In order for grapes to become wine, the alcoholic fermentation stage must happen, where sugar is converted into alcohol by specially selected wine yeasts for wine making and fermentation. This is the key step of the vinification process, as it turns must into wine.
Perdomini-IOC has developed three ranges of wine yeasts for starting alcoholic fermentation. White wine yeasts, red wine yeast, ssparkling wine yeasts and organic wine yeasts – every product from Perdomini-IOC has been carefully formulated to maximize the quality of the grapes and enhance the sensory profile of the wine.
Our Perdomini-IOC yeasts for wine fermentation have been selected by the group’s R&D teams for their fermentation characteristics and other factors, including the resistance to alcohol, to sulphur dioxide and to non-optimal temperatures, their nitrogen requirements and their influence on colour, sensory profile and softness of the wine.
The advantage of Perdomini-IOC wine yeasts is to perfectly start and control alcoholic fermentation in all types of wines – white, red, rosé, still and sparkling. This gives the winemaker a crucial advantage in ensuring stability, fineness and repeatability of the wine production, whether creating wines for a small, family-run winery or a major producer.
LA CLAIRE RANGE
Yeasts for wine making from Institut La Claire for red, white, rosé and sparkling wines
IOC RANGE
Wine yeasts from Institut Oenologique de Champagne for bioprotection, avoidance of SO₂, and for red, white, rosé and sparkling wine making as well as non-traditional applications
BLASTOSEL RANGE
Wine making yeasts suitable for red, white and rosé wines as well as multifunction yeasts
Yeasts for wine fermentation: the alcoholic fermentation process
The alcoholic fermentation process in grapes can start off naturally or by the winemaker, by inoculating specially selected wine yeasts. These are crucial to the wine making process, ensuring a successful wine fermentation and drawing out the varietal characteristics of the grapes, and ultimately enhancing the wine.
Careful management of alcoholic fermentation is vital to limit indigenous yeasts, as well as many fermentation difficulties such as the sudden stop of wine fermentation, the lack of nutrition, the production of acetic acid and Brettanomyces.
When choosing yeasts for wine making, wine producers need to consider many factors: the type and quality of the grapes, the desired sugar or alcohol level of the wine, the overall objectives of the chosen wine making process and wine yeast inoculation methods:
– Martinotti/Charmat method wines: secondary fermentation of a base wine with selected sugars and wine yeasts in autoclave until the “prise de mousse”;
– Classic/Champagne method wines: secondary fermentation of a base wine directly in the bottle, with sugars and additives, for a number of months until disgorgement;
– In still white and red wines, wine yeasts are selected for their ability to enhance the intrinsic qualities of the grapes and to achieve a balanced, enjoyable mouthfeel.
The selection of the right wine yeasts for alcoholic fermentation is a process that requires considerable experience and know-how. As supplier and partner of winemakers and wine producers around the world for over 70 years, Perdomini-IOC can offer you advisory and customer-support services to help you find the most ideal yeasts for wine making.