utions · area and brand manager +33 4 67 72 77 40 [email protected] lauren behrens -...

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NO

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OK

ADVANCED WINEMAKING SOLUTIONS

OENOBOOK N°8

CO

NT

EN

T

3 / OENOBOOK N°8

OENOBOOK N°8

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.

our companyOenobrands, about us _________________________________________________________________________________________________________________________________ 6

Our production sites and logistics center _______________________________________________________________________________________________ 7

Our distribution network _____________________________________________________________________________________________________________________________ 8

Our scientific partnership network _________________________________________________________________________________________________________ 10

Team presentation _______________________________________________________________________________________________________________________________________ 12

Our communication tools __________________________________________________________________________________________________________________________ 14

in the spotlight Wine aroma management using biotechnological solutions ________________________________________________________ 18Recommendations to produce thiolic white and rosé wines

harvest solutionsRapidase® enzymes, range of fast and efficient enzymes ______________________________________________________________ 28

Anchor® Oenology, dedicated to fermentation excellence

Anchor® LEGACY, the Anchor blue pack range _________________________________________________________________________________ 30Anchor® ALCHEMY, blends of yeast strains _________________________________________________________________________________________ 32Anchor® EXOTICS, range of interspecies hybrids, MOSAIC and new NOVELLO ______________________ 33Anchor® DUET bacteria range, co-inoculant bacteria ______________________________________________________________________ 34

Fermivin®, range of yeasts with proud history and bright future __________________________________________________ 38Yeast and enzyme, best combination for more stable red pigments ___________________________________________ 4267J strain as Fermivin® CHAMPION and Fermivin® CHAMPION BOOSTER _______________________________ 43

In-Line Ready®, dual technology for yeast addition _________________________________________________________________________ 44

Maloferm® range of sequential bacteria

Maloferm® PLUS and new Maloferm® FRUITY ____________________________________________________________________________________ 46

feel SAFE! with Natuferm®, Maxaferm® and Extraferm®: dedicated winemaking aids

Natuferm® Bright, a new specific autolyzed yeast to boost aroma production ________________________ 49Natuferm® Pure, a new name for the nutrient from yeast origin ___________________________________________________ 50Maxaferm®, complex nutrient __________________________________________________________________________________________________________________ 50Restart easily with a new protocol _________________________________________________________________________________________________________ 5 1

post-vintage solutions Rapidase® Revelation Aroma, new data about aroma release ______________________________________________________ 54

Rapidase® Filtration, a new enzyme for the ease of filtration _______________________________________________________ 56

Extraferm®, unique cell walls for detoxification _________________________________________________________________________________ 59

How to speed up aging on lees ____________________________________________________________________________________________________________ 60

How to reduce smoke taint in contaminated wines _______________________________________________________________________ 6 1

Our mannoprotein expertise __________________________________________________________________________________________________________________ 62

Claristar®, a unique mannoprotein solution for tartrate stabilization ___________________________________________ 63

Final touch®, mannoprotein solutions for wine perfection _____________________________________________________________ 64Final touch® GUSTO, new product for red wines ______________________________________________________________________________ 65

OU

R C

OM

PA

NY

7 / OENOBOOK N°8

ABOUT US

anchor oenologyAnchor Oenology 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

industries 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.

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.

our parent companies

our production sites and logistics center

FRANCEOUR LOGISTICS CENTER

FRANCERAPIDASE

THE NETHERLANDSNATUFERM PURE

DENMARKFERMIVIN, CLARISTAR, FINAL TOUCH, EXTRAFERM

• ISO 9001 : 2015• ISO 22000 : 2005• FSSC 22000

• ISO 9001 : 2008• FSSC 22000

• ISO 9001 : 2015• BRC

• ISO 9001 : 2008

• ISO 9001 : 2008• GFSI: FSSC 22000 / BRC / IFS

FRANCEANCHOR DUET

MALOFERM

• ISO 9001 : 2008• FSSC 22000

• ISO 9001 : 2015 • FSSC 22000

SOUTH AFRICAANCHOR WINE YEAST

Oenobrands designs and markets oenological products.

Its permanent innovation strategy allows for the creation

of solutions that answer to 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 continous change that Oenobrands,

supported by its world renowned parent companies

(DSM Food Specialties and Anchor Oenology) has

developed a range of oenological products, including

enzymes, yeast, yeast-derived products and bacteria.

