Our yeasts for winemaking are created with the aim of meeting the many requirements encountered in vinification. Our yeasts for wine and sparkling wine are selected on the basis of the technical properties appreciated by winemakers, such as the high fermentation vigour and resistance to sulphur dioxide. They also enhance the perfume of the grapes and guarantee normal fermentation for all wines, from rosé to reds, whites to sparkling wines, as well as organic wines.
The yeasts are single-celled fungus microorganisms and the most well-known and most commonly used in winemaking is Saccharomyces cerevisiae. These yeasts are essential allies in the production of wine and sparkling wine because they are the key factors in the alcoholic fermentation, converting sugars into ethyl alcohol and carbon dioxide, and releasing secondary metabolites which are responsible for the body and aroma of the wine.
For approximately fifty years, we have been investing in the research and development of yeasts specifically for winemaking. Our Research and Development department, in collaboration with producer associations and renowned international research institutes in the winemaking panorama, constantly aims to expand expertise in the field of fermentation.
This extensive experience has resulted in a vast range of yeasts for wine and sparkling wine, designed to improve and simplify the winemaking stages, both on an industrial scale and for artisan production. AEB’s specialised laboratories select the best yeast strains, after extensive and comprehensive experimentation, in order to guarantee our customers the very best fermentation performance.
The new AEB range includes a host of products, available as Active Dry Yeast (ADY) or encapsulated in a double layer of calcium alginate in the form of micro-beads: these have technological and winemaking properties to meet all production requirements and allow the correct management of alcoholic fermentation. Some of the main properties, which set the different winemaking yeasts in our range apart, are the following: minimum production of hydrogen sulphide and low volatile acidity; resistance to sulphur dioxide and high temperatures; production of glycerine and release of mannoproteins which add softness; rapid suppression of indigenous microflora; enhancement of the aromatic characteristic of the grape; high fermentation vigour; low nutritional requirements; high alcohol yield; high cryophilic propensity.