OIV stamps its seal on cream yeasts. A victory for Bioenologia 2.0

Cream yeasts have also gained the approval of the International Organization of Vine and Wine. At the General Assembly on June 2, 2017, OIV-ENO Resolutions 576A-2017 and 576B-2017 were adopted, describing the different forms in which Saccharomyces and non-Saccharomyces yeasts, thus conventional and non-conventional, can be used in wineries. 

No edict, no Bulgarian majority, this time a long-awaited and much-needed clarification has come from Sofia on a subject that until recently left room for misunderstandings and misconceptions. Now there are no more doubts: fresh yeasts, including cream yeasts, have their own and officially recognized dignity at the European level.

«We have always believed in it,» says Chiara Beraldo, sole director of Bioenologia 2.0, «and today's result is a reward for years of work and the tenacity of many people and several research institutes.»

The development, production and marketing of fresh cream yeasts (authorized by the Ministry since 2013) represent, in Oderzo, the cutting edge of a company strongly oriented to research and innovation. The news coming from the OIV crowns, completes and validates the commitment of those who, by investing considerable resources and energy, have staked everything on a bold project and a new and revolutionary product.

«Our projects for the selection of native/company yeasts,» continues Beraldo, «will benefit from the recent statement of the International Organization, as it formally recognizes the possibility of reproducing both Saccharomyces and non-Saccharomyces yeasts in their fresh form, overcoming the issues related to the drying process. For the wine sector, this is a milestone for further improving quality.»