With a highly qualified team, experts in many fields,

Oenobrands strives to offer winemakers novel and

scientifically sound solutions. Oenobrands distributes

its famous brands on five continents continents through

a specialized distribution network:

our mission

ESTONIAMAXAFERM,

NATUFERM BRIGHT

9 / OENOBOOK N°8

OUR DISTRIBUTION

NETWORK

UNITED STATESSCOTT LABORATORIES

CANADASCOTT LABORATORIES

URUGUAYABASTECIMIENTOS

ARGENTINADUROX ENOLOGÍA

SOUTH AFRICAANCHOR OENOLOGY

JAPANSERVICETEC JAPAN CORPORATION

AUSTRALIAVINTESSENTIAL LABORATORIES

NEW ZEALANDn VINIQUIP INTERNATIONALn SULKEM

MEXICOSCOTT LABORATORIES

CHILEF.H. ENGEL

POLANDn BROWIN

HUNGARYCORIMPEX SERVICE

CZECH REPUBLICO.K. SERVIS BIOPRO

AUSTRIAn DI FÜR WEINBAU &

ÖNOLOGIE

n MAX F. KELLER

SLOVAKIAO.K. SERVIS BIOPRO

FRANCEERBSLÖH SAS

GERMANYn C. SCHLIESSMANN KELLEREI-CHEMIEn MAX F. KELLER

SERBIAVASON

BULGARIAELTON

CORPORATION LTD

CROATIAVASON

ROMANIAELTON

CORPORATION SA

MOLDAVIAGABO

UKRAINEVINTECH

TURKEYIMCD

GEORGIAVINE AND WINE GROUP

SPAINERBSLÖH ESPAÑA

PORTUGALA. FREITAS VILAR

GREECEELTON INTERNATIONAL

TRADING

SWITZERLANDn ERBSLÖH SAS

n C. SCHLIESSMANN

SLOVENIAVASON

RUSSIAVINSOLD

ITALYn ENOLOGICA VASONn CORIMPEX SERVICE

11 / OENOBOOK N°8

OUR SCIENTIFIC

PARTNERSHIP NETWORK

BY PURCHASING OENOBRANDS PRODUCTS, YOU ARE HELPING TO FUND OENOLOGICAL RESEARCH CONDUCTED BY OUR SCIENTIFIC PARTNERS SUCH AS:

chile

france

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE:RESEARCH CENTER OF PECH ROUGE AND DIJON

I.F.V. - THE FRENCH WINEAND VINE INSTITUTE

B.N.I.C. - BUREAU NATIONAL INTERPROFESSIONNEL DU COGNAC

C.R.V.I - CENTRE DERECHERCHE VITI-VINICOLE

I.U.V.V. - INSTITUT UNIVERSITAIRE DE LA VIGNE ET DU VIN « JULES GUYOT »

IN SENSO VERITAS - CONSULTING AND TRAINING DEDICATED TO THE

ORGANOLEPTIC QUALITY OF WINES

C.S.G.A.CENTRE FOR TASTEAND FEEDING BEHAVIOUR

italy

C.R.E.A. - CONSIGLIO PER LA RICERCA IN AGRICOLTURA E L’ANALISI DELL’ECONOMIA AGRARIA

FONDAZIONE EDMUND MACHDI SAN MICHELE ALL’ADIGE

AMPELIDEA - FIRM OF ALDO VENCO AND BEPPE ZATTI,

SPECIALIZED IN TECHNICAL ASSISTANCE IN THE VITICULTURAL

AND OENOLOGICAL SECTORS

ENOLAB DI DARIO MONTAGNANI - SERVICE OF ANALYSIS AND ENOLOGICAL CONSULTING

spain

VITEC - CENTRO TECNOLÓGICODEL VINO

L.A.A.E. - LABORATORY FOR FLAVOR ANALYSIS AND ENOLOGY

south africa

ARC NIETVOORBIJ

australia

THE AUSTRALIAN WINE RESEARCH INSTITUTE

13 / OENOBOOK N°8

DR. DANIE MALHERBE

Director Anchor Oenology

+27 606 606 [email protected]

KATHY KEDZIOR

Administrative Officer


ELDA LERM - M.SC

International Product Manager


MMULE MASALESA - B.SC.

Technical Sales Manager


ISABELLE VAN ROLLEGHEM

Managing Director

+33 4 67 72 77 [email protected]

DR. RÉMI SCHNEIDER

Product and Application Manager


BLANDINE LEFOL

Area and Brand Manager+33 4 67 72 77 [email protected]

DR. DONATELLA PETEGOLLI - PH.D.

