N  09

JANUARY 2023

FINING KIT | p.08

To get a clearer picture.
BY FERMENTIS. NEWS, ADVICE, PERSPECTIVES.

INDIA & CHILE | p.18

Two markets, two
contrasting realities.

SPIRITS | p.23
A Fermentis strain enters the
very closed club of Cognac.

Inside There, it’s done! Fermentis has moved

to its new campus in northern France.
Beautiful, full of first-class equipments,
it houses the Fermentis Academy. | p.10

THE OB V IOUS CHOICE FOR BE V ER AGE FERMENTATION

 SUMMARY EDITORIAL

COVER STORY 10
04
04-05
SAFYEAST TM
16
EXPERTISES
Good vibrations
H
10 REASONS TO WIN YOU OVER SPECIAL FORCES
To help you easily identify our active Meet some of the positions
dry yeasts, we have brought them that make the strength of ow is Fermentis going to usher in the new year ? supply chain, finance, to legal and regulatory. It was also very
together under one banner: SafYeast . TM
the Fermentis oenological team. Will the company be celebrating its 20th anniversary? important for our employees to all be together in one place, in a
A short and simple brand that gives Absolutely. After 10 years of Easy to Use (E2U ), Fermentis
TM
rewarding and stimulating atmosphere. The teams themselves
you ten reliable guarantees. 17 is celebrating its 20 th anniversary this year. We've changed a great have changed a lot too. The Campus brings everyone together,
deal over the last two decades, we've developed our expertise and which is obviously crucial.
06-07 AROMATIC PILOTING we continue to do so. But ultimately, our vision hasn't changed :
HOW TO CORRECT WINE DEFECTS? From the very beginning, we've sought to meet every need of You talk a lot about emotion and “vibrations”.
ACTIVE DRY YEASTS Taint of smoke, mouse, cork...

18
fermented beverage producers and to find them new yeasts, new Why is this so important for you?
SAFOENO EF 85
TM
Check out the ongoing research
bacteria, new blends of microorganisms and innovative derivatives. Because we do a job that undoubtedly contributes significantly
& SAFOENOTM SPK 05 on detoxifying wine.
Learn more about our two latest We've also looked to understand their properties so that we can toward the pleasure of everyone involved, whether it's the teams,
yeast strains and discover how they explain them better and guide our customers in their choices. partners, customers and even consumers to an extent. In any case,
can help you create great wines.
18-21 inspiring and exciting people is at the heart of what we do here
MARKET TRENDS That's the goal of the Fermentis Academy, which is the focus at Fermentis. We seek to experiment together; see, touch, smell
08-09 INDIA & CHILE of the following publication, isn't it? To learn and share? and taste together; share a hearty meal or a friendly debate; or
Two markets, two contrasting realities. Yes, and that's also the goal of Fermentis more generally. In order get some fresh air and experience the elements on a boat trip
NEW TOOL to be the obvious choice for beverage fermentation, it's not enough along the Deûle river, which runs alongside the Campus. We put
FINING KIT 23 to just develop a product. We also need to fully understand how a lot of thought into the lighting, the acoustics, the layout and
To get a clearer picture. our products work in fermented beverages; what they deliver the quality of the materials at the Campus. I think our guests
SPIRITS in every circumstance, whatever the variables of a fermented really enjoy tasting and sharing the fruits of our labor at the bar,
10-15 APPROVED IN COGNAC
A Fermentis strain enters the very beverage manufacturing process may be; and what their uses are. by the huge windows that overlook our brewery.
FERMENTIS CAMPUS closed club of Cognac. We therefore run tests and analyses, and once we've acquired

23
HOST, LEARN & SHARE this knowledge, our second objective is essentially to share, And what about the people who aren't able to come
There, it’s done! Fermentis has train and educate our customers as widely as possible. and visit you?
moved to its new campus in (Smiling) I'd be inclined to say that, for the time being, they're in
northern France. Beautiful, full of Is that why the Campus was created? the vast majority! In all seriousness, before Covid, we attended
first-class equipments, it houses The Campus is one of the ways in which we hope to achieve our vision. around a hundred events and trade fairs every year, all over the
the Fermentis Academy. It's an extraordinary tool that will help us accelerate and streamline world. That's all starting back up again now, and that might be the

08
our applied research work. But it's also a wonderful place that allows real benchmark for the start of the new year: getting back out into
us to be close to our customers, interact with them and understand the field, fueled by the wealth of discoveries we've made thanks to
their needs. We have done our utmost to make our visitors feel our innovation program, which continued throughout the pandemic.

17 at home and help them understand our products and who we are
in a warm and informal atmosphere that reflects our values.

There's more than just the Fermentis Academy on

the Campus though, isn't there?
We're also back to visiting trade fairs and conferences, as well
as vineyards and wineries. Our teams are highly motivated and
happy to be back seeing customers and partners in person again.
It's going to be a great year, I'm sure.
See you soon, take care.
Yes, all of our teams are there, reflecting our many areas of exper­ Stéphane Meulemans,
tise, from technical sales, R & D, marketing and communication, General Manager

02 GOODNE WS - #09 BY FERMENTIS 03

 SAFYEAST TM
SAFYEAST TM

WHAT IS IT? SafYeast is a utility brand that covers

1
TM

2 all our yeasts, as well as a few yeast and enzyme

blends. By scanning the QR code, you can watch the

3 film dedicated to this brand, plus many others.

r el iabil i t y

of use
4

10 
re
ease

ca
tra
ex
no
reasons
5

ty
ili
ab
st
li ty
q ua

ncy 6
cons
iste
TO WIN YOU OVER
f r e s hn e s s 7 To help you easily identify our active dry yeasts, we have brought them together
under one banner: SafYeast . A short and simple brand that gives you ten reliable guarantees.
TM

creativ
ity

ava
8 1. RELIABILITY
We offer unparalleled consistent per formance and
7. FRESHNESS
Our dr ying process " freezes " the yeast in its best
ila
bil sensory qualities, in a variety of conditions. pos­s ible shape, at its most lively state in terms of
ity
both viability and vitality.

