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advanced winemaking solutions
OenObOOk n°5
malOlactic fermentatiOn
Diligent care has been taken to ensure that the information provided here is accurate. Since the user’s specific conditions of use and application are beyond our control, we give no warranty and make no representation regarding the results which may be obtained by the user. The user is responsible for determining the suitability and legal status of the use intended for our products.
OenObOOk n°5
Co
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T
our companyoenobrands, about us ____________________________________________________________________________________________________________________________ 6
our production sites and logistics center ______________________________________________________________________________________ 7
our distribution network ___________________________________________________________________________________________________________________ 8-9
Team presentation ______________________________________________________________________________________________________________________________ 10-11
in the spotlight: malolactic fermentationFactors of growth and survival of the bacteria __________________________________________________________________________ 14
Risks and advantages of malolactic fermentation ___________________________________________________________________ 15
catalogRapidase® enzymes __________________________________________________________________________________________________________________________ 18-21
Anchor® Yeast, nutrients and Co-Inoculant Bacteria ______________________________________________________ 22-27
Fermivin®, Fermicru® and Collection Cépage® yeasts _____________________________________________________ 28-29
In-Line Ready®, dual technology _______________________________________________________________________________________________ 30-31
natuferm®, Maxaferm® and extraferm® fermentation support ___________________________________ 32-33
Claristar®, stabilization mannoprotein ____________________________________________________________________________________ 34-35
Final touch® PoP, sparkling wines perfection ____________________________________________________________________ 36-37
practical winemakingCiders and fruit wines ____________________________________________________________________________________________________________________ 40-41
effects of maceration enzymes on the quality of red wines _______________________________________ 42-43
Protocols for winemaking with rotten grapes ___________________________________________________________________ 44-45
Protocol for thiol releasing varieties _______________________________________________________________________________________ 46-47
mobile technologies oenotools® and oenotools® Blends _________________________________________________________________________________________ 50-51
newWorldWinemaker.com __________________________________________________________________________________________________________ 52-53
ou
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our missionoenobrands designs and markets oenological
products. Its permanent innovation strategy
allows the creation of solutions that provide an
integrated answer for the ambitions and desires
of winemakers, wine traders and consumers.
It is with a strong belief in the future of the
industry and dealing with the current changes
that oenobrands, supported by its world
renowned parent companies (DSM Food
Specialties and Anchor BioTechnologies)
develops a range of oenological products
including enzymes, yeasts, yeast-derived
products and bacteria. With a highly qualified
team, expert in many fields, oenobrands
strives to offer winemakers with novel and
scientifically sound solutions.
oenobrands distributes on five continents
through a specialized distribution network its
famous brands Anchor, Rapidase, Fermicru,
Collection Cépage, Fermivin, natuferm,
extraferm, Maxaferm, Claristar as well as its
revolutionary new brand In-Line Ready and its
latest innovation Final touch.
dsm food specialtiesDSM Food Specialties is a leading producer
of value-added ingredient solutions for the
international food and beverage industries,
contributing in a major way to the success of the
world’s favorite dairy, processed food, fruit juice,
alcoholic beverage and functional food brands.
DSM Food Specialties’ commitment to reliable
and traceable products which meet today’s
stringent safety and sustainability requirements
is represented by its mark of excellence
in nutrition: Quality for life™. with 1,400
employees active in 25 locations worldwide,
DSM Food Specialties is a true global player.
more information about DSM Food Specialties
can be found at www.dsm-foodspecialties.com
and www.qualityforlife.com.
Anchor BioTechnologiesanchor Biotechnologies is a division of Anchor
Yeast which has been south africa’s premier yeast
company since 1923. Anchor Yeast has remained
the leader in the supply of yeast, dough raising
and fermentation technology to the consumer,
bakery, wine and alcohol businesses in southern
africa. the company has a talented workforce
of 400 people, state of-the-art production
facilities and its own network of national
distribution. Anchor Yeast has built its
leadership position through a strong, competent
management team that has maintained
market focused Business units, an ongoing
commitment to: building brands, application of
technology and high levels of customer service.
more information on www.anchor.co.za.
our mother companies
sOuth africaanchOr Wine Yeast
franceOur lOgistics center
denmarkin-line readY, fermivin, fermicru,
cOllectiOn cépage, extraferm, claristar, final tOuch
francerapidase
estOniamaxaferm
the netherlandsnatuferm
our production sites and logistics center
7
ouR DISTRIBuTIon
neTWoRk
united statesSCoTT LABoRAToRIeS
canadaSCoTT LABoRAToRIeS
uruguaYABASTeCIMIenToS
argentinaDuRox enoLogÍA
sOuth africaAnCHoR WIne YeAST
japanSeRVICeTeC JAPAn CoRPoRATIon
australiaVInTeSSenTIAL LABoRAToRIeS
neW zealand• VINIQUIP INTERNATIONAL• SULKEM COMPANY
mexicOSCoTT LABoRAToRIeS
chileF.H. engeL
slOveniaVASon
pOland• TPH fRUCTOPOL
• BROWIN
hungarYCoRIMPex SeRVICe
ungHeRIA kFT
czech republico.k. SeRVIS BIoPRo
austria• DI füR WEINBAU & öNOLOgIE
• MAx f. KELLER
slOvakiao.k. SeRVIS BIoPRo
franceLA LITToRALe
germanY• C. SCHLIESSMANN keLLeReI-CHeMIe• MAx f. KELLER
serbiaVASon D.o.o.
bulgariaeLTon CoRPoRATIon
crOatiaVASon D.o.o.
rOmaniaeLTon CoRPoRATIon
mOldaviagABo
ukraineVInTeCH
italY• ENOLOgICA VASON• CORIMPEx SERVICE
turkeYIMCD
geOrgiaVIne AnD WIne gRouP
spainERBSLöH ESPAñA
pOrtugalA. FReITAS VILAR
greeceeLTon InTeRnATIonAL TRADIng
sWitzerland• LA LITTORALE• C. SCHLIESSMANN
algeriaJAB CoMPAnY
9
antOniO ÁlamO arOca
Area Manager
+34 630 220 [email protected]
margaret fundira - m.sc.mba
Director Bio-Technologies
+27 82 883 [email protected]
sOphie grOusset
Supply and Customer Service Manager
+33 4 67 72 77 [email protected]
kathY kedziOr
Administrative Officer
+27 21 534 [email protected]
blandine lefOl
Area and Brand Manager
+33 4 67 72 77 [email protected]
elda lerm
Technical Consultant
+27 82 903 [email protected]
annabelle cOttet
Area Manager
+33 4 67 72 77 [email protected]
oenoBRAnDS TeAM
tatiana sOtnikOva
Administration & Accounting Manager
+33 4 67 72 77 [email protected]
lida malandra - m.sc.
Area and Brand Manager
+27 82 907 [email protected]
mmule masalesa - b.sc.
Technical Consultant
+27 82 882 [email protected]
bernard mOcke - m.sc.
Technical Consultant
+27 82 881 [email protected]
dr. patrice pellerin - ph.d.
Product and Application Director
+33 4 67 72 77 [email protected]
dr. dOnatella petegOlli - ph.d.
Technical Sales and Brand Manager
+39 335 [email protected]
isabelle van rOlleghem
Managing Director
+33 4 67 72 77 [email protected]
11
In T
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To spontaneous MLF or to not spontaneous MLF. There really is no question.
The whole process involving yeast and alcoholic fermentation (AF) has been greatly studied and as a result is largely understood. This is not the case yet with lactic acid bacteria and malolactic fermentation (MLF). The effect of MLF not only on wine quality and microbial stability, but also on the aroma profile of a wine, is greatly underestimated and in many cases ignored or misunderstood. For these very reasons, as well as from a cost saving perspective, many winemakers prefer to leave this process to be performed by indigenous lactic acid bacteria (LAB).
Previously isolated and described in 1960 as Leuconostoc oenos, this bacteria is now better known as Oenococcus oeni. Besides decreased acidity and microbial stability, the most often overlooked effect is that of the bacteria on the final wine aroma profile. The indigenous microbial population of must and/or wine is very complex, with the LAB responsible for the conversion of malic acid to lactic acid. In wine, species from Oenococcus, Lactobacillus and Pediococcus could potentially play a role in MLF. The strains all differ in their tolerance of pH, alcohol, sulphur, temperature and nutrient demand.