Brand Manager

+39 335 [email protected]

PRAISY DLAMINI



MICHELE BOGIANCHINI

Area Manager


AURÉLIEN BASTIANI

Area and Brand Manager


CAROLINE BURTIN

Administration & Accounting Manager


AGATHE GARCIA

Sales and Marketing Assistant


SOPHIE GROUSSET

Supply and Customer Service Manager


ANNABELLE COTTET

Area and Brand Manager


LAUREN BEHRENS - B.SC.



ANTONIO ÁLAMO AROCA

Area Manager


OENOBRANDS TEAM

15 / OENOBOOK N°8

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19 / OENOBOOK N°8

wine aroma management using biotechnological solutions

Wine aroma consists of more than 1500 volatile compounds, various chemical structures and at different concentrations from ppt to ppb levels (10-9 to 10-3 g/l). But those compounds don’t have the same sensorial impact. A way to integrate the potency of each compound is to express their concentration in Odor Active Value, that is to say to include the olfactory threshold of each compound. For each compound, the ratio between its concentration in g/l and its olfactory threshold can be considered as an indicator of its contribution to wine aroma. It is considered that with a ratio above 5, a compound contributes to wine aroma. This approach is very simple and quite useful, but the major drawback is that it doesn’t take into account the interactions, synergistic or antagonistic effect, that strongly impact the overall aromatic expression.Obviously, amongst all these aroma compounds, the ones that warrant the most attention, are those that are easily perceivable. Biotechnological solutions can exert a strong influence on their concentration leading to modification of the wine aroma profile.

1. IN THE VINEYARD:THE VARIETAL AROMA

Some aroma compounds are already present in the grape. These so-called varietal aroma compounds are only at significant levels in free form, i.e. odorant, in few varieties such as Muscat, Gewürztraminer, Torrontès, Riesling, Albarinho, Loureiro, etc. with free terpenols that contribute directly to the floral scents of the wines. Or Carmenère family with the potentially high levels of pyrazine with bell pepper notes, and finally Shiraz, Duras, Gamay, Schiopettino, Grüner Veltliner, presenting high levels of rotundone, reminescent of black pepper. However, most of the grape varieties are poor in free aroma compounds, but all are rich in aroma precursors, i.e. non-volatile compounds that could generate free volatiles during the winemaking process.

Amongst these precursors, the best known remain the glycoconjugates, the varietal thiol precursors and the dimethylsulfide precursors. These compounds constitute

a real aroma potential the winemaker can exploit in order to maximize the

grape potential.

Beyond the variety effect, both free and bound aroma compounds are impacted by

the pedoclimatic conditions, the cultural techniques (nitrogen

fertilization, canopy management) and the grape maturity. Depending on

their structure, the bound compounds can be cleaved by various biotech solutions to reveal their aromatic moieties.

Glycoconjugates are very stable compounds and it is mainly during wine aging that we can observe their hydrolysis. But this reaction can be hastened with the use of exogenous enzymes like glycosidase preparations, produced from specific strains of fungi. The use of such a preparation can increase the aroma intensity, but also modify the aroma profile, depending on the glycoconjugate

composition. Thus, preliminary trials must be performed in order to estimate

the convenience of the treatment and the contact time. The only drawback of all the glycosidase enzymes is their inhibition by sugar; we advise to use them on wine.

Thiol precursors are mainly cleaved by the yeast during the

fermentation, and thus, this aspect will be discussed later. The important factor here is the role of the level of YAN in this release mechanism, depending on the cultural practices, but possibly modulated by the addition of yeast nutrients, as we will see.

The management of dimethylsulfide liberation from their precursors (PDMS) is less documented, but again nitrogen and yeast strain are of key importance.

2. AT THE PREFERMENTATIVE STEP: MAIN FOCUS ON AROMA EXTRACTION, BUT ALSO OTHER FACTORS

n EXTRACTIONBoth free and bound aroma compounds are located mainly in the skin. Thus, one goal of the prefermentative operation, especially in white wine production, is to extract them from the berry to increase their concentration in the must.For this purpose, the use of appropriate enzyme formulations allows for the destruction of the skin cells, enough to favor the diffusion of aroma precursors into the must.

n CLARIFICATION

In addition, in white and rosé production, the juice clarification is a crucial step. In terms of aroma biosynthesis, low turbidity of the must leads to higher fermentative esters content.

