Mediterranean firms on the alert for contaminants

Jeudi 05 décembre 2019 par Vitisphere

This vintage, winemakers in southern France must also watch out for mouse taint.
This vintage, winemakers in southern France must also watch out for mouse taint. - crédit photo : DR

The disparate 2019 vintage has led to very different fermentation itineraries in French wineries, according to comments made during the Sitevi exhibition in Montpellier. Across the Mediterranean regions, tanks were able to ferment for two months: “We saw more instances of alcoholic fermentation stopping and occurrences of sluggish fermentations than in a normal year”, reported Daniel Granès, head of winemaking products at the Co-Operative Wine Institute (ICV). In other wine regions, “more attention was paid to yeast nutrition this year to avoid fermentation stopping due to high alcohol levels. To date, most fermentations, both alcoholic and malolactic, have been completed”, commented Gregory Flores, the French sales manager for supplier Lamothe Abiet.

Although winemaking is coming to an end in most regions, this is not the time for winemakers to lower their guard. “Microbiological inspections have already warned of minor pressure from Brettanomyces. This could be due to a vintage where technological and phenolic maturities were delayed, as well as market demand for rounded and less astringent styles... The decrease in sulphites is also a factor”, explained Raphaële Verdier, sales manager for France with supplier Laffort. The oenologist has already received orders for chitosan-based products to treat sensitive batches preventively, but above all advises winemakers to regularly analyse microbial populations as soon as fermentation is over.





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