Uploaded November 2023 | Updated September 2026, 3 weeks ago
SafSour™ Fruit Intuition is the perfect solution (made of Active Dry Yeast + Bacteria) to produce flavorful mixed fermentation sour beers.
SafSour™ Fruit Intuition delivers complex flavors including a broad fruity spectrum, along with gentle acidity. When matured in wooden barrels, SafSour™ Fruit Intuition provides deep flavor diversification from Brettanomyces and other microbial-derived flavors, that may evolve over three to six months of maturation. Most likely, when used in other conditions, e.g. in stainless steel vessels and kegs or in bottles, flavor profile delivered might vary and exhibit different flavorful fruity notes.
Time tends to mellow and shift its overall print and fermentation flavor nuances. Barrel and wood types may drive flavor diversification.
SafSour™ Fruit Intuition is the perfect solution (made of Active Dry Yeast + Bacteria) to produce flavorful mixed fermentation sour beers.
SafSour™ Fruit Intuition delivers complex flavors including a broad fruity spectrum, along with gentle acidity. When matured in wooden barrels, SafSour™ Fruit Intuition provides deep flavor diversification from Brettanomyces and other microbial-derived flavors, that may evolve over three to six months of maturation. Most likely, when used in other conditions, e.g. in stainless steel vessels and kegs or in bottles, flavor profile delivered might vary and exhibit different flavorful fruity notes.
Time tends to mellow and shift its overall print and fermentation flavor nuances. Barrel and wood types may drive flavor diversification.
![[HU] Yeast Derivatives for Winemakers - Interview with Olivier Caille](https://i.ytimg.com/vi/o9cRZKlemqI/mqdefault.jpg "[HU] Yeast Derivatives for Winemakers - Interview with Olivier Caille
Welcome to Fermentis by Lesaffre! In this video, we’re going to introduce to you a yeast product that winemakers are using to make color wine with flavor easily using Yeast Derivatives. Let’s deep dive into the video to learn more about Yeast Derivatives and get winemaking solutions from this video. ✅ Learn more at https://fermentis.com/
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Winemakers choose a yeast strain based on several enological characteristics, including its tolerance to temperature, ethanol, and sulfur dioxide, ability to provide quality fermentation, and ability to produce the desired aromas with minimal potential for foaming or clumping. Each fraction of the yeast contains specific, targeting properties that allow them to aid in the fermentation process and improve the overall quality of the wine.
Yeast is the catalyst for creating up to 80% of all of the aroma-active compounds found in wines, including two of the most important ones, higher alcohols, and esters. Yeast derivatives, used to improve wine quality, color, oxidation, and mouthfeel, can also mimic the effects of a wine aged on lees when using targeted products selected and identified by experts. The better a winemaker understands them, the better wine they will produce.
A yeast derivative is a yeast product resulting from a process in which the yeast is inactivated or autolysis has been made namely a self-digestion of the yeast. There are two applications of yeast derivatives in winemaking. The first one is a fermentation aid so it improves fermentation performance and therefore not linked to sluggish fermentations and the second application improved the visual and aromatic appearance of the product.
The Fermentis range of natural yeast-derived is designed to enhance color stability in red wines, mask astringency and increase the perception of volume and palate structure in red and white wines and preserve fresh fruit aromatics.
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