{"id":30505,"date":"2021-09-23T09:19:46","date_gmt":"2021-09-23T07:19:46","guid":{"rendered":"https:\/\/fermentis.com\/?p=30505"},"modified":"2022-01-18T19:41:59","modified_gmt":"2022-01-18T18:41:59","slug":"interview-diego-guzman","status":"publish","type":"post","link":"https:\/\/fermentis.com\/en\/news\/corporate-news\/interviews\/interview-diego-guzman\/","title":{"rendered":"Interview Diego Guzm\u00e1n"},"content":{"rendered":"\n\t
\n\t\t
\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t
\n\t\t\t\n
\n\n\t
\n\t\t\t\t
\n\t\t\t\n\t\t\t\n

LUIS FELIPE EDWARDS VINEYARD TESTIMONY – CHILE (Diego Guzm\u00e1n) Orientation: SH12<\/span><\/strong><\/h4>\n

A few words about the Luis Felipe Edwards Vineyard<\/span><\/h4>\n

The vineyard was founded in 1976, when Luis Felipe Edwards acquired the farm in Puquillay, Colchagua Chile. It is located in an isolated horseshoe-shaped valley, separated by the small San Fernando mountain from the majestic snow-covered Andes. It is currently the largest familiar vineyard in Chile, with a 25-million-liter production, ranking among the 5 largest vineyards in the country. The winery exports to more than 60 countries, making it a major global player.\u00a0<\/span>\"Diego<\/p>\n

Enologist Diego GUZM\u00c1N<\/span><\/h4>\n

He was in charge of implementing the Charmat sparkling wine cellar for 5 years, making base wines for the entire Vi\u00f1a Valdivieso Sparkling Wine portfolio.Today, he works as an enologist, in charge of white wines at the Luis Felipe Edwards Vineyard<\/p>\n

How did you have the opportunity to test this yeast?<\/span><\/p>\n

I had the opportunity to test this yeast through an offer made by the Navarro y C\u00eda. Sales team, that represents Fermentis in Chile.<\/p>\n

What were the most important results in kinetic, analytical and sensory terms?<\/span><\/p>\n

    \n
  • Kinetic: the kinetics behavior was normal, with fermentation taking 9 days.<\/li>\n
  • Analytical: the fermentative analytical parameters were normal, within the expected.<\/li>\n
  • Sensory: in terms of the sensory experience, it showed good aromatic expression, specifically thiolic as expected.<\/li>\n<\/ul>\n

    Did you use the E2U\u2122\u00a0<\/sup>form directly for this test?<\/span><\/p>\n

    The inoculation was by means of a reactor (yeast multiplier).<\/p>\n

    Was the Sauvignon Blanc you made in line with your standards or was it better in some respects?<\/span><\/p>\n

    The Sauvignon Blanc that was made is in line with the standards in place for white wines.<\/p>\n

    Would you recommend this yeast to other people, and why?<\/span><\/p>\n

    Yes, I would recommend this yeast, because it shows good aromatic potential.<\/p>\n

    What is your overall production? Is white wine, especially Sauvignon Blanc important in your production?<\/span><\/p>\n

    Our white wine production is 15 million kilos, of which 46% corresponds to Sauvignon Blanc.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n