9
co 2. EASE OF USE
st
-c
ut
With E2U certified products, you can rehydrate or
TM
8. CREATIVITY
tin pitch directly – it’s up to you. This is your part. Be creative: our yeast range and the way
g it behaves in different conditions and in the presence of
3. NO EXTRA CARE a large range of other ingredients offers you unlimited

10
With SafYeast , there’s nothing to think about, no special
TM
possibilities. Go ahead and experiment!
care. Just let it work – and enjoy a wine while you wait!
9. AVAILABILITY
4. STABILITY Same product, different package sizes. Depending
Our R & D, quality and industrial experts have worked on your needs, you can choose the packet size that’s
hand in hand to ensure the genetic stability of our yeast, right for you, and get it delivered to your doorstep with
with a consistent genotype from one batch to another. our network of partners throughout the world.
Thanks also to exceptional shelf-life stability, we
guarantee consistent performances for years and years. 10. COST-CUTTING
Managing yeast is a tricky business, we know this.
5. QUALITY Save time and space, equipment and energy, by handing
A RANGE OF EXCELLENCE At Fermentis, we have quality control procedures at your yeast management to a true world-class expert.
Our active dry yeasts are of an every step – from the reception of a yeast strain (hello So you can concentrate on what you love: making
exceptionally high quality. We have you) to its shipment across the globe. high quality wine.
collected them all, as well as a few
yeast and enzyme blends, to help you
6. CONSISTENCY
You’ve just made the perfect batch? Keep it that way.
choose your ferment with peace of mind. With SafYeast , you can expect the same results over
TM
In this range, which yeast is right for you?
and over again. Ask your sales team or distributor for advice.

04 GOODNE WS - #09 BY FERMENTIS 05

 ACTIVE DRY YEASTS PROSPECTIVE
ACTIVE DRY YEASTS

NEW

SafOeno EF 85 SafOeno SPK 05

TM TM

FOR WHITE WINES FOR SPARKLING WINE S

WITH COMPLE X, BAL ANCED, FRUIT Y NOTE S FRE SH, CLE AN AND MINER AL

This active dry yeast has been selected for its ability to produce a high concentration of ethyl esters
and medium concentration of acetate esters, providing a complex fruity profile. It helps create elegant
and delicate wines with a balanced mouthfeel, bright acidity and a fresh, long-lasting finish.
We recommend SafOeno™ EF 85 for neutral varieties such as Chardonnay, Grenache Blanc
or Ugni Blanc, and for aromatic varieties such as Muscat, Viognier or Sauvignon Blanc.
This active dry yeast is ideal for withstanding difficult fermentation conditions
and producing quality white base wines with clean and fresh profiles.
We also recommend SafOeno ™ SPK 05 for the “Prise de mousse” (secondary
fermentation) of all types of sparkling wine (Champagne, Prosecco, Crémant, etc.),
as it shows fast and regular kinetics even at low temperatures (14°C / 57.2°F).

Low malic acid Low production

High implantation High implantation of volatile acidity
consumption and
strength thanks strength
good retention Medium malic
to its killer phenotype
of the total acidity acid consumption
Short to medium lag Medium (20% of initial
Medium volatile
phase, followed by fast lag phase concentration)
acidity production
and regular kinetic
Fast and regular kinetics High SO 2 resistance
Good alcohol tolerance: (first fermentation and (between 50
Low H 2 S production
up to 15.5 % v/v Prise de mousse) and 75 mg/L)
and medium SO 2 production
Wide range of fermentation Very low production
temperatures: Easy to Use (E2U ™) : Strong ability to ferment of acetaldehyde,
10-30°C (50-86°F) you can pitch it directly under stressful conditions SO 2 and H 2 S
or rehydrate it beforehand of low pH (2.8-2.9) and Easy to Use (E2U ™):
low temperature you can pitch it directly
or rehydrate it beforehand
Ingredients: yeast (Saccharomyces cerevisiae), Ingredients: yeast (Saccharomyces cerevisiae),
emulsifier (sorbitan monostearate). emulsifier (sorbitan monostearate).

THE EXPERT ADVICE ORGANOLEPTIC PROFILE ORGANOLEPTIC PROFILE THE EXPERT ADVICE

This yeast filled a real gap in Aromatic intensity Aromatic intensity SafOeno™ SPK 05 is an important
the market. We have been able 5 asset to our current range.
to trial it in several countries, with many 10 Complexity 4 Freshness Alongside yeasts that enhance fruity
different grape varieties, around 15 in Global quality Floral 3 and floral notes, it offers a solution for
total. There was a big demand from 5 2 fresh and mineral sparkling wines. The
producers of elegant white and rosé Reduction 1 Fruity elegant aromatic profile is very clean as
0
Maryam EHSANI
wines for the clean finish and delicate 0 the yeast naturally produces extremely
bouquet it produces. SafOeno™ EF 85 Nathan WISNIEWSKI Persistence Fruity low amounts of H 2 S and SO 2 . And tech-
Area Sales Manager - Mineral Ripe fruit Technical Sales
offers an excep­t ional balance of acidity, Support Manager nically, it ferments very efficiently at
West Europe
bitterness and sweetness and we got Wine - Europe low temperatures during the secondary
lots of great feedback from users. Balance Complexity Vegetal Floral fermentation.

06 GOODNE WS - #09 BY FERMENTIS 07

 NEW TOOL NEW TOOL

kit
YOUR MUST-HAVE
Very simple: The Fermentis Fining Kit takes the form

FINING
of a suitcase. It includes everything you need to use
Spring'Finer  in the best conditions for success.
TM

FUNCTIONAL PRODUCT

Fermentis has always loved problem solving.

