A long story of nutrition expertise
Alongside our expertise in wine yeast production, we have built know-how in the production and characterisation of inactivated yeast derivative fractions. Over the years, we have developed yeast nutrients that are increasingly specific, in line with changes in must composition, more respectful of yeast sensory metabolism, wine quality and the aromatic expression of certain grape varieties.
Climate change impact
In the context of climate change, grape musts exhibit chemical changes with micronutrient imbalances. Managing yeast nutrition becomes again crucial to address these challenges. As well-known, Yeast Assimilable Nitrogen (YAN) significantly impacts alcoholic fermentation, influencing kinetics and wine quality. But other key parameters are vitamins and minerals:
- Vitamins promote yeast growth and stress resilience
- Minerals such as magnesium play a central role in ethanol tolerance
A specific yeast autolysate range
Our STIMULA™ range made of 100% yeast autolysates formulated to supply the optimal levels of amino acids, vitamins and minerals, reinforces specific sensory wine profiles.
Each product has a balance and unique composition to target objectives of aromatic expression according to the grape variety.
Combined to an optimal moment of addition, STIMULA™ range stimulates and maximises the aromatic metabolism of the yeast to enhance organoleptic profiles in a particular wine variety.
Published Jul 17, 2024 | Updated Oct 8, 2024