Malolactic fermentation can take place without inoculation (spontaneously) or take place as a result of the addition of a commercial preparation of lactic acid bacteria (starter culture) to the juice (co-inoculation) or wine (after Alcoholic Fermentation inoculation). Whether the bacteria present results in the onset of MLF is dependent on the initial bacteria concentration, at least 1 x 106 CFu/mL are required.
Concomitantly, the growth and survival of the bacteria are dependent on a variety of other factors:
n pHn alcohol concentrationn total So
2 concentration
n available nutrientsn temperaturen yeast strain used for AFn oxygenn Co
2
n organic acidsn phenolic compoundsn presence of other competing bacteria
Due to the fact that there are so many influencing factors, spontaneous mlf holds countless risks and is very unpredictable. This includes unpredictability when it comes to timing (onset and completion), as well as uncertainty as to what exactly is performing the fermentation (spoilage bacteria). The natural microflora population will also be dependent on cellar hygiene practices.
risks invOlved With spOntaneOus mlf include the fOllOWing:
n undesirable LAB can produce spoilage components (mousiness, bitterness, volatile acidity)
n it has been proven that spontaneous MLF can lead to significantly higher concentrations of biogenic amines being produced (biogenic amines such as histamine have health implications and are subjected to more and more strict regulations)
n the risk of antagonistic interactions between yeast and bacteria increase, due to inhibiting products produced by the yeast (alcohol, medium chain fatty acids)
n uncontrolled timing of the process
n longer MLF duration results in a longer So2-free period with no protection against
Brettanomyces spoilage (increased risk period)
in cOmparisOn, the advantages Of mlf With an inOculated bacterial starter culture:
n timesaving
n no production of biogenic amines
n control over bacterial population
n reduced risk of volatile acidity formation
n results in wanted changes in the aroma profile (production of preferred aroma compounds)
n control over start of MLF
n no antagonistic interactions between yeast and bacteria culture (tested commercial culture/bacteria combinations)
Inoculated MLF also has the added benefit of inoculation of the bacteria at a higher inoculum concentration compared to the indigenous LAB population generally present. This has been shown to result in faster MLF, reduced buttery characteristics and reduced off-flavours.
but WhY inOculate at all?
If you do not inoculate for MLF with a commercial starter culture and your indigenous bacteria population is insufficient, you may have to wait for months and in some cases till the following Spring, to have MLF completed. The delay between the completion of AF and the onset of MLF presents a huge risk for the development of Brettanomyces, as conditions remain favourable for the development of this spoilage yeast (high temperatures, low So
2 concentrations,
nutrients). Winemakers also have to prevent the risk of MLF taking place in the bottle.
factOrs that are impOrtant tO cOnsider When chOOsing a lab strain(s) fOr mlf inOculatiOn include amOngst Others:
n how compatible is it with the yeast strain used for AF
n will/can it produce the desired characteristics
n the ability of the culture to complete MLF (taking into consideration the specific conditions of your wine)
n the vigour of the bacteria culture
n the tolerance of the bacteria culture to juice/wine parameters
conclusionThere really therefore is no doubt that spontaneous MLF is intertwined with increased risk, while inoculated MLF reduces the risk and increases peace of mind.
15
CA
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Lo
g
Created in 1922 in the city of Seclin, in the north of France, Rapidase® has since proved its usefulness in speeding up industrial processes. Rapidase® was the first and is today the most recognized brand of enzyme for winemaking applications.
To offer the best efficiency in application each Rapidase® formulation is developed and tested with the world’s most renowned wine research institutes and validated in wineries at production scale. our technical and sales staff are available to provide you with tests results, as well as assist you in evaluating the product’s
premium performances in your specific conditions.
Rapidase®, fast and efficient enzymes
● RAPIDASE® Expression Aroma
● RAPIDASE® Extra Press
● RAPIDASE® Clear
● RAPIDASE® Clear Extreme
● RAPIDASE® Flotation
● RAPIDASE® Thermoflash
● RAPIDASE® Rosé
● RAPIDASE® Extra Fruit
● RAPIDASE® Extra Color
● RAPIDASE® Batonnage
● RAPIDASE® Revelation Aroma
Application
Aroma precursor extraction in white grapes
grape pressing
Clarification of grape must
Complete clarification in difficult conditions
grape must flotation
Depectinization of thermo treated grape musts
Processing of aromatic rosé wines
Aroma precursor extraction in red grapes
Color extraction in red grape maceration
Release of molecules contributing to mouthfeel
Varietal aroma revelation
Effect
Skin and pulp cell wall degradation
Pectin and insoluble protopectin degradation
Pectin degradation
Pectin main and side chains degradation down to 6°C
Soluble pectin degradation
Advanced pectin degradation up to 70°C
Pulp cell degradation. no impact on color
Skin and pulp cell wall degradation
grape skin cell wall degradation
Yeast cell wall degradation
Hydrolysis of glycosylated precursors
Scan the QR Code to read more about each product’s directions for use, application information and dosage.
Peace of mind comes with DSM enzymesrapidase® enzymes are made by dsm , one of the very few global market leaders
in food enzymes. dsm enjoys the longest history in producing winemaking
enzymes and commits to its reliability through its Quality for lifetm program.
this commitment assures you that any dsm ingredient you buy is safe in terms
of quality, reliability, reproducibility and traceability but also is manufactured in a
safe and sustainable way. any product specification, material safety
data sheet, allergen and non gm, manufacturer certificates is
available upon request.
Principal activities
Pecti
nase
s(m
ain
ch
ain
)
✔
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β -
glu
can
ase
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β -
glu
co
sid
ase
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Secondary activitiesA
nth
ocyan
nase
free
✔
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Cin
nam
yl
est
era
se f
ree
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Hem
i-
cellu
lase
s
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Pecti
nase
s
(sid
e c
hain
s)
✔
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Rh
am
no
g
ala
ctu
ron
ase
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Ara
bin
osi
dase
s,
Rh
am
no
sid
ase
s,
Ap
iosi
dase
s
✔
✔
Liquid
/gran
ulate
g●
L●
g/L●
g/L●
L●
L●
g●
g●
g●
g●
g●
My notes
19
Myth 1 “they provide no benefits!”Winemakers who use Rapidase enzymes for their white wines observe increased quantities of free-run juice and more compact lees, as well as time savings compared to natural settling. The addition of enzymes increases the yield per tonne of grapes and reduces the amount of lees that has to be treated or disposed of. This occurs because the enzymes present in Rapidase products breach the grape skin walls, which provides more juice and hydrolyzes the pectins, thereby giving better and faster settling.
A winemaker we spoke with recently is keen to use enzymes and understands the benefits that they can bring, but is having difficulty convincing the winery owner that the slight extra cost will increase their overall wine production and reduce some of the problems that they are currently experiencing with filtration. The owner was signing invoices for extra filter media without
complaint, but couldn’t see the benefit in using enzymes to reduce the filtration issues at the start of the process. A Rapidase trial has being undertaken and we look forward to reporting the results post-vintage in our next oenobook issue.
Myth 2 “they are too expensive!”The question that should really be asked is what is the cost compared to the benefits that are obtained from the use of any Rapidase product. Rapidase enzymes have high activities and are high quality manufactured goods and as a world reference enzyme supplier we provide high purity products that have been tested and validated for use. As such there is obviously a cost to purchase these high quality goods, however it is minimal compared to the documented benefits in production.
introductionIn this article we look at the reasons why some winemakers use enzymes in winemaking and others don’t. We will then explore some of the myths around enzyme usage and explain what enzymes actually do, plus why so many winemakers find them an indispensable tool in their winemaking toolbox.
i don’t want to use enzymesin my winery because...
Figure 1. Enzyme comparison on settling parametersLees compaction and must turbidity. Chile, Pedro ximenez.
Figure 2. Enzyme comparison on pressing parameters South Africa, Worcester. Contact time between the enzyme and the grapes = press filling in 2-3 hours. Lower pressure was required to obtain similar juice quantities. grape variety: Hanepoot (local Muscat variety).