In recent months, we have received several
Spring’
Finer
calls and emails from winemakers wanting TM
to talk about fining. The dosage appeared
to be the most pressing question. Something
had to be done. Olivier Caille, our expert,
explains how Fermentis decided to help.
H osw
o u e it
t THE PERFECT FINING AGENT
PRODUCED FROM YEAST
Olivier Caille : Technical Manager,
yeast derivatives
1 PREPARE YOUR STOCK SOLUTION
F ill the bottle with 200 mL of water and
Olivier, why is fining so important that rehydrate a 2 g sachet of Spring’FinerTM in it.
you decided to create a kit for it?
D isperse the powder by mixing gently.
Fining has always been a crucial step in the
winemaking process. At all times, wine­ Shaking too vigorously may generate foam.
makers have sought, experimented and then The freshly prepared solution should be used
selected different techniques for clarifying, the same day. Never prepare the solution
stabilizing and improving wine organoleptic straight into the wine, as this will cause a
profile. During this stage, winemakers look to
small volume of the wine to be overfined.
remove "colloids", which are those molecules
that include tannins and phenolics. Typically, to get
MATERIAL INCLUDED
rid of these unwanted particles, they use a fining agent that binds
to these particles and makes them sizeable enough to be fil­
tered out. And it is true that the dosage is a very delicate matter.
20 Spring’FinerTM sachets 3 measuring cylinders 1 bottle
1 mL syringe 5 mL syringe 1 instructions sheet
2 TEST YOUR CLARIFICATION
P our 200 mL of the same wine
Are all fining solutions equal?
into the cylinders.
Isinglass, egg albumin, casein, gelatin… the number of fining A correlation table shows the volume of
solutions available on the market is quite large. Each of them stock solution required to reach the final
reacts differently depending on the nature of the material, the concentration of Spring’FinerTM to be tested.
phenolic constitution of the wine, its colloidal structure and
the nature of the particles in suspension. At Fermentis, we have Leave Spring’FinerTM to work
developed our own solution: Spring’FinerTM , a reliable source of for 24-72h after adding it.
yeast native proteins with remarkable fining abilities (see
opposite). In any case, whichever solution winegrowers choose,
it is crucial for them to conduct trials to assess the behavior
of multiple products, possibly at different dosages.
INTERESTED? • To refine premium red and white wines,
What exactly does the Fermentis Fining Kit do? To test our Fining Kit or to discover Spring’Finer , TM notably aged in barrels, before bottling.
In short, we designed this kit to better assist our winemaking don't hesitate to contact your Fermentis • To remove the most astringent tannins
customers. We had already developed a fining agent dedicated to distributor or sales representative. from strongly pressed must and wines.
their needs; we wanted to go further and help them in this stage, If you want to learn more about our
allowing them to perform various tests directly in the cellar. Of yeast derivative range for winemaking,
course, this kit applies to our Spring'FinerTM and, with the same you’ll find a complete interview with
state of mind that inspires us more generally, it is simple to use! Olivier Caille by scanning this code.

08 GOODNE WS - #09 BY FERMENTIS 09

 FERMENTIS CAMPUS FERMENTIS CAMPUS

Host, learn
& share

‣
History in heritage
The Fermentis Campus is located on a historic site:
the grain alcohol distillery founded in 1853 by Louis
Lesaffre and Louis Bonduelle, co-founders of our parent
company. As a tribute to them and to respect the spirit of
the place (first a distillery, then a malthouse), the entrance
gate and some grain silos of the former factories have
been preserved.

F
On the second floor of the reception building, a creativity
and project room has been named after Patrick Lesaffre
who has been instrumental in steering the malting activities
ermentis moved to its new campus. This installation of the Lesaffre Group around the turn of the century.
marks the beginning of a new stage in the company's history.
Everything is in place to reinforce its leading position; with ‣
Masterpiece
great hosting and collaboration conditions for the teams. Also, In the heart of a circular
the Campus is the home to the Fermentis Academy; with a state- staircase, an illuminated
sculpture of colored rings
of-the-art pilot fermented beverage production infrastructure evokes yeast and cellular life,
surrounded by three laboratories (physico-chemical, microbio and in perpetual movement. It was
designed especially for us

‣
sensory analysis laboratories) and other ad-hoc infrastructures. by the creator Thomas Klug.
Headquarters
The Academy is also composed of a reception and education center. The Fermentis Campus officially opened its door, after two
years of construction. It comprises 3,000 m2 of inside space,
Outdoor, the Campus welcomes visitors in orchards and gardens plus gardens, hop plants, a row of vines and an orchard.
with a small hop yard and vineyards. Of course, most of those Close to Lille in the north of France, this site is easily
reachable from Paris, Brussels, London and Amsterdam.
facilities are open to clients and partners and are intended to help
and inspire them. Let's go for a guided tour.

“ campus
Our
reflects some key characteristics
important to Fermentis: excel­lence,
closeness, generosity, entrepreneur­
ship, and pleasure of course! It anchors
us in an environment that is connected to
our history and clearly looking to the future
of what we can create with our clients and
partners. It is a place where we experience
all together; a place to feel, touch, taste
and effervesce with those we welcome.

‣
‣

”
By the river The allegory of yeast
The 8-hectare campus is bordered by the river Deûle and embellished with green From the reception hall, ovoid light structures also take up the allegory of yeast.
spaces where gourmet breaks and workshops are organized in fine weather. STÉPHANE MEULEMANS They cover the ceilings and guide us gently through the different spaces.

10 GOODNE WS - #09 BY FERMENTIS 11

 FERMENTIS CAMPUS FERMENTIS CAMPUS

The technical hall

The equipment is exceptional, custom designed; and primarily centered around fermentation;
with 40 fermentation vessels of 1 hL, 8 of 10 hL and 2 of 40 hL, all ultra-equipped and
connected; with observation points and systems (custom designed illumination, cameras, etc.), dosing
points, process control systems (Temp, O2, Pressure, etc.) and monitoring devices. Two laboratories
are adjacent: one for microbiological analysis, the other for physico-chemical analysis.

‣
‣
‣
A scenographic tour
In the reception hall, a playful walk tells the story
of the birth of Fermentis and the creation of its
products. Visitors can discover our company and
solutions through interactive screens, audio sources, The sensory analysis lab

‣
material displays, audiovisual projections, etc. Intended to characterize Fermentis products, the lab is equipped with a sample
preparation room and a tasting room with 17 modern individual boxes.
Three panels work there each week, i.e. 50 people trained and supervised
by our sensory analyst oenologist. Their job? To translate into accessible language
the physico-chemical indicators characterized upstream and objectify the tasting
(cf. interview with Coline Leriche, page 16).

