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From Cembra to the Stromberg: Intern explores wine secrets!
Find out how intern Alessandro collects impressions in Trentino and discovers the development of individual wines from the Merkle family.
From Cembra to the Stromberg: Intern explores wine secrets!
In Trentino, more precisely in the Valle di Cembra, an intern is preparing for an exciting trip to Germany. Alessandro, who is currently in the Italian region, has great expectations for his upcoming experiences in Swabia. His stay is planned for the end of October, where he can look forward to new impressions. For the Merkle family, whom he met in Germany, the focus is on developing their own yeast fungi for vineyards and vines.
Junior boss Sandro Merkle emphasizes the individuality of the wines, which are shaped by these special yeasts. For Alessandro, the use of these home-grown yeasts is particularly fascinating. However, he believes that they may not be able to have the same effect in Trentino as in Stromberg.
Science behind yeast
Wine yeast plays a crucial role in the production of alcoholic beverages. Based on Wikipedia's knowledge, it is used not only for wine, but also for apple cider, ginger wine, mead and fruit wine. The pure yeast strains, likeSaccharomyces cerevisiaeandTorulaspora delbrueckii, are particularly important for wine production. These yeasts occur in nature exactly where sugar solutions can be found.
In the baker's yeastSaccharomyces bayanusand other strains show differences in taste, nutritional requirements and fermentation process, which has a major influence on the quality of the wine. The yeasts live on the surface of ripe grapes and are essential for the fermentation process. During this time they multiply through cell budding, which contributes to the wine's fullness and aromatic complexity.
The challenge of culture
Alessandro already has some knowledge of the local landscape, wine culture and the people of Swabia. However, there remains a gap in his knowledge that needs to be closed: the secret of Maultaschen. This regional specialty has not yet reached him and remains an exciting topic for his time in Germany.
With the climatic conditions, which are comparable to those on Stromberg, Alessandro will certainly gain many new insights. The development and influence of home-grown yeasts could not only have a lasting impact on his view of wine production, but also his understanding of the region. These challenges and experiences will shape his stay and further educate him in the world of wine.
For more information about the role of wine yeast in gastronomy and vinification, we refer to Wikipedia, where comprehensive details about yeast can be found. The Bietigheimer Zeitung also reports on Alessandro's exciting journey and the influence of wine culture in Swabia.
You can find out more about Alessandro's journey and the individual yeast fungi in the articles from bietigheimerzeitung.de and the fascinating facts about wine yeast in Wikipedia.