The use of yeasts, the microorganisms that are responsible for the transformation of must into wine, enhances varietal, aromatic or even regional characteristics of both varieties and types of winemaking, and also minimizes the risk of faulty fermentation. Agrovin offers a wide variety of strains that have been selected for their fermentation performance and characteristics, according to the wine types to be produced, the desired aroma and taste profiles, as well as for other factors such as working temperature range, nitrogen requirements, influence on colour, and alcohol production.

In the last few years, Agrovin has committed efforts to selecting indigenous yeasts, adapted to the winemaking environment in our region. The company works with several world-renowned research centres in the field of wine microbiology: the Universidad Politécnica de Madrid (UPM, a Madrid-based engineering university); the Consejo Superior de Investigaciones Científicas (CSIC, Spanish High Council of Scientific Research), and the Australian Wine Research Institute (AWRI). Some examples of such yeasts are:

• Viniferm CT007 (Rioja): Provides optimum protection of colour characteristics of wines, and long-term colour stability. Used to make wines intended for ageing.

• Viniferm DIANA (Rueda): Used to make varietal white wines. Releases thiol precursors. Sur lie ageing.

• Viniferm AURA (Mancha): Used to make strongly perfumed white wines.

The properties of each yeast strain are listed in the table below. Click on each item for more information.