Uvaferm 43

The ability of wine yeast to consume fructose.

Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien Research has shown how certain fermentation conditions, such as nutritional deficiencies, high initial levels of sugar, and the presence of inhibiting compounds, can lead to fermentation problems. Under oenological conditions, the main sugars fermentable by Saccharomyces cerevisiae are glucose and fructose. Both of these hexoses are generally present in musts in equivalent quantities, but the proportions may vary in some musts. S. cerevisiae prefers to consume glucose, which ex -plains why, when fermentations become stuck, the remaining sugar is mainly fructose. The frequency of stuck fermentations showing residual fructose raises the question of the ability of yeast to consume this hexose.  The kinetics of sugar utilization by S. cerevisiae during fermentation is largely driven by sugar transport, and glucose is typically consumed at a faster rate than fructose. In sluggish fermentations, the maximal rate of fermentation is reduced after most of the glucose is consumed, and fermentation can become stuck with a significant con-centration of fructose remaining. Please click on the link below for an in-depth explanation of this topic. Ability of Wine Yeast to Consume Fructose

A yeast that reduces sulphites in wines

Implemented, for the first time on a large scale, during the recent northern hemisphere harvest, LEVEL2 INITIA, a non-fermentative yeast which consumes oxygen, has proved to be very interesting in reducing sulphites. For the vinification of wines without sulphites or with reduced doses sulphites, winegrowers have a new weapon: LEVEL2 INITIA. This non - Saccharomyces yeast , selected by Lallemand in partnership with the Institut Français de la Vigne et du Vin (IFV) and distributed by the Institut Coopératif du Vin (ICV), showed promising results during the last harvest. To read the French article about the winemaker's experiences please click on the link below (remember to translate it to English when asked): https://www.vitisphere.com/actualite-95790-une-levure-reduisant-le-sulfitage-des-vins.html

Also a yeast for bioprotection.

The pre-fermentation phase during the vinification of white and rosé wines significantly increases the quality of the wines, but also carries the risk of oxidation and the development of spoilage microorganisms. These risks may result in loss of quality. In recent years, changes in winemaking practices, regulations and consumer demand have resulted in a significant decrease in the use of sulphites. Increasingly, winemakers are considering bioprotection of musts using non-Saccharomyces yeast. Each species of these yeast has its own specific contribution and differences between strains can also be observed within the same species. For more information on this new exciting product please click on the link below: Level2 Initia Article Wineland December 2021  

Freshness

In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, the sensory aspect must also be taken into account (fresh fruit aromas, vegetal notes, etc.). From veraison to bottling, each step can have an impact on the different layers of a wine’s freshness. This article aims to present recent results and tools related to fermentation management and the search for freshness in winemaking. Freshness ENG F

IONYSWF™

Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond classic phenotypes. In the case of IONYS™, these strategies made it possible to obtain a new yeast with a lower yield in terms of the conversion of sugars to ethanol and with overproduction of organic acids thanks to a redirection of carbon flows towards glycerol and the tricarboxylic acid cycle. Acidity Management

A non-Saccharomyces yeast, Laktia,  can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at the start of alcoholic fermentation. This is a new way to acidify wine. The article is published with the permission of La Vigne TAP-ANG Levure