Pichia Kluyveri Fermentation

Also known as: pichia kluyveri, non-alcoholic wine yeast

Fermentation with the low-alcohol yeast Pichia kluyveri, which develops wine-like, tropical aromatics while producing little or no ethanol.

Category

Fermentation

How It Works

A sour fruit base is inoculated with Pichia kluyveri (and sugar, time, and temperature are tightly controlled) to make a non-alcoholic 'wine' with sauvignon-blanc-style character.

Best For

Wine-like aromatic bases without alcohol

How producers use Pichia Kluyveri Fermentation

Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.

MURI

MURI x The Four Horsemen

Still Red<0.5% ABV
Stevnsbaer Cherry Wine

MURI uses Stevnsbaer Cherry Wine in MURI x The Four Horsemen: danish Stevnsbaer sour cherries fermented into a still red wine base. The linked provenance notes stevns, Denmark.[1]

Service signal

Tart, deep, red-cherried.

MURI

Passing Clouds

Sparkling White<0.5% ABV
Gooseberry Wine

Gooseberries are fermented with Pichia kluyveri and then enriched with fresh gooseberry juice.[2]

Service signal

Works as a liquid component.