But what are we talking about? For us, wine aroma modulation refers to winemaker measures taken to purposely adjust the aroma attributes of wine in order to achieve a desired sensory profile. In winemaking, this is achieved by a variety of processes and practices targeted at amplifying, harmonising, or masking distinct aromas in the final wine.
On this page, we will describe, in more detail, the aroma modulation linked to yeast nutrients.
Nutrient levels and types: Yeast needs certain nutrients for proper fermentation, such as sugars, nitrogen, vitamins, and minerals. Organic nitrogen sources and those other nutrients will also contribute to greater aroma production, and yeast autolysate is the best tool to properly manage the wine aroma profile in combination with yeast choice. We at Oenobrands have created a line of Natuferm products that focus on organic nutrition to improve the organoleptic quality of wines.
If you’re looking for more information about the nutrition of the yeast, we recommend that you also have a look at the section on yeast nutrition.
When you are looking for greater aroma production, the elements apart from nitrogen should be considered, as should the nutrients containing yeast autolysates. Continue reading to learn more.
Many of our customers asked us for a product to enhance the aromas of white and rosé wines. Because the market for these wines is more competitive, they wanted to be able to produce high-quality wines with distinct, clean, and fresh aromas. Another important aspect of this request was the need for a yeast-based product. It is to meet this demand that we have created Natuferm Bright.
We selected a specific autolysed yeast rich in free amino acids, which are precursors of esters and will stimulate the release of thiols from their precursors, and all the key elements that come with yeast autolysate, like vitamins, ergosterols, etc.
As a result, with Natuferm Bright, you can choose whether to concentrate on thiols and their release or boost ester production and thiol release. The first goal would require one addition of the product at yeast inoculation, and the second would be achieved with two additions, at yeast inoculation and after 1/3 of fermentation.
Increasing the fruity character of red wine is a typical objective in winemaking, even when the wine is naturally fruity, since it improves the wine’s overall appeal. This may be accomplished by the strategic use of yeast autolysate.
Natuferm Fruity has been developed to target the increase in fruitiness and its preservation over time in red wines. The selected autolysed yeast in Natuferm Fruity presents a richness in amino acids, precursors of fermentative esters, and makes possible the preservation of PDMS (dimethyl sulphide potential), as it is less “consumed” by the yeast, plus the added benefit of the natural content of ergosterol, as this lipid is necessary for yeast in order to protect their membrane and ensure their capacity to intake nutrients such as amino acids.
Red wines fermented with Natuferm Fruity are richer in fruity aromas (esters and acetates), and the aromatic intensity is greater due to the reduced presence of aroma masking agents such as fatty acids and higher alcohols. Is noted the preservation of the fruit intensity of the wines over time.
We have developed Natuferm Intense because we received demands for a biobased nutrient able to help create complexity and mature aromas in wines, whether red, white, or rosé.
Thus, Natuferm Intense was born, for which we specifically chose two yeast derivates: one inactivated yeast rich in magnesium and zinc, formulated with an autolysed yeast that provides amino acids that are precursors of aromas and vitamins.
With Natuferm Intense, the diversity of the enhanced aroma compounds contributes positively to the aroma profile and brings complexity to the wine. The levels of ethyl esters are higher, so aroma longevity increases.
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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