Expertise documents

Wine yeasts are able to produce volatile aroma compounds from precursors found in the grape musts. Despite this ability, the wine yeast needs an adapted nutrition management (type of nutrient and timing of addition) that will maximize this secondary metabolism. Work done in collaboration with INRA (Montpellier, France) has shown that the type of nutrient, and the timing of addition during alcoholic fermentation has an important impact on the production of fermentative aroma compounds. Stimula Chardonnay™ has been shown to maximize specific aroma compounds in Chardonnay wines UI Stimula Chardonnay 2019 - ENG  

Stimula Sauvignon Blanc is a new nutrient, custom made to maximize thiol production and conversion during alcoholic fermentation.  The new Under Investigation summarizes the latest research on this topic UI - Nutrient - ENG Australia

Optimum Red is a new yeast autolysate to impact color, mouthfeel and texture in red wine. The new Under Investigation summarizes the latest reseach on this topic. UI SIY #1 ENG

The new range of wine yeasts producing low to no SO2, H2S and acetaldehyde can be used in a strategy to produce wines with lower concentration of those compounds.  The new Under Investigation summarizes the latest research on this topic UI Yeast QTL ENG

The high performance MBR process for wine bacteria is a specific production process ensuring optimal conditions for the wine bacteria to develop and carry on malolactic fermentation in wine.  The latest research is summarized in the new Under Investigation UI Bacteria #3-ENG AUS