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WINEMAKING
Working alongside the wine sector
Dalton Biotecnologie provides innovative products and services to give effective answers to the needs of oenologists and wineries. Over the years, it has developed thorough expertise in the entire wine production chain, specialising, in particular, in microbiological and fermentation aspects.
Biotechnological assistance for fermentation processes
DALTON's technical division works with the customer to provide innovative, exclusive and customised solutions aimed at improving and stabilising fermentation processes and the end product. The procedure consists of the following steps:
- study of the production process and acquisition of the product target
- assistance in the selection of ideal yeast cultures for alcoholic fermentation and optimisation of production parameters
- assistance in the choice of accessory cultures (malolactic bacteria, protective cultures, etc.) and their integration into the production process
- assistance in the choice of fermentation aids (organic nutrients, inorganic nutrients etc.), study of the interaction of all processing aids in order to avoid possible undesired interactions.
- assistance in the selection of ideal yeast cultures for alcoholic fermentation and optimisation of production parameters
- assistance in the choice of accessory cultures (malolactic bacteria, protective cultures, etc.) and their integration into the production process
- assistance in the choice of fermentation aids (organic nutrients, inorganic nutrients etc.), study of the interaction of all processing aids in order to avoid possible undesired interactions.
In-vineyard selection of indigenous yeasts
In-vineyard selection of indigenous yeasts
Building on its consolidated experience in the application of microbiological techniques for the enhancement of agri-food products, Dalton offers wineries its exclusive IN-VINEYARD SELECTION PROGRAMME OF INDIGENOUS YEASTS.
Dalton's selection programmes enhance microbiological biodiversity in winemaking practice. Indigenous yeasts contribute to the expression of terroir in a sustainable formula, ensuring correctness and repeatability of the process and enhancing the typicality and uniqueness of the final product.
IN-VINEYARD SELECTION involves the implementation of customised programmes in various stages:
Dalton's selection programmes enhance microbiological biodiversity in winemaking practice. Indigenous yeasts contribute to the expression of terroir in a sustainable formula, ensuring correctness and repeatability of the process and enhancing the typicality and uniqueness of the final product.
IN-VINEYARD SELECTION involves the implementation of customised programmes in various stages:
- grape sampling at wineries
- isolation, selection and typification of indigenous yeast strains of oenological interest
- cellar verification and validation of winemaking aptitudes
- stabilisation and storage of selected strains in the Dalton microbial bank
- tailor-made supply of suitable strains in the form of Organic-certified FRESH YEASTS
- isolation, selection and typification of indigenous yeast strains of oenological interest
- cellar verification and validation of winemaking aptitudes
- stabilisation and storage of selected strains in the Dalton microbial bank
- tailor-made supply of suitable strains in the form of Organic-certified FRESH YEASTS
Tailored production
Dalton allows "tailor-made" production, including on a small scale, of strains from private or corporate collections in the form of Fresh Concentrated Yeasts, available with Organic Certification.
The fresh state of the concentrated yeasts makes it possible to use strains that, because they do not tolerate drying, are not available in the form of Active Dry Yeasts. In this way, it becomes possible to take advantage of a greater BIODIVERSITY of wine microorganisms.
The fresh state of the concentrated yeasts makes it possible to use strains that, because they do not tolerate drying, are not available in the form of Active Dry Yeasts. In this way, it becomes possible to take advantage of a greater BIODIVERSITY of wine microorganisms.
Definite time periods
Through careful planning of activities, the first pilot-scale vinification trials can be carried out during the same harvest, before starting with medium/large-scale vinification in the following year.
Microbiological stability of the bottling process
DALTON offers its decades of experience in the field of aseptic industrial plants in order to guarantee the microbiological sterility, and therefore the stability, of finished products (Bottles/BIBs/KEGS):
PRELIMINARY INVESTIGATION
- DETAILED INSPECTION OF THE BOTTLING PLANT
- RECONNAISSANCE OF PROCEDURES AND MATERIALS USED
- IDENTIFICATION OF POTENTIAL SOURCES OF CONTAMINATION
- IDENTIFICATION OF PLANT CRITICAL ISSUES
- IDENTIFICATION OF SAMPLING POINTS
- MICROBIOLOGICAL ANALYSIS OF FINISHED PRODUCTS AND INTERMEDIATE PRODUCTS
- DETAILED INSPECTION OF THE BOTTLING PLANT
- RECONNAISSANCE OF PROCEDURES AND MATERIALS USED
- IDENTIFICATION OF POTENTIAL SOURCES OF CONTAMINATION
- IDENTIFICATION OF PLANT CRITICAL ISSUES
- IDENTIFICATION OF SAMPLING POINTS
- MICROBIOLOGICAL ANALYSIS OF FINISHED PRODUCTS AND INTERMEDIATE PRODUCTS
PROCESS ADAPTATION
- ADAPTATION OF WORK PROTOCOLS AND PLANT SANITISATION
- VERIFICATION OF THE EFFECTIVENESS OF THE MEASURES TAKEN BY MEANS OF MICROBIOLOGICAL ANALYSES ON FINISHED PRODUCTS
CONTINUOUS MONITORING
DRAWING UP A PERIODIC SAMPLING PLAN IN ORDER TO:
- MONITOR THE MAINTENANCE OF STERILITY TARGETS OVER TIME
- PROMPTLY DETECT ANY NONCONFORMITIES DUE TO ACCIDENTAL PHENOMENA
- ADAPTATION OF WORK PROTOCOLS AND PLANT SANITISATION
- VERIFICATION OF THE EFFECTIVENESS OF THE MEASURES TAKEN BY MEANS OF MICROBIOLOGICAL ANALYSES ON FINISHED PRODUCTS
CONTINUOUS MONITORING
DRAWING UP A PERIODIC SAMPLING PLAN IN ORDER TO:
- MONITOR THE MAINTENANCE OF STERILITY TARGETS OVER TIME
- PROMPTLY DETECT ANY NONCONFORMITIES DUE TO ACCIDENTAL PHENOMENA
