Expertise documents

Proper wine yeast  rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and nutrients or micronutrients limitations is a big challenge for any yeast to conduct AF. Quality, fault free wine is related to a successful AF, and that comes with taking good care of your dry wine yeast.  The Under Investigation explains why and how, and how rehydrating your yeast is key, and especially with a protector like Go-Ferm Protect Evolution. UI Protection and Rehydration ENG VUSA

The oxygen consumption rate of a specific inactivated yeast (Pure-Lees™ Longevity, Lallemand) specially selected to protect wine from oxidation thanks to its high capacity for oxygen consumption was calculated using a non-destructive luminescence-based technique in a model solution, to which different concentrations of inactive dry yeast, sulphur dioxide or ascorbic acid were added. Results indicate that the specific inactivated yeast consumes oxygen at a similar rate to sulphur dioxide at the usual concentrations of use for both antioxidants. PLL Pons Final  

Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond classic phenotypes. In the case of IONYS™, these strategies made it possible to obtain a new yeast with a lower yield in terms of the conversion of sugars to ethanol and with overproduction of organic acids thanks to a redirection of carbon flows towards glycerol and the tricarboxylic acid cycle. IONYS ENG  

In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma is one of the principal attributes determining wine consumers’ preferences. The importance of nutrients such as nitrogen or lipids in alcoholic fermentation is well known in the wine industry. Indeed, to assure a complete fermentation with a regular kinetic, winemakers have to ensure that musts have adequate nutritional, physical, and chemical conditions for optimum yeast development. More recently, lipid content, temperature, as well as nitrogen and other micronutrients have been shown to have a great impact on a large number of flavour compounds biosynthesized by wine yeast during alcoholic fermentation. The interactions between nitrogen and other key nutrients such as lipids and vitamins and their influences on yeast viability and yeast fermentative capacities will be explain in the first part of this article. The second part will aim at demonstrating the importance of nutrients and micronutrients in yeast aroma metabolism as well as yeast’s ability to synthesize aromas and especially to reveal varietal aromas in Sauvignon Blanc winemaking. Stimula Sauvignon Blanc  

Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to better characterize the biochemical and biophysical properties of yeast with unique wine-relevant characteristics. We have described the development of a specific yeast autolysate with unique wine sensory impacting properties. A yeast autolysate (MEX-WY1) was prepared from a wine yeast with distinctive characteristics. Studies using model grape must revealed the involvement of mannoproteins in the soluble fraction of the autolysate in the formation of stable complexes that contribute to colour stabilization and reduction in wine astringency. Winery trials demonstrated that adding the specific autolysate MEX-WY1 at the beginning of fermentation had a positive effect on wine sensory characteristics such as colour, mouthfeel, and fruitiness in red wine, especially Pinot Noir wines. Thus, the new specific autolysate constitutes a unique tool to improve colour and texture management in Pinot Noir. MEX-WY1 has been released as commercial product, OPTI-MUM RED™. OMR Color and Texture