Topic: heat

Fermentation & Heat

Volumes have been written on the subject. Most important wine yeast are Saccharomyces cerevisiae and S. bayanus.   There are many strains of both cerevisiae and bayanus used in making wines. Each produces the alcohol and CO2 that you refer to. Each is selected for other particular by-products that contribute to wine flavor and aroma. There are over 1000 organic compounds produced during wine...


Signup

Our Products

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a...
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV),...