Technical documentation | Reading Time 1 minute
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
Published May 27, 2019 | Updated Mar 13, 2024