In the current conditions of wine market growth and increased competition to gain export markets, any tool to increase yields of quality wines should be used. When weather conditions lead to low vineyard yields, it makes even more sense to get the best yield. of course, this is a great opportunity to use Rapidase to increase that yield.
Myth 3 “It’s a waste of my precious time!” Although it does add an extra step to the winemaking process, adding enzymes to juice or wine is a fast and very simple process. enzymes are available in either liquid or granular form and can fit into any processing scheme, no matter how big or small the operation. The addition of enzymes can then be as simple as measuring out and pouring some solution out of a bottle into juice or wine – hardly a time consuming task.The real time waster (and where extra costs can also arise) can be the filtration process, particularly if the wine is cloudy or contains pectins that can clog filters or slow down the filtration process. It has been demonstrated in many trials - in both wineries and in research institutes - that the use of pectolytic enzymes can make the filtration step much quicker and easier than without enzymes, as removing the pectins makes the wine much easier to filter.
Myth 4 “I don’t want to add anything unnatural to my wine.”enzymes are naturally occurring proteins which are found in all living systems. Also known as « nature’s catalysts », without enzymes, all biological processes in the world would grind to a halt. everyone understands that it is the yeast that magically turns sugar in grape juice into ethanol and so makes wine, but fewer people understand that it is the enzymes found in yeast that actually make this magic happen!
Rapidase products that are used in winemaking are simply selected enzymes (predominantly pectolytic enzymes) that are the end product of fermentation of a nutrient broth by strains of fungal species such as Aspergillus niger, under very hygienic and controlled conditions. DSM, as a reference manufacturer of food enzymes, is quality accredited and is able to provide any documentation, such as Certificates of Analysis, Certificates of Conformance, MSDS etc, that can demonstrate proper manufacturing conditions and packaging regimes.
Myth 5 “there’s no backup support for me!”oenobrands, as a good supplier of winemaking enzymes, has all the expertise to be able to:
n recommend the best enzyme for your purpose
n provide protocols for the best usage of any particular enzyme product in our Rapidase range
n assist with trials in the winery to get the best results from the enzymes
n give backup laboratory support
n run seminars or training sessions outlining the latest developments in enzyme applications
n offer a trusted source of products that have been validated in trials worldwide.
conclusionA number of winemakers we talk to don’t see the need to use enzymes during winemaking and give us several reasons why they don’t use them. Instead, they put up with settling or filtration problems, decreased yield and color issues that could have easily and cheaply been prevented with the use of natural enzyme products. The use of enzymes help enormously to simplify winemaking by increasing yield, reducing filtration problems, releasing aromas, extract more color from skins and breaking down long chain polysaccharides like glucans. our Rapidase enzymes make the jobs of thousands of winemakers much easier and helped produce better quality wines since they were introduced into the winemaking process over 50 years ago.
Rapidase production site in Seclin (France)
Aspergillus niger
21
anchOr Yeast hYbrids
Anchor Yeast, the leading new World wine yeast company, places its focus on innovations and solutions that contribute to making successful new World wines.Anchor is a real pioneer yeast company. It was the first to introduce dry wine yeast in the southern hemisphere and in 1991 with VIn 13, the world first company to produce a commercial hybrid wine yeast.The Anchor range of hybrid yeasts is the fruit of targeted hybridization and selection programs,
each strain is unique and offers a clearly identifiable contribution to fermentation and wine aroma.Anchor’s yeast strains are recommended according to fermentation needs and targeted wine profile. This scientific approach gives the winemaker a competitive edge.
anchOr alchemY
Anchor Alchemy yeast blends are based on the synergistic metabolic interaction between individual strains. These innovative blends significantly increase the wine’s aromatic potential.
AnChoR YEAST’S unIquE BAll ShAPED gRAnulESAnchor Yeast - the only wine yeast in the world with unique ball shaped yeast granules, which increase yeast viability, and shorten duration of fermentations.
* Scan the qR Code to find out more about Anchor Yeast strain technical characteristics
Wine style Winemaking type
Fresh and fruity white wines tank fermented whites and rosés
tropical and citrus whites and Bordeauxreds with cassis and black berry tank fermented whites, rosés and early release reds
supple aromatic red wines tank fermented reds
smooth and fruity red wines suitable for preferment skin contact and cold soaking
structured aromatic reds adapted to micro-oxygenation and barrel ageing
Full bodied reds adapted to barrel ageing
Wine with enhanced aromatic esters tank fermented whites
Wine with enhanced thiols and esters back bone tank fermented whites
iconic white and red wines tank and/or barrel fermented white and red wines
enhanced thiols in white wines tank fermented whites
Full, complex and aromatic white wines Barrel fermented whites
Anchor Wine YeastThe Leading New World Wine Yeast Brand
anchOr exOtics sph
Anchor exotics SPH is an inter-species hybrid with unique characteristics as its pectolytic activity. It offers the advantages of indigenous fermentations without the risks.
anchOr cO-inOculant bacteria
The Anchor Co-Inoculant Bacteria is a starter culture for the co-inoculation of malolactic fermentation in red wines. This mixture of Oenococcus oeni and Lactobacillus plantarum is
the first of its kind and offers the unique benefits of secure malolactic fermentation, as well as aromatic benefits.
anchOr Yeast nutrients
Based on its South African success, by popular demand, Anchor Wine Yeast nutrients are now being sold worldwide.These three nutrients were developed combining both the knowledge of Anchor Yeasts experts in yeast technology as well as the support of the local industry and institutes.Produced in our South African factories, Anchor yeast nutrients meet the highest quality standards, each offering specific fermentation benefits.
What else is neW?
Anchor VIn 13, nT 116, nT 50 and nT 202 are now also available in 250g.
My notes
Very robust and always aromatic
To be tried on reds!
Do not exceed 24,5° C. The yeast for Pinot Noir
Up front fruit - green notes
Ideal combination with Anchor Co-Inoculant
Can produce SO2 - Winner on Syrah
All white varieties especially neutral varietals
Medal winner!
Favors MLF, displays pectolytic activity + Rapidase Extra Color = No filtration needed
Needs good nutritional management and observation of recommended guidelines to avoid VA
Slower fermenter, high phenyl ethyl producer
23
Anchor® VIN13:Dominatrix and South african favourite after all these years
When VIn13 was launched in 1991, nobody could have thought that it would achieve such phenomenal success. This stalwart is a bestseller in not only South Africa, but also globally! The question has to be asked: Why is VIn13 still so popular after all these years?
While VIn13 is no spring chicken, it certainly hasn’t lost any of its allure. This stems from the fact that it is a strong fermenter
AnD a potent aroma producer. Which is very sought after if you’re a new World Winemaker. In the era before VIn13, there certainly was no shortage of strong, but aroma neutral fermenters. or yeasts with aromatic potential, but lacking in fermentation speed and just general robustness! Renowned for fruity and floral ester production, VIn13 will power through pretty much anything you can throw at it. Temperatures as low as 10°C, no problem! Are you concerned with a 27°B must?
Don’t worry! Along with other beneficial traits such as low VA production, killer activity and practically no So
2 production, VIn13 makes a lot of sense.
Winemakers seeking fresh and fruity white and Rosé wines love the contribution that VIn13 makes towards wines with thiol aromas (granadilla, grapefruit and gooseberry) as well as esters (tropical fruits and floral aromas). It should come as no surprise that many
championship and easy drinking Chardonnay, Chenin Blanc, Semillon, Viognier and Riesling have been made with VIn13. The graphs from Figure 1 are from a study done at the AWRI (the Australian Wine Research Institute) and shows how VIn13 (yellow bar) contributed to aroma in Sauvignon blanc wine. This bears further testimony to the aromatic impact that VIn13 can have on wine.
Isoamyl acetate (banana, pear, fruity, sweet) Phenylethyl acetate (floral, rose, honey)
2-Methyl butyl acetate (fruity, banana, candy)
Figure 1. AWRI ester analyses - ester production of VIn13 (yellow bar) as compared to various competitor yeasts and two Anchor yeasts (blue and purple bars).
Figure 2. Mike Dobrovic.
conclusionWith all the positive attributes that VIn13 brings to the table, it is no wonder why this yeast remains so popular. Make no mistake. VIn13 is here to stay!
