Research and Innovation
The innovative character of the project refers both to the type of products and to methodologies. Our idea is to develop a product prototype and its production process for a seasoning high quality Tuscan vinegar, which bring out the high quality characteristics of Tuscan wines. Their intrinsic and extrinsic characteristics, their territorial and cultural qualitative distinctiveness led Tuscan wines to be known and appreciated in every market around the world and they have expanded the product range of Tuscan Wines.
All this has been possible thanks to the PSR. The measure 124 project title is ” The develop of special vinegars from Tuscan grape must.”
The PSR has as its objective the strengthening of the agricultural production chain to achieve through Pif. The PIFs are made by the subjects of a food chain belonging to a chain agreement (the supply chain is a system of relations, the activities involved in the production, processing and marketing of the product).
One of the measures of the RDP activated in Pif is “The MEASURE 124” entitled “Cooperation for development of new products, processes and technologies in the agriculture and food sector and in the forestry sector (art.20 b, IVV / art.29 Reg. CE1968 / 2005). “the measure is aimed at promoting cooperation between all actors in the supply chain with the definition of specific agreements and the signing of joint commitments to the development of new products, new processes, new technologies, to modernize the sector and project it towards the challenges of the future market … etc. ”
Our partner in the project was an Italian University, whose role is the design and development of production protocols and process controls, as part of this activity, the University is the center that boasts higher knowledge and skills in the field of vinegar in general and in particular in the traditional one.
We have provided the winery with steel pots to ferment musts / grape and wine store, acetic fermenters (reactors) specially designed to facilitate the process of acidification, concentrator for freeze concentration of fresh must, wooden containers for aging and a testing laboratory for the monitoring of the grapes and the management of production processes.
The vineyards are located in the village of Tregozzano, the grapes are the Sangiovese variety. We make an early harvest to maintain a high fixed acidity with hand harvesting, the grapes must be healthy, free from microbiological defects, harvested and processed in accordance with the directions set out in the project. A key aspect that differentiates the “Acetoscana” products from the other existing ones is the high fixed acidity, which is due to the non-volatile organic acids. This feature is derived from grapes used because their fixed acidity is high, giving less prominence to their sugar content.
From the production point of view, the innovations relate to the use of specially selected microorganisms for their fermentative characteristics, as well as the fermentation and preservation methods. First, the manufacturing process provides for methods which completely exclude the use of sulfur for stabilization and preservation of the products; this constitutes a very strong innovative aspect, also reported to the healthiness of the products obtained.
In addition, both yeasts that specific acetic acid bacteria are specially selected for their fermentative characteristics, and they are very different from those required in oenology and industrial acetification process. There are no additives or preservatives of any kind as conservation techniques is based on a careful use of the same microorganisms used in fermentation.
According to a study of the research team, the acetic fermentation is performed with surface static method and the D’Orleans method has been completely modernized and optimized.
The concentration and the fresh wort boiling processes are critical in the production of sweet and sour vinegars because they provide the concentrated grape must and the concentrated and cooked grape must.
Blended with the wines that here act as substrates for acetic fermentation, and / or used in the final mixing, these ingredients are necessary to raise the sugar content and the acidity fixing of the end products and, in the case of the-like balsamic vinegars, to provide them the characteristic aromas of cooked.
The project covered the two harvests of the years 2012 and 2014.
At the end of curing and analysis, five products were selected from the “Natali” experimental winery.