{"id":743657,"date":"2026-06-30T17:54:39","date_gmt":"2026-06-30T15:54:39","guid":{"rendered":"https:\/\/fermentis.com\/?page_id=743657"},"modified":"2026-06-30T17:56:48","modified_gmt":"2026-06-30T15:56:48","slug":"viniliquid-fermentative-power","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/wine\/viniliquid-fermentative-power\/","title":{"rendered":"ViniLiquid\u2122: What 15 Years Has Taught Us About Fermentative Power"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1820271288\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1859193091\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text \">\n              \n              <div class=\"text-inner text-center\">\n                  \n<h1><span class=\"TextRun SCXW214422632 BCX8\" lang=\"EN-US\" xml:lang=\"EN-US\" data-contrast=\"none\"><span class=\"NormalTextRun SpellingErrorV2Themed SCXW214422632 BCX8 DefaultHighlightTransition\" data-ccp-parastyle=\"heading 1\">ViniLiquid<\/span><span class=\"NormalTextRun SCXW214422632 BCX8\" data-ccp-parastyle=\"heading 1\">\u2122: What 15 Years <\/span><span class=\"NormalTextRun SCXW214422632 BCX8\" data-ccp-parastyle=\"heading 1\">Has<\/span><span class=\"NormalTextRun SCXW214422632 BCX8\" data-ccp-parastyle=\"heading 1\"> Taught Us About Fermentative Power<\/span><\/span><span class=\"EOP Selected SCXW214422632 BCX8\" data-ccp-props=\"{&quot;134245418&quot;:true,&quot;134245529&quot;:true,&quot;335559738&quot;:360,&quot;335559739&quot;:80}\">\u00a0<\/span><\/h1>\n<p><span class=\"TextRun SCXW184034996 BCX8\" lang=\"EN-US\" xml:lang=\"EN-US\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW184034996 BCX8\">By C<\/span><span class=\"NormalTextRun SCXW184034996 BCX8\">\u00e9<\/span><span class=\"NormalTextRun SCXW184034996 BCX8\">cile\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW184034996 BCX8\">Bergia<\/span><\/span><span class=\"EOP Selected SCXW184034996 BCX8\" data-ccp-props=\"{}\"> and Etienne Dorignac<\/span><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1859193091 {\n  width: 81%;\n}\n#text-box-1859193091 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1820271288 {\n  padding-top: 200px;\n  background-color: rgb(255,255,255);\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"max-width:600px;height:2px;\"><\/div><\/div>\n\n\t<section class=\"section\" id=\"section_1748105957\">\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\"  id=\"row-456941563\">\n\n\t<div id=\"col-483074712\" class=\"col medium-1 small-12 large-1\"  >\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-1105438696\" class=\"col medium-10 small-12 large-10\"  >\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_330402567\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"574\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-1024x576.avif\" class=\"attachment-large size-large not-transparent\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-1024x576.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-800x450.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-768x432.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-1536x864.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920-600x338.avif 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/viniliquid_IG_1920.avif 1920w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"982a2c\" style=\"--dominant-color: #982a2c;\" \/>\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_330402567 {\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-744933249\" class=\"col medium-1 small-12 large-1\"  >\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-1932929939\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span data-contrast=\"auto\">When\u00a0Fermentis\u00a0first introduced\u00a0ViniLiquid\u2122, the concept was straightforward: a yeast autolysate fermentation activator, formulated and stabilized as a liquid. What followed over the next 15 years was something more significant. Winemakers who adopted it\u00a0didn&#8217;t\u00a0just report easier handling.\u00a0They reported faster, more complete fermentations, healthier yeast populations, and wines with more expressive aromatic. The liquid format, it turned out,\u00a0wasn&#8217;t\u00a0only\u00a0a packaging decision. It was\u00a0also\u00a0a\u00a0technical one.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><b><span data-contrast=\"auto\">The key insight from 15 years of field data:<\/span><\/b><span data-contrast=\"auto\">\u00a0physical form matters as much as nutrient composition when it comes to fermentative power.