HOW TO ENHANCE THE BOUQUET OF WINES WITH AEB VARIETAL NUTRIENTS
In order to enhance the aromatic profiles of wines, our research on varietal nutrients started from the identification of specific amino acids: these amino acids allow the yeasts to conduct a regular fermentation, and especially to enhance the varietal characteristics typical of the grape variety. Thanks to in-depth studies we have been able to identify the parameters to best enhance the bouquet of the wines.
HOW DOES A WINE EXPRESS ITS AROMATIC PROFILE?
The aroma is not given by a single component but is the result of a complex interaction between primary aromas, given by the vine and terroir; secondary aromas, given by the action of yeasts and nutrients; and tertiary aromas, resulting from processes such as aging and oxygenation. The work we have done takes into consideration these last two types of aromas, studying their dynamics and interactions.
In general, the balance between the aromatic groups characterizes the tropical, floral or fruity sensation in the wine.
Thanks to our knowledge of the oenological world, we have identified the geographical areas where some aromatic grape varieties best express their sensory characteristics. The grape varieties analyzed are: the Portuguese Antão Vaz; Glera, the variety from which Prosecco is made; the Austrian Grüner Veltliner; and the best known Syrah, Chardonnay and Sauvignon.
THE SELECTION OF SPECIFIC AMINO ACIDS TO ENHANCE THE CHARACTERISTICS OF THE GRAPE VARIETY
First of all we carefully examined the link between amino acid and aromatic molecule, which are produced through the Ehlrich pathway: an amino acid is degraded through a series of enzymatic reactions down to a higher alcohol which - combined with a carboxylic acid - forms an ester and becomes aromatic.
Subsequently, with alcoholic fermentation trials, we identified the amino acids assimilated by yeasts. The availability of specific amino acids, in fact, allows yeasts to conduct a regular fermentation and, above all, to highlight the varietal characteristics typical of the grape variety. In particular, in musts coming from aromatic grapes it is essential to count on: isoleucine (precursor of alcohols and amyl acetates), leucine (originates isoamyl alcohols and esters responsible for banana notes), valine (originates isobutyl acetates that give floral and white fruits scents).
Thanks to these researches we were able to create new yeast nutrients characterized by an amino acid profile similar to the one identified in the analyzed grape varieties.
THE RANGE OF AEB VARIETAL FERMOPLUS
AEB varietal nutrients are the result of the study of some aromatic vines with a very marked profile, some of which are typical of particular territories where they express their aroma. Let's discover them together:
- Fermoplus Tropical enhances the typically tropical aromatic profile borrowed from the Portuguese variety Antão Vaz.
- Fermoplus Prosecco is ideal for the fermentation of sparkling base wines and the secondary fermentation; it guarantees the production of floral and fruity aromas typical of Glera vine.
- Fermoplus Floral, specific for white berried grapes, amplifies floral notes, slightly fruity and of aromatic herbs, referable to Grüner Veltliner.
- Fermoplus Spicy Fruit, enhances the fruity and spicy characteristics of red grape varieties.
- Fermoplus CH Fruit is perfect for white grapes and accentuates the fruity sensations typical of Chardonnay.
- Fermoplus Sauvignon produces and emphasizes thiolic notes, which are therefore well perceivable in treated wines, such as in the bouquet of Sauvignon. In this case, the study deepened some metabolic-fermentative pathways linked to polyphenols.