Ep. 343 #everybodyneedsabitofscienza | David Pinzolo Question

Italian wine podcast. Chinchin with Italian wine people. Welcome to this special. Everybody needs a bit of Shenza' edition of the Italian wine podcast. Here's the premise, for Italy international academy community members, send us their questions for Via Chief Scientific Professor Chienza. We record his answers. And Stevie Kim tries to keep him in line. Sometimes it works. Thank you for listening. Okay. Let's do this. Hello everybody. Welcome to everybody needs a bit of Shenza. And I'm here with, Atilio Shenza, our guiding light, chief, scientist for Via. And today, we have a question from our Via community, David Pinsola. For saying italiano de yoricki. At co founder three tier partners. He's also Italian wine ambassador. He actually, sent in a very, very long series of four pot questions. Which I've already read to Shaina too because you know how it gets. Right? He won't shut up for a long time. So let me just read you the, English version. It's still quite long. One, do you foresee a far reaching change in the trellising systems used in vineyards away from vertical training and a return to Pelegola, or horizontal system as a result of climate change. If so, how would you expect the characteristics of the resulting groups to change, assuming the growers are continuing to focus on quality and not quantity. So the new vineyards are set up to carry proper yields. And are planted to the proper vine density per hectare. That was question number one. Question number two. What do you think of the concept of wild East and or spontaneous fermentations with the idea that doing so give, gives the wines more product specificity. I have heard many producers talk about this practice with the belief that it works a little bit like a zip code. So if done regularly and scrupulously, it will yield wines that will speak of the area. But even more so, the vineyard and the specific winery. Do you agree? Question number three, how should one think of the most recent studies published in the US, which seem to indicate that once commercial east have been used in the fermentation area. They are so aggressive that fermentations can be started spontaneously or using indigenous east, but in short, order the ambient commercial strains will overtake the wild strains, and the fermentation will effectively become one under the control of of the non native strains. And finally, what is the difference in your opinion between genetically engineered vines and vines that are modified via more traditional crossing and propagation methods? Other two essentially the same except that in a very simplified fashion, the former involves a specific question and attempt to reach the answer by working on the DNA sequence of the planet, sorry, not planet plant, whereas the latter involves taking two plants with desirable characteristics, mating them and hoping that those desirable characteristics will emerge in the resulting offspring. Oh my goodness. That's this sounds like an MW question. And then they will be, It's renting out to Ave de la Pruso, La Pollia. The momento, I'll Okay. Machisti Fungi, apartmente, presentee Inquesti Calabaroni, I know that. The the, been going to do a phase. So, no, question. Phenomenal spontaneous Okay. Defund. The Okay. So I went for a coffee and now I'm back and he's finally finished. So I think we will be Jacob, let's post also on social media, David's questions when we're ready to go out with this segment. And, hopefully, I don't know what we're going to do with Chances' answers, but I'm certainly not going to translate them myself. So it's up to you, buddy. Okay? Alright. So that's the end of everybody needs a bit of Shenza for today. Thank you very much for listening to us. And, you know, we're doing this. This is a labor of love, as you know, So please spread the good word, make us feel the love, by following us, listening to us on SoundCloud, following us on social media, mostly through Facebook and Instagram, and if you, bold enough to beat us, and he will get back to you as soon as it becomes possible. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Himalaya FM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, chi qing.