7475 W. Main St., Milwaukee, WI, United States of America, 53214
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Enhance your wines’ aromas through fermentation
Join the Fermentis team for an interactive seminar on positive aromas from fermentation in wine: learn to identify them through tasting, understand how to select the right yeast to promote them and finally how to drive them through fermentation management (temperature, nutrition, etc.). This seminar will alternate tastings with aroma kits -in wine- provided by our partner AROXA and training on the art of fermentation. You will be tasting to identify 9 key aromatics compounds the yeast can produce and/ or impact: 3 thiols and 6 key esters. We will also discuss and answer your question on Easy-To-Use (E2U) yeasts and yeast direct pitching.
To finish this seminar will propose a small session about coffee cherry fermentation and how selected yeast can shape coffees’ aromas, with tasting of different Colombian coffees fermented with different yeasts.
The half day will start with a light breakfast and conclude with a lunch to socialize and continue our discussions. The registration will close on to accommodate for the organization of the tastings. For any request after that please contact Sean at s.thommen@fermentis.lesaffre.com.
Date: May 7th from 9am to 1pm
Location: Paso Robles Inn
1103 Spring Street. Paso Robles, CA 93446.
Program of the day:
Welcome and breakfast: 8:30-9:00 AM
Tasting and fermentation technical program: 9:00-11:00 AM
Yeast can be Easy-To-use and FAQ: 11:00-11:30 PM
The world of coffee fermentation 11:30-12pm
Lunch: 12:00-1:00PM
Fermentis Inaugurates New Production Facilities at Algist Bruggeman Yeast Factory in Ghent, Belgium
Innovative upgrades at major Fermentis production plant deliver significantly improved beer yeast quality and packaging flexibility.
Fermentis, a world-leading manufacturer of active dry yeast for beverages, has recently completed significant upgrades to its production facilities and packaging lines at Algist Bruggeman, one of its major production plants in Ghent, Belgium. The developments were designed and built to meet strict quality, traceability and logistical requirements with the goal of improving the microbiological quality of yeast and better servicing Fermentis customers around the world.
Key components of the project include:
- Existing yeast production workshop upgrades.
- New state-of-the-art machinery and dry yeast transport and cleaning equipment.
- Fully cleanable production lines in both humid and dry conditions, to reduce possible cross contamination.
- Additional quality control checks to eliminate any leaks, soft bags or labelling errors including an intelligent camera system.
- A self-storage system featuring robot cells for automatic packaging, transport and intermediate storage.
- Innovative new packaging updates, including easy-to-open features, unique QR codes for improved product traceability, and on-demand customizable secondary label
- printing to meet market- or customer-specific requirements.
Stéphane Meulemans, General Manager at Fermentis, says, “We are thrilled to see the results of another big investment in our future: a brand-new production line in one of our key factories of the Lesaffre Group. This new facility has allowed us to raise the quality of our yeast to new standards, unheard of in the industry.”
Geert Van Renterghem, General Manager at Algist Bruggeman, says: “A well- functioning team has the power to achieve extraordinary results. And this has been my overwhelming experience with this project. The collaborative spirit is a hallmark for our organization, driving cutting-edge advancements in the quality of our end products, exceptional customer service and responsible resource management. Our commitment to sustainable energy and water use underscores our dedication to protecting and preserving the planet.”
Fermentis creates fermentation and characterization solutions for brewers, winemakers and all producers of beverages. The company is a business unit of Lesaffre Group, a global key player in yeast and all its applications for over 170 years. All fermentation products from Fermentis are developed with unsurpassed expertise under meticulous production procedures, which guarantees the highest microbiological quality and maximum fermentation activity.
ViniLiquid™ Testimonial - With Tiago Alves de Sousa, Alves de Sousa family’s Douro & Port Wines
Tell us a few words about yourself and your wines:
Born in a family with strong roots in the Douro Valley and a long winegrowing tradition, to Tiago Alves de Sousa the land appeal was listened from a tender age. With a degree in Agricultural Engineering by the University of Trás-os-Montes e Alto Douro, he was distinguished with the award Foundation “António de Almeida” and with a special distinction by the Portuguese government for being the best student of the degree.
