• » Video
  • » Yeast Protein Extracts (YPE) for the treatment of musts and wines

Yeast Protein Extracts (YPE) for the treatment of musts and wines

Emilio CELOTTI, University of Udine, Italy | Andrea MONTAGNER, EVER

Yeast Protein Extracts (YPE) for the treatment of musts and wines

The need to replace animal gelatines with an alternative that offers the same level of efficiency is an extremely relevant issue, which also coincides with the need for increasingly sustainable wine production.
Studies on yeast derivatives particularly rich in protein have shown that Yeast Protein Extracts (YPE) represent a valid alternative to gelatins, both animal and vegetable.

Emilio Celotti, professor at the University of Udine, in his presentation at Enoforum, describes the interesting potential of these compounds and the multiplicity of their effects due to their interactions with the different components of musts and wines, such as polyphenols, proteins responsible for turbidity, polysaccharides, aromatic molecules, etc.

Yeast Protein Extracts and their applications in the winery have been studied for years by the R&D department of Ever, which, thanks to the historical collaboration with the University of Udine and Italiana Biotecnologie, has been able to characterise them, differentiate them and suggest their possible uses for very specific applications in the winery.

Andrea Montagner describes the intrinsic characteristics of the EPLs selected by Ever that have led to the creation of the CYTO range, a range of solutions for the clarification of high quality wines and musts that allow to focus on different oenological objectives: reducing excess colour and proteins, improving colour stability, protecting and enhancing aromas, sedimenting hard and bitter tannins, reducing quercetin levels.

For more information:

The presentation shown in this video was given at Enoforum 2022 (Zaragoza, 20-21 April 2022) in the module organised in collaboration with EVER.


Published on 07/20/2022
    • Yeast Protein Extracts (YPE) for the treatment of musts and wines
    • Emilio CELOTTI, University of Udine, Italy
    • CYTO range: new solutions for the winemakers
    • Andrea MONTAGNER, EVER
Related sheets
    Climate change and red wine aromas: focus on cooked fruit notes
    Alexandre Pons, ISVV, Bordeaux
    The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
    Published on:11/16/2022
    Reducing oxidability and achieving olfactory cleanness in wines – synergy between specific inactivated yeast and physical processes
    Marco Li Calzi & Gianmaria Zanella | Enolfactive & Enologica Vason, Italy
    The wine market requires more lasting wines as well as net from the sensorial point of view. In order to meet the needs of the current market, the synergy among yeast derivatives and physical proce...
    Published on:11/09/2022
    Wine components and varietal aromatic typicity
    Philippe Darriet, ISVV, Bordeaux
    The level of knowledge we currently have on the interpretation of varietal typicity refers to a much more complex scheme than we had 20 years ago. The modulation of the varietal aromatic component ...
    Published on:11/01/2022
    Taste balance of dry wines: implications for the oenologist
    Axel MARCHAL & Marie Le SCANFF | ISVV, Bordeaux University, France
    Here are the recordings of the webinar organised by the Chair Denis Dubourdieu, Taste and Aroma Components of Wines. Researchers from the Enological Research Unit of the Institute of Vine and Wine ...
    Published on:10/19/2022
    Considerations for a successful malolactic fermentation
    Video Extract from "The Art of malolactic fermentation"
    Simultaneous inoculation or co-inoculation, what is the best time to inoculate the yeasts? In this video Maret du Toit, researcher at the Institute for Wine BioTechnology in Stellenbosch, South Afr...
    Published on:10/12/2022
    A proxy sensor to map row crops vegetative vigor
    Digital technology in grape production: Ready-to-Use Innovations - Digiwine Innovation Hub
    How can intra-field variability be managed with a simple, inexpensive and external service-free tool? In this short video, Paolo Dosso, PRECISION FARMING (Italy), presents Robo, a proxy sensor to m...
    Published on:09/26/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,015137