\u00a0ViniLiquid\u2122\u00a0was the first yeast autolysate fermentation activator produced and stabilized in liquid form, and that distinction drives real, measurable differences in how yeast behaves from inoculation through to fermentation completion.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">This article draws on that accumulated experience to explain why, and what it means for your\u00a0winemaking.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-539203306\">\n\n\t<div id=\"col-1663864454\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><b><span data-contrast=\"auto\">Rethinking What &#8220;Fermentation Nutrition&#8221; Really Means<\/span><\/b><span data-ccp-props=\"{}\">\u00a0<\/span><\/h2>\n<p><span data-contrast=\"auto\">Most conversations about fermentation nutrition start and end with nitrogen. Yeast assimilable nitrogen (YAN) is the standard metric, and for good reason: nitrogen deficiency is one of the leading causes of sluggish and stuck fermentations. But reducing fermentation nutrition to a single number misses a\u00a0big\u00a0part of the picture.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">We prefer to speak of\u00a0<\/span><b><span data-contrast=\"auto\">fermentative power<\/span><\/b><span data-contrast=\"auto\">\u00a0rather than simply YAN supply. Fermentative power is the combined capacity of a nutrient to:<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<ul>\n<li aria-setsize=\"-1\" data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"1\" data-list-defn-props=\"{&quot;335552541&quot;:1,&quot;335559685&quot;:720,&quot;335559991&quot;:360,&quot;469769226&quot;:&quot;Symbol&quot;,&quot;469769242&quot;:&#091;8226&#093;,&quot;469777803&quot;:&quot;left&quot;,&quot;469777804&quot;:&quot;\uf0b7&quot;,&quot;469777815&quot;:&quot;multilevel&quot;}\" data-aria-posinset=\"1\" data-aria-level=\"1\"><span data-contrast=\"auto\">Increase fermentation speed and reduce overall fermentation time<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/li>\n<\/ul>\n<ul>\n<li aria-setsize=\"-1\" data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"1\" data-list-defn-props=\"{&quot;335552541&quot;:1,&quot;335559685&quot;:720,&quot;335559991&quot;:360,&quot;469769226&quot;:&quot;Symbol&quot;,&quot;469769242&quot;:&#091;8226&#093;,&quot;469777803&quot;:&quot;left&quot;,&quot;469777804&quot;:&quot;\uf0b7&quot;,&quot;469777815&quot;:&quot;multilevel&quot;}\" data-aria-posinset=\"2\" data-aria-level=\"1\"><span data-contrast=\"auto\">Support the completion of fermentation, even under stressful conditions<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/li>\n<\/ul>\n<ul>\n<li aria-setsize=\"-1\" data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"1\" data-list-defn-props=\"{&quot;335552541&quot;:1,&quot;335559685&quot;:720,&quot;335559991&quot;:360,&quot;469769226&quot;:&quot;Symbol&quot;,&quot;469769242&quot;:&#091;8226&#093;,&quot;469777803&quot;:&quot;left&quot;,&quot;469777804&quot;:&quot;\uf0b7&quot;,&quot;469777815&quot;:&quot;multilevel&quot;}\" data-aria-posinset=\"3\" data-aria-level=\"1\"><span data-contrast=\"auto\">Maintain yeast population viability, particularly in the critical late stages<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/li>\n<\/ul>\n<ul>\n<li aria-setsize=\"-1\" data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"1\" data-list-defn-props=\"{&quot;335552541&quot;:1,&quot;335559685&quot;:720,&quot;335559991&quot;:360,&quot;469769226&quot;:&quot;Symbol&quot;,&quot;469769242&quot;:&#091;8226&#093;,&quot;469777803&quot;:&quot;left&quot;,&quot;469777804&quot;:&quot;\uf0b7&quot;,&quot;469777815&quot;:&quot;multilevel&quot;}\" data-aria-posinset=\"4\" data-aria-level=\"1\"><span data-contrast=\"auto\">Reduce stress factors produced by the yeast\u00a0that are\u00a0detrimental\u00a0to\u00a0lactic acid bacteria<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/li>\n<\/ul>\n<h2><b><span data-contrast=\"auto\">What Drives Fermentative Power?<\/span><\/b><span data-ccp-props=\"{}\">\u00a0<\/span><\/h2>\n<p><span data-contrast=\"auto\">YAN contributes, of course. But fermentative power also depends on the presence of insoluble support elements (yeast hulls), survival factors such as sterols and\u00a0long chain\u00a0unsaturated fatty acids,\u00a0growth factors including vitamins and minerals, and critically, the physical form in which all of these are delivered to the must.