Vit.En. - L'esame microscopico in enologia

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Vit.En. - L'esame microscopico in enologia

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L'esame microscopico in enologia

TAG: Vitenda, Vitenda 2010

‹ Tutti gli articoli di Enologia

di Annibale Gandini

Il prof. R. E. Kunkee, docente di enologia all’Università di California, definisce, in termini inconsueti e provocatori, buon enologo “an enologist who has ready access to a first class microscope and uses it”. In effetti, a ben considerare, il tecnico che opera in cantina ha fra i suoi compiti fondamentali quello di gestire i fenomeni microbiologici che si susseguono nella vita del vino e per fare ciò è essenziale l’uso (frequente) di un buon microscopio. Già
nel 1982 l’Assemblea Generale dell’Office International de la Vigne et du Vin auspicava che si dedicasse la massima attenzione ai controlli microbiologici dei vini nel corso dell’intero ciclo di elaborazione - dal mosto al prodotto in bottiglia - al fine di garantirne la stabilità iologica e la qualità.
Nella realtà attuale bisogna riconoscere che negli stabilimenti enologici, con le dovute eccezioni, il ricorso al microscopio, ammesso che sia presente, non è molto frequente, specialmente se confrontato con l’uso di più o meno sofisticati accertamenti analitici. Eppure esso è strumento facile da usare, relativamente poco costoso, che fornisce indicazioni immediate sulla presenza, l’entità numerica, la morfologia e lo stato fisiologico dei microrganismi e suggerisce accertamenti ed interventi tempestivi e mirati.

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L'esame microscopico in enologia