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Yeast Genotyping

Identification of yeast species and differentiation of S. cerevisiae strains in grapes, grape must and wine, using molecular typing methods.

Identification of spoilage yeasts

Detection and identification of spoilage microorganisms present in must and wine, which had or may have, negative impacts on the final quality of the wine.

Yeast à la carte

The service yeast à la carte offers the isolation of autochthonous yeasts of a terroir, a wine-producing area or region, the oenological characterization of genetically different strains and the selection of strains according to oenological criteria to obtain the desired style of wine. The selection process comprises pilot-scale fermentations with selected strains in the grape musts varieties defined by the wine producer, as well as oenological and sensory analysis of the produced wines. A service of storage and maintenance of the yeasts (yeast bank), as well as its small-scale production, is available.

Yeast oenological characterization (phenotyping)

The yeast oenological characterization is performed by assessing the behavior of strains in the presence of environmental stressors, similar to the ones existing during winemaking, which influence the quality of the final product, directly or indirectly. Several tests are provide, including those recommended by the International Organisation of Vine and Wine (OIV), involving three different categories: technological, affecting the behavior of the fermentation; sensory, contributing to the sensory profile of the wine; and those with impact on health.

Evaluation of yeast starter implementation

This service allows you to check whether a particular fermentation was in fact conducted by the inoculated yeast starter.

Pilot-scale fermentations

The pilot plant consists of 12 temperature-controlled fermenters, allows several trials to test different yeasts and / or fermentation conditions for a more targeted selection of yeasts for the desired wine style. The fermenters allow coupling sensors to monitor several parameters in real time.

Oenological and sensory analysis

The chemical analysis of must and wine are essential to monitor the winemaking process and the final product quality. The following parameters are determined: ethanol concentration, total acidity, volatile acid, malic acid, glucose / fructose, pH, density and color. Sensory analysis evaluates the organoleptic quality of wines and is performed by a trained panel of tasters who makes a descriptive analysis. Tests to compare organoleptic differences between wines are also performed, including statistical analysis and the results presentation in triangular graphs.