The Asia Pacific Dry Wine Yeast Market would witness market growth of 6.1% CAGR during the forecast period (2023-2030). In the year 2021, the Asia Pacific market's volume surged to 973.9 Tonnes, showcasing a growth of 3.3% (2019-2022).
Consumer preferences and market trends play a crucial role in shaping the choices that winemakers make when it comes to yeast strains. In recent years, there has been a notable shift in consumer demand towards natural and minimal-intervention winemaking practices. This trend has increased interest in using native or wild yeast strains in winemaking.
Consumers are increasingly seeking wines that are made with minimal additives and interventions. They have a growing appreciation for wines that express the unique characteristics of the grapes and the terroir in which they are grown. Natural winemaking practices align with this preference. Native yeast strains, often called wild yeast, are naturally present in the vineyard and winery environment. Using native yeast for fermentation is seen as a more authentic and "hands-off" approach to winemaking. It allows the natural microbial flora of the region to contribute to the fermentation process.
In addition, native yeast fermentation is believed to enhance the expression of terroir in wine. Terroir means the unique combination of soil, climate, and vineyard practices that influence a wine's character. Native yeasts are thought to capture these regional nuances better. Wild yeast strains can introduce a broader spectrum of flavors and aromas to the wine, leading to increased complexity. Each vineyard and region may have indigenous yeast populations, resulting in unique and distinctive wines.
In China, Helan Mountain East Region is an officially recognized Ningxia Hui Autonomous Region wine appellation. East Foothills of Helan Mountain in Ningxia is recognized as a golden area for wine grape production. The excellent natural endowment gives the wine a sweet, supple, balanced mouthfeel. Over the past 30 years, Helan Mountain East Region has become the largest wine-producing region in China. The total area of vineyards in this region has reached 550,000 mu, accounting for one-third of the total area of vineyards in the country. This region produces over 130 million bottles of wine annually, with a total value of over RMB 30 billion. All these factors will help boost the demand in the Asia Pacific region.
The China market dominated the Asia Pacific Dry Wine Yeast Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $122.5 million by 2030. The Japan market is registering a CAGR of 5.4% during (2023 - 2030). Additionally, The India market would showcase a CAGR of 6.7% during (2023 - 2030).
Based on Sales Channel, the market is segmented into Direct and Indirect. Based on End User, the market is segmented into Commercial and Residential. Based on Type, the market is segmented into Red Wine Yeast, White Wine Yeast and Others. Based on countries, the market is segmented into China, Japan, India, South Korea, Australia, Malaysia, and Rest of Asia Pacific.
Free Valuable Insights: The Global Dry Wine Yeast Market is Predict to reach $2.7 Billion by 2030, at a CAGR of 4.9%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Lesaffre Group, White Labs Inc., Archer Daniels Midland Company, AEB S.p.A., AngelYeast Co., Ltd., Chr. Hansen Holding A/S, Esseco Srl (Enartis), Lallemand, Inc., LAFFORT, Associated British Foods PLC (Wittington Investments Limited)
By Sales Channel (Volume, Tonnes, USD Million, 2019-2030)
By End User (Volume, Tonnes, USD Million, 2019-2030)
By Type (Volume, Tonnes, USD Million, 2019-2030)
By Country (Volume, Tonnes, USD Million, 2019-2030)
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