I love press releases that way. Everything in the modesty and demonstration of the involvement of men in winemaking. Here you will read how an industrial showcases the qualities of its yeast that the wine maker will buy his grapes to focus more in the direction desired by the market.
We are very far from natural to work:
"Eaten in moderation, wine is good for health, thanks to the positive effect of some of its components. For some time, we can even further optimize the composition of wine: indeed, microbiologists from Agroscope ACW Wädenswil Changins-discovered on the slopes of a castle Wädenswil yeast in winemaking that inhibits any undesirable microorganisms by increasing the rate components of value, both for health and for wine quality. This yeast winemaking is implemented worldwide under the name Lalvin W15 . Without fermentation alcohol, there would not of wine. These are wine yeasts in microscopic sizes that ensure the work of fermentation : sugar turns into alcohol that loads of flavor. To develop a "bottle", the winemakers can choose among 150 yeast vinification different. With Lalvin W15 , they now have a yeast winemaking that does not stop there: in fact, it can also have a positive effect on wine composition. This yeast was discovered by specialists Agroscope ACW Wädenswil Changins-vines on the slopes of Castle Wädenswil. Today she is in high demand by winemakers around the world. Harmony, quality and health. The yeast Wädenswil wine making part of the species Saccharomyces cerevisiae. She is a true innovation for three reasons: first, it produces very little acetic acid, which improves the taste of wine. Second, it produces more glycerin than other wine yeasts. What makes the wine smoother and more harmonious. Third, it helps to increase the concentration of succinic acid. This feature lowers the pH of the wine to less than 3.5, which inhibits the growth of undesirable lactic acid bacteria, the latter being responsible for the presence of harmful components in the wine. The yeast of wine from the slopes of Castle Wädenswil optimizes the quality and taste of wine. "
Source: press service of the Agroscope Changins-Wädenswil ACW (Switzerland)
Tags: Lalvin w15 , Natural wine , aroma , microbiology , fermentation , microorganisms , yeast , press releases , wine industry , Saccharomyces , industrial winemaking