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Yeast derivatives, as a category, are the most widely used enological products in wineries after active dry yeasts, precisely because they address several of these dimensions simultaneously.\u00a0<\/span><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0168160526002114\"><span data-contrast=\"none\">Research on yeast derivative composition<\/span><\/a><span data-contrast=\"auto\">\u00a0confirms that compounds released during autolysis, including peptides, amino acids, sterols, and mannoproteins, play roles well beyond simple nitrogen supply: they improve cell membrane integrity, support detoxification of fermentation inhibitors, and modulate wine aroma and structure.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">The question is not whether to use a yeast derivative. The question is which form delivers the most complete fermentative power.<\/span><\/p>\n<h2><b><span data-contrast=\"auto\">Why the Liquid Format Changes Everything<\/span><\/b><span data-ccp-props=\"{}\">\u00a0<\/span><\/h2>\n<p><span data-contrast=\"auto\">ViniLiquid\u2122 is a highly degraded yeast autolysate that combines the benefits of soluble intracellular yeast content with insoluble yeast hull fractions, all in a single, stable liquid matrix. This is not simply a matter of dissolving a dry product in water. The production and stabilization process is fundamentally different, and it preserves the bioavailability of key compounds in a way that dry processing cannot fully replicate.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<h2><b><span data-contrast=\"auto\">Superior Fermentative Power vs. Dry Autolysates<\/span><\/b><span data-ccp-props=\"{}\">\u00a0<\/span><\/h2>\n<p><span data-contrast=\"auto\">In controlled trials comparing\u00a0ViniLiquid\u2122 to dry yeast autolysates with equivalent nutrient compositions,\u00a0ViniLiquid\u2122 consistently outperformed on fermentation speed and yeast population outcomes. The most striking result:\u00a0<\/span><b><span data-contrast=\"auto\">when combined with oxygen micro-addition,\u00a0ViniLiquid\u2122 reduced fermentation time by up to 42% compared to an\u00a0unsupplemented\u00a0control fermentation.<\/span><\/b><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">The\u00a0combined\u00a0effect\u00a0of\u00a0ViniLiquid\u2122 and oxygen supply is particularly important in nutrient-poor musts. Compared with dry-format alternatives, the liquid form delivers a stronger fermentative response, helping secure fermentation completion even under difficult conditions.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-508990287\">\n\n\t<div id=\"col-1692594780\" class=\"col hide-for-small 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-1343049702\" class=\"col medium-8 small-12 large-8\"  >\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_39549052\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture1.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"501\" height=\"389\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture1.avif\" class=\"attachment-original size-original has-transparency\" alt=\"Trial conditions: Chardonnay must, France. Must parameters shown above.\" data-has-transparency=\"true\" data-dominant-color=\"d5e7e3\" style=\"--dominant-color: #d5e7e3;\" \/>\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_39549052 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Trial conditions: Chardonnay must, France. <\/em><em>Must parameters shown above.<\/em><\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1642518034\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"605\" height=\"414\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif\" class=\"attachment-original size-original has-transparency\" alt=\"CO\u2082 flow rate over time: ViniLiquid\u2122 vs. dry autolysate vs. unsupplemented control.\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2.avif 605w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture2-600x411.avif 600w\" sizes=\"auto, (max-width: 605px) 100vw, 605px\" data-has-transparency=\"true\" data-dominant-color=\"f9f7f7\" style=\"--dominant-color: #f9f7f7;\" \/>\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_1642518034 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Trial conditions: Chardonnay must, France. <\/em><em>Must parameters shown above.