A yeast is a unicellular microorganism, often from the Saccharomyces cerevisiae family, used in oenology for alcoholic fermentation. It converts the sugars present in grape must into alcohol and carbon dioxide, playing an essential role in wine production. Non-Saccharomyces yeasts are also used, contributing to the aromatic complexity of the wine or bioprotection.
When it comes to fermentation performance, active dry yeast has a high level of consistency. Because it is a pure culture of yeast, you can count on it to ferment consistently and at a predictable rate. It also ensures that the finished product has a consistent flavour and aroma.
Active dried yeast is convenient to store and use in winemaking. Active dried yeast may be stored for a long time, unlike liquid or cream yeast, which are sensitive to temperature and storage conditions.
Saccharomyces cerevisiae has variable characteristics depending on the conditions of its selection and production in the factory (various resistances, enzymatic activities, chemical composition), which allow specific uses in winemaking. Oenobrands is a leading supplier, and thanks to new and improved technologies, we can offer species other than Saccharomyces cerevisiae, such as Hanseniaspora vineae.
Among other techniques, we acquire our yeast strains through isolation, selection, or hybridization.
It is worth noting that these procedures take a long time, but they ensure that the yeast acquired is natural, capable of being industrially produced, and consistent with the precise features it has been chosen for.
The following stages are commonly included in the wine screening process:
By definition, all yeasts are hybrids, just like all humans are hybrids. But one can reproduce the conditions in nature that cause hybridization to happen in a laboratory. This process may occur when two yeast strains interact and reproduce, resulting in a new strain with the characteristics of both parent strains.
The yeast strains are cultivated on sporulation media. The pure yeast strains are then allowed to interact and reproduce through a process known as mating. This may be accomplished by combining the two strains. You can also do mass mating by sporulating many yeasts and adding all their spores together. Whatever technique is used, the resulting hybrid strains then go through the same process as a selected yeast strain, which means they are identified and characterised, put through fermentation trials, and checked on to make sure they are working well and able to be industrially produced and preserved as pure culture in a laboratory.
We select and sell very unique yeast strains, whether they are for Anchor or Fermivin yeast portfolio.
Fermivin yeasts are mostly selected yeast strains, including Saccharomyces cerevisiae var. cerevisiae and var. bayanus and non-Saccharomyces like Hanseniaspora vineae.
Anchor yeasts are mostly hybrid yeast strains, including inter- and intra-species hybrids that we provide solely or blended based on a scientific approach.
Click on each step to learn more.
The production of active dry yeast begins with the growth of a pure yeast culture in a laboratory. After establishing the pure culture, a step that requires working under strictly aseptic conditions to avoid any risk of contamination, it is multiplied in larger and larger vessels and tanks with a specific recipe including water, molasses, salts, trace elements like oligo-elements, and vitamins under pH control.
Following fermentation, yeast cells are collected and named “cream of yeast.”
Filtration and spray-drying are used to dry this yeast cream. The yeast cells are suspended in a heated air stream, which removes water that could alter the microorganisms and leaves behind a dry, powdery yeast that can be readily packed and stored. The end result is a highly concentrated yeast that may be rehydrated in water before use.
Before release, our wine yeasts are tested for purity, viability, and performance to satisfy specifications. This involves testing for wine industry standards, contaminants, and yeast fermentation. We provide full product traceability and high-quality products.
Vermicelli, or noodle-like shapes, are formed through manufacturing processes such as spray drying or agglomeration. This process creates elongated particles.
Pellets are formed through a process of extrusion, where the yeast cells are compacted and shaped into pellets.
In-Line Ready is a label for Fermivin yeasts, launched in 2013 to distinguish Fermivin strains made using this improved production process from the classic recipe, to be used after rehydration.
The In-Line Ready production process strengthens yeast for easier and direct inoculation into the must compared to classic yeasts inoculated after rehydration.
Here is the Fermivin production process, highlighting the difference between classic Fermivin production to be used after rehydration and the In-Line Ready Fermivin process to be added directly.
