Enzymes DiVini moved ..., e fermi!

E dove non è vino non è amore… né alcun altro diletto hanno i mortali… Euripide (480-406 as. a.C.)

In effetti il termine vino ha origine dal verbo sanscrito vena, amare… e io il vino, Love It! This alcoholic beverage from the beginning of time arouses emotion, poetry… with its scent intoxicates the minds, diletta i palati, and gladdens life ...

But from the beginning ... what wine?

This nectar is an alcoholic beverage obtained by the fermentation, (chemical transformation of the fruit of the vine, l’uva) that triggers due to yeasts naturally present on the grape skin.

DiVini Brew ... everything has its origin from them ... Jack Kerouac, writer and poet U.S. said: “There is wisdom in the wine. " And who would not!

There are still wines and sparkling wines ... The choice depends on subjective taste, Sometimes the intensity of the moment that you live. The wine accompanies us in the early stages of our lives, for me that I love him and live,  It is so ...

But I have to break the spell of poetry at this time to throw yet another stone on a term that just can not stand! A term that I do not make good wine culture, it diminishes ... a term that reminds me of a carbonated beverage! But we want to play! I just do not! I think you already know what word I mean ... When I hear myself say: "He wants a bubble?"My face makes those faces!!  “I say a bubble!?  But that bubble, io bevo vino!!

I would say at this point to make a short refresher, I recommend that the experts do not be offended ... The revision is for us consumers enthusiasts, those influencing the market ...

The wine can be stopped or moved.

– The wine closure generally only undergoes the fermentation in which sugars present in the must (liquid obtained from crushing grapes), are transformed into ethyl alcohol. But when you wish to give more softness, we proceed with the malolactic fermentation (with this step turns the harsh malic acid present in grapes, in less acrid lactic acid).

– I sparkling wines instead, undergo a second fermentation, fermentation carbon, with which the yeast precisely convert sugar into carbon dioxide giving rise to the presence of small bubbles. Most are rich, fine and persistent, More wine is quality.

The sparkling wines can be obtained with two methods:

• With the Classical Method o Method Champenoise, the wine is fermented in the bottle after being supplemented with Drawing liquor, a mixture of wine with a well-determined quantity of cane sugar, yeast, and minerals. With this technique you are obtained moved quality wines that require a longer of the method described below fermentation time. more complex wines, wines throughout the meal…

• With the Method Martinotti  (Federico Martinotti is the inventor of this technique dating back to 800) the Metodo Charmat (Eugene Charmat patented invention Martinotti),  Instead the second fermentation lasts a few months, and it takes place in large vessels or autoclaves with the addition of the same mixture of yeast. These wines are fresher, simple and fragrant…

Returning to the infamous bubbles someone will say: "Here's the break attack!" Bellows, I simply say what I think, always ready to change their minds if the proposal is better than mine ... and I'm not the only one. I quote some recent comments related to the topic…

• Aldo Cannoletta, passionate and sommelier taster Fisar origin: “Cynthia, They are totally in tune with you, It is an expression unexpressed and disqualifying. A simplification simplistic and improper because the bubbles are present in all carbonated beverages.  We're talking about a product that began as a wine to become bubbles ...!!”

• Marcello Malta, journalist, television host, editor in chief of magazine, sports columnist, responsible for preparation of two food and wine magazines, AIS Sommelier, wine judge: “Today with “bubbles” mixi wines like Prosecco, Franciacorta and even sparkling or those from lightweight pétillant (fizz). At least among those who know a little’ less…  Not to mention, then, of when the “bubbles” you call them “prosecchino” regardless of region, provenance, grapes and quality. One debacle! And at the end, lo sappiamo bene, The voice of the people, Vox Dei. Therefore the generation of the confusion has been going on for a while '. I would be about to delete it…”

• Thomas Ponzanelli, passionate man who loves to tell how the earth carries the wine in the glass: “The term bubbles are tolerant when referring to sparkling wines or champagne in affectionate way ... Unfortunately in Italy we did not have the ability or sensitivity to value certain productions and give them a amenability to the territory and the method used. I think that the error consists in the word sparkling wine that is terribly generic. In France, the Champagne is a sparkling wine is identified only as a Champagne, and so with the Cremant d'Alsace or the Cremant de Bourgogne where there are great products but are not Champagne. I mean they should be identified with a particular area.”

I conclude, saying that it would be appropriate to tie the name of quality wines to the territory, but especially to the manufacturer. Generalizing only creates confusion continues, and does not reward those who work well and with commitment ...

“Enzymes DiVini moved ..., and firm "

…the gentle humor of the grapes,
wet juice that raises the poor of every condolences, But when he will fill the lives of humor, and it gives in sleep oblivion of cotidiani evils; and other medication there is the labors…

 Euripides (480-406 as. a.C.)

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