Taste Test AB Biotek's Four New Next Generation Specialty Yeasts for Wine

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What does yeast fermentation have
to do with wine quality?

Absolutely everything! A significant difference between grape juice and wine is the yeast. In winemaking, yeast converts the sugars of wine grapes into alcohol and carbon dioxide. Yeasts also modify or create many of the flavors and aromas in wine as well. This process is what we know as fermentation.

Winemaking is a craft because there are so many aspects of the whole process that need to be balanced.  Depending on the flavor profile a winemaker wants to achieve, they must carefully select not only their grapes, but also their yeast strain to make a polished, finished wine.  Blake Bomben, accomplished winemaker and Business Development Manager for our Fermented Beverages Department, said, “Yeast choice and oak selection are the two dominating choices a winemaker has in affecting the quality and outcome of their wine”

Quality and innovation from AB Biotek helps winemakers make better quality wine

Most yeast suppliers for winemaking and brewing focus on supplying yeast strains from traditional grape growing or beer brewing centers that have been used for decades or in some cases centuries.  Our supplier AB Biotek does the same, since there is significant interest in maintaining the traditions of our industries; these types of yeast strains are members of AB Biotek’s classic series of yeasts.  However, AB Biotek is also focusing on modern technology and addressing the current, modern needs of winemakers to create or select new strains of yeast that will help winemakers make better quality wine out of the grapes they have.

 

The Next Generation series of yeast strains represent AB Biotek’s commitment to innovation for the fermentation industry.  AB Biotek’s strength lies in their continuous investment in Research and Development by working with institutes and universities around the world to select or create new strains of yeast.  When it comes to yeast for wine fermentation, quality, purity and suitability matter the most to AB Biotek.  Within this issue of our blog, join us as we “taste test” their latest four Next Generation specialty yeasts for wine. 

 

AB Biotek's four new Next Generation yeast strains

Product

A non-Saccharomyces yeast for sequential fermentation used to increase color and complexity in red wines.

Type

Metschnikowia pulcherrima

Origin

The Australian Wine Research Institute and made under license by AB Biotek. AWRI 3050

Contribution to Wine and Applications 

AWRI Obsession is a Metschnikowia pulcherrima yeast strain for use in the initial stages of a sequential yeast fermentation.  It is most noted for its ability to substantially increase the color intensity of red wines such as, Merlot, Cabernet Sauvignon and Shiraz.  Bomben recommends to finish the second yeast fermentation with a strong fermenter from their classic line like BP725 or PDM yeast.

Additionally, the resulting wine has enhanced aroma and increased palate complexity and structure compared with wines fermented with Saccharomyces cerevisiae only. This yeast produces more dark fruit flavor and has the capability to mask green characters.

Fermentation Rate

Compared to Saccharomyces cerevisiae, AWRI Obsession has a long lag phase of two to three days. The yeast has a medium to fast fermentation speed at temperatures of 20-30°C (68-86°F). One recommendation for winemakers using AWRI Obsession is to be patient and not overreact with a sudden dosage of a strong yeast. Actually, research shows some bioprotective properties with Obsession, so it is not going to get overrun by a stronger yeast.

Learn more about how AWRI Obsession is used and how to bring out its features here.

AWRI PARAGON 

Product

A hybrid yeast used to enhance the tropical fruit characters and mouthfeel in high quality Chardonnay or other white wines.

Type

Saccharomyces cerevisiae x Saccharomyces paradoxus (non-GMO hybrid).

Origin

The Australian Wine Research Institute and produced under license by AB Biotek. AWRI 1501

Contribution to Wine and Applications

AWRI Paragon is a model of excellence for premium quality Chardonnay. Intense tropical fruit aromas as well as ester and floral notes remain in the finished wine. AWRI Paragon should be used when there is a desire to add quality to Chardonnay wines, but also French Colombard, Semillon and other white varieties.

Fermentation Rate

AWRI Paragon has a short lag phase with a medium to fast fermentation speed at temperatures of 13-26°C (55-79°F).

Learn more about how AWRI PARAGON is used and how to bring out its features here.

AWRI UVAmaX

Product

A hybrid yeast that produces very low levels of Acetic Acid and Ethyl Acetate. This is especially desirable in late harvest, dessert style wines.

Type

Saccharomyces cerevisiae x Saccharomyces uvarum (non-GMO hybrid).

Origin

The Australian Wine Research Institute and produced under license by AB Biotek. AWRI 1505

Contribution to Wine and Applications

AWRI UVAmaX is a yeast strain that has naturally low production levels of acetic acid (Vinegar) and ethyl acetate (Acetone or nail polish remover). It is also highly alcohol tolerant. Together these attributes make a much better late harvest and dessert style wines. Wines made with this yeast are more pleasant and sweet due to their natural aromas and flavors not being masked by undesirable characteristics.  

Fermentation Rate

AWRI UVAmaX has a short lag phase with a medium to fast fermentation speed at temperatures of 12-26°C (54-79°F).

Learn more about how AWRI UVAmaX is use and how to bring out its features here.

AWRI ROSA  

Product

A Saccharomyces yeast that intensifies the rose/floral compounds of 2-phenylethanol and 2-phenylethyl acetate in wine.

Type

Saccharomyces cerevisiae

Origin

The Australian Wine Research Institute and produced under license by AB Biotek. AWRI 2965

Contribution to Wine and Applications

AWRI Rosa produces elevated levels of 2-phenylathanol (rose petal) and 2-phenylethyl acetate (rose floral) in all finished wines.  Whether used to make a floral white wine blender or as a stand-alone wine, this yeast will add considerable floral character to your resulting wine.

AWRI Rosa is most compatible with white grape varieties when there is a desire for a robust floral note from the yeast. Pinot Gris, Riesling, Chardonnay, French Colombard and Semillon are well suited based upon our current trials.

Fermentation Rate

AWRI Rosa has a short to medium lag phase with a medium to fast fermentation speed at temperatures of 15-28°C (59-82°F).

Learn more about how AWRI ROSA is used and how to bring out its features here.

Looking for more information?

As a global leader in chemical and ingredients solutions, Ravago Chemicals is proud to partner with suppliers like AB Biotek to bring value, technical expertise and support to our customers’ ideas and solutions to life.  Experience the difference from new strains of yeast selected or bred to help solve some of the challenges of modern winemaking.

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