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Allergen Free

Umami

Yeast extract with high natural 5′ nucleotide content. It acts as a precursor of aroma compounds even at the end of fermentation, increasing the bouquet of the wine.
Umami, a highly water-soluble yeast extract obtained by controlled self-lysis of a specific culture of Saccharomyces cerevisiae, offers a number of benefits in winemaking. Here are some of its main features and applications:

  • Nucleotides 5’GMP and 5’IMP: Umami retains a high content of Nucleotides 5’GMP (Guanosine Mono Phosphate) and 5’IMP (Inosine Mono Phosphate) obtained naturally during the autolysis process. These compounds are important because they act as precursors for aromatic compounds in wine. They contribute to the increase in wine bouquet and positively influence aromatic complexity.
  • Aroma stabilizer: during the aging process, Umami acts as a stabilizer for varietal aromas and fermentation-derived aroma compounds. This helps to maintain a constant perception of freshness and preserve grape variety-specific aromas.
  • Improved varietal structure: thanks to 5’GMP and 5’IMP nucleotides, Umami helps improve the varietal structure of the wine, making it more lively and persistent in the mouth. This brings an important minerality character to the wine, positively affecting the overall taste perception.
  • Increased flavor and aromatic complexity: Umami is particularly effective in improving the flavor and aromatic complexity of wines that might otherwise be flat or drained. Its ability to amplify aromas and improve wine structure makes it invaluable in the production of high-quality wines.

Yeast extract with min. 6% natural nucleotide content 5′.

End of fermentation: 20-30 g/hl
Maturation: 5-20 g/hl
Pre-bottling: 5-10 g/hl

Dissolve the product in wine or water at a ratio of 1:10.
Results obtainable in a minimum of 2 days after addition.

1 kg bag.
Store the product at a temperature not exceeding 25°C.

Umami, a highly water-soluble yeast extract obtained by controlled self-lysis of a specific culture of Saccharomyces cerevisiae, offers a number of benefits in winemaking. Here are some of its main features and applications:

  • Nucleotides 5’GMP and 5’IMP: Umami retains a high content of Nucleotides 5’GMP (Guanosine Mono Phosphate) and 5’IMP (Inosine Mono Phosphate) obtained naturally during the autolysis process. These compounds are important because they act as precursors for aromatic compounds in wine. They contribute to the increase in wine bouquet and positively influence aromatic complexity.
  • Aroma stabilizer: during the aging process, Umami acts as a stabilizer for varietal aromas and fermentation-derived aroma compounds. This helps to maintain a constant perception of freshness and preserve grape variety-specific aromas.
  • Improved varietal structure: thanks to 5’GMP and 5’IMP nucleotides, Umami helps improve the varietal structure of the wine, making it more lively and persistent in the mouth. This brings an important minerality character to the wine, positively affecting the overall taste perception.
  • Increased flavor and aromatic complexity: Umami is particularly effective in improving the flavor and aromatic complexity of wines that might otherwise be flat or drained. Its ability to amplify aromas and improve wine structure makes it invaluable in the production of high-quality wines.

Yeast extract with min. 6% natural nucleotide content 5′.

End of fermentation: 20-30 g/hl
Maturation: 5-20 g/hl
Pre-bottling: 5-10 g/hl

Dissolve the product in wine or water at a ratio of 1:10.
Results obtainable in a minimum of 2 days after addition.

1 kg bag.
Store the product at a temperature not exceeding 25°C.

Enhance the Umami experience with:

for quality fermentation to take place in red wines

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