SELF YEAST

Improve the organoleptic properties of your wine, respecting its territorial typicality!

After more than 10 years of experience in the research and selection of native yeasts, Grape has recently developed Self-Yeast:

a self-sampling kit for musts and grapes preparatory for the selection process of your yeasts.

You can receive it wherever you are!

Which stages the selection process of your yeasts consists of?

Grape harvest n.1

Self-sampling of fermenting musts
  • Sampling of grape bunches
  • Sampling of musts via Self-yeast
  • Sample delivery to Grape s.r.l.
Molecular characterization
  • Selection of more than 300 strains
  • DNA extraction
  • Species-specific PCR and PCR fingerprinting analyses
  • Genetic profiling of the selected yeast by dedicated bioinformatic software
In lab micro-fermentations
  • Measurement of the yeast fermentation power
  • Measurements of the yeast resistance to ethanol and sulfur dioxide production
  • Measurement of the yeast ability to ferment musts at different temperatures
  • Analysis of volatile aromatic compounds in the fermented musts and base analyses
  • Customer-based choice of the candidate yeasts (after wine tasting)

Selection of candidate yeasts

Grape harvest n. 2

Cellar fermentation on pilot-scale
  • Paste production of the selected yeast strains
  • Measurement of the yeast ability to dominate fermentation
  • Analysis of volatile aromatic compounds in the fermented musts and base analyses
  • Wine tasting

Grape harvest n. 3

Cellar fermentation on industrial scale
  • Paste production of the selected yeast strains
  • Measurement of the yeast ability to dominate fermentation
  • Analysis of volatile aromatic compounds in the fermented musts and base analyses

Grape harvest n.4 - 5

Starter strain maintenance and production
selft yeast
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