Ageing

The ageing potential of a wine depends on various factors, including the grape variety, winemaking techniques, and storage conditions.

If proper storage and timing are crucial for achieving the desired ageing outcomes, microbiological tools also play a significant role in wine ageing.

Based on our expertise on yeast derivatives fine characterisation and production, we have developed innovative solutions to help the wines reach their full potential in terms of flavour, aroma, and overall quality (intensity and texture).

Specific formulations of chitosan and chitin-glucan, derived from another microbial source (Aspergillus niger) provide also solutions of significant performance for the control of spoilage microorganisms such as Brettanomyces and lactic acid, and acetic acid bacteria.

Using our natural solutions for the ageing process of their wines, winemakers can help safeguard them against oxidation and spoilage microorganisms, thus preserving their aromatic potential and enhancing their texture.

Find all related products and resources in this section.