When considering which winemaking additives and adjuvants to use, it’s important to think about yeast derivatives obtained through autolysis. These “inactivated yeasts” are carefully selected and processed to release beneficial compounds into the wine and remove unwanted ones.
Versatile Winemaking Solutions
Depending on the yeast autolysis process, inactivated derivatives can serve various winemaking goals: preventing oxidation, reducing sulphite use, enhancing sensory properties, stabilising colour, and improving the wine’s balance, softness, and freshness.
A broad range of inactivated yeast products are available for all stages of winemaking – from fermentation and ageing to bottling. These solutions are designed to complement the selected winemaking yeasts and nutrients used as fermentation starters.
Specialised Yeast Derivatives for Optimal Results
Yeast derivatives are tailored with precise amounts of glutathione, polysaccharides, or tannin components, depending on the required treatment or vinification stage. Some inactivated yeasts are rich in glutathione to protect the wine, while others focus on mannoproteins that enhance sensory profiles.
Explore how inactivated yeasts and derivative products can elevate your winemaking process:
Before and During Fermentation
- Inactivated yeasts with high glutathione, polysaccharide, or tannin content.
Ageing
- Ageing adjuvants and inactivated yeasts for maturing white and red wines.
Pre-Bottling Treatments
- Mannoproteins to improve the sensory profile and bouquet of the wine.
Yeast Derivatives: Tailored Solutions for Every Winemaking Stage
Yeast derivatives for winemaking are obtained by extracting and inactivating yeasts. The effectiveness of these derivatives depends on several factors, including the yeast strain, production process, and final purity level. The qualitative and quantitative composition of inactivated yeasts—such as amino acids, peptides, polysaccharides, and glutathione—also influences their impact on wine. These compounds often work synergistically to produce the desired results.
Types of Inactivated Yeast Derivatives
- High Glutathione Content: Limits oxidation and sulphurous compounds, preserves the aromatic profile, and enhances wine quality and organoleptic properties.
- High Polysaccharide Content: Preserves colour, increases roundness and softness, enhances sugar levels, and stabilises the wine’s sensory attributes.
- Mannoproteins: Protect protein components, colour-producing substances, and unstable colloids, while enhancing the freshness, aromas, and flavour balance of the wine.
Achieving Diverse Winemaking Goals
Inactivated yeast derivatives offer a variety of benefits:
- Preserving wine freshness
- Stabilising colour, aromas, and flavours
- Reducing oxidation and sulphite use
- Improving the maturing and ageing process
Discover the full potential of inactivated yeasts to enhance your winemaking process and achieve exceptional results.