After some periods of harvest training, collaborating with consecrated winemakers such as Manuel Vieira, Luís Cabral de Almeida and Anselmo Mendes, complemented with studies of winemaking and viticulture and a passage in the Institute of Viticulture of the Università Cattolica de Piacenza (Italy) where he collaborated with the reputed Professors Mario Fregoni and Luigi Bavaresco, he joins definitely Alves de Sousa’s winemaking team in 2002.
For some years he accumulated the work at the Alves de Sousa’s winery with a PhD in Viticulture & Œnology at the University of Trás-os-Montes e Alto Douro, which was concluded in 2011 with maximum classification. He has several publications about Viticulture and Œnology in international scientific magazines and in conference proceedings, being often invited to give lectures in Portugal and abroad. Tiago is also often judging in some of the most important international wine competitions (UK, China, Portugal, Germany, etc.).
Today he’s responsible for the winemaking of all the Alves de Sousa family’s Douro & Port wines. Since Tiago became the winemaker, the Alves de Sousa family won the award “Producer of the Year” in 2006, received more than 300 medals in the most prestigious international wine competitions and had some of the highest ratings ever of Portuguese wines in the most important international publications. In 2016 Tiago was invited to become a member of “Fórum de Enólogos” (Winemakers Forum), an exclusive wine club that gathers the most prestigious Portuguese Winemakers.
In 2017 Tiago was distinguished with the “National Winemaker Award” by the Fraternity of Algarve’s Gastronomists, an award held only every two years, distinguishing the persons that have contributed to the elevation of Wine and Gastronomy in Portugal and Europe. A very special distinction on the same year of a double nomination for the awards “Winemaker of the Year” (by magazine “Wine – A Essência do Vinho”) and “Winemaker Generation XXI” (by magazine “Paixão pelo Vinho” ), adding also on the same year nominations on two of the most important Portuguese wine publications.
A triple recognition of a very special year for the work of Tiago Alves de Sousa in the Douro & Port wines of the Alves de Sousa family. He’s also responsible for the exports and for the promotion of the wines all over the world. Tiago is one of the members of the 5th generation of the Alves de Sousa family.
When did you first start using ViniLiquid™?
First trials in 2016 and in bigger scale in 2019.
Tell us the story of why you came to use ViniLiquid™, what challenges were you facing?
In the Douro valley, we have extraordinary conditions for winemaking but also some challenges – the soils are very poor, the vineyards are often under water deficit conditions, it’s a relatively warm climate, all leading to a great concentration in the berries. So, the musts may be of great quality potential but often with low nitrogen levels and sometimes with high sugar content.
So, there may be risks of stuck fermentations or some metabolic deviations.
In what ways does ViniLiquid™ improve your winemaking process?
It helped to guarantee a more robust yeast population, leading to very consistent and progressive fermentations, and therefore giving us much more control over how we want our fermentation to develop.
Naturally, this will help also to preserve very bright, clean, and pure flavors.
And in a few varieties aromatically more neutral, the free amino acids content also helped to make the juices a bit more expressive but still respecting the grape’s character.
Would you recommend ViniLiquid™ to someone else and why?
Sure. The results are very consistent, it’s a good tool, especially when you know that your fermentation conditions can be challenging.
The liquid form is also a great bonus – during harvest time every little help, every little detail matters, so being easier and faster to measure and apply always saves us time that we can to dedicate to all the other things we have to do.
And, although I should say that it’s expensive … I must admit that it’s not that bad in terms of quality/value.
Viniliquid™ : A Versatile and Efficient Fermentation Aid
What is ViniLiquid™ and why should you use it?
ViniLiquid™ is still today a highly innovative fermentation activator, developed by Fermentis in order to optimize fermentation performance, especially in the case of poor in nutrient musts. It is a highly degraded autolyzed yeast offering the advantages of both soluble yeast intracellular content and insoluble yeast hulls.
ViniLiquid™’s unique composition helps you improve and secure fermentation thanks to:
- Its strong supply of essential amino acids drastically increasing YAN (Yeast Available Nitrogen) level,
- Its supply in growth and survival factors
- Its detoxification properties and support effect
Its unique liquid formulation makes it easily and directly dispersible into the must, pumpable and safe (no yeast powder inhalation risks).
