Winemaking techniques: Alcoholic fermentation with selected yeasts – Discover the Best Wines

The vinification with selected yeasts is a winemaking technique that uses specific yeast strains chosen to start and control the alcoholic fermentation. This practice ensures a stable, predictable fermentation, allowing producers to obtain wines with well-defined aromatic and flavour profiles.

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What is Winemaking with Selected Yeasts?

I selected yeasts are specific yeast strains of the genus Saccharomyces cerevisiae, cultured and chosen for their unique characteristics, such as the ability to work at certain temperatures, resistance to alcohol or the production of specific aromatic compounds.

Benefits of Using Selected Yeasts

1. Fermentation control: It avoids arrested fermentation and ensures the complete conversion of the sugars into alcohol.
2. Aromatic stability: It makes it possible to obtain wines with precise, consistent aromatic profiles.
3. Versatility: Suited to a range of wine styles, from fresh whites to complex reds.

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Stages of Winemaking with Selected Yeasts

1. Preparing the Must

After harvesting and pressing, the must is prepared and clarified to remove impurities that could interfere with fermentation.

2. Yeast Inoculation

The selected yeasts are rehydrated and added to the must. This process allows the yeasts to become active and start fermentation quickly.

3. Controlled Fermentation

Alcoholic fermentation takes place in stainless steel or wooden tanks, with constant temperature monitoring (usually between 16°C and 25°C) to optimise the work of the yeasts.

4. Post-Fermentation Stabilisation

At the end of fermentation, the wine is racked and stabilised to remove spent yeast residues.

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Characteristics of the Wines Produced

Colour

• In the whites: Bright straw yellow, with greenish highlights.
• In the reds: Lively ruby red, with intense, bright tones.

Aromas

• Fresh fruit: Citrus, apple, pear, berries.
• Floral notes: Jasmine, acacia, violet.
• Spicy tones: In some complex reds, with hints of pepper and sweet spice.

Palate

• Clean and fresh, with good acidity.
• Balanced and harmonious, with well-defined aromas.
• Finish lingering, with consistent aromatic returns.

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Ideal Grape Varieties for Winemaking with Selected Yeasts

White Grape Varieties

• Chardonnay: Elegant and mineral, with fruity, buttery notes.
• Sauvignon Blanc: Fresh and aromatic, with hints of citrus and aromatic herbs.
• Vermentino: Savoury and Mediterranean, with notes of fresh fruit and flowers.

Black Grape Varieties

• Cabernet Sauvignon: Structured and complex, with notes of dark fruit and spice.
• Merlot: Soft and velvety, with aromas of red fruit and sweet spices.
• Pinot Nero: Fine and elegant, with delicate tannins and aromas of berries.

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Benefits of Winemaking with Selected Yeasts

1. Precision and Consistency Fermentation is controlled and predictable, with repeatable results from vintage to vintage.
2. Aromatic Stability Selected yeasts bring out the desired aromas, ensuring balanced, aromatic wines.
3. Versatility of Styles Suited to fresh, young wines as well as to complex, long-lived ones.

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Food Pairings

Wines made with selected yeasts lend themselves to a wide range of pairings, thanks to their well-defined aromatic profile.

White Wines

• Raw fish and seafood carpaccio.
• Grilled vegetables and fresh salads.
• Fresh cheeses and soft-rind ones.

Red Wines

• Grilled white and red meat.
• Mediterranean dishes, such as pasta with meat sauce.
• Medium-aged cheeses.

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Why Choose a Wine Made with Selected Yeasts?

A wine produced with selected yeasts offers precision, consistency and a well-defined aromatic expression. Ideal for anyone looking for fresh, balanced, reliable wines, this technique brings out both the grape variety and the style the producer is after.