Nitrogen, vitamins, minerals and other micronutrients are essential nutrients for yeast growth and yeast metabolism. They are essential for the biosynthesis of aroma compounds such as higher alcohols, thiols, and esters by wine yeast. This Under Investigation will review which nutrient is better for optimized yeast performance. To read the in-dept Nutrients Under Investigation, issue […]

Yeast needs nitrogen, among other things, to grow and ensure a smooth and complete alcoholic fermentation (AF).  If the assimilable nitrogen is less than 140 mg/L, the grape must is considered deficient, and in this case wine yeasts need an addition of external nitrogen. Nitrogen for the yeast comes in different forms What is complex […]

Winemakers face many challenges associated with climate changes. Better quality nutrients are required to overcome those issues. Higher sugars and pHs can lead to a higher level of contaminants, and specific nutrients can assist to manage the alcoholic fermentation (AF). Research has shown that a well-balanced organic nutrition can increase yeast viability and vitality, improves […]

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 […]