As such, it was our first Easy To Use (E2U™) yeast derivative!
Whilst the addition of O2 alone (blue line) definitely decreases fermentation time, it is clear that adding a mix of yeast derivative and SpringCell™ (red line) is a lot more efficient. But undoubtably, the most efficient way to speed up and secure fermentation is through the addition of O2 and ViniLiquid™, which can decrease fermentation time by up to 42% when compared to the control fermentation. There are strong synergistical effects between O2 and ViniLiquid™ together. However these results show that ViniLiquid™ is more powerful than a dry yeast autolysate with a similar composition, thus reinforcing the point of leaving it liquid.
Fermentation times using different activators
Chardonnay must (Potential ABV: 12.5%, pH 3.4 and initial YAN: 188mg/L).
Addition of 10mg/l of O2 at maximum fermentation speed (Smax) then equivalent supply of 20mg/l of YAN and 13.4g/hl of hulls through
ViniLiquid™ single addition or mix of soluble yeast derivative and SpringCell™ yeast hulls addition at 1/3rd of the fermentation advancement.
Yeast used: SafŒno™ CK S102.
Residual sugars after 238h of fermentation
The graph above shows that after 238h of fermentation, the combination of O2 and ViniLiquid™ led to a fully complete fermentation (0.50g/l of residual sugars) and clearly illustrated that in this must, O2 supply alone was not sufficient to achieve the fermentation whereas the combination with dry yeast derivatives achieved fermentation a bit later.
ViniLiquid™ strongly helps decrease fermentation time compared to other yeast-derived dry fermentation aids. It acts synergistically with O2 supply.
On this yeast viability graph, the addition of nutrients shows an effect on yeast population, with one stand-out winner: ViniLiquid™ which generates a surge in yeast population, whereas other nutrients yield only weak results. ViniLiquid™, like much of Fermentis’ yeast derivative range,
is E2U™ certified, meaning it’s very easy and safe to use.
Gros Manseng must (Potential ABV: 13.5%, pH 3.1 and initial YAN: 115mg/L).10mg/l O2 at Smax, then equivalent supply of 35mg/l of YAN and 19.2g/hl of hulls
through ViniLiquid™ single addition or mix of soluble yeast derivative and SpringCell™ yeast hulls addition at 1/3rd of the fermentation advancement.
Yeast used: SafŒno™ CK S102.
ViniLiquid™ leads to a more important cellular regrowth and viability maintenance than the combined additions of yeast derivatives and hulls. According to its fermentative power, Fermentis recommends: 50ml/hl of ViniLiquid™ for an equivalent YAN supply of 20 mg/l
E2U™ Yeast Derivatives for Winemaking - Interview with Olivier Caille
Smart Solutions for Winemakers
By OLIVIER CAILLE, Fermentis Technical Manager – Yeast Derivatives
And ANNE FLESCH, Fermentis Technical Sales Support Manager Wine – The Americas
By using yeast derivatives, you can do more than just facilitate fermentation. You can also get out of a stuck fermentation, stabilize your color, bring roundness and better resist to oxidation. Our expert, Olivier Caille, helps you clearly understand the advantages offered by derivatives at all stages of winemaking.
“We know that time is precious for winemakers and that the fermentation process is not always easy to master” begins Olivier. “Offering efficient fermentation solutions is our way to help them focus on their creativity and core business. Over the last years, as the result of extensive research, Fermentis has launched several new yeast-derived technical products, which are classified into two families : fermentation aids and functional products.” The first ones improve and accelerate fermentations, even in the most difficult conditions; the latter ones can improve the wines’ aroma, clarity, color, stability, etc.
FERMENTATION AIDS: Increase fermentation performances
“Yeast is a living organism which requires a complex range of nutrients to perform a convenient fermentation” Olivier Caille continues. “Organic yeast available nitrogen, vitamins, lipids and support elements coming from the yeast itself are all essential nutrients which help yeast fermentation and growth. So, what could be more natural than adding the same components that is within the yeast in order to optimize its performance?” This is the philosophy behind the Fermentis range of fermentation aids: they are specifically yeast-derived, from versatile simple yeast autolysates to total autolysates for maximal fermentative power. In addition, fermentation media detoxification can be achieved by yeast hulls. Currently, at every step, wine producers can choose between six fermentation aids, each designed for targeted action.