Figure 1. Composition of varietal thiols precursors in Sauvignon blanc berries in the skin and pulp (cysteinylated precursor of 3MH = Cys-3MH, Glutathionylated precursor of 3MH = G-3MH, Glutathionylated precursor of 4MMP=G-4MMP), adapted from Roland et al., 2010.

G-4MMp

G-3MH

Cys-3MH

Concentration (µg/l)

Pulp

Skin

0 20 40 60 80

Figure 2. Impact of must clarification on fermentative esters (acetates and ethyl esters), adapted from Bertrand, 1984.

Clarified musts

Non-clarified musts

Fused alcohol acetates Ethyl esters of linear fatty acids

5

4,5

4

3,5

3

2,5

2

1,5

1

0,5

0

mg/l

21 / OENOBOOK N°8

3. ALCOHOLIC FERMENTATION:THE PROCESS OF WINE AROMA DEVELOPMENT

The alcoholic fermentation is the fundamental step in wine aroma development. At this step, the most abundant compounds are biosynthesized by the yeast: ethyl esters, fusel alcohols and their acetates, light sulfur compounds, etc. Amongst them, very few can be considered as key aroma compounds, but they globally contribute to the wine aromatic buffer, that makes wines distinguishable from other alcoholic beverages. Isoamyl acetate, with its typical banana flavor, is the only one that is often at sufficient concentrations to break the aromatic buffer and be perceivable.

n SECONDARY YEAST METABOLISMOf the different fermentation elements, the yeast strain is often described as the strongest impacting factor, and the choice of the strain is definitely an efficient tool to guide the aroma profile. In addition, the nitrogen composition of the must and its adjustment are also important. Ester biosynthesis by the yeast is indeed linked to the yeast nitrogen metabolism. This link is very linear for fusel alcohol acetates derived from amino acid metabolism, and nutrients rich in amino acids can help to boost this category of compounds, favoring concomitantly the successful achievement of the fermentation.

n OTHER EFFECTS OF THE YEASTYeast are also able to metabolize the potential dimethylsulfide (PDMS): a general consumption of 80% of these precursors are generally observed. Yeast likely use the main DMS precursor, i.e. S-methylmethionine, as a nitrogen source, but differences have been seen in the level of consumption depending on yeast strain and nitrogen content. First results demonstrate that, again, nutrients rich in nitrogen are able to help the PDMS preservation throughout the alcoholic fermentation, leading to a higher and faster release of significant concentrations of DMS in wine. DMS has been shown to be a fruity enhancer in reds, and can also contribute to the red wine “bouquet” of premium wines, as observed for iconic Rhône or Bordeaux wines.

Finally, during alcoholic fermentation, off-odor compounds can be generated. The most abundant are light sulfur-containing compounds. Their over-production can be due to a nitrogen deficiency and organic nitrogen nutrients can be useful to avoid it. In addition to nutrition, in order to avoid sluggish fermentation, cell wall products with high adsorption capacity can be added at the end of the fermentation. Acting as a detoxifying agent, it is also able to trap the compounds responsible for the reductive notes.

THE CASE OF THE « THIOLIC » YEASTS

Both yeast strain and nutrition status are key impact factors for varietal thiol release during the alcoholic fermentation. In terms of yeast strains, two type of yeast strains can be distinguished amongst the “thiolic yeasts”.

The first one, the so-called releaser yeast, exhibits a high capacity to release thiols from their precursors. The second family, the so-called converter yeast, are strains able to either release thiols from their precursors, but also to convert the 3MH released into its acetate (3MHA). This conversion can be very interesting in terms of aroma

profile, since it shifts the profile from citrus to passion fruit and tropical fruit notes, but in addition, it increases the aroma intensity due to the 15 times lower olfactory threshold of 3MHA vs. 3MH. Thus, increasing the 3MHA/3MH ratio is an opportunity to have young wines with very intense and pleasant flavors. In addition, yeast that are able to

Figure 4. Nitrogen catabolic repression of the thiol precursors (namely Cys-3MH), adapted from Subileau et al., 2008.

