Ravago Chemicals’ Post

First up in our “Why are Specialty Yeast Special?” series, an introduction to the early days of wine yeast selection! Initially, wine yeasts were selected solely for their ability to complete alcoholic fermentation. Some of the earliest selected wine yeasts (like LALVIN EC1118™, for example) were “workhorses” and could reliably finish fermentation even under stressful conditions. As the science of wine yeast selection advanced, the “competitive factor” was discovered and led to the selection of LALVIN ICV K1™. The competitive factor (or killer factor) relates to a yeast strain’s ability to outcompete other Saccharomyces strains, a trait that was thought to enhance quicker implantation (reaching a population size supportive of fermentation). Since its discovery, all selected wine yeasts have been screened for the presence of this trait. However, it is important to note that some wine yeast strains, despite being “competitive factor sensitive,” are excellent fermenters and show very good implantation capacities. Nonetheless, this milestone in yeast selection marked the beginning of the era of “specialty” yeasts. #SpecialtyWineYeast #WinemakingInnovation #ShareKnowledge

Wine isn't just a drink; it's a journey through history and science! One fascinating fact about wine is the role of yeast in its production. Yeast is a tiny organism that plays a huge part in winemaking, converting the sugars in grapes into alcohol and carbon dioxide through fermentation. This process, which has been refined over thousands of years, is what transforms grape juice into the complex and delightful beverage we know as wine. Beyond its role in fermentation, yeast also contributes to the wine's aroma and flavour profile, making it an essential ingredient in crafting the perfect bottle. At CJP Chemicals, we appreciate the science that brings flavour to life. Here's to the microscopic wonders behind every sip! #WineScience #CJPChemicals #FermentationFacts #YeastMagic

Winemakers – let’s talk yeast derivatives. These little powerhouses are like Swiss Army knives for winemakers, tackling a variety of challenges throughout the winemaking process. Whether you're dealing with a stubborn fermentation, trying to lock in that perfect color, or aiming for a smoother sip, yeast derivatives have got your back. Check out these tips from Fermentis, our partner in yeast: https://lnkd.in/gf8RaCTV #winemaking #fermentis

𝐖𝐡𝐲 𝐢𝐬 𝐦𝐚𝐥𝐨𝐥𝐚𝐜𝐭𝐢𝐜 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐬𝐨 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭? One of the key processes influencing the biological and sensory stability of wine is malolactic, or secondary, fermentation. This process reduces the wine's acidity, enhances smoothness, and develops more complex, mature flavors. Learn how to follow your Malolactic Fermentation with CDRWineLab®. #WineProduction #MalolacticFermentation #WineMaking #CDRWineLab

#DidYouKnow? Yeast, a tiny living fungus is essential in making both bread and beer. The yeast most commonly used in food, Saccharomuces cerevisiae translates from Latin as “sugar fungus “ and is abundantly found in the air and on fruits skin. Despite misconceptions, yeast isn't always harmful. It plays a vital role in fermentation, breaking down sugars to create carbon dioxide and alcohol, which are crucial for making bread rise and turning grape juice into wine. Yeast's role in culinary arts highlights its importance, blending science, art, and patience in baking, brewing, etc. #MicroMondays

Detailed Project Report on Wine Manufacturing Plant Wine is an alcoholic beverage made from fermented grapes or other fruits, such as apples or berries. It has been enjoyed by civilizations for thousands of years and holds significant cultural and social importance worldwide. The winemaking process begins with the harvesting of ripe grapes, which are then crushed to extract their juice. Yeast is added to the grape juice to initiate fermentation, during which sugars in the juice are converted into alcohol and carbon dioxide. Read More:https://lnkd.in/gQggiUiN #syndicatedanalytics #rawmaterials #manufacturingPlant #projectreport #plantcost #costanalysis #businessplan #plantsetup

