Yeast study of the SOMMOS winery
Today we present you another tasting that we have done. On Friday 23rd of July, the tasting with SOMMOS winery, located in Huesca, took place. It was a study of isolation, identification, selection, and characterisation of the winery’s own yeasts. In the tasting, the mixed micro vinifications of this study were tasted.
To carry out this tasting, José Javier Echandi (oenologist from the SOMMOS winery), came to the LEV2050’s facilities in Pamplona. Here, the tasting took place together with Rafael Salgado (LEV2050’s oenologist).
In a previous tasting 20 micro vinifications were tasted, all of them coming from the same wine base, from the same grapes. However, each mico vinification was carried out with a different yeast as fermentation starter. These yeasts were both from the Saccharomyces genus, as well as from different species of the No-Saccharomyces genus. These strains have something in common: they all belong to the SOMMOS winery. In addition, all of them were isolated, identified and characterised in micro fermentations by LEV2050.
The tasting showed that each one of the micro-vinifications had totally different organoleptic profiles. After tasting them, those strains that revealed better profiles in the wine were chosen, taking into account the analytical data resulting from each fermentation.
Second tasting (mixed microvinifications)
Afterwards, we carried out different mixed micro vinifications with these selected yeasts, using mixes of them as fermentation starters, looking for synergies between them, which is what was tasted in the 23 of july tasting. We saw some really interesting yeast combinations.
With all this, SOMMOS was able to decide which combinations of their own yeasts are the ones they prefer the most, and they will be able to use them in their posterior fermentations. Therefore, they will be able to obtain wines with their own unique profiles in the upcoming harvest.
We hope you liked it!