By Nathan Wisniewski How would you define varietal / fermentative aromas? Varietal aromas, sometimes called primary aromas, come from aromatic compounds present in the grapes. These aromas are generally typical of specific grape varieties (thiols in Sauvignon Blanc, Colombard, Petit & Gros Manseng,...

In the introductory blog in the Wine Series, we took a look at why it is important to rehydrate yeast properly. In the future, we will talk about and compare and contrast specific strains of yeast. But before we get into what the differences are between specific yeasts, we should take a look at how...

Based the know-how and knowledge of the Lesaffre group, the world's leading yeast producer, Fermentis – the business unit of Lesaffre for beverage fermentation- has developed a specific production and drying process of yeast that confers to them a strong resistance to a wide range of inoculation...

For hundreds of years, wine drinkers have been enjoying wine with cheese. The process of pairing the perfect wine with the perfect cheese has become an art that continues to evolve as wine and cheese experts continue to create new combinations. The Early Pairings The earliest pairings involve wine...

As the new year begins, we at Ciatti wish all of our friends, clients and business associates a very happy and prosperous year ahead. Thank you for your continued support. 2020 is the first year of a new decade and – as designated by the United Nations – the International Year of Plant Health....