Expertise documents

expertise_documents

Optimal wine yeast nutrition with Stimula Chardonnay™ for maximum aromatic expression in Chardonnay wines

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 – a new winemaking tool Under Investigation

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