Early-ripening grape varieties often present a significant challenge in the management of ripening, especially regarding the accumulation and degradation of methoxypyrazines.
Methoxypyrazines are aromatic compounds responsible for herbaceous and vegetal notes, which are undesirable in red wines. In early-ripening varieties, sugar and phenolic ripening may not coincide with the reduction in methoxypyrazine content. This phenomenon leads to a misalignment between technological maturity and aromatic maturity. In variable climatic conditions or in vintages characterized by short/rainy summers, methoxypyrazines tend to remain at high levels even when sugars have already reached their optimal concentration.
The vinification of early-ripening varieties therefore requires an integrated and targeted management, capable of harmonizing the different parameters to obtain balanced wines free from aromatic defects. This is made possible thanks to the precise use of FERMOPLUS PyrOff, the only blend on the market composed of yeast cell walls and yeast autolysates designed to adsorb methoxypyrazines.
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