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