A new winemaking model capable of extracting more of the grape’s primary flavor component through short-term cold maceration. It is the winning project of the second edition of the SIAD International Prize, an initiative designed by the industrial group in collaboration with Oicce (Interprofessional Organization for the Communication of Knowledge in Oenology) to stimulate innovation in the use of technical gases in oenology.
Standing out among the applications received was the experimental project proposal submitted by the winery the Cascinone entitled ” Enhancement of Cortese-based wines by pre-fermentation maceration with cryogenic gas“: this was credited with hypothesizing a method capable of Improve the quality of wines by employing technologies with CO 2.
The international award that supports innovation
The SIAD International Award, launched in 2019, was conceived and promoted by the industry group, together with OICCE in order to stimulate research in enology, a sector that is undergoing a profound evolution, driven in part by climate change and the need to identify increasingly cutting-edge techniques. Provides funding for projects that have as their object the use of technical gases (nitrogen, carbon dioxide, argon, oxygen) within the entire supply chain of the viticulture/wine sector and are aimed at identifying innovative solutions for improving the quality of wines and production processes.
It addresses the international community, particularly university researchers, technicians, students, companies and consortia that can make significant improvements in gas applications in the wine industry.
The second edition: numerous and high-quality applications
The second edition of the SIAD International Award confirms the high focus on the theme of innovation in oenology and viticulture, of high quality the applications received and screened by an international jury composed of technicians, academics, researchers and gas experts.
Receiving the award, consisting of a financial recognition and a special SIAD medal, was the project “Enhancement of Cortese-based wines by pre-fermentation maceration with cryogenic gas.” The trial, which goes to further improve the quality of cortese-based wines, began with the grape harvest 2021, at the Winery “The Cascinone” of Acqui Terme, in Piedmont, a company of the Araldica group that with 900 hectares distributed among Monferrato, Gavi, Langhe and Roero, cultivated by about 140 members, grows and manages one of the largest vineyards in Piedmont.
Carbon dioxide to extract flavors
The project was presented by the working group led by Dr. Alberto Caudanadoctor at the University of Turin’s Food Technology degree program and made up of winemakers Carlo Manera of the Araldica Winery, Gaetano Pio Liscio and Camilla De Paolis of the University of Turin Experimental Winery, and winemaker Martina Bordellini.
The research focused on a winemaking model capable of extracting more of the grape’s primary flavor component through effective, short duration cold maceration, taking advantage of time in the press to achieve a release of soluble compounds into the must, limiting the release of phenolic substances.
Thanks to this model, the use of carbon dioxide delivered to the crushed grapes,which flows into the press, allows for rapid cooling, a slightly cauterizing action of the skin tissues that promotes yields, a limitation of the presence of oxygen that is the cause of oxidasic activities.
Since other varieties may also benefit from these effects, trials are planned on aromatic varieties such as Brachetto, Sauvignon blanc and also on Nebbiolo where the lower temperature conditions and low oxygen presence could favor the extraction and protection of the first anthocyanin fractions that escape from the skins during mashing.
Upon completion of the research, the results will be made public in a in a technical scientific conference to be held during 2022.
