{"id":37623,"date":"2024-01-22T13:08:24","date_gmt":"2024-01-22T12:08:24","guid":{"rendered":"https:\/\/fermentis.com\/?page_id=37623"},"modified":"2024-01-24T10:52:20","modified_gmt":"2024-01-24T09:52:20","slug":"chardonnay-trial-results","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/chardonnay-trial-results\/","title":{"rendered":"Chardonnay trial results"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_1746903214\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\n  <div class=\"banner has-hover\" id=\"banner-935140085\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"673\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2023\/10\/GoodNews2024-Sparkling-1024x676.jpg\" class=\"bg attachment-large size-large\" alt=\"\" \/>                        <div class=\"overlay\"><\/div>            \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-53210851\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-center\">\n                  \n\t<div id=\"text-3793047895\" class=\"text\">\n\t\t\n<h1>Chardonnay trial results<\/h1>\n\t\t\n<style>\n#text-3793047895 {\n  font-size: 1.25rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n<p style=\"text-align: center;\">This study presents details about experiments conducted on Chardonnay wort. The aim was to assess 12 strains, identifying the most effective ones in terms of both fermentation performance and sensory attributes. Let&#8217;s take a look at the methodology and results!<\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-53210851 {\n  width: 96%;\n}\n#text-box-53210851 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-935140085 {\n  padding-top: 250px;\n}\n#banner-935140085 .overlay {\n  background-color: rgba(0,0,0,.5);\n}\n#banner-935140085 .banner-bg img {\n  object-position: 44% 56%;\n}\n<\/style>\n  <\/div>\n\n\n\t<div id=\"gap-990461508\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-990461508 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1746903214 {\n  padding-top: 0px;\n  padding-bottom: 0px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_271147267\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row align-center\"  id=\"row-1552122458\">\n\n\t<div id=\"col-1078458792\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1703842048\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-1561078935\" class=\"text\">\n\t\t\n<h2>Introduction<\/h2>\n\t\t\n<style>\n#text-1561078935 {\n  font-size: 1.4rem;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-1728119797\" class=\"text\">\n\t\t\n<p>ASBC (The American Society of Brewing Chemists) and The American Society for Enology and Viticulture carried out a Joint Symposium on strains of yeast produced by Fermentis (the Beverage business section of the Lesaffre company) to analyze the impact on the flavor of fermented beverages.<\/p>\n<p>Their methods of analysis are rigorous and follow the latest thinking in that they are organoleptic- or sensory-based. Firstly, there were 12 yeast strains analyzed sensorially and aromatically. Two strains have shown interesting sensory and aromatic profiles, and they were further tested under different conditions to determine the impact on ester production.<\/p>\n<p>Ester production is important because esters are essential for the flavor and aroma of fermented products- they will taste and smell better.<\/p>\n<p>Particular attention was paid to the impact of T, YAN, and Yeast Hulls addition on the overall results. To explain these terms, T is fermentation temperature, YAN is Yeast Assimilable Nitrogen and Yeast Hulls are the yeast cell walls.<br \/>\n\t\t\n<style>\n#text-1728119797 {\n  text-align: left;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-432332305\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"message-box relative dark\" style=\"padding-top:15px;padding-bottom:15px;\"><div class=\"message-box-bg-image bg-fill fill\" ><\/div><div class=\"message-box-bg-overlay bg-fill fill\" style=\"background-color:#e2804e;\"><\/div><div class=\"container relative\"><div class=\"inner last-reset\">\n<div class=\"row align-middle align-center\"  id=\"row-1374054512\">\n\n\t<div id=\"col-474990893\" class=\"col medium-11 small-12 large-11\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>The challenge was to increase ester production during white wine fermentation.<br \/>\nThis was done by:<\/p>\n<p>&gt; Selecting the yeast strain<br \/>\n&gt; Adjusting the fermentation conditions<br \/>\n&gt; Selecting the appropriate nutrients to enhance the final\u00a0wine<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<\/div><\/div><\/div>\n\t<div id=\"gap-1732516762\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1732516762 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p>They can be tailored to each client and advice given to streamline the production line so that the wine profiles and volumes most suitable to their markets are adapted.<\/p>\n<p>The result is quality, consistent product with the most pleasing bouquet.<br \/>\nThe method of testing was based on the follow-up of the CO2 release and the reaching of the Smax. This is a very technical term which means the maximum velocity or the highest speed or rate of a reaction when a strain is introduced. They also worked out when the best moment was to introduce YAN to the mix to speed up fermentation.