• » News
  • » New integral and 100% organic fermentation activator

New integral and 100% organic fermentation activator

From Vason's Research and Development department comes X-PRO® Verve

X-PRO® Verve is the activator that can also be applied in low-sulphite winemaking, ideal for obtaining wines in which the full expression of the variety and terroir is of primary importance, without any interference at the organoleptic level, in order to produce wines that respect the original concept of the product.

In order to encourage the development of fermentation, EU regulations include the use of ammonia salts, microcrystalline cellulose, thiamine hydrochloride, yeast autolysates, yeast hulls and even inactivated yeasts, which can be used at different times during the evolution of the wine.

Yeast derivatives applied for this purpose are interesting for the improvements they can bring, both in terms of the varietal expressiveness obtained in the final wine, and in terms of fermentation kinetics and processes.

Within the three definitions, autolysates, hulls and inactive yeasts, we distinguish three categories of products with different functional characteristics of interest to the winemaker.  For example, they are cited for yeast activation, detoxification of the medium, the supply of microelements to support regular metabolism, etc.

But not all commercial products on the market have the same characteristics. Note, for example, that the insoluble fraction is much higher in two competitor products based solely on yeast derivatives than in V Starter Premium®, TF and Fruit. This is a typical parameter for a yeast hull and may indirectly indicate that these are two products with a limited nutritional value.


Figure 1 - Insoluble fraction present in yeast derivatives of the trade under review

The Process X-PRO®, X-PRO® Verve and fermentation activators

In order to correctly outline the characteristics of yeast derivatives, it is necessary to have a thorough knowledge of both the starting raw material and the process to obtain them. In this regard, the R&D department of Enologica Vason, after more than 5 years of experimentation, has created the X-PRO® Process, in which physical methods are preferred, in an anaerobic environment.

This exclusive process gives an enormous advantage to the researcher, as the parameters applied to the extraction technique, within certain margins, can be modified preserving the potential of the products obtained, but slightly differentiating their characteristics; in any case, they are the most respectful towards the structure of the components contained in the fresh yeast cells.

Following the presence of thiol functions in the reduced cysteine forms, it can be seen that the X-PRO® Process applied allows a higher content than a "conventional" thermal inactivation process, both in the insoluble and in the fraction already present in solution.


Figure 2 - Influence of the process temperature on the concentrations of thiol groups in inactivated yeast

The X-PRO® Process, applied to the production of fermentation activators, is able to ensure products that are easily dispersible, integral and very rich in the valuable components contained in fresh yeast cells, which at the same time possess nutritional and storage characteristics of an ideal redox system.

The new X-PRO® Verve activator can be used right from rehydration and/or in the early stages following yeast inoculation. In this way, a special fermentative well-being is observed, induced by the right supplies of valuable amino nitrogen, trace elements, sterols and cofactors. At the same time, the unique ability of X-PRO® products to regulate the redox system allows the preservation of the primary aromas of the grapes and the natural rebalancing of the aerobic reactions on the polyphenolic matrix.

The tests in Figures 3 and 4 are clear in highlighting improved kinetics compared to even the excellent organic nutrients of the V Starter range examined.

On a sensory level, the wines obtained proved to be more expressive and clear.

The must used for these trials already had an APA of 100 mg/L, 70 mg/L ammonia and 30 mg/L amine. The nutrients were all added at 20 g/hL and 16 hours after inoculation, to ensure that fermentation had started.


Figure 3 e 4 - Fermentation paths of two yeast strains (A and B) with the addition of different nutrients 16 hours after inoculation

By balancing the interventions during fermentation on the proposed nutritional model, it contributes to a very regular course, ensuring a clean metabolism, also suitable for obtaining wines with high alcohol content.

The new X-PRO® Verve activator can also be used in low-sulphite winemaking, ideal for obtaining wines that respect the original concept of the product, with full varietal and terroir expression and without any organoleptic interference.

For more information:

Gianmaria Zanella – Head of Enological Research and Development Vason
Elisa Dai Prè – Enological Research and Development Vason
Fabrizio Minute - Head of Research and Development GiottoConsulting
Enrico D’Andrea – Enologic Technical Communication Manager Vason

We would like to thank Federico Giotto, founder of GiottoConsulting, for his contribution to the conception and development of the project.

Published on 05/14/2021
Related sheets
    1st meeting of the "school in the vineyard" with foreign refugees
    Grapevines winter pruning
    In the context of Action 7 of the ValorinVitis Project, the first session of "school in the vineyard" for foreign refugees was held on March 13, 2018. The group of 15 refugees managed by the cooper...
    Published on:03/20/2018
    The 2016 California winegrape harvest was early, with a mostly normal yield of exceptional quality fruit throughout the state. A relatively even growing season followed welcome winter rains that he...
    Published on:11/01/2016
    The fifth edition of the International Grenaches du Monde Competition, launched in 2013 by the Conseil Interprofessionnel des Vins du Roussillon (CIVR – Interprofessional Board of Roussillon ...
    Published on:02/19/2017
    Entries open in September 2016 and close on 28 February 2017.
    The OIV Awards rewards the best works published over the past two previous years which provide an original and relevant contribution, with an international significance for the vine and wine sector...
    Published on:08/23/2016
    Who is active, entertaining, educating the masses, and sharing on Twitter, Facebook, Instagram and the other platforms today?
    Published on:02/05/2017
    2018 outlook: the US wine industry is at the tail end of a 20-year growth period
    US Wine industry’s annual report that assesses current conditions and provides a unique forecast based on micro- and macroeconomic and behavioral trends.
    Published on:02/20/2018
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,65625