Published by Leonardo Calcagno
At Fermentis we want to provide the very best information about our products and how to use them. That’s why we launched the Fermentis Academy™: to learn, share and exchange about yeast and fermentation. The vision? To explore & share the art of developing quality fermented beverages.
Applied research
Applied research is one of the key components of the Fermentis Academy. Our dedicated team supports on developing new products and deeper exploring existing ones. This involves in-depth study of fermentation and characterization solutions across two critical dimensions: the technical and sensory performances.
A few years ago, Fermentis inaugurated the Fermentis Campus, a site that includes state-of-the-art facilities, especially for applied research and development through the Fermentis Academy program. The technical hall for instance, at the heart of the Campus, includes over 50 different fermentation vessels, including 1hl fermenters and barrels to study all fermentation conditions. The Fermentis Campus also includes a physicho-chemistry and microbiology lab, designed to study the technical features of the beverages produced on site using our microorganisms, and a sensory lab welcoming trained panels of beverage tasters help us characterize and explore all our product range in a variety of conditions.
Sensory analysis is the only science that can measure organoleptic characteristics of products as human being will feel it. As it is based on human perception, it follows norms and proper methodologies, to avoid or limit the maximum of biases, and need an investment and a strong will. These require substantial investment and expertise:
• A clear objective: what you want to evaluate
• A measuring tool: trained sensory panel
• Adapted protocol: discriminative descriptive or holistic test
• Performances and data analysis: appropriate statistical tests
We rely on a highly specialized team of sensory experts and diverse tasting panels. Each day, year-round, we enlist trained tasters to meticulously evaluate the sensorial impact of our fermentation and characterization solutions. A well-trained panel represents the cornerstone of successful sensory analysis, offering invaluable insights into product perception and quality. Much like any measuring tool, a sensory panel must meet specific performances criteria including consensus, discrimination, and repeatability. This rigorous process ensures thorough assessment across various conditions in which our solutions are utilized. Our expertise is based on sensory analysis norms:
• Trained panelists: Fermentation Panel (Specially dedicated to studying the impact of fermentation parameters on microbial flavor expression), General Panel (Specially involved into understanding the interactions between raw materials and microbial flavor formation) and Expert Panel (Dedicated to providing close support for product quality and development.)
• Temperature management: to ensure inter-product and inter-session consistency.
• Product randomization: to limit the impact of order on product perception.
• Anonymization: to limit biais.
• Construction of a standard recipe book for training purposes, based on the main fermentative aromas.
Fermentis is dedicated to conducting thorough characterizations of each fermentation and technical solution in multiple conditions and matrixes. A meticulous endeavor to a deep understanding of the diverse qualities and potential applications of our products and in interactions with processes and raw materials. It’s our job to empower beverage producers with the tools they need to craft exceptional beverages, but also to share our knowledge with them! Our dedication to education drives us to function not solely as a research center but also as an educational program. Whether through in-person gatherings or virtual platforms, locally or globally, we strive to provide widespread access to invaluable information and expertise. That’s why at the Fermentis Academy is also an educational hub, with events organized at our Headquarters, locally throughout the world and remotely via webinars.