7475 W. Main St., Milwaukee, WI, United States of America, 53214
The market for yeasts selected to produce sparkling wines, as opposed to that to produce still white wines, is limited and consists of strains with strong fermentation abilities but producing low concentrations of aromatic compounds. Today the market increasingly demands sparkling wines characterized by greater freshness and fruitier sensations than in previous decades.
To produce a sparkling wine, a base wine must undergo a second fermentation called prise de mousse (PDM), refermentation or effervescence. This technique requires the preparation of a yeast starter culture (YSC) containing a high amount of yeast cells capable of consuming all the fermentable sugars added to the base wine and transforming them into alcohol and carbon dioxide. The quality of the YSC is crucial for the success of the PDM process, which can take place in a bottle using the traditional method, or in a closed tank, in an autoclave, according to the Charmat or Martinotti method. However, over the years, many producers have expressed concerns about the excessive length of the classic YSC preparation protocol and the need to constantly monitor the process, even at the expense of their days off work.
Fermentis selected a new Saccharomyces cerevisiae yeast, commercially available as SafOeno™ SPK 05, capable of giving sparkling wines the sensorial characteristics sought by modern consumers. In addition to this, research has shown that this strain YSP can be simplified without compromising the success of the PDM. Reducing the YSC preparation time from several days to 30-36 hours gives producers greater freedom in organizing their work, increasing availability of multiplication tanks by 50% and, from an environmental point of view, helps reducing energy costs in the cellar.
The project was carried out thanks to the contribution of several cellars in the Champagne region who collaborated in the organization and implementation of trials on a production scale.
Pilot tests are underway in several cellars to validate the sensory quality of sparkling wines produced with this protocol, which will be followed over several years.
Read more about Materials & methods, and Results and discussions here.
Fermentis by Lesaffre
Fermentis is part of the Group Lesaffre, a key global player in yeasts and fermentation. Lesaffre designs, manufactures and markets innovative solutions for Baking, Food Taste & Pleasure, Health Care and Biotechnology. Fermentis is Lesaffre business unit dedicated to fermented beverages (wine, cider, beer, distilled spirits, mead, etc.). Fermentis is an expert in the art of fermentation. Our active dry yeasts and yeast derivatives cover almost all professional requirements: from safeguarding production to expressing sensory characteristics.
Our Portfolio for Winemakers
We provide fermentation solutions for all winemakers:
-Active Dry Yeast to ferment efficiantly in diverse conditions and to reveal specific flavors
-Yeast derived Fermentation Aids to increase fermentation Performances
-Yeast derived Functional products to enhance and/or preserve the quality of your wine
Find our Products Technical Information:
https://fermentis.com/en/fermentation-solutions/you-create-wine/
http://www.wineindustrynetwork.com/uploads/tips/posterwineyeastsrangeenbd.pdf
Learn about yeast and fermentation with our GOODNEWS MAGAZINE & GOODNEWS ONLINE:
Check out our social networks for news!
https://www.facebook.com/Fermentis/
https://www.instagram.com/fermentisbylesaffre/
https://fr.linkedin.com/showcase/fermentis
https://www.youtube.com/channel/UCt_Lp3IZnUNXZeqSi6iiAdA
Check out our News and Events page to meet us, talk to us or register for a webinar/seminar!
https://fermentis.com/en/news-from-fermentis/news-and-events/
Find out how to find our products:
https://fermentis.com/en/fermentation-solutions/find-our-distributors/
Title | Name | Phone | Extension | |
---|---|---|---|---|
Technical Sales Support Manager Wine Americas | Anne Flesch | a.flesch@fermentis.lesaffre.com | +1 916 846 3114 | |
Area Support Manager – USA (West) | Sean Thommen | s.thommen@fermentis.lesaffre.com | +1 503-718-4033 | |
Area Sales Support Manager – USA (East) | Bryan Kreiter | b.kreiter@fermentis.lesaffre.com | 414-255-4558 |
Locations | Address | State | Country | Zip Code |
---|---|---|---|---|
Fermentis | 7475 W. Main St., Milwaukee | WI | United States of America | 53214 |