Looking to increase mouthfeel, fruit aromas, AND prevent oxidation? 📈 Utilize the power of inactivated yeast from our POWERLEES® range, derived from natural materials🌳    ⚡ POWERLEES® (formerly POWERLEES® ROUGE): A specific preparation of inactivated yeasts and ß-glucanases dedicated to the refining of wines from the alcoholic fermentation stage.    ⚡ POWERLEES® LIFE:  A formulation of yeast derivatives naturally rich in reducing compounds, including glutathione, for the preservation and refreshment of red, white, and rosé wines during aging.    Stay tuned for our next two posts as we break down both products, and explain how they can be seamlessly incorporated in your winemaking protocols👀.    To learn more about how the POWERLEES® range can benefit your wines, visit the product data sheets on our website:  www.laffortusa.com.    #laffort #laffortusa #wineproduction #wineindustry #winemaking #mannoproteins #mouthfeel

𝗪𝗶𝗻𝗲 𝗯𝗮𝗰𝘁𝗲𝗿𝗶𝗮 𝗨𝗻𝗱𝗲𝗿 𝗜𝗻𝘃𝗲𝘀𝘁𝗶𝗴𝗮𝘁𝗶𝗼𝗻 #𝟵 Introducing ML PRIME™, the unparalleled, unmatched wine bacteria for conducting ultra-fast malolactic fermentation (MLF) in wine with no initial lag phase, in 2 to 6 days. Our 100% pure 𝐿𝑎𝑐𝑡𝑖𝑝𝑙𝑎𝑛𝑡𝑖𝑏𝑎𝑐𝑖𝑙𝑙𝑢𝑠 𝑝𝑙𝑎𝑛𝑡𝑎𝑟𝑢𝑚 is unique amongst all other selected wine bacteria, working reliably under a broad range of wine conditions, and completing the MLF before the alcoholic fermentation. ML PRIME™ : • does not produce volatile acidity or acetaldehyde • does not consume citric acid • and enhances the freshness and fruitiness of wines. 👉🏼 Read all details about its characteristics and benefits in the latest edition of Wine Bacteria Under Investigation here https://bit.ly/45UAa7l 👉🏼 Visit our dedicated landing page and get in touch with us: https://bit.ly/4ctkUk3

What's the secret to a great brew or distillation? It's all in the yeast! When it comes to fermentation, yeast selection is critical to achieving desired flavour profiles, aroma complexity, and fermentation efficiency. At Murphy’s, we offer a curated selection of specialised yeasts from Fermentis by Lesaffre and Lallemand Brewing tailored to the unique demands of brewing, winemaking, cidermaking and distilling. From improving alcohol yield to enhancing ester production, our range covers everything you need for optimal fermentation control. Trust our experts to help you find the perfect yeast strain, so you get the best results every time. View our range - https://ow.ly/csqS50TzP7y #TheSecretIngredient #LalBrew #Lalvin #SafSpirit #SafAle #SafSour #SafBrew

Let's understand the process from Malt to glass: 1.Malting: Barley grains are soaked and dried to convert starches into fermentable sugars. 2.Milling: Malted barley is crushed to expose starches. 3.Mashing: Crushed malt is mixed with hot water to activate enzymes and convert starches to sugars. 4.Lautering: Wort (liquid) is separated from spent grains. 5.Boiling: Wort is boiled with hops for bitterness, flavor, and sterilization. 6.Cooling: Boiled wort is rapidly cooled for fermentation. 7.Fermentation: Yeast is added to ferment sugars into alcohol and carbon dioxide. 8.Conditioning: Beer is conditioned for flavors to develop and mellow. 9.Packaging: Beer is filtered, carbonated, and packaged for distribution #malttnmyths #cheerstonewbeginnings #publife #cheers #excitement #celebration #GrandOpening #PubLife #OpulentPub #LuxuryLounge #RoyalExperience #ElegantEvenings #SophisticatedSips #PremiumPubs #ExclusiveVenue #noida #noidadiaries #comingsoon #comingsoon2024