Yeast strain

Yeast is the engine of alcoholic fermentation. Its function is to effectively transform sugar into alcohol. To master fermentation and organoleptic qualities of wines there are other criteria to consider when choosing the yeast stump :

• Sugar/alcohol ratio
• rapidity and ease of implantation
• fermentation temperature range
• fermentation speed
• organoleptic qualities
• requirement for available nitrogen
• alcohol tolerance
• production and resistance to S02
• production of volatile acidity
• production of secondary components (esters, acetaldehydes, pyruvic acid...)
• killer element (killer protein)