Healthy fermentations begin with balanced nutrition. Yeast nutrition during alcoholic fermentation is a critical factor in ensuring efficient processes and high-quality wines.

Enartis has introduced an innovative approach that goes beyond the traditional concept of YAN and developed a complete range of nutrients (NUTRIFERM) to specifically meet the needs of yeast during each stage of the fermentation process. By integrating amino acids, vitamins, sterols, and minerals, it is possible to ensure yeast well-being and prevent stuck or sluggish fermentations, while improving the aromatic quality and stability of wine.

Through its Centre of Excellence for Research in Microbiology (CERM), Enartis analyzes and evaluates the nutritional composition and behavior of yeasts according to the different stages of fermentation. This enables the development of tailor-made nutritional strategies that guarantee fermentation stability, aromatic expression, and sensory quality. Additionally, research is focused on adapting yeasts to new winemaking conditions influenced by climate change, with the aim of providing winemakers with increasingly targeted and effective tools.

In this video interview, we explore the importance of strategic, balanced nutrition to ensure yeast well-being during fermentation.

Learn out more in the video interview with Alessandro Magrin (Technical Winemaking Specialist, Enartis) and Francesco Invernizzi (Infowine).