Indigenous

Indigenous yeasts

Exclusive native yeasts for each winery.

In addition to its “off-the-shelf” products, Bioenologia 2.0 identifies and cultures regionally-indigenous yeasts and proprietary strains for individual wine companies. These bespoke yeasts allow winemakers to achieve even higher standards of production, teasing out the characteristic qualities of their wines and helping to safeguard biodiversity.

Each strain is a piece of the exclusive microbiological heritage of the winery for which it is developed, helping producers to preserve the unique and distinctive qualities of their wines and terroir.

A project signed Polo Lab, our analysis, research and development laboratory.

How we make indigenous yeasts

Isolation of yeast from grapes

Collection of grape samples at the vineyard, must preparation in the lab, leading to the isolation of Saccharomyces and non-Saccharomyces yeasts.

Identification of isolated yeasts

In this phase, molecular techniques are used to identify the isolated yeasts at species and individual strain level.

Technological and oenological characterisation of yeasts

The technological and oenological properties of the yeasts are then probed and measured with a view to selecting the strains with the
most desirable characteristics. A synthetic must is used in the first instance, with tests subsequently carried out using natural
must. Strains are selected in consideration of the most distinctive characteristics of the wines for which they are needed.

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