Transparency
‣
‣

This is the spirit of the place. Glass windows enable those who
are tasting at the bar to see what's happening in the "Cathedral"
(our technical hall, which houses a full scale brewery) and vice versa.

1 APPLIED RESEARCH 2 EDUCATION

It is the essential step to KNOWLEDGE; one that gives That's what our Academy is all about: sharing what we

mission

mission
us a better understanding of our yeasts, bacteria and
yeast derivatives... How do our products work in different
fermentation conditions? What do they deliver from a
technical and sensory perspective? Our teams are working
to create new products and improve existing ones,
specifically by studying micro-organisms on two levels:
their technical performance during fermentation and
their effects on the sensory profile of the final product.
Previously, our applied research was entirely outsourced.
Now, if we still collaborate on research with prestigious
universities, institutes or laboratories, it is partly managed
within the Campus. We are piloting a pipeline of priority
projects with the ambition of launching between 8 and
10 new products each year.
know about fermentation and advising our clients and
distributors on the use of our solutions. This takes shape
in a training program with four main entry keys:
• t he presentation of a product or a range in all
its dimensions;
• the interaction between raw materials used in fermented
beverage production and fermenting microorganisms;
• t he adequation of Fermentis products and solutions
with specific styles of fermented beverages;
• our solutions to meet the needs of a specific
market or client request.
The Fermentis Academy now organizes part of its training
on the Campus, but most of it continues to be delivered
locally around the world (over hundred sessions a year).

‣ OUR RESOURCES: 50 fermenters (the technical hall), a micro­ OUR TRAINERS: knowing very well their markets and the
‣

The old silos biology laboratory, a physico-chemical laboratory, a sensory specific needs of producers, dozens of Fermentis experts
Despite presenting a thorny challenge for the architects, the grain silos analysis center, 50 panelists and a dedicated team of trainers. operate on each continent.
of the former malt house have been preserved. More generally, the industrial
history of the region and of the site influenced the choice of materials: concrete,
bricks, glass, wood, metal, leather. Classic yet warm materials at the same time.

12 GOODNE WS - #09 BY FERMENTIS 13

 FERMENTIS CAMPUS FERMENTIS CAMPUS

Amphitheater and training rooms

Our amphitheater can accommodate up to 160 people
seated. Bathed in light, it opens onto the gardens.
Several other rooms make it possible to work in
workshops or in tighter committees. In summer,
‣ some courses are held outside, under large tents.

‣
Sharing Days ‣
It is under this banner that we receive
our customers and distributors for two
days of presentations, discussions and
reflections around yeast. These are moments
of great closeness and conviviality,
here as in many other parts of the world.

“ Our business
development is structured around a strong vision:
becoming “ the obvious choice for beverage
fermentation”. One of the key success factors around
MARCELO CERDÁN ETIENNE DORIGNAC this vision is a strong and targeted communication.
INTERVIEW

Director of Sales, Americas
What role can the Fermentis Campus
play in your customer relations?
The significant advantages of the Campus
is that we didn’t have to adapt to an
existing building or structure. Although
substantial efforts were made to preserve
the site's historical value, the new con­
struction was planned with an eye on how
services, and better communication. And
all these benefits help to facilitate our
daily customer relations.
How will it affect the program of seminars
you have planned for the future?
The Fermentis Campus will allow us to be
more efficient and generate high-quality
INTERVIEW
Fermentis Academy Manager
The Fermentis Academy department exists since 2017.
What is changing with the installation on the Campus?
We have very specialized, highly technical products that can
take a long time to characterize. Today, we benefit from
Although some specific a incomparable work tool to further our researches,
Fermentis Academy events whether microbiological, physicochemical or sensory. And
take place on the Campus, the fact that we are all together on the campus makes
many events are still the steps between applied research and the communications
organized worldwide
The Campus and the Academy have been designed to
address this; between ourselves and also with partners
and customers. You can meet our experts on the various
platforms composing the Fermentis Campus & Fermentis
Academy. To allow our teams and visitors to have a
lifetime experience when visiting us; we have installed
a very thorough reception and education platform
equipped with a complete scenographic infrastructure
made of interactive stations, unique light and sound
systems; all of it also reinforing the emotion, another
key success factor in our business development.

to be more efficient and more responsive
to our customers. These spaces were
designed using cutting-edge concepts
and ideas to encourage teamwork and
”
information faster. Without a doubt, we we share with our clients much smoother.
will have access to valuable content for by our local teams,
our clients and multiple proposals for as per usual. How does that strengthen you? JEANNE GALLERAND
seminars in the fermented beverage First, we save time and can react faster to market needs. Global Marketing & Communication Manager

cross-functional interaction. These
teams working together are the part of
the iceberg under the water. This approach
translates into better products, better

sector, increasing our offer considerably. But we also gain a lot in security and confidentiality.
To some extent, this campus is disrup­ By bringing certain priority projects in-house, we control
tive. Coming from the technical side, the objectives and analysis conditions from A to Z. It's more
I’m hugely enthusiastic about it. efficient and more comfortable for us, too.

14 GOODNE WS - #09 BY FERMENTIS 15

 EXPERTISES AROMATIC PILOTING

TAINT In recent years, some wine defects have reappeared.

They can be linked to new oenological practices such
ENGAGED! OF SMOKE, as the reduction of SO2 (mouse taste) or due to climatic

Special forces MOUSE, phenomena (smoke taste, musty taste). How can we
fight unwanted tastes and smells? How does it work on
CORK... a chemical level? And can we hope to see alternatives to
activated carbon? Arnaud Delaherche and Stéphanie Rollero
reveal Fermentis' ongoing research on detoxifying wine.

All over the world, our teams are building Fermentis, forging close ties with our clients.
Some of our team players more specifically orchestrate the launch of our products,
from their creation in R& D to their marketing. Among them, Anne, Arnaud and Coline.

