Yeasts are the microorganisms responsible for the transformation of must into wine. They enhance varietal, aromatic, and regional characteristics of both winemaking varieties, while also minimizing the risk of faulty fermentation.
AGROVIN offers a variety of yeast strains specifically chosen for their fermentation performance and sensory characteristics relating to the wine types being produced, the desired aroma, taste profile, and influence on color. AGROVIN also develops yeast strains targeting more technical characteristics, such as the working temperature range, nitrogen requirements, and alcohol production.
In the last few years, AGROVIN has committed to selecting yeasts indigenous to the winemaking environment in Spain. The company works with several world-renowned research centers in the field of wine microbiology to perfect the yeast production. These research centers include: the Universidad Politécnica de Madrid (UPM, a Madrid-based engineering university); the Consejo Superior de Investigaciones Científicas (CSIC, Spanish High Council of Scientific Research), Universidad Complutense de Madrid.
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