<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-777600860\" class=\"col hide-for-small 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\"  id=\"row-1908196174\">\n\n\t<div id=\"col-2072774602\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>Why does liquid form make a difference?<\/strong><\/h3>\n<p>The physical state of a nutrient influences how quickly and uniformly it interacts with the yeast cell membrane. A liquid autolysate disperses immediately and homogeneously throughout the must, ensuring that survival factors, sterols, and amino acids are available to yeast cells without the lag time associated with rehydration and dissolution of dry formats.<\/p>\n<h3><strong>Better Yeast Viability, Especially Late in Fermentation<\/strong><\/h3>\n<p>One of the most consistent findings across 15 years of use in the field is the effect of ViniLiquid\u2122 on yeast population dynamics in the second half of fermentation. This is the period when yeast are under maximum stress: ethanol accumulation is high, residual nutrients are depleted, and fermentation is most at risk of stalling.<\/p>\n<p>ViniLiquid\u2122 generates a measurable surge in yeast population and viability at this stage, a response that dry yeast derivatives, even at equivalent YAN levels, do not reliably produce. The practical consequence is fewer stuck fermentations, more predictable fermentation timelines, and reduced need for emergency interventions.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2093358032\" class=\"col hide-for-small 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-620810376\" class=\"col medium-8 small-12 large-8\"  >\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_1322908066\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture3.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"467\" height=\"321\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture3.avif\" class=\"attachment-original size-original has-transparency\" alt=\"Trial conditions: Colombard must, INRA Montpellier. Must parameters shown above.\" data-has-transparency=\"true\" data-dominant-color=\"d5e7e3\" style=\"--dominant-color: #d5e7e3;\" \/>\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_1322908066 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Trial conditions: Colombard must, INRA Montpellier. Must parameters shown above.<\/em><\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_311167039\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture4.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"484\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture4.avif\" class=\"attachment-original size-original has-transparency\" alt=\"Yeast population and viability over time: ViniLiquid\u2122 vs. dry autolysate.\" data-has-transparency=\"true\" data-dominant-color=\"faf8f7\" style=\"--dominant-color: #faf8f7;\" \/>\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_311167039 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Trial conditions: Colombard must, INRA Montpellier. Must parameters shown above.<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2060959901\" class=\"col hide-for-small 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\"  id=\"row-471945912\">\n\n\t<div id=\"col-1071313372\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>The Impact on Wine Quality<\/strong><\/h3>\n<p>Fermentation efficiency is the foundation for quality wine, but what ultimately matters is what ends up in the glass. Here, too, ViniLiquid\u2122 delivers results that go beyond what a standard nitrogen supplement can achieve.<\/p>\n<p>Wines produced with ViniLiquid\u2122 show enhanced aromatic intensity and improved overall balance. A healthier, more complete fermentation reduces the risk of off-aromas associated with yeast stress, and the nutrient profile of ViniLiquid\u2122 supports the conditions under which yeast can express the full aromatic potential of the must.<\/p>\n<h3><strong>The result is not just a wine that finishes fermentation cleanly. It is a wine with more to offer aromatically and structurally.<\/strong><\/h3>\n<p>This is particularly relevant in musts where nutrient deficiency is a challenge: high-sugar, low-turbidity, or heavily clarified whites, as well as late-harvest styles where yeast stress is inherently elevated. ViniLiquid\u2122 can be the difference between a wine that expresses its terroir fully and one that carries the hallmarks of a difficult fermentation.<\/p>\n<p>The organoleptic data below, drawn from a Macabeo trial, illustrates the difference clearly.