Here is what South African winemaking legend, Mike Dobrovic (pictured in Figure 2) had to say about VIn13: “I call VIN13 « Dominatrix », because she’ll whip any wine into shape! It’s a very robust yeast and even with high pH it produces less H
2S than other yeasts. VIN13 has
an unrivalled ability to produce fruit esters, of which some can even last in the bottle for as long as two years. I did some temperature experiments with VIN13 on Sauvignon blanc at 12°C and 16.5°C. The fruity esters at 12°C were double compared to those in the ferment at 16.5°C and I have no doubt that this trend will be the same for a cultivar such as Chardonnay. This yeast has a broad spectrum of appeal and gives floral notes and fruity aromas such as passion fruit and grapefruit, as well as added complexity to wine. VIN13 also has a marked impact on thiols, which makes it attractive for many white cultivars. I used VIN13 for the first time in 1992 and was extremely impressed. Even at low temperatures and high sugar concentrations, the lag phase was shorter than with other yeasts. VIN13 is also not affected by residual fructose imbalances.”
VIn13 has also made very deep footsteps in germany, where winemakers are using it on particularly Riesling and Rosé wines with fantastic results. A german winemaker once told us that he’s been making Sylvaner for quite some time and while he felt that his wine was adequate, he always thought that it could be better. As soon as he switched over to VIn13, he started to make super aromatic, full and balanced wines. Another plus point was that his fermentations started and concluded without a hitch.
25
The Anchor Co-Inoculant Bacteria
until recently, the concept of co-inoculation (the simultaneous addition of the yeast culture for alcoholic fermentation and the bacteria culture for MLF) has been little understood and rarely practiced in the cellar environment. It is only in recent years that the use of co-inoculation has become more popular as a direct result of research-generated knowledge exploring the benefits and advantages of the concept.
The research clearly shows that the selection of the correct culture for co-inoculation can have distinct effects:
n by shortening the overall fermentation time and
n simplifying the management of the mlf process as no added bacteria nutrients are required.
n co-inoculation also increases the success rate of mlf as the bacterial population is placed in a nutrient rich environment, without the added stress condition of a high alcohol percentage compared to the traditional post-alcoholic fermentation inoculation (bacteria culture added after the completion of alcoholic fermentation).
The latest research has also started to explore bacteria cultures other than Oenococcus oeni for the completion of MLF. The main research with regards to L. plantarum has not only focused on the ability of this species to conduct MLF and survive in the juice/wine environment, but also the distinct effect that this bacteria has on the wine aroma profile (without contributing to the volatile acidity concentration,
as L. plantarum lacks the metabolic pathway to metabolise sugar). Research results, done on both laboratory and cellar scale fermentations, clearly highlights the positive
contribution that this specific bacterial species have on the aroma profile.
AnChoR YEAST decided to combine all of these concepts in one product to address the process of MLF, but with one major SHIFT:
n focusing not just on the completion of the MLF process itself, but also on the impact of this process on
the final wine aroma profile. This is how the AnChoR Co-InoCulAnT BACTERIA was born from years of research (done in collaboration with the Institute for Wine Biotechnology at Stellenbosch university, South Africa), with the focus being not just MLF, but MlF PluS ARoMA.
n Co-inoculation in itself produces more fruit-driven and well-rounded wines, with less buttery characteristics. Add to this a mixed culture of O. oeni and L. plantarum used for co-inoculation, and you have a culture that does not only result in the security of a complete MLF, but also results in significantly increased concentrations of the compounds (esters, norisoprenoids and monoterpenes) responsible for fruity, floral, rose-like and sweet aromas in wine.
elda Lerm, a Technical Consultant at Anchor Yeast, have dedicated the last seven years to malolactic fermentation (MLF) and lactic acid bacteria (LAB) research in wine. The focus of these research projects were centred on the concepts of:
n Co-InoCulATIon, n the use of LACTOBACILLUS PLANTARUM in wine and n the correlation between bacterial metabolism and MLF and the
ARoMA PRoFIlE production as a result of this process.
This culture developed for usage in high ph (>3.4) red wines provides an essential tool for the discerning winemaker that is not only concerned with the basic conversion of malic acid to lactic acid, but also utilizes the concept of using this process to enhance the aroma profile, be it in wines that require a fruit-forward profile for early release or a structured wine ready to be barrel-aged that requires an intense fruit- and floral aroma profile to withstand the ageing period. Because the mixed Anchor Co-Inoculant Bacteria culture is compatible with all Anchor / oenobrands yeast strains for red wine production, the winemaker is not limited in their choice of yeast strain.
This is a bacterial culture to not only conduct malolactic fermentation, but also To EnhAnCE ThE FInAl WInE ARoMA PRoFIlE. What more could a winemaker want?
The monoterpene and norisoprenoid concentration in Shiraz wines made by co-inoculation with the Anchor Co-Inoculant and other bacteria products.
27
perfect sYnergY
Soil varieties, weather conditions, grape cultivars and vinification techniques are all factors that contribute to the personality of a wine. We have selected the strains for the Fermicru® range with the aim of achieving a perfect synergy between the fruit, the soil and the yeast. Research to determine the ideal yeast for each application has led to a great variety of strains. Some selections came from renowned French vineyards - Champagne, Alsace, Val de Loire, Burgundy, Languedoc Roussillon and Corsica - others from South American vineyards in Chile. Their excellent fermentation properties optimize wine quality.
expert in fermentatiOn
The Fermivin® range has been selected by combining oenobrands knowledge and experience with winemakingtradition. These yeast strains have undeniable advantages in terms of quality fermentation kinetics, efficient sugar/alcohol conversion and minimal foam, volatile acidity and unpleasant tastes production.
expressing the varietY
Some grape varieties, in particular Cabernet Sauvignon, Merlot, Sauvignon and Chardonnay, are receiving worldwide recognition, while others such as Syrah and Pinot noir are gaining popularity. To enable winemakers to express the best of these varieties, oenobrands, in collaboration with world renowned research institutes, have undertaken an ambitious program for the development of new wine yeast strains. The fermentation qualities of Collection Cépage® have been proven, as well as their ability to faithfully express the characteristics of a given grape variety.
Oenobrands® in association with silverson®, presents in-line ready®, the dual technology that revolutionizes yeast addition and fermentation!
This patented dual technology combines an oenobrands innovation in yeast production with a machine co-developed with Silverson®, the world leader in high shear force solid-liquid mixers. engineers and scientists from
both companies not only focused on the winery specific ergonomic requirements of the machine, but also the precision of the system which allows immediate activation and subsequent dispersal of the In-Line Ready® yeast. In the process, the yeast is converted into the physiological state essential for their viability and implantation. Selected strains are produced and proposed in the In-Line Ready® form. Thanks to this dual technology, the yeasts stamped « In-Line Ready® » can be added directly to your musts to be fermented, through use of the machine.
1 2 3
Yeast
cOllectiOn cépage pinOt
cOllectiOn cépage sYrah
cOllectiOn cépage merlOt
cOllectiOn cépage cabernet
cOllectiOn cépage chardOnnaY
cOllectiOn cépage sauvignOn
Fruity
Warm and cool climate
Premium wines
Structured wines
Barrel fermentation
green expression
Wine stYle
Maxaferm + Rapidase extra Fruit
Maxaferm + Rapidase extra Color
Maxaferm +Rapidase extra Color
Maxaferm +Rapidase extra Color
Maxaferm +Rapidase Clear
Maxaferm + natuferm+ Rapidase expression Aroma
& sYnergies
Elegant red fruits, intense and soft tannins
Colored, fruity and spicy round wines
Intense complex aroma, round wines
Great ageing potential, structured wines (chocolate, tobacco, blackcurrant)
Finesse and aromatic complexity -also for barrel ageing
Fresh thiols (gooseberry, asparagus)
My notes
For red and white wines
For aromatic red wines
For dry and semi sweet aromatic wines
Aromatic young wines or neutral varieties
Primary and secondary fermentation
Prevents and treats stuck fermentations
Wine stYle
Maxaferm
Maxaferm
natuferm + Maxaferm
natuferm
Maxaferm
extraferm
& sYnergies
Osmotolerant
Cryophilic and fast implantation
Easily stopped
Ester and Thiols
Bayanus
Fructophilic - stuck AF
My notes
fermivin®
fermirOuge®
fermiblanc® arOm
fermiflOr®
fermichamp®
fermivin® pdm
Aromatic rosé wines
Wine stYle
For still and sparkling wines
Round and expressive red wines
For elegant premium white wines
Full aromatic white wines and ageing on lees
For highly aromatic white and rosé wines
Premium and super premium red wines
Rapidase Rosé
& sYnergies
Maxaferm
Rapidase extra Fruit
Rapidase Clear
Rapidase Clear, Rapidase Batonnage
Rapidase expression Aroma + natuferm
Rapidase extra Color
Esters
My notes
Traditional sparkling wine type
Fruity esters softening of tannins
Citrus lemon grass
Polysaccharides release, mouthfeel
High ester production
Polyphenol extraction, excellent ageing potential
fermicru® rOsé
fermicru® ls2
fermicru® xl
fermicru® lvcb
fermicru® 4f9
fermicru® ar2
fermicru®
vr5
29
Easy / Fast / Innovative / Reliable1 2 3
A history of partnership between companies and persons without fear of novelties and with the aim of bringing new tools for today’s oenology.
