Expertise documents

CUSTOM NUTRITION FOR SPECIFIC WINE YEASTS IN 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

Stimula Chardonnay

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.   StimulaTM 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 ChardonnayTM is particular rich in biotin, B6 vitamins, magnesium and zinc which optimize the volatile ester biosynthesis by the yeast.  Use Stimula ChardonnayTM 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