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-384132988\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row align-center\"  id=\"row-1259212558\">\n\n\t<div id=\"col-747172442\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:145%;\">SCALYA\u00ae fermentation management tool<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-282833857\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1140989537\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"450\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1-450x450.png\" class=\"attachment-thumbnail size-thumbnail\" alt=\"scalya cuve-chardonnay-trials\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1-450x450.png 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1-300x300.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/scalya-cuve-chardonnay-trials-1-100x100.png 100w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1140989537 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1812656404\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-806312880\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-806312880 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1904983584\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"211\" height=\"72\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/zoom-cuve.png\" class=\"attachment-large size-large\" alt=\"title - zoom cuve\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1904983584 {\n  width: 46%;\n}\n<\/style>\n\t<\/div>\n\t\n<p>Cigar-shaped long stainless steel tanks were used for a better transfer of O2.<\/p>\n<p>The CO2 sensors located at the top of the tanks allow to follow the production of this gas which represents the progress of the alcoholic fermentation.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-155571631\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_907019335\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"570\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-1024x572.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-1024x572.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-800x447.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-768x429.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1-600x335.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/graphique-cuve-chardonnay-trials-1.png 1075w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_907019335 {\n  width: 100%;\n}\n@media (min-width:550px) {\n  #image_907019335 {\n    width: 50%;\n  }\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\"  id=\"row-2047277957\">\n\n\t<div id=\"col-1194604959\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-1780577617\" class=\"text\">\n\t\t\n<p>All of the wines produced were analyzed chemically, analytically (for aroma) and sensorially by an internal and expert jury.<\/p>\n<p>The fermentation recipe includes 4 temperature levels 16-14-16-18\u00b0C. 5mg\/L of oxygen was added at the Smax.<br \/>\n\t\t\n<style>\n#text-1780577617 {\n  text-align: left;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2015659009\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"text-align: left;\">To make sure that there wouldn\u2019t be a nitrogen deficiency, YAN was added to the fermentable sugars to obtain a 1:1 ratio.<\/p>\n<p style=\"text-align: left;\">The same intake was kept for all strains and the addition was made in the form of DAP (Di ammonium Phosphate) at 35% of the fermentation process.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"gap-1298805347\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1298805347 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row align-center\"  id=\"row-316035305\">\n\n\t<div id=\"col-284880310\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2135103931\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-797728292\" class=\"text\">\n\t\t\n<h2>Testing 12 strains<\/h2>\n\t\t\n<style>\n#text-797728292 {\n  font-size: 1.4rem;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"message-box relative\" style=\"padding-top:15px;padding-bottom:15px;\"><div class=\"message-box-bg-image bg-fill fill\" ><\/div><div class=\"message-box-bg-overlay bg-fill fill\" ><\/div><div class=\"container relative\"><div class=\"inner last-reset\">\n<div class=\"row align-middle align-center\"  id=\"row-1909950372\">\n\n\t<div id=\"col-74201100\" class=\"col medium-11 small-12 large-11\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_945134584\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"491\" height=\"166\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/title-testing-strains.png\" class=\"attachment-large size-large\" alt=\"title-testing-strains\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_945134584 {\n  width: 64%;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-2832496548\" class=\"text\">\n\t\t\n<p>&gt; Flash pasteurized Chardonnay was<br \/>\nmixed in a large buffer tank. (10 hL)<\/p>\n<p>&gt; The turbidity (the cloudiness in<br \/>\nthe liquid) was adjusted to 150 NTU<br \/>\n(Nephelometric Turbidity Unit)<\/p>\n<p>&gt; Assimilable nitrogen and residual<br \/>\nsugars were titrated (dissolved in<br \/>\nthe liquid)<\/p>\n<p>&gt; Inertage and filling of the tanks<br \/>\nat 80L<\/p>\n<p>&gt; The turbidity was measured in<br \/>\neach tank for any readjustment<\/p>\n<p>&gt; Nitrogen was bubbled for the<br \/>\ndeoxygenation and then inerting of<br \/>\nthe top of the tank with CO2.