This is their primary function (they are 'EASY 2 USE'): easier to handle, and easier to use, they allow you to save time. A characteristic that both appeals to and pleases many producers around the world. In addition, E2U™ products impact positively the environment, the economy and users’ health. This is the Fermentis way of innovating in the right direction and playing our part, modestly, in the struggle to protect our planet.
Fermentation is easier
The first characteristic of our active dry yeasts which are certified and labelled E2U™ - is that they no longer have to be rehydrated prior to pitching. You can pitch them directly into the must, the quality of your fermentation will not change. Tests were carried out over more than a year on each of these strains to demonstrate that, without rehydration, all expected results were achieved: fermentation performance, delivery of flavors and aromas, expected color, and desired degree of alcohol. Whether you rehydrate or not is no longer a matter of efficiency, it's now a matter of preference. Some winemakers were quick to go for direct pitch: all too happy to be able to make their everyday life easier and save time. Others, attached to certain customs or traditions, still prefer to maintain a preparation step. Anyway, E2U™ gives you the option to simplify the fermentation stage.
Less water and energy are consumed
If all active dry yeast users (that is 75% of winemakers) decided not to rehydrate, 600,000 hl of water could be saved each year. This amount represents an annual water supply for a family of four in the United States for 162 years, or 274 years in France, and 548 years in Latin America. This would also result in energy savings since it would no longer be necessary to heat the rehydration water, as is the practice more often than not. In this respect, using E2U™ products would mean using less electricity or gas and cutting CO2 emissions by 240 tons every year. With the same aim of reducing energy consumption, Fermentis has made product storage at room temperature a priority for the future.
Pollution is reduced
It is estimated that tens of tons of pure detergent are used every year to clean the equipment needed to prepare 2.15 million oenological leavens. Detergents are very difficult to biodegrade and remain active for a long time. Discharged into sewers, they end up in the environment via watercourses and seepage, contaminating rivers and water tables, affecting aquatic plants and animals. Anything limiting the use of detergent is therefore positive.
You get greater safety and convenience
In recent years, and in partnership with several laboratories, Fermentis has been tackling the problem of yeast particle inhalation during handling. Firstly on production sites for its own teams, but also for its customers of course. Several solutions have emerged from this research and from our commitment to ensuring maximum safety for the men and women who use our products: micro-granulated solutions, such as our Spring'Finer™ fining agent, and liquid-based products, such as our fermentation activator ViniLiquid™. We have also undertaken an extensive R&D project to test the dispersibility of our yeast derivatives in order to limit the effects (inhalation along with wastage).
It's an economic boost
Making it possible for our customers to avoid the rehydration stage, or to store products at room temperature, also means allowing them to avoid using certain equipment requiring capital expenditures (CAPEX). For young people or anyone reluctant to start up because of such excessive CAPEX, E2U™ may provide the solution. Having less to invest, means less to pay back. In this same spirit, Fermentis has put a great deal of work into improving packaging and extending the shelf life of its products, and by doing so, helping its customers manage their costs and tackle waste. In a sense, this economic dimension is our way of putting the cherry on the cake.
When we launched E2U™ a number of years ago, we knew that we were bringing excellent quality products to the market and that with these products we would be able to help you to preserve or improve the quality of your wines in a very challenging and competitive environment that is increasingly unstable. We also knew that our products were less demanding: requiring less water and energy than others and that their ease of use could have a positive economic impact, especially by limiting CAPEX. We keep producing quality yeast strains for all kind of wines, such as Sparkling ones, with a full dedicated range.
Discover more about E2U™ here.