EDIFYS™ is the brainchild of the IOC R&D group and has led to the development of two products designed to achieve wines with specific sought-after styles as early as the alcoholic fermentation stage. 100% derived from selected deactivated yeasts, the two products in the range, EDIFYS RILIEVO™ and EDIFYS INCISO™ allow the winemaker to ‘edify’ the ‘perception dynamics’ (mouthfeel) into specific sensory profiles at the same time as enhancing the varietal uniqueness of the wine.
EDIFYS RILIEVO™
Increases the perception of volume, structure and freshness as well as improving the midpalate feel.
EDIFYS RILIEVO™ is a treatment based on selected deactivated yeasts designed for use during the fermentation of red wines. EDIFYS RILIEVO™ makes it possible to rapidly intensify the initial perception of volume and structure in the wine, thanks to the interaction between polysaccharides and phenol compounds; the strength of the tannins eases off mid-palate, opening up a greater sensation of freshness. What’s more, the lack of sulphite-reductase activity ensures neutrality towards the sulphurous notes known as reduction.
How the weather evolves can lead to a winemaker being forced to choose between technological and phenolic maturity. It’s often the sugar-acidity ratio that determines the harvesting date, even if the types of polyphenols and their availability for release are sub-optimal.
In these kinds of conditions, the attack of red wines can be lacking in feelings of softness and structure.
EDIFYS RILIEVO™ has been selected from a number of yeast strains for its ability to increase the perception of volume and fullness up to the midpalate. Thanks to its release of polysaccharides, it also helps improve the attack by lending more structure to the wine.
EDIFYS INCISO™
Tones down feelings of bitterness and astringency, leading to greater maturity of flavours and softness in the finish.
EDIFYS INCISO™ is a treatment based on selected deactivated yeasts designed for use in the fermentation of red wines.
EDIFYS INCISO™ enhances the quality of the mouthfeel by reducing the bitter and green notes associated with certain tannins. The reduced tannin intensity makes the finish more balanced and improves the overall feeling of maturity. What’s more, the lack of sulphite-reductase activity ensures neutrality towards the sulphurous notes known as reduction.
How the weather evolves can lead to a winemaker being forced to choose between technological and phenolic maturity. It’s often the sugar-acidity ratio that determines the harvesting date, even if the types of polyphenols and their availability for release are sub-optimal.
In these kinds of conditions, the finish of red wines can suffer from an excess of tannin reactivity, which leads to tartness in the mouth.
EDIFYS INCISO™ has been selected from a number of different yeast types for its capacity to soften feelings of bitterness and/or astringency when they become overly aggressive.
Its polysaccharides help limit the presence of the polyphenols which react most strongly with the oral mucosa, leading to a feeling of dryness in the mouth.
