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 E2U^TM (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 Springferm^TM 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.