A tested and validated technology!The year 2014 follows in the successful footsteps of previous years and continues to promote our dual technology for the direct inoculation of yeast.our entire team was « AT THe ToP oF THeIR gAMe », with our machines and yeasts available in 5 countries around the globe, with many new wineries at the forefront of technology and innovation. our In-line Ready® yeasts completed more than 150 fermentations, with more than 20 grape varieties and 225,000 hl of white, rosé and red wines with traditional maceration or after heat treatment. The year 2015 has started greatly and successfully in new Zealand.
46 / > 150NumbER oF wINERIEs/taNks
IN-LINE REady stRaINs Fermicru VR5, AR2, 4F9, LVCBFermivin PDM
NumbER oF hL FERmENtEd IN 2014 225,000 hl
what happENEd IN 2014? spaIN ItaLy FRaNcE NEw zEaLaNd poRtugaL
gRapE vaRIEtIEs
Airén, Palomino fino, Macabeo, Parellada, Cayetana, Verdejo, Sauvignon blanc, Trebbiano, Pecorino, Montepulciano, Riesling, Verdelho
Pinot grigio, garganega, Cataratto, grillo, Cataratto, InzoliaTempranillo, Syrah, Merlot, Pinot nero, nero d’Avola, Cabernet sauvignon,…
othER pRoducts addEd wIth ILR machINE
Maxaferm, natuferm, extraferm, tannins, oak chips powder, carbon, tartaric acid, PVPP, cellulose, bentonite, sugar, So
2
Prize for TEChnologICAl InnoVATIon
at EnoMAq 2013, Zarragoza - Spain
•Honored by a PRIzE oF InnoVATIon for
the “ChAllEngE luCIo MASTRoBERARDIno”
during the 50th edition of the Simei, Milano - Italia
•VInCoEuRS 2014 “InnoVATIon”, Montpellier - France
yeast addition has never been so simple: In-Line Ready® (ILR)
Carlo Alberto gASPERI, winemaker and production manager, Cantina Sociale Roverè della Luna, Italy
« During the harvest 2014 I had the opportunity to try In-Line Ready new system of direct inoculation: ILR Fermivin PDM yeast strain combined through the ILR mixer. The test was carried out on a must of Pinot Grigio clarified by cold settling with pectolytic enzymes. 270 hl of clear must at 15 ° C were inoculated.The yeast addition was extremely simple and fast. We have made a comparison with the same Fermivin PDM yeast strain in the classical formulation inoculating a second tank of Pinot Grigio, similar by origin and winemaking system, added to the must after rehydration and acclimatization by a dedicated equipment.We have followed up the AF kinetics and also evaluated the organoleptic characteristics of the wines obtained and given that we carried out one test, I can say that there are substantial differences between the behavior and the quality results obtained with In-Line Ready direct addition system compared to the traditional rehydration used in the winery. We consider positively the practical and logistical aspects that this new system ensures, probably investigating the cost analysis in the future. We would be also very keen to consider using such a system for the dosage of processing aids or other products during winemaking. »
they have tested it!
ILR® Fermentation kinetics ✓ ILR lag phase < Control lag phase✓ ILR AF speed > Control AF speed
ILR® technology allows the production of high quality aromatic winesAroma analysis has been done in many comparative tests; the same strain of yeast used in the traditional way and with ILR technology. The analytical data has shown a slightly higher production of esters from fermentation with IlR® yeasts.
Comparison of aromatic profile of same juice fermented with Fermivin® PDM vs. IlR® Fermivin PDM
ILR® yeasts growth in fermentation ✓ Yeasts Cell counts before inoculation and every 24h for 3 days.
✓ on average, no change in lag phase before the yeast begins to grow; after 72 hours yeast population is bigger with ILR technology than in the control tank.
Cell count after inoculation of IlR® Fermicru VR5
IlR® Fermivin PDM vs. Fermivin® PDM
Acetate esters of higher alcohols
Hexyl acetate (ripe apple), isoamyl acetate (banana, pear), 2-phenylethyl acetate (fruity, floral).
Ethyl esters of fatty acids
ethyl decanoate (floral), ethyl hexanoate (apple, violet), ethyl octanoate (pineapple, pear), ethyl butanoate (fruity, floral), ethyl of 3-hydroxybutanoate (fruity).
31
The oenobrands range of winemaking fermentation support products is based on highly technical yeast fractions produced with the strictest quality standards.our range includes: nutrients that target yeast growth, viability and performance, as well as a fermentation media enhancer and cure for wine taints.
nitrOgen management in fermentatiOn
Yeast nitrogen requirements depends on the yeast strain and increase with:n high sugar content,n turbidity below 60 nTu,n temperature below 16 °C,n infection of grapes by fungi such as Botrytis cinerea.
Also when Yeast Assimilable nitrogen (YAn) is below 150 mg/l, there is an increased risk of reduction and stuck fermentation.
YAn is the sum of free amino acids and inorganic (ammonia and ammonium) nitrogen that can be assimilated by yeasts during alcoholic fermentation.FAn (Free Assimilable nitrogen) corresponds to the sum of free amino acids. our FAn calculation below excludes Proline, as this amino acid (abundant in grape musts) is not metabolized by yeast under anaerobic conditions.
tailOred Yeast nutritiOn
The table below provides an indication of each product contribution to YAn and FAn.
prOduct selectiOn table
need tO…
Support yeast growth
Reduce lag phase
enhance yeast viability
Promote ester aroma production
Avoid H2S production
Adsorb toxic compounds
★★
★★★
★★★
★★★
★★★
★★★
★★★
★★★
★★★
at a dose of 20g/hl
Contribution to YAn
Contribution to FAn
5 ppm
5 ppm
17 ppm
1 ppm
negligible
negligible
HigH tecH winemaking support
need to optimize your fermentations?
maxaferm® is a complete yeast nutrient based on yeast hulls, diammonium phosphate and thiamine. It supports yeast growth and prevents sluggish & stuck fermentations by improving yeast growth and viability. Recommended dose: 20 - 60 g/hl to be added at mid-fermentation.
need to detoxify musts & wines ?
extraferm® consists 100% of highly adsorbant and odorless yeast hulls. It improves fermentation conditions by removing from musts and wines yeast toxic compounds such as fatty acids, pesticides & ochratoxin (OTA) from musts and wines. By adsorbing wine contaminants (anisoles: TCA, TBA, PCA, TeCA etc.), extraferm removes unpleasant smells and tastes, thereby restoring wine quality. Recommended dose: 20 - 40 g/hl to be added from mid-fermentation towards the end of AF.
The oenobrands unique production process of Extraferm guarantees hAlo (high Adsorption low odor) yeast hulls. These have an enhanced detoxification power and do not transfer any odor to wines, even when used at high dosages!
oenobrands formulates its products with primarily grown yeast, dried with selected technologies. Special care is taken to production of micro-granulated products that do not clump. Complete suspension is obtained within a few seconds.
need to enhance aroma production?
natuferm® is a yeast nutrient made from 100% autolyzed yeast rich in organic nitrogen. Its high concentration of free amino acids promotes the production of aromatic fermentation esters and increases yeast viability towards the end of alcoholic fermentation. Recommended dose: 20 - 30 g/hl to be added during the first third of alcoholic fermentation.
