The winemaker is more and more demanding in the selection of yeasts that can make something more than the simple fermentation of sugars. This “more” can be found in nature, but it is rare. Today several techniques allow the improvement of oenological strains: among these hybridization is a very interesting technique that allows the improvement of yeasts regarding a specific oenological activity, optimizing its performance in terms of organoleptic, analytical and applicative profile.
However, hybridization is effective only if a specific screening is carried out according to what is desired, especially in terms of polyphenolic extraction and fermentation characteristics.
Moreover, the industrial know-how in the production of yeasts is essential to guarantee the integrity and resistance of selected yeasts.
The presentations by Etienne Dorignac, responsible for the enological research department of the Fermentis group, and by Christophe Crachereau, responsible for experimentation at the Chamber of Agriculture de la Gironde during the Enoforum 2017 Congress, describe all these stages applied to this specific production process of the first direct inoculum yeast cold rehydratable:
The presentations reproduced in these videos were presented at the 10th edition of Enoforum (Vicenza, 16-18 May 2017) within the module organized in collaboration with HTS Enologia – Fermentis.
