{"id":792516,"date":"2026-09-24T09:35:10","date_gmt":"2026-09-24T07:35:10","guid":{"rendered":"https:\/\/fermentis.com\/news\/non-categorizzato\/safoeno-ef-85-expanding-knowledge-through-new-research\/"},"modified":"2026-10-21T10:15:24","modified_gmt":"2026-10-21T08:15:24","slug":"safoeno-ef-85-expanding-knowledge-through-new-research","status":"publish","type":"post","link":"https:\/\/fermentis.com\/it\/news\/wine-oenology\/safoeno-ef-85-expanding-knowledge-through-new-research\/","title":{"rendered":"Saf\u0152no\u2122 EF 85: ampliare le conoscenze attraverso nuove ricerche"},"content":{"rendered":"

<\/b>Fermentazioni pi\u00f9 rapide, profili aromatici migliori: i vantaggi di Saf\u0152no\u2122 EF 85 per lo Chardonnay<\/span><\/b><\/h3><\/div>\n\t
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Fermentative microorganisms are affected by the physio-chemical characteristics of their environment. In a winemaking context, temperature and yeast nitrogen nutrition play a major role in the wine quality and sensory profile.<\/strong> They affect aroma production during fermentation, while temperature also bears influence on fermentation time which can in turn impact the aroma profile. While many studies focus on the temperature and nitrogen impacts, we’ve gone a step further to analyse not only two, but three factors<\/strong> in the case of a Burgundy Chardonnay wine: the fermentation temperature, the yeast assimilable nitrogen (YAN) in the starting must and the type and moment of nitrogen nutrient addition (mineral and\/or organic)<\/strong>. Our study investigates how these three different parameters that can impact yeast performance, more specifically the performance of Saf\u0152no\u2122 EF 85<\/a>. We observed the potential impact of these three factors on fermentation kinetics, aroma production during fermentation and sensory profile. We are very excited to be able to reveal the key findings from this research project.<\/p>\n

Key findings \u2013 fermentation kinetics <\/strong><\/span><\/p>\n

Regardless of the conditions, all fermentations were completed between 10 and 20 days. As expected, the higher the temperature, the faster the fermentation. The higher YANeq\/S, the faster the fermentation, at each of the three temperature conditions. It is therefore possible to compensate for lower fermentation temperatures with increased YAN.<\/strong> \"\" Key findings \u2013 volatiles <\/strong><\/span><\/p>\n

Regarding volatiles production, it is interesting to note there are subtle differences according to the conditions, meaning it is possible to actively steer your aromatic profile depending on the choices you make<\/strong>. For higher acetate esters, it is best to ferment at slightly higher temperatures (16\u00b0 to 20\u00b0). Ethyl esters, however, seem less affected by temperature, but appear to be promoted a little more by lesser temperatures (12\u00b0 to 16\u00b0). It seems the best nutrition protocol to promote volatile compounds is a mix of mineral and organic YAN – the order in which they are used does not show any clear benefits.<\/strong> \"\" \"\" \"\" <\/p>\n\t\t\n