Pavese Production and tasting proff. Benenti (Biologia) e Origlia (Inglese)
  • Wine: how to produce it
    • Choice of the right vine
    • Kind of soil (sandy, argillic, calcareous) and climate (dry, wet)
    • Altitude of vineyards
    • From zero up to 600 mt slm
    • Plant density
    • >4000 vine/ha
    • Soil exposition
    • Sud, west
    • Chemical treatments
    • Organic or conventional farm
    • Productivity
    • Less quantity, more quality (< 100 q/ha)
  • Deseases
    • Plasmopara viticola (Protists)
    • Oidium tuckeri (Fungus Ascomycetes)
    • Botrytis cynerea (Fungus Ascomycetes)
  • Squeezing and must
    • Done by mechanical histruments
    • The juice or must is sent to steel tanks useful for fermentation
  • Red vinification
    • The fermentation occurs in the must with the skins for the extraction of the colorants (antociani)
    • Fermentation needs the addiction of yeasts
    • Red fermentation needs a temperature between 22 and 25°C
  • White vinification
    • The fermentation occurs in the must without the skins because we want a colorless wine
    • White fermentation needs a low temperature (16-18°C)
  • Sparkling wines
    • Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. Sugar is put in the wine for the re-fermentation that produces bubbles ( carbon dioxide or CO2) that may result from natural fermentation.
    • Champenois method : re-fermentation in bottles
    • Charmat method : re-fermentation in large steel tanks
    • Both fermentation needs very low temperature (12-16°C)
  • Yeast
    • Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with about 1,500 species currently described. Yeasts are the protagonists of the fermentation: they produce ethanol and CO 2
    • The yeast Saccharomyces cerevisiae has been used in baking and fermenting alcoholic beverages for thousands of years
    • C 6 H 12 O 6 2CH 3 CH 2 OH + CO 2 + 2 ATP
    • Glucosio ethanol carbon dioxide
  • SO 2 (sulfur dioxide)
    • It’s a chemical additive
    • Positive effects:
        • Useful as antibacterical substance
        • Makes better colour in wine
        • Makes wines smart
    • Negative effects:
        • Dangerous for man because it produces sulphite
  • Aging
    • Wooden (oak) barrels
        • Transfer of some substances from oak to wine
        • The porous nature of an oak barrel allows some levels of evaporation and oxygenation to occur in wine
  • DOC and DOCG Controlled Origin Denomination
    • Denominazione di origine controllata (&quot;Controlled origin denomination&quot;) is an Italian quality assurance label for food products and especially wines. It was instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU law on Protected Designation of Origin , which came into effect that year.
    • It’s a quality and origin certification. Its purpose is:
    • To promote quality
    • To warrant security and tipicity
  • Wine Pyramid of quality