• Selection done in collaboration with local research and technical institutes to isolate, identify with cutting-edge identification techniques, validate the strains uniqueness and grasp their metabolism and intrinsic properties.
• Detailed characterisation with more than 50 evaluations provides information about the use and aptitudes of our microorganisms and other products. It helps define fermentation performance, aromatic expression and other specific properties.
• Our 4 competence centres (Estonia, France, Canada, USA) are the core of our advanced technologies and scientific expertise. They are essential to understand our product functional properties. They are a key differentiation factor from all the other actors in the wine world.

Yeast aromatic expression based on fermentation with different nitrogen sources using the heat map technique

Illustration of the impact of different copper concentrations in the must in relation to wine pH on yeast vitality using Box-Behnken analysis in organic wines