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1750961830\">\n\n\t<div id=\"col-413557296\" class=\"col hide-for-small 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-878657010\" class=\"col medium-8 small-12 large-8\"  >\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_198100754\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"524\" height=\"330\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/06\/Picture5.avif\" class=\"attachment-large size-large has-transparency\" alt=\"Sensory profile comparison: ViniLiquid\u2122 vs. DAP across aromatic intensity, fruitiness, and overall balance. Trial carried out in Castilla La Mancha, Spain - Control: Addition of 10g\/hl DAP at 1,080 and 10g\/hl DAP at 1,032 - Test: Addition of 20ml\/hl ViniLiquid\u2122 at 1,080 and 30ml\/hl ViniLiquid\u2122 at 1,036 added manually.\" data-has-transparency=\"true\" data-dominant-color=\"f7f7f8\" style=\"--dominant-color: #f7f7f8;\" \/>\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_198100754 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Sensory profile comparison: ViniLiquid\u2122 vs. DAP across aromatic intensity, fruitiness, and overall balance.<\/em><\/p>\n<p><em>Trial carried out in Castilla La Mancha, Spain<\/em><\/p>\n<ul>\n<li><strong><em>Control: <\/em><\/strong><em>Addition of 10g\/hl DAP at 1,080 and 10g\/hl DAP at 1,032<\/em><\/li>\n<li><strong><em>Test: <\/em><\/strong><em>Addition of 20ml\/hl ViniLiquid\u2122 at 1,080 and 30ml\/hl ViniLiquid\u2122 at 1,036 added manually.<\/em><\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-631398725\" class=\"col hide-for-small 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\"  id=\"row-1789126044\">\n\n\t<div id=\"col-1858613380\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>Practical Gains in the Winery<\/strong><\/h2>\n<p>Technical performance is one part of the story. The other is what ViniLiquid\u2122 means for day-to-day operations. After 15 years of use across wineries of all sizes, three operational advantages consistently stand out.<\/p>\n<h3><strong>Time: Ready to Use, Directly in the Must<\/strong><\/h3>\n<p><a href=\"https:\/\/fermentis.com\/en\/easy-2-use\/\">E2U\u2122-certified<\/a>, ViniLiquid\u2122 requires no prior rehydration. It is added directly to the tank. This eliminates a tedious step that, with dry products, is not optional: dissolving the product. Removing this step and the need to clean containers also saves winemakers time and resources, notably water.<\/p>\n<h3><strong>Safety: No Dust, No Inhalation Risk<\/strong><\/h3>\n<p>Dry yeast derivatives generate fine powder during handling. This is a real occupational health concern in wineries, particularly during harvest when additions are frequent and volumes are high. ViniLiquid\u2122 eliminates this risk entirely. There is no dust, no inhalation hazard, and no need for respiratory protection during routine additions.<\/p>\n<h3><strong>Comfort and Automation<\/strong><\/h3>\n<p>ViniLiquid\u2122 is pumpable and homogeneous by nature. This makes it compatible with automated dosing systems, allowing wineries to integrate nutrient additions into automated workflows. For larger operations handling multiple tanks simultaneously, this is a significant operational advantage: consistent dosing, reduced labor, and full traceability of additions.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-2105783579\">\n\n\t<div id=\"col-179706202\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<table>\n<tbody>\n<tr>\n<td><strong>Operational Factor<\/strong><\/td>\n<td><strong>Dry Yeast Derivative<\/strong><\/td>\n<td><strong>ViniLiquid\u2122<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Rehydration required<\/td>\n<td>Yes<\/td>\n<td>No<\/td>\n<\/tr>\n<tr>\n<td>Dust \/ inhalation risk<\/td>\n<td>Yes<\/td>\n<td>No<\/td>\n<\/tr>\n<tr>\n<td>Compatible with dosing automation<\/td>\n<td>Limited<\/td>\n<td>Yes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1985798749\">\n\n\t<div id=\"col-1526750454\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>Dosing, Packaging, and Practical Specifications<\/strong><\/h3>\n<p>ViniLiquid\u2122 is designed to fit the operational realities of professional winemaking, from small family estates to large-volume production facilities.