FUNCTIONAL PRODUCTS: Enhance & preserve wine's quality
Functional products contribute to enhance – but also to preserve – the wine’s quality. How so? The lees provide various yeast compounds such as peptides, proteins, mannoproteins and specific polysaccharides offering various properties which can improve the wine’s quality during aging such as greater roundness, color stability and even natural clarification. “Our goal is to bring more tools to help winemakers to craft quality wines” Olivier Caille concludes. Five different functional products are already available.
Let’s answer your questions!
1. What are yeast derivatives, exactly?
They are yeast cellular fractions obtained by the inactivation of living yeast cells through plasmolysis (heat treatment); autolysis (a yeast’s own enzyme action, from “auto,” meaning itself and “lysis,” meaning destruction); hydrolysis (external action of enzymes, water, acids, etc.); or other degradation means. That’s why yeast derivatives are highly technical products which often require years of research.
2. My must is poor in nutrients and the fermentation is challenging…
A lot of Fermentis products can actually help you: ViniLiquid™, SpringFerm™, SpringFerm™ Xtrem, SpringFerm™ Complete, SpringCell™. These products bring nutrients, vitamins, survival factors and support to the yeast to finish fermentation and avoid off-flavors. You can add it In the first half of the fermentation, when yeast population is growing and fermenting, before ethanol prevents the yeast from assimilating nutrients.
3. My wine’s color is not stable over time and/or it lacks intensity.
That’s a job for SpringCell™ Color or SpringCell™ Color G2! This yeast derivatives are rich in polysaccharides to act on the intensity and stability of the color in red wines.
4. How can I prevent my white/rosé from losing its freshness/aroma? And how can I prevent browning through oxidation?
Thanks to SpringArom™, a yeast derivative rich in antioxidant protecting color from browning and oxidation of aromas such as thiols.
5. My wine is lacking body and mouthfeel
Different yeast derivatives rich in polysaccharides can increase roundness from inoculation to aging. At inoculation, you can use SpringCell™ Color or Color G2. At the end of fermentation or during maturation, go with SpringCell™ Manno.
6. My fermentation is sluggish/stuck. How can I treat it or prevent it?
2 issues, 2 solutions. Fermentation aids rich in amino nitrogen, complete nutrients or yeast hulls are able to detoxify the wine while providing survival factors for the yeast to fight ethanol toxicity. To prevent, inoculate SpringFerm™ Xtrem and SpringCell™ at 1/3-1/2 of the fermentation. To restart a stuck fermentation, we would advice you to use SpringCell™ to detoxify
and SpringFerm™, SpringFerm™ Equilibre to build starter culture.
7. I like aging my wine on lees but it’s not always possible. What alternative do I have?
At the end of the fermentation, use SpringCell™ Manno. This yeast derivative is rich in polysaccharides and will provide similar positive effect to aging on lees.
Securing Fermentations with Ease and Efficiency Remains a Challenge for Winemakers
It’s no secret that climate change has presented a more winemaking challenging environment: warmer temperatures translate to higher pH levels, higher sugar concentrations and lower nitrogen content in the grapes, resulting in more difficult fermentations. The necessity of adequate yeast nutrition has never been so crucial.
Fortunately for the global winemaking community, Fermentis by Lesaffre, a global leader in the research and development of fermentation solutions for the beverage industries for nearly 170 years, has developed creative products to help winemakers to secure fermentation, improve kinetics, reduce off-flavors but also enhance the sensory character of the wines.
Through careful research, development, and testing, Fermentis has been offering a whole portfolio of E2UTM (easy-to use) yeasts, which can be directly inoculated into the must, requiring less work and fewer products additions for consistent fermentations.
Fermentis also offers a portfolio of yeasts with lower nitrogen demands and nutrients that can be used in a variety of complex situations, some of them under micro granulated or liquid form for efficiency, safety and ease of use of innovative liquid nutrient.