How to
Fermentis' R& D team is working on three

correct
HER MISSIONS. She supports our HIS MISSIONS. Mainly to imple­ wine faults. Which ones, and why?
sales team and regional distributors from ment and oversee R & D projects on Stéphanie Rollero. We chose three faults
a technical standpoint to ensure we offer wine and other fermented beverages that have cropped up a lot in recent years:
the best solutions and proto­cols to lo­ such as cider. He is focused on yeast, the taste of mouse (e.g. sausage skin, pop­
cal winemakers. She also feeds market but is also a technical advisor to his corn), mold (TCA - the famous cork-tasting
requirements and product performance colleagues in charge of research on compound) and musty earth (damp soil
data back to our R& D, and coordinates bacteria and yeast derivatives. and fungus). The resurgence of mouse

wine
the introduction of new products. Anne Arnaud is the voice of strategy. He taint is due to the revival of natural wines
is the voice of the market (like Maryam,
ANNE FLESCH ARNAUD DELAHERCHE and more generally the growing number of
devises and develops new solutions
Technical Sales Technical Manager,

p.07). In constant contact with produ­
Support Manager -
cers, she is aware of their challenges
Wine, Americas
(long/ stuck fermentations, off-flavors,
Biosystem and Food
engineer & oenologist
etc.) as well as their expectations
(increased freshness, less SO 2 , etc.).
Oenologist
PhD in oenology specialized
in wine microbiology
allowed by our strains and exchanges
feedback with the TSSM - like Anne
(opposite) or Maryam (p.07). With this
dual perspective, he submits consolida­
ted projects to the general management.
defects?
winemakers who are choosing to use fewer
sulphites. A musty taste or smell is a more
recurrent problem, but certain weather
events such as extreme heat promote the
growth of the microorganisms that cause
it. To tackle these faults, we first have to

I make the feelings objective

COLINE LERICHE
Fermentis Academy
Sensory Analyst
and Oenologist
Co-leads the characterization
of our wine products
HER MISSIONS. To propose sensory measure­
ment methods and tools. To make the feelings and
perceptions of the tasters objective. To contribute
to clients communications.
BACKGROUND. She is a food engineer and oenol­
ogist, and has a PhD in sensory analysis. Her the­
sis, “Terroir, typicité et analyse sensorielle” (terroir,
typicity and sensory analysis), led to her working for
several years with 300 winemakers, on 7 Languedoc-
Roussillon appellations of origin, with the help of
400 professionals from the sector. During this study,
she tested six sensory analysis methodologies and
made this discipline her specialty.
THE LAB TEAM. Coline Leriche works with Gabriela Montandon (PhD in microbiology), a tester and international judge in brewing, Thomas Mandoce,
a technician responsible for securing the test conditions (and passionate about spirits!), and Etienne Dorignac, manager of the Fermentis Academy.
determine the specific molecule respon­
sible for each of them: in this case, ATP,
APY, ETPH, TCA and geosmin. Once these
molecules have been identified, we look
for ways to eliminate or neutralize them
With the sensory analysis laboratory, Fermentis has added another string
using our various yeast derivatives.
to its bow. To what end?
Arnaud Delaherche. This is where our
Our strains are first tested in the technical hall: on reds, on whites, on various
industry expertise comes into play. We can
grape varieties and terroirs, and using various processes. The musts or wines
target compounds that may be toxic or slow
are then analyzed in our microbiology and physical chemistry laboratories.
We then have many indicators regarding our products. The Lab allows us to
down fermentation and others that coun­
translate part of it into sensory language, which can be understood by all. teract them. We then isolate a molecule
that works to detoxify the wine and produce
Is it easy to talk about aromas and taste?
it on a large scale as a yeast derivatives.
No, but you can learn! Three panels of tasters come to the laboratory every
week. They are trained to express what they experience while tasting in as If you've isolated the right molecules,
much detail as possible. Identifying a note of a flower, a fruit or forest floor and why not roll out your solutions?
evaluating its intensity is learned and refined through practice. Of course, I am on AD. There are two essential criteria for
hand to verify the validity of the assessments. making sure a solution is effective: having
What do you take care of on in particular? the right product and having the right
First, ensuring the neutrality of the analytical framework, and then correc­ procedure. And researching both of these
ting certain biases. The time of the tasting, surrounding noises, smells, whether takes time. Once you've found the right pro­
or not you have participated in the production of the wine... many factors can duct, you have to find the right way to incor­
have an impact on what is perceived. Our protocols aim to counter this inter­ porate it. When, for how long and how do you
ference. The Lab is also equipped for that. For example, it is possible to isolate add the product? Do you add it in all together
the tasters from each other or neutralize the color of the wines through or in several goes? Do you stir it rapidly
lighting tricks or black glasses. or let it settle? All these tests take time.
Arnaud Delaherche (see left page) is Technical Manager and Oenologist
at Fermentis. Stéphanie Rollero, PhD in biotechnology, is Technical
Project Manager, specialist in yeast nutrition and fermentation aromas.
In the meantime, many producers are natural origin and therefore not harmful to
still using activated carbon, right? human health.
AD. That's true, and yet carbon strips the
Can we look forward to new solutions
wine! When it removes undesirable com­
in 2023?
pounds, it also removes favorable aromas,
SR. We already have a derivative that's high­
color, and even the structure of the wine. At
ly effective for detoxification of certain fatty
Fermentis, what we are looking for are not
aromatic masks but more refined strategies.
acids: SpringCellTM . But as for what else is in
the pipeline, yes, we have several other ex­
No product can eliminate 100% of a fault. The
cellent solutions, packed with lipids and/
goal should be to balance what is removed
or polysaccharides. We're taking this year to
and what is preserved. You have to reduce the
conduct pilot tests with some derivatives.
concentration of the problematic elements,
We are confident that we can confirm our results
all while protecting the qualities of the wine.
for next season, especially for mouse taint.
SR. It's also worth adding that carbon is not
always permitted and that SO 2 is now iden­
tified by consumers as a potential allergen. SPRINGCELLTM • Our detoxifier
AD. It would be ideal to make wine without
Its yeast hulls absorb the compounds
SO 2 , but it's difficult for producers these
that are toxic for yeast (inhibitive fatty
days. They need other solutions. That's why
acids, phyto sanitary products’ residues,
we invest a lot in R & D, while still staying
ochratoxin A…) thanks to the presence
true to our core principles. We're looking of glucans & mannans that fix them.
for products that are effective but also of SpringCell T M also supllies sur vival
factors, sterols and unsaturated fatty
acids, considered as oxygen substitutes.
SpringCellTM is also available in organic form.