<\/p>\n<h3><strong>Recommended Dosage<\/strong><\/h3>\n<p>The standard recommendation is <strong>50 ml\/hl<\/strong>, which delivers an equivalent YAN supply of approximately 20 mg\/l. Dosage can be adjusted based on must nutrient status, potential alcohol, and fermentation conditions. For maximum fermentative impact, we recommend combining ViniLiquid\u2122 with a controlled oxygen micro-addition at peak fermentation speed.<\/p>\n<h3><strong>Shelf Life<\/strong><\/h3>\n<p>ViniLiquid\u2122 has a shelf life of up to <strong>3 years<\/strong>, which is exceptional for a liquid product of this type. This gives wineries the flexibility to purchase in advance without quality risk and simplifies inventory management across vintages.<\/p>\n<h3><strong>Packaging Formats<\/strong><\/h3>\n<p>ViniLiquid\u2122 is available in three formats to suit different production scales:<\/p>\n<ul>\n<li><strong>12kg HDPE drum<\/strong> (Bidon PEHD): ideal for small to medium wineries, easy to handle and store<\/li>\n<li><strong>210kg Easyliquid big bag<\/strong> (Big bag PEBDL): designed for efficient dispensing at mid-to-large scale<\/li>\n<li><strong>900kg aseptic IBC<\/strong> (Werit Nutriline): for high-volume operations requiring bulk supply and automated integration<\/li>\n<\/ul>\n<h3><strong>Important Note<\/strong><\/h3>\n<p>ViniLiquid\u2122 is <strong>not authorized for organic (BIO) winemaking<\/strong>. Winemakers operating under certified organic production protocols should consult our fermentation specialists for appropriate alternatives within the Fermentis range.<\/p>\n<h2><strong>The Verdict After 15 Years<\/strong><\/h2>\n<p>Fifteen years is a long time to validate a product. What ViniLiquid\u2122 has demonstrated is not just that liquid autolysates work, but that the physical form of a fermentation activator is an active variable in fermentation outcomes, not a neutral packaging choice.<\/p>\n<p>The evidence is consistent: faster fermentations, better yeast viability under stress, cleaner pathways to malolactic fermentation, and wines with greater aromatic intensity and balance. On top of that is a winemaking experience that is genuinely simpler: no rehydration, no dust, no homogenization issues, and full compatibility with automated dosing.<\/p>\n<p><strong><a href=\"https:\/\/fermentis.com\/en\/product\/viniliquid\/\">ViniLiquid\u2122<\/a> was our first <a href=\"https:\/\/fermentis.com\/en\/easy-2-use\/\">E2U\u2122<\/a> (Easy To Use) yeast derivative for a reason.<\/strong> It proved that the right approach to formulation can deliver both operational simplicity and a technical advantage simultaneously. That combination is rare, and it is why it remains a cornerstone of our winemaking fermentation range.<\/p>\n<p>If you want to explore how ViniLiquid\u2122 fits your specific cellar conditions, our fermentation specialists are available to help. <a href=\"https:\/\/fermentis.com\/en\">Contact us through the Fermentis website<\/a> or <a href=\"https:\/\/fermentis.com\/en\">find your local distributor<\/a> to get started.<\/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_1748105957 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\n\t<section class=\"section\" id=\"section_2085237920\">\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 row-small\"  id=\"row-611560059\">\n\n\t<div id=\"col-48890626\" 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 id=\"gap-1627384830\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1627384830 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Back to expert insights<\/span>\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i><\/a>\n\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_2085237920 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":21,"featured_media":32037,"parent":27897,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-743657","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>ViniLiquid\u2122: 15 Years of Fermentative Power<\/title>\n<meta name=\"description\" content=\"Discover why ViniLiquid\u2122, the first liquid yeast autolysate activator, improves fermentation speed, yeast viability, and wine balance in the cellar.\" \/>\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\/knowledge-center\/expert-insights\/wine\/viniliquid-fermentative-power\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ViniLiquid\u2122: What 15 Years Has Taught Us About Fermentative Power\" \/>\n<meta property=\"og:description\" content=\"Discover why ViniLiquid\u2122, the first liquid yeast autolysate 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