A good glass of wine with friends – who is thinking about how much challenging work is done before we can toast with a good drop? The Research Centre Wadenswil (FAW) is committed to good quality wine and wine growing a profitable one. In the service of farmers, consumers / Interior and of policy and administration, the 150 employees / internal FAW research for the fruit, vegetable and wine growing. Healthy food from a competitive Swiss agriculture are their target.
In the field of viticulture takes care of the Wadenswil Research Station primarily to regional aspects of the German-speaking Switzerland. Thus, the disease-tolerant varieties FAW examined for their suitability for cultivation under Swiss-German conditions. These varieties need less pesticides, what is human and environmental benefit. But even in grade determination plays a role in the FAW: There are about 15,000 vines there in the world, two thirds of them are probably synonymous, so it has about 5,000 real varieties. The determination of the variety often makes very difficult. The FAW will only institution in Switzerland by DNA analysis of vines to uniquely identify the species and ensures their technology and their experience in this area available if needed.
To increase the efficiency in viticulture, FAW researchers have looked at various machines and equipment for use in our climatic conditions. Workflows such as the Auslauben and stapling were optimized. But even in winemaking need for counseling. Therefore, the FAW has formed a consulting triangle with three experts, who answer microbiological, technological and analytical issues of the winemaker.
A central role in making wine yeasts play. They should make as few unpleasant odor components and ferment rapidly and consistently. The FAW therefore looked for yeasts with particularly favorable characteristics. There are now three yeasts on the market that were selected at the Research Station Wadenswil. In the event that it is in the wine still comes to Garstockungen, FAW-researchers have developed repair yeasts which break down fructose instead of glucose and so stimulate the fermentation again. Three such yeasts are now in field testing.
Better quality wine:
Wädenswiler the researchers were able to identify lead compounds that make up the visual, taste and health-related quality of wine. For example, 4-ethylphenol and 4-Ethylguajacol were identified as leads of Brettanomyces in wine Fehltons in which smells of wine after plaster or stables. In previous years, the researchers found FAW-lead compound for the Korkton, which is caused by a chlorine compound.
Pruning machines in the vineyard Research Centre Wadenswil:
For a higher quality food, the wine is a model developed at FAW detection system, the desirable and undesirable microorganisms can prove. It is based on molecular-biological methods. Once developed, the detection system can also be applied to other foods.
In addition to the Wine Research Centre Wadenswil the spirits in the area has to offer. Ethyl carbamate is a toxic substance that results inevitably in the production of spirits (distillation) of stone fruit. The FAW has developed methods, such as unwanted material can be minimized during the firing process. In addition, the FAW rural burners for niche products such as wild fruit brandies from her expertise. About 400 farmers participated in the torch past four years, participated in such courses.
By the way employees have incorporated the FAW their expertise in their own wine, with grapes from the tests they produce their own wine and get all close to the practice. And by the way: Prof. Hermann Müller-Thurgau, Silvaner x Riesling of the breeder, was the first director of the FAW.