16 GOODNE WS - #09 BY FERMENTIS 17

 MARKET TRENDS MARKET TRENDS

Rising land
Maharashtra

Who produces wine in India?

At present, there are around 110 wineries in India;
72 of them are in the state of Maharashtra. The
Indian market is concentrated in a few hands: the
Sula Vineyards (Nashik, Maharashtra), Chateau Indage
(Pune, Maharashtra), and Grover Zampa vineyards

INDIA & (Bengaluru, Hampi Hills and Bijapur, Karnataka) Karnataka

claim around 90% of the domestic market.

WINE INDIAN VINEYARD

It is concentrated into 2 main regions:
SERIOUS OBSTACLES the state of Maharashtra (90%) and
In India, wine has become the fastest-growing The wine market is expected to grow at a compound annual growth of Karnataka (7%). Goa and Himachal
alcoholic beverage in the past decade, thanks rate (CAGR) of 20 to 25%, making it the fastest-growing alcoholic combine less than 3% of output.
beverage in India. That said, wine penetration is still very low
in particular to the rise of upper-middle class with an estimated 2-3 million consumers consuming 30 million
urban consumers. But despite a few excellent liters per annum (figures from 2019). Regulation is not unrelated
winegrowers having won some prestigious to this last figure: advertising alcoholic drinks has been banned
prizes, the country has no wine culture and in India since 2000, and wine production and consumption are ID
there is much still to do. even forbidden in several states. To compound these difficulties,
online sales are extremely constrained. Marketing options are
limited to wine tasting events, trade shows or festivals.
VINEYARD
WAYS TO PERFORM BETTER CONSUMPTION (surface area)
Market analysis carried out Despite this, local producers and impor ters are finding (in 2018) ~49 kha (0.07% world),
with Huy Duc Nguyen, solutions. For example, wine tourism is a key strategy adop­ out of which only one
Fermentis Regional Sales
ted by leading wineries to lead consumers to their product. to two percent area is

0,025 L
Manager, South-East Asia
For foreign wine exporters, the key to claiming the Indian market
14% used for the production
Imported
would be to cater to the Indian palate, which is biased toward wines of wines.

W
sweet wines, and to increase general knowledge about wine,
ine production, however, is
This is the annual specifically higher-quality and premium wines ranging over
86%
Local PRODUCTION
consumption
nothing new in India. The wines
US$20. Although still uncommon, rosé could have a bright future
first traces of it date back 17 million liters
to the Indus Valley, more of wine per Indian ahead as it is fresh and easy to drink and store.
(in 2018).
On the export side, there are only two or three vineyards currently
than 4,000 years ago. For a long time (vs. for instance 1.56 L in China, exporting. It will probably be necessary to wait for 10 to 20 good
and until recently, the consumption of 11 L in the USA, 40 L in France).
wine and alcohol in general, was linked
Indian producers to export internationally for the Indian wine IMPORTS
to religious rituals. It was only from the
industry to find and consolidate its place. But many beautiful FAVORITE WINES 5.2 million liters
creations are already in place to achieve this goal. (consumption in 2018) Especially from Australia
1990s that India began to produce its
(41%) and from the
own wine. Thirty years later, only 2 to 3% of Indians drink wine changing lifestyles and exposure to new and western cultures,
European Union (38%).
– and not always good wine at that. India is traditionally known notably through overseas education. Lastly, growth in the number
to have a male-dominated drinking population who favor the of foreign tourists in India has also led to an increase in overall 35%
consumption of beer, rum, and scotch. For its part, wine has long wine consumption and acculturation. All this probably explains Fortified 49% VARIETALS
Red
been considered more suited to women, probably because why most of India’s wine consumption takes place in urban
wines*

· Indian Merlot or
wines (most widely planted)
the local wine is rather sweet and/or spicy. More generally, centers, including Mumbai (32%), Delhi (25%) Bangalore (20%),
Bangalore Blue
· Cabernet Sauvignon,
the gastronomic culture even among India's richest, is not about Pune (5%) and Hyderabad (3%).
tasting, but rather about sipping alcohol before eating. Indian
culture does not associate food with wine, and the grape varieties WOMEN IN THE LEAD 13% 3% Pinot Noir
· Gulabi (pink) Muscat
White Sparkling
remain an unknown. Notably, growth is being driven by consumption by women, wines wines

· Indian Chardonnay
whose incomes are rising and who view wine as a much more **
A CULTURAL TABOO IS DISSIPATING sophisticated beverage to drink in society than beer or whiskey. * Like Marsala and Madeira,
However, tastes are changing rapidly, as are Indian people's rela­ A rising level of health consciousness among Indians who which have a higher (Anab-e-Shahi
see wine as a healthy alternative to other hard liquors is also
alcohol content. or Dilkhus)
tionship with food. The social and cultural taboo around alcoholic
beverages is slowly dissipating and wine is becoming a status contributing to its popularity. Another favorable point to note ** Still limited to
experienced wine drinkers.
symbol among the upwardly mobile classes. Several other is that wine has now become one of the most viable gift options
underlying trends are working in favor of wine: urbanization, for birthdays, anniversaries and other occasions. Wine is becoming a status symbol among educated and urban classes.

18 GOODNE WS - #09 BY FERMENTIS 19

 MARKET TRENDS MARKET TRENDS

ATACAMA
CHILE Who produces wine in Chile?
Copiapó, Huasco, etc.

COQUIMBO
In recent years, Chilean red wines Three major wine groups hold more than 70% of Elqui, Limarí, Choapa, etc.
have gained in depth and intensity, the market: Concha Y Toro, San Pedro and Santa Rita. ACONCAGUA
while whites have gained in finesse But small producers are popping up everywhere. Aconcagua, Maipo, Casablanca,
Several regions deserve to be followed closely: San Felipe, San Antonio, etc.