<\/p>\n<p>&gt; The solutions were yeasted<br \/>\nat 20g\/hL<\/p>\n<p>&gt; The nitrogen intake was at<br \/>\n35 % of the advancement rate<br \/>\n\t\t\n<style>\n#text-2832496548 {\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<\/div><\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1831278979\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-285354880\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-285354880 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"gap-210665076\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-210665076 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<p>Strains 1, 5, and 6 were found to need the most time to ferment (437 hours) whereas Strain 3 ended its fermentation in 223 hours.<\/p>\n<p>There were many differences in exactly the same fermentation conditions. Different strains required different things.<br \/>\nThe basic criteria for sensorial analyses followed four main profiles.<\/p>\n\t<div id=\"gap-889948635\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-889948635 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3>The basic criteria for sensorial analyses followed four main profiles.<\/h3>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1964971802\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"259\" height=\"248\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/sensorial-analysis-cuve-chardonnay-trials.png\" class=\"attachment-large size-large\" alt=\"sensorial analysis - chardonnay-trials\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1964971802 {\n  width: 65%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1036037516\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"gap-1968074510\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1968074510 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-4074760218\" class=\"text\">\n\t\t\n<h2>Choice of strain 3 (Saf\u0152no\u2122 BC S103) and strain 10 (Saf\u0152no\u2122 HD S62)<\/h2>\n\t\t\n<style>\n#text-4074760218 {\n  font-size: 1.4rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\"  id=\"row-1819021059\">\n\n\t<div id=\"col-1916946873\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-126217368\" class=\"text\">\n\t\t\n<p>The strains chosen after analysis of all 12 were Strain 3 BC S103 and Strain 10 HD S62<br \/>\n\t\t\n<style>\n#text-126217368 {\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"gap-1710664919\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1710664919 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\"  id=\"row-1372876945\">\n\n\t<div id=\"col-78994788\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-216243628\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<a class=\"button primary\" style=\"border-radius:99px;\">\n\t\t<span>Saf\u0152no\u2122 BC S103<\/span>\n\t<\/a>\n\n\t<div id=\"text-1029950939\" class=\"text\">\n\t\t\n<ul>\n<li>The fastest<\/li>\n<li>The most robust<\/li>\n<li>Low volatile acidity<\/li>\n<li>Medium SO2 production<\/li>\n<li>High 2-phenylethanol<\/li>\n<li>Very high isoamyl acetate<\/li>\n<li>Low ethyl esters<\/li>\n<\/ul>\n\t\t\n<style>\n#text-1029950939 {\n  line-height: 1.1;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1610456899\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<a class=\"button primary\" style=\"border-radius:99px;\">\n\t\t<span>Saf\u0152no\u2122 HD S62<\/span>\n\t<\/a>\n\n\t<div id=\"text-2505815775\" class=\"text\">\n\t\t\n<ul>\n<li>Medium fast<\/li>\n<li>Robust<\/li>\n<li>Medium volatile acidity<\/li>\n<li>No SO2 production<\/li>\n<li>Low 2-phenylethanol<\/li>\n<li>Low isoamyl acetate<\/li>\n<li>High ethyl esters<\/li>\n<\/ul>\n\t\t\n<style>\n#text-2505815775 {\n  line-height: 1.1;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-945748636\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"text-707311079\" class=\"text\">\n\t\t\n<p style=\"text-align: left;\">The two strains selected, the second step was to study the impact of 6 fermentation conditions on the kinetics (movement) and production of fermentation aromas. Saf\u0152no\u2122 BC S103 was shown to perform best.<\/p>\n<p style=\"text-align: left;\">Samples were taken every day and frozen before final analyses. It was found that Saf\u0152no\u2122 HD S62 fermented more quickly when the temperature was dropped and more nitrogen was added. The level of 2-phenylethanol increased.<\/p>\n\t\t\n<style>\n#text-707311079 {\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1189465699\">\n\n\t<div id=\"col-253803589\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-2126242916\" class=\"text\">\n\t\t\n<h2 style=\"text-align: left;\">Saf\u0152no\u2122 BC S103<\/h2>\n\t\t\n<style>\n#text-2126242916 {\n  font-size: 1.4rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_2123891004\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/BC-S103-analysis-1.