LaffortYeasts for brewing Mark Crumpton – H. Erben Ltd. @ UBREW London SE16 4AW - 07/11/2016 

Background  Completed the MSc course on wine production (Viticulture and Oenology) at Plumpton College  Worked in wineries and vineyards in Sussex (Rathfinny).  Focus on foam behaviour on English Sparkling Wine with Campden BRI laboratory  Recent role at Erben involved in technical sales of Laffort range of winemaking products;  Predominantly assisting UK’s wine and cider makers but also other beverage manufacturers 

Erben  Established in 1951 by Harry Erben involved closely with food and drinks industry.  Cover food and drink products from start to finish with glass & closures (corks, screw caps, crowns) as well as filling & capping machinery.  Technical support, fault finding, trials and quality checks.  Also provide wine and cider making products from Laffort.  http://www.erben.co.uk 

Laffort  Created in 1895 in Bordeaux France long history of biotechnological role with winemaking.  Strong investment in R+D means it has a strong presence in nearly 50 countries assisting wine and cider makers.  Study and selection of yeast strains from an ecological point of view.  More recently via genetic tools, DNA chips, cross breeding and now controlled cross breeding  Range of winemaking chemicals and yeast references;  http://www.laffort.com 

LaffortYeasts ACTIFLORE® YEASTS S.cerevisiae  Technical strains to ensure complete fermentation  No aromatic derivations  Can ferment under difficult conditions ZYMAFLORE®YEASTS S. cerevisiae  Terroir selection, selected for particular characteristics e.g. burgundy  Breeding, isolating offspring strains with parental characteristics.  Narrower range of fermentation conditions 

LaffortYeasts  All Laffort types are Saccharomyces cerevisiae (Ale top fermenting yeast)  Active Dry Yeast (ADY) Yeasts are dormant and stored in cool dry conditions to avoid spoilage and minimise denaturing. (Can be frozen/refrigerated*)  Rehydration involves adding yeast to warm water at a constant 40°C (1:10 ratio approx) – 15 minutes.  Addition of a sterol encouraging starter nutrient in equal parts to yeast.  Stirring and acclimatisation to wort temperature ~ 15mins.  Youtube video of LaffortYeast Rehydration protocol 

Wine Yeast Metabolism 

 Figure 11. Biotransformation of wort compounds to flavour compounds by fermentation with wine yeast.  Three functional groups of compounds, ‘precursor flavour-active compounds’, ‘non-precursor flavour active compounds’and ‘nutrients’, which, after fermentation, contribute to the ‘appearance’, ‘fermentation bouquet’, ‘varietal character’ and ‘mouth-feel’ of beer.  Biotransformation of nutrients by yeast: in addition to the major pathway of sugar fermentation to ethanol and CO2, the metabolism of sugar, nitrogen (amino acids and ammonium) and other nutrients produces volatiles (esters, higher alcohols, aldehydes and ketones, volatile fatty acids and thiols (hydrogen sulfide and mercaptans)) which contribute to the ‘fermentation bouquet’.  Yeast polyols, carboxylic acids and polymers contribute to beer flavour. Non-precursor flavour-active compounds: some grain-derived many of which are non-volatile and flavourless before fermentation, can then contribute to the sensory properties of beer. 

ACTIFLORE® F33  Polysaccharide production (Long chain of sugars boost mouthfeel)  16% vol. resistance,  Low nitrogen requirement  Temperatures (°C) 13-30  15-30 g/hL  Low Volatile Acidity production 

ACTIFLORE® BO213  Aromatic neutrality, (good secondary/bottle condition fermenter)  very short lag phase & active fermentation  Extreme resistance to alcohol 18% vol.  Low SO2 production.  Temperatures (°C) 12-30  20 to 30 g/hL  Specially recommended for fermentation restart (50 g/hL) 

ACTIFLORE® ROSÉ  High levels of fermentation aromas  (Esters are fruity flavor produced during fermentation that can vary in taste and aroma between pears, roses, bananas or other light fruits.)  Short lag phase  20-30 g/hL  Temperatures (°C) 13-18  Resistance to 15% vol  Low Nitrogen requirements 

ZYMAFLORE® X16  Particularly rapid fermentation kinetics  Alcohol tolerance: up to 16% vol.  Tolerance to low fermentation temperatures: from 12°C* (possible to add yeast at 8-10°C)  Low nitrogen requirements  Tolerance to low turbidity  20-30 g/hL  Low production of volatile acidity and H2S 

ZYMAFLORE® SPARK  Champagne terroir, secondary fermentation in bottle  Alcohol tolerance: up to 17 % vol.  Temperature tolerance: 10 - 32°C  Low assimilable nitrogen requirements  Low production of volatile acidity and H2S  Very short lag phase  20-30 g/hL  ZYMAFLORE® 011 Bio – Organic version 

Feedback & Trials  I am very interested on as much feedback as possible regarding the yeast trials  Parameters of interest are; wort type, addition rate, temperature, density change, any fermentation kinetics of interest (foam etc) and timings.  Look forward to meeting in February and sampling the range of beers.  Thank you very much for your attention.  Reference: Swiegers 2005 Review paper : Microbial modulation of wine aroma and flavour  [email protected] Tel: 07805081677