Fermentis

“They make choices in fermentation and how they manage it.” The yeast population contributes to flavour, texture, mouth feel, body, colour extraction, Jo adds. “There are so many things that are fascinating about yeast, and we are always discovering something new about them and how they are managed.”

Fermentis will be at WinePro in Blenheim from June 25-27, building on relationships with winemakers and researchers, including the team at Bragato Research Institute, with Fermentis a gold sponsor of the Research Winery since 2020, as well as a client, having running micro-vinification trials in recent years, including one evaluating the efficacy of two Fermentis yeasts on Marlborough Sauvignon Blanc wine quality and typicity. Jo says each wine growing region of the world is unique, and the research winery has “incredible” fermentation capabilities, with fermentation monitoring, and experts to test products at pilot scale, while being representative of New Zealand winemaking conditions.

The company has also done significant work on trying to improve the sustainability of yeast operations in wineries globally. “We have made most Fermentis strains Easy to Use (trademarked E2U) which means that winemakers do not need to rehydrate our yeasts. Our yeast with this certification guarantees that they can be directly inoculated into the must or through a rehydration process. The direct inoculation means the winery saves water, cleaning, energy, labour and makes easier in the winery at a very busy time.” Going forward, there will be more opportunities to control yeast populations in fermentation, he adds. “We will see innovations in this area for sure. We very much look forward to that.”

Events like WinePro are a great opportunity to listen to New Zealand winemakers, he adds. “The exchanges are very valuable.”