Faster Yeast Rehydration   🍷The impact on the fermentation process and final wine quality are now greater due to climate change, with higher sugar/ethanol contents, higher pH’s, off-flavours caused by yeast stress, sluggish or stuck fermentations and higher microbial contaminants. It is now crucial to select wine yeast in dry form (ADY) in the optimal physiological state to have healthy and active populations capable of completing alcoholic fermentation. 🔬Over the last 20 years, scientific information on yeast nutrition management in winemaking has significantly increased. The role of key nutrients, such as nitrogen sources, oxygen and micronutrients like vitamins and minerals, have been the subject of research and publications,5,1,7 showing their impact on fermentative activity and wine sensory profile. 🔬In parallel, specific research has focused on how sterols influence yeast’s physiological state and metabolism and how it was directly correlated with a secure end of fermentation.7,4,6 It has been shown that using specific yeast autolysates rich in sterols during the rehydration step of the ADY increases the fermentation activity and vitality during fermentation, particularly in the last part, when alcohol levels become toxic for the yeasts. This is related to improving yeast cell stress resistance correlated with better membrane integrity. 🍷ADY rehydrated with protectors (Go-Ferm Protect™/Go-Ferm Protect Evolution™) maintains their viability and vitality until the end of fermentation, decreasing the risk of stuck or sluggish fermentations, avoiding undesirable aroma production, and resulting in an increase of the aroma compound synthesis by the yeast with the protectors. The incorporation of the sterols in the ADY rehydrated with protector leads to an increase in their membrane lipid composition and healthier cell membrane. The protector effect is notable at different temperatures, high potential alcohol, lack of oxygen or low turbidity in white and rosés. This article was published in the November issue of the WineLand magazine. Read the full article at the link below: Micro agglomeration bioavailability of sterols  

Sauvignon Blanc

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

To enhance the flavour profile of your Chardonnay

Organic nutrients are making a significant contribution to final wine aroma profile of your Chardonnay.  However if you are also using DAP, be careful for not adding too much of a “good” thing.  Take time to read the attached article for more information on this very relevant topic.   Stimula^TM is a new range of 100% yeast autolysate formulated to supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic metabolism of the yeast.  Stimula Chardonnay^TM is particular rich in biotin, B6 vitamins, magnesium and zinc which optimize the volatile ester biosynthesis by the yeast.  Use Stimula Chardonnay^TM at 40 g/hl at the first ¹/₃ of alcoholic fermentation to enhance the biosynthesis of aroma compounds and support the bioconversion of precursors to volatile esters until the end of the fermentation. Organic yeast nutrients Chardonnay aroma Karien Okennedy