Wine: Personalized Yeasts for an Inimitable Fermentation!

Goodbye globalized yeasts, here comes "tailor-made and personalized" fermentation

It is precisely personalized yeasts that give a touch of originality to the taste of the wine produced, while creating an absolutely inimitable product.

The latest trend is the development of personalized yeasts for each type of wine, seeking to preserve the organoleptic qualities of the product and taking into account all the factors that strongly affect the quality of the wine produced. In order to enhance the wine, it is possible to use the microbiology of the territory where the vines grow and where the wine is subsequently produced – in other words, to leverage the characteristics of the territory to obtain an exclusive, high-quality product: an inimitable wine, also thanks to the new fermentation process.

Various studies have shown that analyzing the diversity of the territory, as well as the microflora present in vine cultivation, can reveal yeasts that would bring particular innovative and exclusive characteristics to the wine produced. Yeasts are necessarily used by producing companies to control and guide the fermentation of wines; however, many different Italian and foreign companies often use the same strains, resulting in a consequent flattening of biodiversity, even among wines produced in different countries. The main reason that has driven some Italian producers to develop yeasts different from those available on the market – yet absolutely inimitable and original – is that it is the yeasts themselves that leave a hallmark on the product that will then be sold commercially, contributing to modifying the taste and qualities of the wine produced.

An example of how a wine can have different qualities depending on its microbiological organisms is precisely the Amarone della cantina Masi, which differs from other wines produced in the surrounding areas; it is cantina Masi itself that has focused attention on the properties of autochthonous grapes.

Several studies have in fact confirmed that the same must from the same territory, but with different microbiological strains, can contribute to creating an absolutely different product – thanks to its metabolic and enzymatic activities, enhancing an intense flavor and certain aromatic notes of the wine produced. The one remaining drawback for many companies, however, is the lack of specific regulation and, above all, label designations that could help not only with marketing but especially with consumers.