GAP1NCR

CYS-3MHAND AMINO ACIDS

EXCESS NH4+

produce high levels of esters and thiols can also be a good option since a good balance between thiols and esters has been shown to be responsible for the tropical fruit profile in rosé wines from Provence, a profile highly preferred by the consumers.Another factor has to be taken into account for thiol liberation in wines: the nitrogen uptake of the yeast. In this context, several scientific and technical studies have pointed out the importance of the YAN level, but also its composition. Indeed, ammonium salts, usually added to correct nitrogen deficiencies, are detrimental for thiol release since they inhibit the thiol precursor uptake by the yeast. This mechanism called Nitrogen Catabolic Repression, can explain the positive effect of the addition of nutrients rich in amino acid (yeast derivatives).

GRAPESFERMENTATION

YEAST CONSUME UP TO 80% OF PDMSSTORAGE, AGING

(BOTTLE)

STRIPPED OUTBY THE FERMENTATIVE GASES

DIMETHYLSULFIDE (DMS)

DIMETHYLSULFIDE (DMS)

GSH, AMINO ACIDSAND DERIVATIVES

PDMSMAIN PRECURSOR =

S-METHYLMETHIONINERESIDUAL PDMS

Figure 5. Formation of dimethylsulfide (DMS) in wine.

Figure 3. Ability of different yeast strains (Y1 to Y6) to release 3-mercaptohexanol from the same Colombard must (from IFV Sud Ouest, 2007).

Y1

3-m

erca

ptoh

exan

ol (o

dor u

nits)

Y2 Y3 Y4 Y5 Y6

60

50

40

30

20

10

0

23 / OENOBOOK N°8

5. POST FERMENTATIVE STEPS

After fermentation, the aroma profile of the wine evolves due to chemical reactions and re-arrangement of the key aroma compounds.

n IMPACT ON GLYCOSIDESAt this stage, some of the aroma precursors are cleaved, naturally under acidic conditions, or thanks to the addition of enzymatic preparations. For instance, terpenols and norisoprenoids from glyconjugates can be easily released with the proper enzyme preparation. Some of these compounds exhibit enhancer properties like β-damascenone for fruitiness. This hydrolytic action can also be involved in the case of glycosylated off-flavors like smoke taint. The hydrolysis of the smoky aroma glycoconjugates and their

further elimination by the appropriate yeast hulls, prevent the wine from the ticking time bomb that constitutes their presence in wine during the aging process.

n IMPACT ON RELEASED OR BIOSYNTHESIZED AROMA COMPOUNDSMost of the compounds released or biosynthesized by the yeast and bacteria during the fermentations, are very reactive and can be quickly degraded during wine storage. This is the case of fusel alcohol acetates, and especially isoamyl acetate, of which hydrolysis is very fast. Varietal thiols have the same fate, mainly due to their irreversible addition to quinones generated by the oxidation of ortho-diphenols in wines and to a lesser extent, direct oxidation (disulfide formation). The best option to preserve these very qualitative

4. MALOLACTIC FERMENTATION

The impact of the malolactic fermentation on wine aroma is less documented. For years, dedicated studies were focused on the fermentative performances for this important stabilization process and to a lesser extent, the avoidance of biogenic amines. Aromatic compounds have also been studied, especially diacetyl and 2,3-butanediol, with their buttery notes and also masking of fruity characters. The selection of MLF starter cultures help to provide winemakers with bacteria strains that ensure the achievement of MLF without any kind of spoilage.

Nevertheless, winemakers have been the first to observe, in addition to the acidic balance evolution, the change of the wine aroma profile after MLF achievement. Recently, some studies afford us clues on the mechanisms, with the effect of malolactic bacteria on the ester concentration (with an increase or decrease depending on the strain and the compound).

More recent studies point out the positive impact of L. plantarum on the hydrolysis of aroma glycoconjugates.

compounds, remains the storage of the wine at low temperature and in conditions that avoid any O

2 dissolution or oxidation (SO

2,

lees, inert gas, etc.) but mannoproteins have also shown protective properties.

IMPACT ON MOUTHFEELIn addition, aging on lees should not be forgotten due to its contribution to wine aroma that could be very pertinent. Lees have been shown to be able to consume oxygen and thus contribute to the preservation of varietal thiols during the aging process. During this step, yeast cells are progressively autolyzed. This phenomenon leads to the release of compounds of interest from an aromatic point of view: small peptides and (oligo)nucleotides which can enhance aroma and contribute to wine sweetness (HsP2), mannoproteins from yeast cell walls can interact with aroma compounds and contribute to wine stabilization and mouthfeel, glutathione with antioxidant properties, etc. This natural process can be enhanced and hastened using appropriate enzymes with β-glucanase activity.

