The Europe Dry Wine Yeast Market would witness market growth of 4.4% CAGR during the forecast period (2023-2030). In the year 2020, the Europe market's volume surged to 2,429.1 Tonnes, showcasing a growth of 1.9% (2019-2022).
Minimal-intervention winemaking often involves reducing or eliminating commercial additives, including selected yeast strains. This approach appeals to consumers looking for wines with fewer synthetic additives. Winemakers who employ native yeast fermentation often emphasize transparency in their winemaking practices. This aligns with the desire for authentic and honest representations of wine. For winemakers, using native yeast strains can be a point of differentiation in a competitive market. It allows them to market their wines as more natural, artisanal, and unique.
The availability of diverse yeast strains catalyzes experimentation and innovation in winemaking. Winemakers are continually pushing the boundaries of what's possible regarding flavour profiles and winemaking techniques. Likewise, just as vineyards have terroir, so do yeast strains. Some regions have indigenous yeast populations that can impart unique characteristics to wines. Winemakers may leverage these microbial terroirs to create wines with a sense of place. Yeast strains are crucial in the production of sparkling and fortified wines. Winemakers can experiment with secondary fermentation and fortification techniques to produce distinctive sparkling wines, ports, and sherries.
Some winemakers embrace wild fermentation by allowing native yeasts and microbes in the vineyard and winery to initiate fermentation. This approach can lead to unconventional and exciting results. Smaller wineries and artisanal producers often use diverse yeast strains to create limited-edition and small-batch wines that showcase their creativity and craftsmanship. Yeast strains can influence mouthfeel, body, and other sensory aspects of wine. Winemakers can conduct sensory experiments to fine-tune these attributes.
Germany has an extensive wine industry in the Europe region. According to the U.S. Department of Agriculture, German wine output from the harvest of 2022 for marketing in CY 2023 is projected to be 9.4 million hectoliters, an increase of 9.8% from the prior year. Germany is the world's greatest wine importer in terms of volume, even though it produces a lot of wine at home. Germany is third in value, behind the US and the UK. Germany bought 1.48 billion liters of wine in 2021 for a total cost of 3.4 billion USD, a rise of 2.1 and 12.2 percent yearly. These factors will boost the dry wine yeast market's expansion in Europe.
The Germany market dominated the Europe Dry Wine Yeast Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $298.6 million by 2030. The UK market is exhibiting a CAGR of 3.5% during (2023 - 2030). Additionally, The France market would experience a CAGR of 5.2% 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 Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
Free Valuable Insights: The Global Dry Wine Yeast Market will Hit $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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