{"id":3399,"date":"2021-07-01T15:36:28","date_gmt":"2021-07-01T13:36:28","guid":{"rendered":"https:\/\/www.lev2050.com\/second-fermentation-wine-studies\/"},"modified":"2025-05-20T11:34:28","modified_gmt":"2025-05-20T09:34:28","slug":"second-fermentation-wine-studies","status":"publish","type":"post","link":"https:\/\/www.lev2050.com\/en\/second-fermentation-wine-studies\/","title":{"rendered":"Second fermentation wine studies"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\"><strong>Second fermentation wine studies<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">On different occasions we have talked about some of the personalised studies we offer at <a href=\"https:\/\/www.lev2050.com\/en\/services\/\">LEV2050<\/a>. Today we are going to talk about some second fermentation wine studies. Today we present you 2 types of these studies:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>The second fermentation yeast study<\/strong><\/li><li><strong>The study of foam stability and sparkling wine<\/strong> <strong>nutrition<\/strong><\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.lev2050.com\/wp-content\/uploads\/2025\/05\/DSC09425-1024x682.jpg\" alt=\"LEV2050 laboratorio\" class=\"wp-image-2440\" width=\"595\" height=\"396\" title=\"\"><\/figure><\/div>\n\n\n\n<div style=\"height:7px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Second fermentation yeast study<\/h2>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-center\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" data-src=\"https:\/\/www.lev2050.com\/wp-content\/uploads\/2025\/05\/DSC09463-682x1024.jpg\" alt=\"Estudio de levaduras - LEV2050\" class=\"wp-image-2448 size-full lazyload\" title=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 682px; --smush-placeholder-aspect-ratio: 682\/1024;\"><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">The aim of the second fermentation yeast selection study is to explore the existing biodiversity and look for different strains that provide completely different sensations in the final wine. In other words, to produce sparkling wines with their own personality.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">LEV2050 specialises in the selection and characterisation of yeasts, with the objective of finding those strains with the best properties to be used as second fermentation starters.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once we have carried out the isolation, identification, selection and characterisation of these yeasts in microvinifications, we will generate biomass from the selected strains and they will be tested at industrial level.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:7px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Study of foam stability and sparkling wine nutrition<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In this study we analyse and test different yeast lysates and tannic extracts of their own that act as nutritional, structural and organoleptic agents.<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-center\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" data-src=\"https:\/\/www.lev2050.com\/wp-content\/uploads\/2025\/05\/pexels-cottonbro-5537788-scaled-e1625049316676-728x1024.jpg\" alt=\"Bodega - LEV2050\" class=\"wp-image-2444 size-full lazyload\" title=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 728px; --smush-placeholder-aspect-ratio: 728\/1024;\"><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">In addition, we will analyse at different doses those lysates and tannins of their own, individuals or mixed, that have a significant effect on foam formation and stability.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The objective is to obtain in second fermentation a reproducible profile and persistence of foam by using autochthonous lysates and tannins.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:7px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Other studies<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">At LEV2050 we offer a wide variety of studies, not only for wineries but also for other sectors such as meat, dairy, brewery or bakery. If you would like to know more about them, don\u00b4t hesitate to visit our website. There you will be able to find more information about these studies, and many more.<\/p>\n\n\n\n<div style=\"height:7px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We present you two types of second fermentation studies: The second fermentation yeast study, and the study of foam stability and sparkling wine nutrition<\/p>\n","protected":false},"author":1,"featured_media":3395,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[97],"tags":[127,197,198,199,148,128],"class_list":["post-3399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-english","tag-fermentation","tag-foam","tag-nutrition","tag-study","tag-wine","tag-yeast"],"_links":{"self":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/3399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/comments?post=3399"}],"version-history":[{"count":0,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/3399\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/media\/3395"}],"wp:attachment":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/media?parent=3399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/categories?post=3399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/tags?post=3399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}