Figure 8. Concentration of total varietal thiols (3MH + 4MMP + 3MHA) of rosé wines produced with ‘Thiol’ method, analyzed 12 months after bottling: without treatment vs. with 40 ml/hl of Final touch TONIC.

Total varietal thiols

Control

ng/l35030025020015010050

0Final touch TONIC

(40 ml/hl)

Figure 7 . Enzyme hydrolysis of monoterpenol glycosides.

β-GLUCOSIDASE

RHAMNOSIDASE APIOSIDASEARABINOSIDASE

TERP-OH

O

TERP

O

OH2 OH

HOOH

OH

RUTINOSIDES

TERP

OO

OH2

HO

OH OHOH

OHHO

OO

OH2

ARABINOSILGLUCOSIDES

TERPO

O

OH2

HO2 HO

HOOH

OH

OH

OH

OO

APIOSILGLUCOSIDES

TERPO

OOH

2 OH

OH2

HOOH

OH

OHOH

OO

Figure 6. The monoterpene production of DUET AROM (a bacteria culture with β-glucosidase activity) and commercial cultures during co-inoculation in Shiraz.

Conc

entra

tion

(µg/

l)

Limonene(citrus)

Geraniol(floral, roses)

Nerol (fresh, sweet roses)

β-Ionone (woody, floral,

fruity)

β-Farnesol 1(floral)


60

50

40

30

20

10

0

Commercial culture 2Commercial culture 1DUET AROM

25 / OENOBOOK N°8

protocol for thiolic white and rosé wines

ALCOHOLICFERMENTATION

15-18 °C

YEAST CHOICE ACCORDINGTO THE DESIRED PROFILE

FINING,STABILIZATIONSCLARIFICATIONFREE-RUN JUICE

2-3 g/100 kg

1-2 g/hl

40 g/hl at initial stage

20-40 ml/hlPRESS JUICE

CRUSHING FINAL FILTRATION,BOTTLING

3MHA: 3-mercaptohexyl acetate; 3MH: 3-mercaptohexan-1-ol 4MMP: 4-mercapto-4-methylpentan-2-one

Grapefruit, stone fruits,tropical fruits

3MH

3MHA

4F9

Passion fruit,grapefruit, guava

3MH

3MHA

Tropical, grapefruit

3MH 3MHA

Grapefruit, freshness

3MH

3MHA

Tropical fruits

3MH4MMP

Boxwood, gooseberry,mineral (stone, gun flint)

TS28

3MH

4MMP

Guava, grapefruit

3MH

4MMP

FE

RM

EN

TAT

ION

SO

LU

TIO

NS

29 / OENOBOOK N°8

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● RAPIDASE® Extra Fruit Aroma precursor extraction in red grapes

Skin and pulp cell degradation ✔100 g 1 kg ✔✔ ✔G●

● RAPIDASE® Extra Color Color and polyphenol extraction in quality maceration

Grape skin cell wall degradation ✔100 g 1 kg ✔✔ ✔G●

● RAPIDASE® Batonnage Release of molecules contributing to mouthfeel

Yeast cell wall degradation ✔ ✔100 gG●

● RAPIDASE® Filtration Easier and faster must and wine filtration

Degradation of pectic polysaccharides and glucans that interfere with filtration

✔ ✔1 kg ✔L●

● RAPIDASE® Revelation Aroma Varietal aroma revelationHydrolysis of glycosylated precursors ✔ ✔100 g ✔G●

● RAPIDASE® Fast ColorFast color and polyphenol extraction in short maceration processes

Loosening of grape skin cell walls ✔5 kg ✔✔ ✔L●

NEW

31 / OENOBOOK N°8

The legacy of theAnchor Blue pack Range…

The trusted products thatmake up the LEGACY range

Anchor Oenology has been working on the refreshment of the brand for the last two years. And where better to launch this new and refreshed look and feel, than in the home of the Anchor brand, South Africa. This means that the Southern Hemisphere can look forward to the transition to the brand new Anchor Oenology in the 2019 Southern Hemisphere harvest season. After this launch, the brand new refreshed Anchor Oenology will be shared with the Northern Hemisphere in the 2019 harvest season.

The refreshed Anchor Yeast will now fall under the new umbrella, Anchor Oenology. This umbrella will be home to the Anchor yeast, nutrients and bacteria. And of course, each and every single product is designed, created and dedicated to providing you, the winemaker, with fermentation excellence.

