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In The WineryIn The Winery

Flesch told The Grapevine Magazine that the Enhancing Natural Processes Through
ability of their E2U™ yeast to be directly pitched is Biotechnology Research and Innovation:
due to the high quality and expertise behind the AEB Group
production of the active dry yeast. The strength of
the membrane developed during the multiplication The AEB Group enables winemakers and brewers
process and the drying technology is the key to to improve their natural fermentation processes
producing active dry yeast that is highly resistant by offering custom-based solutions using biotech-
to rehydration conditions. E2U™ has a four-year nology and treatment processes. They are the first
shelf life from production date with a recommend- North American company to develop reactivators
ed unopened storage temperature of less than 20 to automatically and reliably rehydrate active dry
degrees celsius (68 degrees Fahrenheit). yeast.

“In short, use of yeast and yeast derivatives Marco Bertaccini, Regional Sales Manager, told
certified E2U™ can benefit the winemaking com- The Grapevine Magazine that AEB Group research-
munity in critically important ways,” said Flesch. es and looks towards providing winemakers the
“Fermentation is easier, less time-consuming, and tools and products to take on the latest consumer
more worry-free. Seventy-five percent of winemak- taste trends, including different strains of yeast and
ers use active dry yeast with their fermentations,” the use of derivatives to match current consumer
said Lesch. “If all winemakers decided not to rehy- demand.
drate, we could save up to 600,00 hectoliters (~
16 million gallons) of water and significant energy “You know,” said Bertaccini, “in the past, the
each year.” trend in wines has been the traditional big and
bold flavors. For us, that meant using our FERMOL
“Yeast hydration is now a matter of preference, Meditterranée for the big, bold reds and FERMOL
not efficacity, and yeast derivatives are easy and Chardonnay for the traditional whites. That
quick to use,” said Flesch. demand for the traditional style of wine is still
there, but not to the degree that it was. Consumers

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