Cordoba.- Wine Science is the project he founded Germán Gonzalez Riachi, microbiologist He graduated from the National University of Rio Cuarto. With an unprecedented approach in Argentina, this has become the case pioneer In focus Microbiology Microbiology is directly involved in the production needs of winerieswhich lays the foundations for raising the quality, identity and sustainability of Argentine wine.
His project, which started a year ago, is The first mobile microbiology laboratory in Argentina And Latin America. The initial investment was approx 20,000 US dollars. Instead of wineries sending samples to outside laboratories and waiting days for results, a lab equipped with the latest technology goes to the site to conduct tests there and provide results in real time. In addition, it has a network of microbiologists available to join the work.
Gonzalez Riachi is the owner Zonco Winery In Mendiolaza (Córdoba), where they process local grapes from different parts of the country. “I started training on my own in oenology when I was in my second year of studies,” he says. Nation.
In addition, he works with Saltenia Taquil, owned by folklorist Davalos. It is the institution with the highest grapes in that province. The history of the Davalos begins with their ancestors, in the 18th century in the Molinos region, in the valleys of Calchaquis.
He noted that they have begun to implement Register local grapes from wineries In different parts of the country: “They have contacted us from Mendoza, Patagonia, Uruguay and even Spain. In Argentina, this model will allow us to work with precision, and Australia with no tradition of winemaking has been able to position itself with high quality from application of science to production.”
Wine production is essentially a microbiological process. the Yeast turns sugar into alcohol During alcoholic fermentation, while lactobacilli reduce acidity in malolactic fermentation. “These microorganisms, Invisible to the human eye They are present at every stage of the process, and they are the real ones Quality, odor and stability engineers It indicates the unique character of each wine.
He says that in Argentina in general, it is the winemakers who have traditionally supervised the microbiological world due to their high training in winemaking, but because of the search for maximum precision and quality, the industry has begun to Integrate and complement their work with specialization in microbiology.
In the United States, for example, there are more than 14,000 specific jobs for microbiologists in the wine sector, the same number as in Europe. Global companies like Lallemand Oenology have entire teams of specialist microbiologists developing innovative solutions from vineyard to bottle.
In Argentina until recently, this professional character did not exist. In an interview with this medium, González Riachi points out that he has identified this gap and warns that microbiologists are the “rigorous scientific support” for winemakers. Those provide them with basic data ranging from vitality and exact counts of yeasts to optimize the fermentation process, and even identify potential contaminants.
“All this information eliminates surprises and reduces costs,” he adds. “Contamination with unwanted microorganisms, for example, slows down the fermentation process.” The reliance on generic commercial yeasts also leads to a uniformity of sensory profiles of wines, which conflicts with the highlighting of the Argentine region, which is a crucial differentiator for markets.
Chart with numbers. A Small batch 2000 liter winery Can be converted into over 2,600 bottles of fine wine, with a potential value of over 60,000 US dollars. In a medium-sized warehouse, tank 5000 liters average represents around 87,000 US dollars; And in a large warehouse, a tank 10,000 litres Of high-end wines can go beyond 300,000 US dollars In the market.
When fermentation stops or is converted, its value is reduced. Within days You can lose up to 70% and up to 100% of the lot value, Depending on the severity of the problem: tens or hundreds of thousands of dollars disappear due to lack of adequate and timely microbiological control.
He is convinced that microbiology is important to increase the quality of wine as well as to avoid problems: “It can unleash the full potential of every vineyard, every variety, every winery. With real-time microbiological control, scientific precision encompasses the entire process.”
Another wine science service is Isolate and select local yeasts from each vineyard or winery. “Each vineyard has its own microbial community, shaped by climate, soil, agricultural practices and the history of the site,” he explains. “Those local yeasts are the microbiological DNA of the land,” he says. “When we ferment with generic commercial yeasts, we silence that unique voice.”
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