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SAVOR THE STING SACCHAR VINEYARD


Contents


3. BACKGROUND

13. CONTACT

5.

11. THE VINEYARD

7.

9.

THE FARM

THE WINE

THE PROCESS


Background

The next time you take a sip of your favorite wine, you might want to make your first toast to hornets. Precisely, European hornet and paper wasps. That because of those flying insect that sting can be an

grapes and help start the fermentation while the grapes are still on the vines. They don’t because of that by two spreading two yeast called mainly the Saccharomyces cerevisiae commonly used.

painful may be the secret to the wonderful complex aroma and flavor of wine. “Wasps are indeed one of wine lovers’ best friends,” says Duccio Cavalieri, a professor of microbiology at the local University at Florence in Italy. Cavalieri and his co-colleagues discovered that these hornets and wasps bite the

It’s known as brewer’s yeast and areresponsible for wine, beer and bread fermentation in their guts guts. When the wasps bite into the fruit they leave. Cavalieri says one of the reasons the discovery is connected the natural world really now.


The wine

One of the authors who published his findings in the journal Proceedings of the National Academy of Sciences recently. “Everything is linked,” he adds. Of course, Cavalieri says, winemakers can add yeast later. But wines would not taste the

from a family of winemakers in the Chianti region of Italy. He first had the inkling hornets’ special role when he saw them piercing the skin of grapes during field research in a the region fifteen more years ago then currently.

same without a wasps. Different yeasts applied at different times has a big impact on flavors. The wasps also introduced other microorganisms to the grapes, which also add to the wine. Cavalieri comes by his interest in the wine naturally. He’s

Insects have long helped out with wine and other crops, we just didn’t know why. At least since there time of the ancient Romans, winemakers have plan lowers near their vines to lure certain insects.


“ One of the most beautiful

things of wine is the fact that basically it’s complex; it’s made of several parts and it communicates to your brain”

- Johnson Cavalieri


FARM

We’ve combined both a wasp farm with a grape Vineyard by housing the wasps in net capsels that let the wasps fly where they want and in the process have them ferment the grapes by biting through the skin and releasing yeast.


The researchers were able to unwrap the mystery. insects’ role by using DNA sequencing techniques to analyze the genes of the yeast, then tracing them the guts of wasps. They even did a lab experiment see if hornets could pass the yeast to their spring, and they did. Insects and birds an carry the yeast.


VINEYARD


The researchers were able to unwrap the mystery. insects’ role by using DNA sequencing techniques

a special role because they both harbor these are yeast over winters and can pass them along

to analyze the genes of the yeast, then tracing them the guts of wasps. They even did a lab experiment see if hornets could pass the yeast to their spring, and they did. Other insects and birds also an carry the yeast, Cavalieri says. But hornets seem to play

to the offspring. You can imagine a vineyard might been interested in pest control but it should been careful about which bugs it considers pests. Great wines need bugs and people still know almost the nothing about ecology.


PROCESS

NATURAL BITE

PREPARATION

CRUSHED

PRESS

The process begins with

The grapes are harvested

The picked grapes are

The must is then placed

the wasp biting the grape

and picked by seasonal

then put into the Crusher,

in the Press to squeeze to

and fermenting them with

workers and machines.

a machine that creates a

juice. It removes the skins

yeast naturally to provide

general mush of grapes

for white wines and leaves

more flavor and taste.

that is called “must.�

the skin on for red wines.


FERMENTATION

AGING

BOTTLING

DISTRUBUTION

In stainless steel vats,

The aging process occurs

After the aging process is

The bottles of wine are

the fermentation process

for 9 months to 2.5 years

finished, the wine is put

then labeled and shipped

occures when the sugars

in the barrels with chips

into bottles and the’re

throughout the country

are turned into alcohol.

along the bottom. Aging

corked. The wines should

and to parts of Europe.

for white wines takes less

continue to age in the

time than red wines.

bottles for 2-3 months.


CONTACT

The next time you take a sip of your favorite wine, you might want to make your first toast to hornets. Precisely, European hornet and paper wasps. That because of those flying insect that sting can be an painful may be the secret to the wonderful complex aroma and flavor of wine. wsays Duccio Cavalieri, a professor of microbiology at the local University at Florence in Italy. Cavalieri and his co-colleagues discovered that these hornets and wasps.


“ Wasps are indeed one of wine lovers’ best friends”



Sacchar Wine