Grape varieties, fermentation management, yeast selection, and yeast nutrition all have crucial role in aromatic expression of wines. The first points to consider in wine aromatic expression are to limit the production of negative aromas by preventing yeast stress, microbial contamination, and preserve aromas from oxidation.

Extraction of Varietal Aromas from Grapes

To optimize the wine aromatic expression, it is important to extract the aromatic precursors, mostly present in the skins, using maceration, crushing, and extraction enzymes, such as Oenozym Crush White and Oenozym Crush Red.

Expression and Production of Wine Aromas

Expression of varietal aromatic precursors and production of fermentation aromas, such as esters, ethyl esters and acetates esters, happen during fermentation and depend strongly on the fermentation conditions (temperature, turbidity, oxygen), yeast genetic and yeast nutrition. In recent years, researches focused on nutrients that not only contribute to fermentation performance, but also increase the production of specific wine aromatic components.  OptiThiols, composed of specific inactivated yeasts rich in cysteine derivates and glutathione, strongly elevates thiol production and preservation. It increases thiol expression, protects them through increased wine anti-oxidant capacity and lowers the production of undesirable sulfur compounds. OptiEsters, composed of inactivated yeast, rich in sterols and ergosterols, is specifically formulated to increase fermentation ester, ethyl esters and acetates production.

Preserve Aromas from Oxidations

During ageing, wine aromas are highly sensitive to oxidation, it is essential to protect and preserve them. Controlling dissolved oxygen, limiting headspace, reducing wine movement, using inert gas, together with a good management of anti-oxidant potential of the wine are crucial to preserve wine aromas and freshness. Lamothe-Abiet developed interesting tools and successful strategy to scavenge oxygen radicals and maintain a lower redox potential.

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