THE ANCHOR YEAST WILL BE DIVIDED INTO THREE DISTINCT RANGES:

EXOTICS ALCHEMY

This will now be a range of products, including a new product being launched in 2018. This range is focused on exciting yeast hybrids that provide you with the complexity and interesting profiles of a spontaneous fermentation, with none of the risk.

LEGACY

The blends we all love. This range will continue to bring you blends of yeast strains that provide intense and unique sensory profiles due to the synergistic working of the different yeast strains present in the blends.

This brand new range will be home to all your favorite, well-known and loved strains. These are the strains that have been handed down through generations of winemakers and that have been delivering consistent, dependable results for more than 25 years.

FOR THE PRODUCTION OF WHITE AND/OR ROSÉ WINES:

• robust, all-purpose yeast• allows for the enhancement of varietal characters• suited for the production of dry cider with enhanced varietal aromas

• aromatic and crisp white wines• passion fruit, grapefruit, guava and tropical

fruit salad

• white wines with intense thiol aromas• passion fruit, grapefruit, gooseberry and guava

• complex and aromatic white wines• temperate fermentation speed suited for use in

barrels

• zesty, citrus aromas

• tropical, floral and citrus aromas• fresh pineapple and papaya

• rosé wines with intense mouthfeel• highly suited for restarting stuck

fermentations

• fresh and fruity white and rosé wines• passion fruit, grapefruit, gooseberry and guava• tropical fruit salad, floral aromas

FOR THE PRODUCTION OF RED WINES:

• aromatic, soft red wines• red berry and floral aromas

• structured red wines with a firm tannin structure• blackberry, blackcurrant and red berries

• aromatic red wines• red berry, blackberry, blackcurrant, tobacco and prune

• full-bodied wines destined for ageing• blackberry, blackcurrant and red berries

• fruity red wines• strawberry, raspberry and cherry• blackberry, blackcurrant and spicy

These yeast strains represent the trust, innovation and dependability that Anchor Oenology has been delivering to the wine industry for many generations. With us, you will always be assured of fermentation excellence.

33 / OENOBOOK N°8

Silver, sexy and sophisticated:the anchor alchemy range

THE FUTURE OF EXOTICS

NEW APPLICATIONS

Since the launch we have discovered some interesting new applications for Alchemy IV:

ROSÉ WINES - Alchemy IV is ideal for fruit forward rosé wines, with distinct aromas of raspberry and redcurrant. This yeast blend is suited for fresh and fruity rosé wines, with a lovely hint of strawberries and cream.

PINOT NOIR - The feedback on the use of Alchemy IV on Pinot noir wines have been phenomenal. Users in New Zealand and South Africa are raving about the unctuous, juicy wines, with great color and amazing aromas of raspberry and strawberry on the nose.

Contrary to other blends of yeast where the sensory impact is reliant on the sequential aroma contribution of the different yeast species, the Alchemy range relies on the synergistic effect: all the different yeast strains work together to create and enhance the sensory profile of the wine.

The concept behind these unique hybrids is to provide you with all the benefits and complexity of a spontaneous fermentation, without the associated risks. Now Exotics will be known as a range of yeast strains, no longer just a single product. And we are introducing a brand new interspecies hybrid to

complement the complex flavour profile you have come to expect from the Exotics range.

In WHITE WINES, Exotics NOVELLO decreases tannin intensity, astringency and bitterness, with increased softness and increases the production of fruity and floral esters, as well as thiols.

Exotics NOVELLOCommercial yeast

Tannin intensity

Softness

AstringencyBitterness

21,5

10,5

0

Taste impact of Exotics NOVELLO in Sauvignon blanc

Ethyl Esters (fruity and floral) Thiols (3MH, 3MHA and 4MMP)

Aroma impact of Exotics NOVELLO in Sauvignon blanc

Ethy

l este

rs (µ

g/l)

Thio

ls (µ

g/l)

500045004000350030002500200015001000500

0

16001400120010008006004002000

Commercialyeast 1

Commercialyeast 2

Exotics NOVELLO

The Alchemy range of yeast blends were created to enhance a specific sensory style of red, white and rosé wine: be it fruity and floral, thiolic, complex or fresh and fruit driven. With the Alchemy range, Anchor is dedicated to fermentation excellence.