My notes
33
In 2007 it was shown that Claristar® has a proven instant action on the potassium tartrate stabilization of white, rosé and red wines.
This highly soluble product is a mannoprotein fraction which interacts with tartrate microcrystals which stops their growth and keeps them at a size that is invisible to the naked eye. Claristar® is an unmatched natural alternative to exogenous and harmful stabilization techniques, all thanks to the contribution of mannoproteins to the colloidal balance.
An analytical reference method (Würdig-Montagnani test based on Checkstab analyses available on www.oenobrands.com) has been created to determine:
n the level of tartaric instability in any still wine, white and rosé as well as reds, n the dosage of Claristar® required to achieve wine stabilization in terms of Potassium Hydrogen Tartrate (kHT),n confirmation that the stability is actually achieved with the dosage determined by analysis.
The potassium tartrate stability given by Claristar® after initial assessment is efficient over time (at least for 24 months).
The liquid formulation facilitates an instant stabilizing effect, which allows a perfect homogenization and to filter right after addition. The use of Claristar® results in an average 8 day reduction in the tartrate stabilization process. Claristar® presents the additional combined benefits of preserving wine aroma, color and natural acidity. The use of Claristar® for tartrate stabilization thus helps winemakers trade their wines over longer periods whilst maintaining a fresher aromatic profile.
Many winemakers worldwide already benefit from the use of Claristar® and can testify to its added value. This innovative liquid ingredient is easily used by following the simple application recommendations.
Not just a tartrate stabilizer, but also aN improver of white, rosé aNd red wiNes
stabilize improve+
ComparisoN of maNNoproteiN produCts for their effiCieNCy oN Kht stability
cOnclusiOns
When tested on a red wine of average tartrate instability, perfectly suitable for stabilization by mannoproteins, Claristar proved to be the best option among commercial products tested: it delivered full stability at 80 ml/hl with a negligible interaction with polyphenols. This dose is the average Claristar® dose used by wineries in their red wines. Similar results had been obtained on all wines tested.
Comparative tastings with other mannoprotein products will be achieved within the year, so get the latest news from your Claristar® distributor!
impact On Wine turbiditY:
Claristar® and competitor product Manno1, both added at a very high dose had a negligible impact on turbidity of this red wine whereas Manno2 induced an immediate turbidity increase of 5 nTu. Turbidity increase is due to the interaction of some peptide fractions with polyphenols.
kht stabilitY tests:
Different doses of the 3 mannoprotein products have been tested by Minicontact and Würdig-Montagnani tests. This last method is available on www.oenobrands.com. For immediate comparison, all doses converted into their equivalent dry matter (20 % in Claristar®).
Claristar® and Manno2 have similar efficiency when tested by Minicontact whereas Manno1 was found less efficient (see figure in the bottom right hand corner).
The results of the Würdig-Montagnani test (see table below) show that Claristar gives tartrate stability to the wine at the lowest application dose. Manno1 was found as the less efficient among 3 products.
manno 2
20 g/hl
manno 1
25 g/hl
claristar
80 ml/hl (eq 16 g/hl dry matter)
dose to have red wine stable by Würdig-montagnani test
cOmparing the efficiencY Of claristar With cOmpetitOr mannOprOteins
Comparative efficiency tests of different mannoprotein products have been performed on many red wines by VITeC (Falset, Spain). Here we show the example of tests done on a blend of red wines from Priorat area. It has been selected for its average kHT instability : delta µS = 83,4 by minicontact test (Checkstab). Claristar has been compared with two other mannoproteins promoted for KHT stability (Manno1 & Manno2).
35
During storage, wines undergo a natural ageing process that over time can reduce their sensory qualities. one of the biggest concerns that sparkling wine producers have, is that they need to be able to guarantee the quality of their wines throughout the marketing process in what is a very demanding market.
oenobrands, world expert in mannoproteins and their oenological applications, has launched Final touch PoP, a unique liquid mannoprotein solution specifically designed to improve the quality of sparkling wines.
Final touch PoP consists of mannoproteins with specific properties, which contribute to the wine’s colloidal balance, helping to improve the softness of the wine and promoting its aromatic expression and persistence.
Moreover, the sparkling wines benefit from a notable improvement in organoleptic qualities, greater freshness, elegance and balance, as well as improved effervescence. These improvements are noticeable immediately after addition. Moreover, the use of Final touch PoP can extend the potential commercial shelf life (and thus marketing opportunities).
Final touch PoP is a liquid product and acts instantly. This product disperses easily and is fully soluble in any sparkling wine.
The positive effects of Final touch PoP are visible at a dose rate of between 10 to 40 ml/hl, with its addition after the second fermentation: immediately before bottling (Charmat method), or to the dosage of liqueur added after disgorging (Traditional method).
How to make your sparkling wines perfect
They have tested it!
Paolo zoCCA, commercial director of Corimpex Service Srl, Italy.
« Final touch POP is the first mannoprotein that immediately increases the feeling of freshness and the olfactory cleanliness when added in the wine. Final touch POP is effective on flavorful wines as it stabilizes the aromas and on stressed wines because it revitalizes the nose. Final touch POP also brings volume and sweetness to the taste. »
Figure 1. Sensory profile after eight months.Analysis results in commercial wines – Prosecco.
Figure 2. The number of times an aromatic parameter is cited. Analysis results in commercial wines – Prosecco.
For making perfect sparkling wines
37
PR
AC
TIC
AL
WIn
eM
Ak
Ing
The production of cider and other fruit wines have undergone a revival since 2005. These beverages were previously viewed as the drink of choice for underage youths and elderly farmers, but producers have reinvented the product’s image to appeal to a new generation of consumers. Many challenges are posed when making alcoholic beverages that are not grape-based. numerous tools, ingredients and processing aids used in grape winemaking can be successfully utilized in fruit, cider or mead fermentations. In this short article, we highlight products in our portfolio which match the specific needs for these types of wines, allowing you to create better products with enhanced longevity.
enzYmes - sOlutiOns fOr Optimizing fruit prOcessing
Different fruits contain various amounts and types of pectins or starch, both leading to limitations in juice extraction and downstream interventions such as pressing, clarification and fermentation phases.Whether you process fresh juice, pulp or juice concentrate, our enzymes play an essential role in:
n Allowing juice extraction from all types of fruits
n Significantly increasing extraction yields
n optimizing processing capacity and downstream processing
n Promoting clearer juices and cleaner aromatic profiles
The below table summarizes the main recommendations. We can provide more detailed protocols adapted to each fruit and processing conditions, as well as protocols for other fruits such as citrus (orange, lemon, grapefruit), pineapple, kiwi, banana, passion fruit, pomegranate etc.For more information, contact oenobrands at [email protected].
Apples, pears or quinces
TYPE oF FRuITS
Juice Extraction
Clarification
Starch degradation
ACTIon
rapidase® extra press
rapidase® clear
hazYme® dcl
PRoDuCT
50 - 100 g/Ton
2 - 4 g/hl
2 - 4 g/hl
DoSAgE
45 min. to 2h at ambient temperature
~ 1h at temperature < 50°C
~ 1h at temperature < 50°C
Red berries
Juice Extraction
Clarification
rapidase® extra press
rapidase® clear
100 - 200 g/Ton
1,5 - 4 g/hl
~ 1h at temperature < 50°C
~ 1h at temperature < 50°C
Stone fruits (including mango)
Juice Extraction
rapidase® extra press 100 - 200 g/TonAddition to pulp after blanching; 2-4 h
Agave, rhubarb or aloe vera
Juice Extraction and viscosity reduction
rapidase® extra press 150 - 250 g/TonAddition to pulp after blanching; 2-4 h
ConTACT TIMETEMPERATuRE
ciders and fruit wines
Yeast & arOma - selecting the right Yeast fOr fruit Wines and ciders
Selecting the correct yeast strain for the specific style of fruit wine is a major key in differentiating a good wine and a truly great, award winning wine. Yeast dosage has to be adapted depending on physical parameters: 200 g/ton of pulp at 12-15°C – 100g/ton of pulp at 16-20°C.
Fermivin® PDM: a neutral yeast, ex-Bayanus. It will complete fermentation and respect aroma of the fruit. It is the preferred yeast for apple cider, citrus, pineapple and mango wines.
