In winemaking, the spotlight has recently shifted towards non-Saccharomyces yeasts, which have shown significant potential to enhance the complexity...
fermentation
AIM: The role of yeast in wine quality is very important. The use of selected autochthonous yeasts is becoming more and more frequent in enology,...
Fact #1 –Â High temperatures at the start of a red wine fermentation can lead to lower yeast viability towards the end of fermentation....
Fact #1 – The majority of wine yeasts belonging to the species Saccharomyces cerevisiae subsp. cerevisiae struggle to ferment colder than...
Fact #1 – Various studies around the world have demonstrated that some of the more commonly found non-Sacch wine yeasts in grape musts, do...
A study conducted in Australia looked at the effects of different percentages of whole bunch fermentation on Pinot noir and Shiraz wine chemistry...
Today there is an increasing interest toward the reduction of ethanol content in wines. Indeed, the impact of climate change upon the global...
Saccharomyces uvarum is a cryotolerant yeast specie that naturally occurs in spontaneous fermentations. It has been observed to contribute...