When it comes to the production of aromas, Fermentis research is also comprehensive, with partnership studies with wine large producers, the IFV, Bordeaux University or Vivelys to only quote a few. “Overall, we have shown in multiple studies, wines and processes that complex nutrition combining yeast derivatives and mineral sources of nitrogen is often the most beneficial to fermentation performance and production of fermentative aromas, but each situation may be different”, notes Anne Flesch, Fermentis Technical Sales Manager for the Americas. “Some strains will be driven aromatically by higher nitrogen input, and some will be more sensitive to the addition of lipid-rich yeast derivatives. In all cases we are advising our customers with the best protocol based on their objectives and our extensive research.”
Nutrition also has major impact on wines with strong varietal character. To produce aromatic wines from grapes rich in thiols precursors such as Sauvignon Blanc Fermentis’ research shows the crucial role of the yeast, temperature and nutrition. “Nutrition’s nature and timing can completely change the aromatic profile of the wine. We recommend adding organic nitrogen under the form of yeast autolysate such as SpringfermTM Xtrem early on and wait for the third of the fermentation to add DAP, if needed. It is key if the objective is to release some key thiols associated with boxwood, blackcurrant, citrusy and tropical aromas”.
In order to stay abreast of current trends and participate in the ongoing education of the global wine community, Fermentis offers current and potential customers a number of webinars, seminars and published articles on its research and trials, including:
- This month’s Fermentis Academy seminar to learn how to drive positive aromas in wine through fermentation management (tasting included) on the Central Coast
- Recent educational webinar of yeast nutrition
- Fermentis catalogue and articles on nutrition
For more information on Fermentis or to connect with its team members, contact Anne Flesch a.flesch@fermentis.lesaffre.com or Sean Thommen s.thommen@fermentis.lesaffre.com.
Yeast Nutrition in Winemaking: Your Most Common Questions Answered
SafŒno™ PR 106 by Fermentis - Launching Now - A New Wine Yeast Strain for Prosecco
SafŒno™ PR 106 – For Premium Closed-tank Sparkling Wine
SafŒno™ PR 106 was especially selected and tested for the production of sparkling wines elaborated through the closed-tank or Charmat method. Releasing intense fruity and floral aromas, whilst also giving a pleasant roundness to the wine without hiding acidity, this yeast strain is ideal for premium sparkling base wines. SafŒno™ PR 106 also performs very well in many conditions and respects our Easy-To-Use (E2U™) standard which means it can be pitched straight into the must without prior rehydration.
Intense, complex fruity & floral aromas
SafŒno™ PR 106 was selected for its intense and complex fruity and floral flavours brought by a high production of higher alcohols and esters. Ethyl esters bring complexity whereas acetate esters help reduce potential green notes which could come from early harvested grapes, intended to keep some acidity for sparkling wines.
Fresh & persistent mouthfeel
SafŒno™ PR 106 is consuming some malic acid in fermentation and brings some roundness to base wines but still maintains a nice acidity and a fresh balance supported by its high aromatic persistence.
Strong performances
Regarding fermentation performances, SafŒno™ PR 106 is a strong yeast strain, resistant to high SO2 levels, with fast kinetics in a range of temperature adapted for base wine fermentation and prise de mousse processes (10-18°C / 50-64,4°F) with low nutrient requirements.
What the users think
With Vlady Bortolin, winemaker at Colesel Spumanti, Italy
“The final result is in line with our quality standards and the characteristics present in the bases are excellent. The aromatic bouquet obtained with this yeast is very fresh and clean; it respects the genome of the vine and highlights it. No exaggerated or unsuitable aromatic traces are present or have developed. This is a fundamental characteristic for me to highlight the different CRU. The bases still present in the cellar are beautifully toned, the aromas are still persistent, clean and fresh. Is it better? In my opinion, yes, the products obtained are not standardized and uniform, but they reflect and therefore respect the characteristics of the different territories and origins.”
With Andrea Artico, winemaker at Borgo Molino, Italy
“Fast and regular fermentative kinetics, it followed the starting matrix with the right acidity , intense, wide and fine aromatics, elegant balance. The product is in line with our best standards“
More about SafOeno™ PR 106 here: SafOeno PR 106 - yeast for fruity sparkling wines - Fermentis
About
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!
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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/
Contact
Contact List
| 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 |
Location List
| Locations | Address | State | Country | Zip Code |
|---|---|---|---|---|
| Fermentis | 7475 W. Main St., Milwaukee | WI | United States of America | 53214 |
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