Fermivin®: a strong fermenting yeast strain selected for its ability to ferment at low temperature and to develop high quality aromas, produces aldehydes and esters.
Fermichamp®: this wine yeast strain is adapted to restart a stuck fermentation. It can produce high levels of alcohol with complete sugar fermentation. It is recommended in case of high fructose content.
Fermicru® lVCB: a yeast strain selected for the enhancement of the aroma (type peach, pear, exotic fruits and citrus). It gives some acidity on the palate. Fermentation temperature from 12 to 20°C and up to 15% vol. alcohol.
Fermicru® 4F9: a yeast strain selected for the improvement of mouthfeel and roundness. It balances the natural acidity from the fruits.
Anchor® VIn13: this strain can ferment up to 17% vol. alcohol, even under cooler temperatures. It gives tropical notes and clear flavors. This strain is recommended also for pomace fruits harvested later in the year, apples and quinces and when temperature are above 8°C. Also recommended for fruits with difficulties to ferment because of natural preservatives (i.e. sorbic acid...), lack of nutrients or high fructose content.
Anchor® nT116: this yeast is recommended for early harvested fruits, all kinds of garden berries, stone fruits and pears.
Yeast nutritiOn
It is known that fruit wines and meads have low nutrient content. Adapted yeast nutrition is essential to ensure optimal flavor and aroma profiles. It will also help the yeast to complete fermentation and avoid volatile acidity and H
2S issues.
natuferm®: a yeast nutrient made from 100% autolyzed yeast rich in organic nitrogen. Its high concentration of free amino acids promotes the production of aromatic fermentation esters and increases yeast viability towards the end of alcoholic fermentation. Recommended dose: 20 - 30 g/hl to be added during the first third of alcoholic fermentation.
Maxaferm®: a complete yeast nutrient based on yeast hulls, diammonium phosphate and thiamine. It supports yeast growth and prevents sluggish & stuck fermentations by improving yeast growth and viability. Recommended dose: 20 - 60 g/hl to be added at mid-fermentation.
41
what are the effects of rapidase® extra color and rapidase® extra fruit
on the quality of red wines? a special focus on acidity and ph
The impact of Rapidase® Extra Color and Rapidase® Extra Fruit on quality parameters - on pH, total tartaric acidity, potassium, polyphenol and color - in a typical Tempranillo winemaking process have been assessed at VITeC (Falset, Spain).
effect of maceration enzymes on wine ph and acidity It is well known that long maceration times lead to a continuous release of potassium and can result in wine with low total tartaric acidity (TTA) and higher pH. The main goal of the study was to verify if the use of Rapidase® Extra Color or Rapidase® Extra Fruit could impact this negative trend. Interestingly, the use of maceration enzymes for 4 and 8 days helped to get more acidic wines (Figure 1) with a lower pH (Figure 2). After a longer maceration time of 12 days, a higher extraction of potassium (Figure 3) balanced this effect and final wines had similar acidity and pH, or slighly higher in the case of Rapidase® Extra Color. The same trend was observed in drain and press wines.
winemaking trialsTempranillo grapes (Do La Rioja) were destemmed, crushed and sampled in 50 kg homogenous lots in stainless steel tanks. Rapidase® Extra Color or Rapidase® Extra Fruit were added at 3 g/100 kg and fermentation initiated with 25 g/hl of AnChoR® nT202. Maceration temperature was maintained at 24°C and daily pumpovers were performed. every four days, the whole content of one maceration tank for each condition was drained and pressed. Fermentation and maceration were complete after 12 days and the final wines were also drained and pressed according to standard red winemaking practices.
Figure 1: Total Tartaric Acid values in free run wines at each maceration time.
Figure 3: Potassium concentrations (mg/l) of free-run wines during the maceration of Tempranillo grapes in absence (Control) or with the addition of 3 g/100 kg of red winemaking maceration enzymes.
Figure 2: The pH of free-run wines during the maceration of Tempranillo grapes in absence (Control) or with the addition of 3 g/100 kg of Rapidase extra Color or Rapidase extra Fruit.
effect of maceration enzymes on total polyphenol index (tpi) and color After 12 days of maceration in the presence of Rapidase® Extra Fruit or Rapidase® Extra Color, wines had higher TPI values (Figure 4) and tannin content (Figure 5) than the control wines. This higher polyphenol content resulted very logically in more colored (Figure 6) and better structured wines when maceration enzymes Rapidase® Extra Color and Rapidase® Extra Fruit had been used.
conclusionsThe use of Rapidase® Extra Color and Rapidase® Extra Fruit for the maceration of Tempranillo grapes allows for the production of wines with a higher polyphenol content, mainly due to larger tannin concentrations. Moreover, the two enzymes tested had no negative impact on total acidity and pH of wines, especially when short maceration times were applied. Potassium concentrations increased after 12 days of maceration in the presence of these enzymes, but this didn’t result into a significant difference in pH nor acidity. This apparent contradiction could be explained by a higher extraction of organic acids.
Figure 4: Total Polyphenol Index values of free run wines after 12 days of maceration in absence (Control) or presence of maceration enzymes.
Figure 5: Anthocyanin and tannin content of free run wines after 12 days of maceration in absence (Control) or presence of maceration enzymes.
Figure 6: Color Intensity and absorbance parameters of free run wines after 12 days of maceration in absence (Control) or presence of maceration enzymes.
43
TARgETS WhAT To Do?
n limit/avoid quality degradation
nlimit the oxidative capacity of the laccase
DESTEMMIng
CRuShIng
gRAPES
• If possible, harvest manually
• Strict grape sorting and limit trituration at the crusher
• Sulphur addition from 6 to 10 g/hl
• gallic Tannins
• If rotten grapes > 20% ➜ thermo treatment is strongly recommended
nColor extraction & stabilization
nInhibition of polyphenol oxydases & fixation of So
2
nlimit the production of volatile acidity
nControl of lactic acid bacteria
TAnkIng
• RAPIDASE® EXTRA FRuIT 3 g/hl at the reception of grapes If contamination > 20 % limit use of maceration enzyme
• Proanthocyanidic tannins
• If allowed, fresh oak chips (small size)
• DElVozYME ➜ 20 g/hl to inhibit the growth of lactic bacteria
• Temperature below the cap from 23 to 25°C
Avoid cold soaking and limit mechanical process of grapes. The enzyme use is sufficient for extraction.
nFast & secure alcoholic fermentation
YEAST
InoCulATIon
• EXTRAFERM® ➜ 20g/hl If mold character is apparent
• Inoculation with a selected dried yeast ➜ 25 to 30 g/hl to secure the fermentation
• follow strictly the protocol of rehydration
• Select a yeast producing intense aroma, low VA & SO
2 - Fermicru VR5, Fermicru Xl, Collection
Cépage Syrah and Merlot, Anchor nT202, Anchor nT50
nSupplement the must with vitamins & nitrogen
nAvoid off flavors
nEnhance yeast viability to secure AF
nStabilize the color
AlCoholIC
FERMEnTATIon
(AF)
MAnAgEMEnT
• MAXAFERM® ➜ 30 g/hl at tank filling + 30 g/hl for 2nd half of AF (1040-1020 density)
• Temperature of fermentation from 20 to 25°C
• gentle mechanical treatment at the begining of the maceration + avoid bringing air + avoid to dry the cap
• If possible rack off lees at mid-fermentation & at the end of the fermentation
nAvoid rough manipulations/triturations
DRAInIng &
PRESSIng
• Light pressing ➜ 1 bar
• Keep press wine separately
• Rack off 24h after Af and remove the maximum of lees
nEnsure a fast malolactic fermentation
MAlolACTIC
FERMEnTATIon
(MlF)
• Select a tolerant strain to high total SO2 concentration
• Initiate MLf as soon as the Af is finished
• Adjust SO2 level when MLF is complete
nPolysaccharide degradation (glucans)
nTo facilitate clarification
nTo avoid filters clogging
FIlTRATIon
• Treat the wine with RAPIDASE® BATonnAgE ➜ 2 g/hl (free run wine) to 3 g/hl (press wine)
• Contact time depends on the % of rotten grapes and glucan test
AgEIng
• If contact on lees is wished, recreate lees by treating separatly 1% of the tank with EXTRAFERM® AnD RAPIDASE® BATonnAgE
• Addition of tannins (ellagitannins & proanthocyanidic) if necessary
nImprove the structure & stabilize red color
nImprove the balance between structure & mouthfeel
RED WINEMAKING
PROTOCOLS FOR WINEMAKING
TARgETS WhAT To Do?