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"654\" height=\"672\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/BC-S103-analysis-1.png\" class=\"attachment-large size-large\" alt=\"BC S103 - analysis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/BC-S103-analysis-1.png 654w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/BC-S103-analysis-1-600x617.png 600w\" sizes=\"auto, (max-width: 654px) 100vw, 654px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_2123891004 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1374815813\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-197252960\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-197252960 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n<p>With Saf\u0152no\u2122 BC S103, the determining factor was to boost the nitrogen but the temperature needed to be kept more constant.<\/p>\n<p>Again with Profile 3 for Saf\u0152no\u2122 BC S103, isoamyl acetate production was boosted with an<br \/>\nincreased lag phase, then a stationary phase but it declined after a temperature increase.<\/p>\n<p>With the fourth profile analysis, boosting with oxygen or nitrogen assisted yeast<br \/>\ngrowth but increasing temperature caused a decrease.<\/p>\n<p>Reduction of esters due to evaporation after yeast mortality in Saf\u0152no\u2122 BC S103 in Profile 5. In Profile 6, ethyl methylpropanoate production decreased at, or just after Smax.<\/p>\n<p>The same profiles gave different results with Saf\u0152no\u2122 BC S103. The possible explanations for this point strongly to the influence of temperature and in the final analysis the optimum amount of YAN to be added is +135ppm for Saf\u0152no\u2122 BCS103.<\/p>\n\t\n  \n    <div class=\"row  equalize-box large-columns-3 medium-columns- small-columns-2 row-large slider row-slider slider-nav-circle slider-nav-push\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: true, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  \n\t     <div class=\"col\" >\n\t\t\t\t\t\t<div class=\"col-inner\">\n\t\t\t\t\t\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t\t\t\t\t\t<div class=\"product-small box has-hover box-normal box-text-bottom\">\n\t\t\t\t\t\t\t<div class=\"box-image\" >\n\t\t\t\t\t\t\t\t<div class=\"\" >\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-bc-s103\/\" aria-label=\"Saf\u0152no\u2122 BC&nbsp;S103\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-300x300.jpg\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"Saf\u0152no\u2122 BC&nbsp;S103\" title=\"Saf\u0152no\u2122 BC&nbsp;S103\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-300x300.jpg 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-800x800.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-1024x1024.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-450x450.jpg 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-768x768.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-600x600.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-100x100.jpg 100w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103-150x150.jpg 150w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-bcs103.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"image-tools top right show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"box-text text-center\" >\n\t\t\t\t\t\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-bc-s103\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">Saf\u0152no\u2122 BC&nbsp;S103<\/a><\/p><\/div><div class=\"price-wrapper\">\n<\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tThe obvious choice for extreme conditions\t\t<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"gap-464255720\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-464255720 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\"  id=\"row-859089233\">\n\n\t<div id=\"col-825528335\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-759262138\" class=\"text\">\n\t\t\n<h2 style=\"text-align: left;\">Saf\u0152no\u2122 HD S62<\/h2>\n\t\t\n<style>\n#text-759262138 {\n  font-size: 1.4rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1923777104\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/HD-S62-analysis-1.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"661\" height=\"674\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/HD-S62-analysis-1.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/HD-S62-analysis-1.png 661w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/01\/HD-S62-analysis-1-600x612.png 600w\" sizes=\"auto, (max-width: 661px) 100vw, 661px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1923777104 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1737416433\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1336100526\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1336100526 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n<p>Conversely it is the addition of YEAST HULLS which make a difference for Saf\u0152no\u2122 HD S62 the difference could be due to the big impact of YAN on the precursor.<\/p>\n<p>It seems that the hulls impact on improving fermentation conditions for Saf\u0152no\u2122 HD S62 is overtaking the other effects.