5th day 15th April Friday 0930-1230,Fermentation:Wines ,Sparkling wines(bisol prosecco) Rudy rinaldi,Gianluca Bisol.

1330-1800,Finest call Marco Canova 1/3 of Italys income comes for the sales of wine and sparkling wines. Fermentation Fermentation is a Biochemical reaction involving yeast. Yeast is a unicellar organism,needs to eat sugar to live and reproduce. Yeast doesnt eat dry sugars. What effects yeast Concentration of sugars PH of the solution.Too much water will kill the yeast. Presence of particular substances kind of yeasts kind of sugar preservatives also prevents fermentation. Philloxera-Aphid eats vine roots originated from USA Solution Grafting vitis vinfera on root stocks of vitus lumbraska The Grape Skin-Color velvet texture,tanin content ,also carrier of natural yeast(Bloom). Pulp-sugar water and acid Grape seed-wood & tanin content. Three prominent component from Grape. Sugar-alcohol Acid- fresh flavors, perservation Tanin-Perservation,Astringent sensation,color. Harvesting-Grasping and pressing(Grape stalk off ) For red- need the must and marc(skin and seeds) For white-needs only the must (but some use the skin on,with the marc however will results in unbalanced and rich gold finish. Decantation Seperation-the Marc will float on the fermenting liquid.we need to decant away before maturation or bottling. Malolactic Fermentation Refers to a fermentation technique made by malolactic bacteria that transform malic and lactic .this results in lesser acidity in wine. Malolactic fermentation is used increase sharpness of red wine but rarly used in white wine. Maturation and wine aging. The microxidation that eat the tanin from the wine the longer u keep it the results will be young and vibrant or old and pale.

The three phases of degustation Visual examination -Limpidity -Color(pigmentation) -Consistancy of the swirls -Water,oils -Efferverscent Olfactory Examination -intensity -Complexity -Quality 3 kinds of prominent aromas that differentiate the varietal can be found on the wine(but it take a long time to achive this level of olfactory senses) Olfactory taste examination Strength,blance,taste,and after taste.

Then we moved on to champagne

we all know what champagne is but here are some key words that are very important. Remuage-Removal of dead yeast Pupitare-a place where you place the bottle for remuage. Matree remuier-the guy who turns the bottle. Bidule-the cap which used to seal the bottle during the whole process. Methode Champenoise is 2nd fermentation in the bottle. Methode Charmat-Martinotti is 2nd fermentation in large vats. Usually used for aromatic and semi aromatic wine. Pas dosage no sugar added during degorgement. Habillac-Labelling. Liquere de triage -sugar yeast mixture

The Ever Beautiful Ilaria Serving me a glass of Belstar.

And its lunch time.

The Finest call

Marco Canova and his buddy. Marco is one of the world renowned flairers of my time.

Seriously the best coconut cream i have ever tried.