Winemaking yeast for use in nitrogen-deficient musts

• This strain allows to produce premium wine at a commercial level independent of nitrogen levels in the must, without incorporating process modifications.
• No need to add external sources of nitrogen, avoiding the production of unwanted compounds and the need to reactivate fermentation, which affect the quality of the wine produced, decreasing its commercial value.
• Improves productivity and avoids process stoppages, reducing production costs because no supplement is needed for enzymatic activity.

Current development status

Working prototypes

Applications

These strains can be used by all wine producers in the world, since nitrogen deficiency in musts is a cross-cutting problem in the wine market. The main wine producing markets worldwide are: North America, Europe, South America and Asia-Pacific.

Desired business relationship

Patent licensing