DESTEMMIng
CRuShIng gRAPES
• Harvest manually when possible
• Strict grape sorting and limit trituration at the crusher
• Sulphiting from 6 to 8 g/hl
n limit / avoid quality degradation
PRESSIng
• gallic tannins to reinforce SO2 efficiency
• RAPIDASE® EXTRA PRESS ➜ 2 ml/hl to increase drain yields and avoid high pressure steps
• Consider treating separately free run and press juices
nlimit the oxidative activity of laccase
nImprove juice yield with less pressure
SETTlIng
• On press juices, RAPIDASE® ClEAR ➜ 1,5 g/hl
• RAPIDASE® BATonnAgE ➜ 2-3 g/hl - Beta glucanase for the degradation of glucan when grapes contamination > 10%
• PVPP + Casein or pea protein mix if must is colored - Delay by 24h addition of Rapidase enzymes
• Bentonite to reduce potential for oxidation - Delay addition by 6h when using Rapidase enzymes
• gelatin to treat astringency & off flavors
nAvoid browning by removing oxidisable phenolic compounds
nAvoid herbaceousness and off-flavors with a fast & severe clarification (<50nTu)
RACkIng
&
InoCulATIon
• Rack off the juice when turbidity is < 50 NTU
• DElVozYME ➜ 25-50 g/hl
• Cellulose as possible support for yeast
• Inoculation with a selected dried yeast ➜ 25 to 30 g/hl to secure the fermentation
• Select a yeast producting fruity esters, low VA & SO
2, tolerant to low nTu - Fermicru AR2,
Fermicru lVCB, Fermicru 4F9, Anchor VIn13, Anchor nT116
nFast & secure alcoholic fermentation
nInhibit the growth of lactic bacteria
AlCoholIC
FERMEnTATIon
(AF)
MAnAgEMEnT
• MAXAFERM® ➜ 30 g/hl to secure the fermentation
• EXTRAFERM® ➜ 30 g/hl at the 2nd half of fermentation (1040-1020 density)
• Temperature of fermentation 20°C maximum
• Racking when fermentation is finished
nSupplement the must in vitamins & nitrogen
nAvoid off flavors
nEnhance yeast viability to secure alcoholic fermentation
MAlolACTIC
FERMEnTATIon
(MlF)
• Select a tolerant strain to high total SO2
concentration
• Initiate MLf as soon as the Af is finished
• Adjust SO2 level when MLF is complete
nAssure a fast malolactic fermentation
PRE-BoTTlIng
• Treat the wine with RAPIDASE® BATonnAgE ➜ 2-3 g/hl
• Contact time depends on the % of rotten grapes and glucan test
nPolysaccharide degradation (glucans)
nTo facilitate settling or centrifugation
nTo avoid filters clogging when bottling
WhITE WINEMAKING
WITh ROTTEN GRAPES
45
Thiol releasing varieties(Sauvignon blanc, Chenin blanc and Colombard)
DrAIN juICe
CruShINg
eNzYMe:extraction of aroma precursors n 2–3 g/100 kg
RAPIDASE® EXPRESSIon ARoMA
preSS juICe
RAPIDASE® ClEAREXTREME
n Add after pressingn 1–2 g/hl
FerMeNTATIoN
orgANIC NuTrIeNT:autolyzed yeast
n Addition during first two days of fermentation
n 20–30 g/hl
nATuFERM®
INoCuLATIoN
rehYDrATIoN NuTrIeNT:inactivated yeast and thiamine
n Add to rehydrationn 20 g/hl
AnChoRFERM®
n 25 g/hln Fermentation temp:
13–16 °C
YeAST:the production of volatile thiols (grapefruit, goose-berry, guava and passionfruit aromas)
AlChEMY II®
47
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oenotools®: the reference calculation
tools for world winemakers!
1. The smarT phone applicaTion: a cOmplete calculatiOn tOOl in YOur pOcket
With a continuously growing user base in more than 60 countries across the globe, oenotools® has exceeded our expectations. This application is the world reference application for winemaking calculations. Since its 2011 development with olivier Zebic, oenotools® has gained worldwide recognition, counting over 10 000 wine professionals as users and having been granted several industry innovation awards. The new generation of winemakers forms the majority of oenotools® users, 60 % of them are below the age of 35 and 85 % below 45.
Proud of this success and true to our will to always improve and better serve the industry, we have regularly updated the application with added calculation tools, up to the current version 3.0.2, of which the new navigation system is fully fitted to recent developments in Smartphone technology and systems, such as ioS 8 and Android 4.4.
every day, with the help of oenotools®, world winemakers calculate in a few seconds:
nSo2 additions,
nunit conversions,
ntailored product doses,
nacidification and de-acidification,
nspecific additions of sugar or ethanol,
nstripping of o2 or Co
2 removal,
ntank volume,
nfrigories needed for skin contact, must settling or wine cooling,
ndesulphuring,
and many more.
2. The ipad applicaTion: a mini sOftWare applicatiOn tO assist YOu in blending sessiOns
Released in January 2014, oenotools BLenDS has been developed by oenobrands together with olivier Zebic and nyseos.
The goal of this tablet application is to perform all blending calculations to allow enologists to focus on sensory evaluations.
This iPad application is a highly intuitive and easy-to-use tool to ease blending decisions.
nIt assists the tasting session by calculating test tube volumes;
nIt extrapolates instantly volumes used for tasting with volumes available in the cellar;
nIt instantly calculates likely analytical parameters of wine batches created during blending sessions;
nIt calculates the remaining available volume of each wine batch, and the volume of the blend created.
sharing Our success
We would like to thank all of you who regularly provide feedback to us regarding your needs, ideas or just gratitude. The worldwide success of oenotools® is also your success. A winemaker on the other side of the world might be thanking you for the calculation tool or improvement tip you have suggested to us.
Via the brands and solutions we provide, we at oenobrands® love to trigger exchanges and contribute to bring the wine community together. So feel free to contact us at [email protected] for any suggestions for new functionalities or improvements !
oenotools® and oenotools® BlEnDS are available in five languages: english, Spanish, French, Italian and german. Download your free complete version now!
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For the latest news & technologies that may advance the management and making of quality new-world wines
Towards the end of the 20th Century a revolution in winemaking practices swept over the world. Winemakers started to take more into consideration evolving consumer tastes and thirst for explosive aromatic clean wines. new world wines and their straight forward fruity styles were a hit!
easy drinking wines, with predictable and interesting flavours as well as accessible pricing were all of a sudden the rage. Australia started the charge soon followed by Chile, Argentina, South Africa, new Zealand and the uSA. These countries began to be known collectively as the “new world of winemaking” and their winemakers became synonymous with new and inventive styles. no longer was it necessary to buy and “lay down” a bottle of expensive French wine. A quick trip down to the supermarket, and a good bottle of new Zealand Marlborough was yours!
Sales of new world wines grew dramatically. Young university graduates wanted to be part of the action. new experimental techniques were developed. The concept of flying winemakers developed, students as well as professionals had no difficulty in flying from one country to the next for the winemaking season. All countries including the most traditional got caught up in the excitement and began to share, exchange and adapt wine making styles.
Why this website?
Anchor Yeast, one of the first yeast companies to produce yeasts for the new World style of winemaking, decided in 1995 to develop the newworldwinemaker.com, a website that would cater to these global innovative trend setting winemakers.
Because our highly qualified and experienced new-world wine yeast team considers new-world wine yeasts less of a product than a passion.
n Technical articles n Innovations
n Winemakers interviews n Social platforms
The newworldwinemaker.com site has developed a loyal and keen following of over six thousand winemakers round the globe looking to keep up with the latest developments in modern winemaking techniques.
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YouR noTeS
YouR noTeS
55
YOur distributOr
Parc Agropolis II - Bât. 52196 Boulevard de la Lironde - CS 3460334397 Montpellier Cedex 5 - FRAnCe+33 467 72 77 45
www.oenobrands.com
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