<\/p>\n<p>An internal panel evaluation by Vivelys found that Isomyl acetate was a good aromatic enhancer for Saf\u0152no\u2122 BC S103 it is a key flavor enhancer for Saf\u0152no\u2122 HD S62 also.<\/p>\n\t\n  \n    <div class=\"row  equalize-box large-columns-3 medium-columns- small-columns-2 row-large slider row-slider slider-nav-circle slider-nav-push\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: true, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  \n\t     <div class=\"col\" >\n\t\t\t\t\t\t<div class=\"col-inner\">\n\t\t\t\t\t\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t\t\t\t\t\t<div class=\"product-small box has-hover box-normal box-text-bottom\">\n\t\t\t\t\t\t\t<div class=\"box-image\" >\n\t\t\t\t\t\t\t\t<div class=\"\" >\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-hd-s62\/\" aria-label=\"Saf\u0152no\u2122 HD&nbsp;S62\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-300x300.jpg\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"Saf\u0152no\u2122 HD&nbsp;S62\" title=\"Saf\u0152no\u2122 HD&nbsp;S62\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-300x300.jpg 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-800x800.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-1024x1024.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-450x450.jpg 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-768x768.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-600x600.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-100x100.jpg 100w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62-150x150.jpg 150w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-hds62.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"image-tools top right show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"box-text text-center\" >\n\t\t\t\t\t\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-hd-s62\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">Saf\u0152no\u2122 HD&nbsp;S62<\/a><\/p><\/div><div class=\"price-wrapper\">\n<\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tFor deeply colored and structured red wines\t\t<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row row-full-width align-center\"  id=\"row-1851828064\">\n\n\t<div id=\"col-1821483419\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1081464666\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1081464666 {\n  padding-top: 70px;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-4130204494\" class=\"text\">\n\t\t\n<h2 style=\"text-align: center;\">Conlclusion<\/h2>\n\t\t\n<style>\n#text-4130204494 {\n  font-size: 1.4rem;\n  text-align: center;\n}\n<\/style>\n\t<\/div>\n\t\n<p>During the trials, two strains demonstrated great performance:<\/p>\n<h3 style=\"text-align: left;\"><span style=\"font-size: 20.16px;\">Saf\u0152no\u2122 BC S103:<\/span><\/h3>\n<ul>\n<li>Strong performance noted, especially when Young Amino Nitrogen (YAN) is added.<\/li>\n<li>Improved amylic profile observed when no yeast hulls are added and temperatures are kept low.<\/li>\n<\/ul>\n<h3 style=\"text-align: left;\"><span style=\"font-size: 20.16px;\">Saf\u0152no\u2122<\/span> HD S62:<\/h3>\n<ul>\n<li>Optimal performance achieved at low to medium temperatures.<\/li>\n<li>No YAN addition is necessary, but adding yeast hulls contributes to a fruity profile.<\/li>\n<\/ul>\n<p>The next stages involve the analysis of wines at different aging points: when they are young, at 8 months in the bottle, and at 12 months in the bottle. Stay tuned for the final results!<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_271147267 {\n  padding-top: 0px;\n  padding-bottom: 0px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":21,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-37623","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chardonnay trial results - Fermentis<\/title>\n<meta name=\"description\" content=\"ASBC and The American Society for Enology and Viticulture examined Fermentis yeast strains&#039; impact on the flavor of fermented beverages.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/en\/chardonnay-trial-results\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chardonnay trial results\" \/>\n<meta property=\"og:description\" content=\"ASBC and The American Society for Enology and Viticulture examined Fermentis yeast strains&#039; impact on the flavor of fermented beverages.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fermentis.com\/en\/chardonnay-trial-results\/\" \/>\n<meta property=\"og:site_name\" content=\"Fermentis\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Fermentis\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-24T09:52:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/website-v2.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1903\" \/>\n\t<meta property=\"og:image:height\" content=\"901\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@fermentis\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/chardonnay-trial-results\\\/\",\"url\":\"https:\\\/\\\/fermentis.com\\\/en\\\/chardonnay-trial-results\\\/\",\"name\":\"Chardonnay trial results - 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