ESTER ENHANCEMENT IN ROSÉ WINES
PROBLEM
Rosé and early-release summer wines often lack vibrant fruit aromatics, natural acidity retention, and stable aromatic freshness over time. Conventional yeasts can strip delicate varietal characters, while spontaneous fermentation carries microbiological risks. Winemakers need a reliable, fruit-forward yeast solution compatible with modern rosé and white wine profiles.
SOLUTION
The solution is VitiFerm™ BIO Paradisi, a certified organic Saccharomyces cerevisiae yeast.
- Selected from a Grand Cru vineyard in Germany.
- Produces esters reminiscent of pink grapefruit, blood orange zests, and exotic citrus.
- Features low acetaldehyde formation, contributing to aroma stability.
- Offers a clean, non-reductive profile with no yeasty artifacts.
PROTOCOL OBJECTIVES
The main objectives of using this protocol are to:
- Enhance aromatic complexity with natural fruit esters.
- Minimise sulphur-like off-notes or spontaneous fermentation risks.
- Build freshness, clarity, and varietal typicity into early-release styles.
EXPECTED OUTCOME
Following this protocol should lead to:
- Distinctive notes of citrus peel, grapefruit, and zesty tropical fruits.
- A stable aromatic profile through to bottling.
- A clean ferment with no masking of varietal character.
- Enhanced market appeal for early-release wines.