A
and freshness. The reasons behind this
the Atacama, in the North, Bio-Bio in the South.
improvement are new location of the CENTRAL VALLEY
Maipo, Rappel, Curicó, Maule,
vineyards, which have conquered new Colchagua, Cachapoal, etc.
lands and the dynamism of Chilean
SOUTH REGION
producers, who are increasingly keen Itata, Bio-Bio, Malleco, Cautin, etc.
to explore the specificity of their soil.
GREAT SOUTH

revolution
NEW ELDORADOS
Osorno, Puerto Montt, etc.

But to plant new vines, you need new land. Some opt for the
south, in the Itata Valley for example, where they find conditions CHILEAN VINEYARD
for cool climate grapes and sparkling wine. Others, conversely,
The country extends for 1,200 km from
North to South, but grape production is mainly
choose the northernmost wine-growing region: the Atacama

in progress
valley near the desert. For all producers, wine tourism is another located from the Atacama the Bio-Bio region.
solution to earn money and to strengthen the notoriety and New vineyards are now reaching the gates of Patagonia.
reputation of their wines. An estimated number 611,000
tourists visit Chile's wineries on an annual basis, mostly in
Maipo, Colchagua and Casablanca Valley.

DIVERSITY AS AN I.D.

C
hile exports 70% of its wine production, making it
the world's most globalized wine industry. Despite
this undeniable success, Chilean wines face ver y
high levels of competition and its average prices
are substantially lower than those of their competitors. As
a consequence, profitability levels are low, and it is urgent
to raise the premium positioning and average prices to
achieve a sustainable return in the long term.
A GIANT WITH DRY FEET
If prices are an issue, nature is an even bigger one. Although
the country has already begun integrating soil conservation
practices into all agricultural activities, soil erosion is affecting
about 60% of the country’s land area, with severe impact in at
least 22% of the territory. Chile is also impacted
Wherever they locate and whatever they produce, Chilean
winemakers seem determined to upscale and embed
sustaina­b ility. The Chileans want to take advantage of
the extraordinary diversity of their soils, reliefs, climates,
gastronomic cultures and inhabitants. Now, they need to
show this new track to the world.
Market analysis carried out At Fermentis, we support winemakers by offering biotechnological tools
with Sergio ALOISIO, Fermentis Regional to improve the quality of their wines. But we also and above all strive
Sales Manager - Wine, Latin America to train them on these products, their combinations or even nutrition
methods through training under the Fermentis Academy banner.
and reconnecting with historical winemaking practices.
Large-scale wineries still make their icon wines but they also
lead artisanal projects. At the same time, smaller wineries VINEYARD beginning to be grown, The Maule region 50.2%
ID
are emerging all over the country. The organization “Wines of (surface area) especially in cooler of all the wine produced.
Chile” is working on a project to “clean” the old More than 110,000 ha regions. As for the whites Wine production is
MAIN WINES
(percentage produced)

1546
by continuing historic severe drought conditions Cabernet vines planted in the 19th century to (compared to 54,000 ha in (28,000 ha), three grape mainly export-oriented.
and limited access to water. Drought has cut ideally resurrect some of the ancient varietals 1995!). 69% corresponded varieties dominate: Muscat The domestic market is
to wines from red vines,
12%
water availability by 37%, while reservoirs are (Pais, Maule Carignan, Carmenere, etc.). d'Alexandrie (for natural very weak. On average, 36%
Cabernet Sauvignon
while the remaining 31% blanc
or fortified sweet wines), a Chilean consumes 14
The first vines were
23% short of required volumes. To tackle this Sauvignon
challenge, the country is replacing its traditional
planted in the 16th century
CARMENERE AS A DRIVING FORCE came from white vines. Sauvignon Blanc and liters per year, three times 10%
It must be said that the old Chilean vines have Chardonnay. Plantations
Merlot
less than a French person.
by the conquistadors to
methods of irrigation with more sophisticated
the unique advantage of not being grafted: VARIETALS of aromatic grape varieties
produce wine for mass.
means (sprinkler and drip irrigation). 9%
some are over 140 years old. This is particularly (most widely planted) such as Viognier, Riesling EXPORTS Chardonnay
GETTING BACK TO THE ROOTS true of Carmenere, this old Bordeaux grape variety For the reds, Cabernet and Gewurztraminer are Fifth-largest wine 8%
In the opinion of many Chileans themselves, the country was now very rare in France, which appears as the Chile's new driving Sauvignon is the most gradually spreading in the exporting country Carmenere
industrial-minded in terms of winemaking. Wineries were force. Maturing late in the warmest and sunniest vineyards, it planted variety (40,000 to coldest regions. in the world. 8%
Pais
focused on exports - to feed the market. Consequence: intensive produces medium-bodied wines with lots of color, black fruit 42,000 ha), followed Leading exporter in the
by Merlot, Carmenere,
6% Syrah
practices and a vineyard area that has doubled in 25 years. aromas and notes of herbs and red pepper. Carmenere wine PRODUCTION New World in terms of
Today, faced with the many challenges, the whole sector is is one of the most consumed in Chile. Syrah and Pinot Noir Cabernet Blanc and
4% Moscatel de Alejandría
~12.4 mhl in 2022. volume, followed closely 3% Pinot noir
on the move. The French-style wines that have put Chile on the are also beginning to be grown, especially in cooler regions. Cabernet Franc. Syrah Eighth-largest producer by Australia, its main 2% Malbec
map are still produced but many producers are looking beyond Elsewhere in the South, some other winemakers plant Cinsault and Pinot Noir are also in the world. competitor. 2% Other varieties
the influence of Bordeaux, reconsidering the country’s roots and Muscat for their whites.

