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In The Winery
WINE today are really into fresh, light and easy-to-drink
wines with enhanced flavors.”
For Bertaccini and the AEB Group, that translates
formation of amino acids into acetate ester. Their
Tank, Door & Other Gaskets into focusing on ester development and the trans-
current focus is on the increased demand for easy-
to-drink wines that feature a fresher variety of aro-
matics, especially those including citrus. Through
research at the University of Modena and Reggio
G-M-I, Inc. Emilia in Italy, AEB Group has ascertained and
Variable Capacity developed yeasts that express more of the natural
Tank Inflatable Seals flavor and aroma profiles of wine styles currently
in demand.
“We develop yeast extracts that boost amino
acids for certain specific profiles,” said Bertaccini.
“The nutrients and amino acids in juices naturally
express varietal-specific profiles that we all would
recognize. Since we know that aminos are precur-
For more information contact... sors for esters, we can replicate and target specific
G-M-I, Inc. aminos to produce more of what we want in any
Willoughby, Ohio 44094-4634 USA specific varietal.
Website: www.gmigaskets.com
Email: gmiinc@msn.com “For example, we offer our FERMOL tropical
Phone: 440-953-8811 • Fax: 440-953-9631 strain for white wines, which enhances and deliv-
ers more of that fresh, citrus-based flavor and
aroma in a Sauvignon Blanc. Chardonnay wines
benefit from our FERMOL fleur yeast. For red vari-
etals that already contain great, natural, fresh fruit
and berry flavors and aromas, we’ve developed
our FERMOL red fruit strain to enhance all of those
desirable qualities. These strains use and enhance
the unique oenological features of the wine to
produce a wine that is easy to drink with fresher
aromatics.”
Make Every Bertaccini told The Grapevine Magazine that AEB
Grape Count! Group’s latest New Zealand trials featured their
Levulia Torula strain and resulted in a huge suc-
cess. Levulia Torula is an organic, non-saccharomy-
ces yeast developed for varietal aroma enhance-
ment. It is a strain for alcoholic pre-fermentation,
Enhance Red Wine Extraction Process
with Pulsair System’s present naturally in the native flora of the must,
contributing positively to the organoleptic com-
plexity of the wine while limiting the production
• Cap Managament of volatile acidity. Levulia Torula is used in sequen-
tial inoculations, 24 to 48 hours before a classical
• Wine Blending strain of Saccharomyces cerevisiae. Its rapid estab-
lishment in the must makes it ideal for limiting
Solutions for all sizes of wineries the spontaneous development of separate strains
of unwanted native yeasts. After the growth of
800 582-7797 www.wine.pulsair.com the Saccharomyces cerevisiae, the population
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