20 GOODNE WS - #09 BY FERMENTIS 21

 LITTLE EXTRAS
YouTube
IN A NUTSHELL SUBSCRIBE
TO OUR VIDEOS
Fermentis has its very own YouTube Channel,
designed to offer regular video content to all
our clients and partners. You’ll find a playlist
dedicated to the wine world, featuring multi­
lingual motion design videos, interviews
with our experts and video reports on our
innovative technologies.
Subscribe to our channel to make sure
you don't miss any of our upcoming video
releases, and let us know what you think
in the comments section.
App
RIGHT AT YOUR
FINGERTIPS
The Fermentis App has been
specially designed for wine­
makers. Our whole range of
products, including the tech­
nical data sheets, is right at
your fingertips. And to help
you choose the perfect wine
yeast strain for your needs,
we have developed specific
tools such as the yeast advisor,
to make yeast selection easy.
All-In-1 TM
Complete
blends for
specific needs
There are occasions when a single micro-organism is
not enough. All-In-1TM is a brand of specifically blended
pro­d ucts, which can be made from a mix of micro­
organisms, catalysts, nutrients and more. Our range
of ready-to-use, carefully blended mixes will expand
in the coming months. Stay tuned.
22
SPIRITS
 Thanks
SafSpirit CO-16
TM
to trials carried out in partnership
with B.N.I.C.* (2015 - 2016) and with major Cognac houses
(2017 - 2021), the technical and organoleptic interest and
INTERVIEW
advantages of SafSpirit CO-16 have been confirmed and
TM
have led to its qualification for the production of Cognac.
OLIVIER CHAPT
Spirit Consultant -
Oenologist - CEO at * Bureau National Interprofessionnel du Cognac
Gensac Oenology
Cognac
APPROVED IN
Laboratory, France
• How were you involved in the approval
of SafSpirit TM C0-16 in Cognac?
First, the BNIC conducted its own laboratory
tests for two or three years. After that, the
strain was tested in several tanks at several
sites. My laboratory was involved in testing
in 2017, 2019 and 2020. As early as 2018, it
was clear that this strain offered a unique
organoleptic expression. Its fresh fruity
notes really stood out. In 2020, the BNIC's YEAST
viticulture department approved its use for
the 2021 harvest. Some wineries and distil­
ROSE, PEACH, BANANA
leries wanted to test it out right away, so in Thanks to its high production of acetate esters (iso­a myl acetate,
SafSpirit
TM
2022, we confirmed it with larger volumes. phenyl­e thyl acetate) and phenylethanol, SafSpirit TM CO-16 creates
intense aromas. At the end of alcoholic fermentation, the produc­
• To whom and why do you recommend it? tion of volatile acidity and sulphites (SO 2) remains low. The lees
To producers who want to experiment and di­
versify. There are maybe 8 or 9 strains that are
used for producing Cognac, but 2 of them make
up 75% of the market. SafSpiritTM CO-16 brings
are easy to distill, which means all of the esters can be released.
Cécile Bergia, expert at Fermentis, reflects on what ap-
peals to producers: "SafSpirit TM CO-16 stands out from other
commonly used yeasts due to the intensity of the fruity
CO-16
something new to the table. Its more expres- and floral aromas it produces. It's a yeast that produces a
sive aspect means producers can diversify
Cécile Bergia
lot of fatty acid esters (C8-C12) and strengthens the fullness
THE IDEAL CHOICE
Regional Sales TO FERMENT BASE WINES
their offering. During fermentation, it produces
Manager and complexity of aromatic brandies. It's perfect for improving
FOR BRANDY PRODUCTION
aromas of pear and white fruit, and can even Wine - France the quality of blends, and creating high-quality brandies that
give hints of exotic fruit. During distillation, it stand out."
gives off notes of rose and banana. This makes
A GAP
it an extremely interesting strain in blends.
IN THE MARKET
Gensac Oenologie : is a research and analysis laboratory “Some winemakers and distillers
accredited by COFRAC. Provides advice on the preparation, want to create brandies that are more
EXCELLENT
fermentation and distillation of many spirits, as well as the
sale of oenological products. Based at the gates of Cognac, fruity and floral. That's why we created
FERMENTATION ABILITIES
in the “Spirit Valley”. SafSpiritTM CO-16. The approval from BNIC will
allow large and small Cognac houses alike to
As well as being highly aromatic, try using a more aromatic yeast with complete
SafSpirit CO-16 is also exceptio­
TM
confidence. For Fermentis, it serves as an
nally powerful, especially at the very acknowledgment of such a long process,”
beginning of fermentation. The lag
phase is short and the active phase
concludes Cécile Bergia. And the
What is
It is a French coordination and decision-
making body for all professionals in the Cognac is medium to fast. With this strain, there
begin­ning of some beautiful part-
nerships, it would seem.
is no risk of fermentation stopping, even
industry. With an equal number of winemakers • Makes clean and crisp wine base
the and merchants, its main goal is to protect without thermoregulation. "The fermentation • Intensifies fruity and floral notes
BN IC the Appellation d'Origine Contrôlée of Cognac, of the distillates
temperature can be between 17°C and 35°C," explains * An average ratio • Enhances fatty acid esters
support the economic development of the
? industry, and represent the general interests
of its 4,200 winemakers, 120 professional
Cécile Bergia, "but we recommend keeping it between
20°C and 27°C." Another advantage of SafSpirit TM CO-16
of 0.8–0.9 YAN
(mg/l) / initial sugar
concentration (g/l)
for great distillation on lees
• Perfectly suits round and
complex brandies
distillers and 270 merchants. is that it requires little nitrogen*. will suffice.
GOODNE WS - #09 BY FERMENTIS 23
 January May

24-26 16-18
UNIFIED WINE & ENOFORUM

Save
GRAPE SYMPOSIUM Vincenze, Italy
Sacramento, USA

February

the
June
6-9
WINEVIT 26-29
Washington, USA ASEV (AMERICAN SOCIETY

date !
FOR ENOLOGY AND
VITICULTURE)

14-17 Napa, USA

ENOMAQ
 Zaragoza, Spain
As always, our teams will be
very happy to meet with you April November
on these events; to share
experience, tips and drinks!
19-20 28-30
ENOFORUM SITEVI
Vila Real Portugal Montpellier, France

NEW

TIPS AND TRICKS

SPIRITS

Already with us,

soon with you!
There are some interesting trends happening
today in the world of fermented beverages
that are positively affecting the world of
spirits. For this reason, we have created this
Yeast and Fermentation Guide specifically
focused on the production of distilled
beverages. We hope this guide will become
a useful and dynamic tool for you to create
the spirits of your dreams.