THE ANCHOR ALCHEMY RANGE NOW CONSISTS OF FOUR PRODUCTS:

WHITE WINES

ALCHEMY I – AROMATIC ESTERS

n Fruity and floral estersn Tropical fruit aromasn Some volatile thiols

RED AND ROSÉ WINES

ALCHEMY III – COMPLEXITY

n Rose, floral and fruityn Raspberryn Decreased green methoxypyrazinesn Structure and body

ALCHEMY II – VOLATILE THIOLS

n Boxwood, passion fruit, grapefruit, gooseberry and guava

ALCHEMY IV – INTENSE FRUIT

n Significant production of esters and terpenes n Cherry, raspberry, redcurrant and pomegranate n Longevity of fruit aromas n Decreased green methoxypyrazinesn Round and smooth

In RED WINES, Exotics NOVELLO decreases astringency, dryness and bitterness, whilst increasing mouthfeel and overall quality. It also increases notes of red and black fruit and spice, with decreased green and vegetal characters.


Taste impact of Exotics NOVELLO in Merlot

Astringency

Bitterness Dryness

VolumeOverall quality

4

3

2

1

0

Aroma impact of Exotics NOVELLO in Merlot


2,5

2

1,5

1

0,5

0Red and

black fruitSpicy Green

charactersVegetal Balsamic

The Exotics range, now consisting of MOSAIC and NOVELLO, provides you with unique hybrid yeast strains that produce complex and iconic wines with all the benefits of a spontaneous fermentation and none of the risks.

WE INTRODUCE TO YOU:

MOSAIC

n S. cerevisiae x S. paradoxus hybrid (ex. Exotics SPH)

n For iconic, complex and intense red and white wines

n Temp. ≥ 18 °C, Sugar tolerance: 25 °Brix, Glycerol: 9-10 g/l

n S. cerevisiae x S. cariocanus hybrid (new product)n For soft, fresh, full-bodied and aromatic

red and white winesn Temp. ≥ 15 °C, Sugar tolerance: 25 °Brix,

Glycerol: 8-9 g/l

NOVELLONEW

35 / OENOBOOK N°8

Since the launch of the Anchor Bacteria range in 2010, we have brought you two innovations, the first of their kind in the world:

BLENDS OF BACTERIA, OENOCCOCUS OENI AND LACTOBACILLUS PLANTARUM, FOR ENHANCING WINE QUALITY DURING THE CO-INOCULATION OF MALOLACTIC FERMENTATION

1. CO-INOCULATION – MUST VS. WINE CONDITIONS

The DUET range of bacteria is added at the beginning of fermentation (together with the yeast). This way, sequential conditions of high alcohol, inhibitory yeast compounds like short and medium chain fatty acids, and low nutrient content and low temperatures, are avoided.

Anchor Yeast would like to introduce the brand new DUET AROM, previously known as the Anchor Co-Inoculant Bacteria. This bacteria enhances the AROMa profile and aromatic intensity by increasing fruity and floral aromas during co-inoculation.

Anchor Yeast would like to introduce the brand new DUET SOFT, previously known as the Anchor Co-Inoculant Bacteria 3.2. This bacteria enhances the SOFTness and mouthfeel of the wines by decreasing green characters and

astringency and enhancing dark fruit aromas during co-inoculation.

2. CO-INOCULATION – A BLEND OF BACTERIA

The DUET range of bacteria is a blend of a low volatile acidity producing O. oeni strain with a homofermentative L. plantarum strain. This reduces the volatile acidity produced in the wine.

THE ANCHOR DUET PORTFOLIO FOR ENHANCING WINE QUALITY

3. IMPACT ON AROMA – LESS DIACETYL, BUTTERY CHARACTERS

The DUET range is inoculated directly in the must. In a high sugar medium, the citric acid metabolism of the bacteria that produces diacetyl, is suppressed. Wines are therefore fresher and fruitier and less sensitive to oxidation.

INOCULATE: YEAST (20-30 g/hl) AND ANCHOR DUET BACTERIA (1 g/hl)

Sequential inoculation orspontaneous MLF

AF + MLF

Dens

ity

Days

[Sugar]: suppresseddiacetyl biosynthesis

Favours diacetyl production

High [diacetyl]

MASKS complex and intensearomas after AF

PROMOTES wine oxidation

The Anchor Bacteria range:new look, same quality enhancing bacteria

INOCULATE: YEAST (20-30 g/hl)AND ANCHOR DUET BACTERIA (1 g/hl)


Yeast stressat the end of AF

AF MLF

Dens

ity

Days

Commercial O. oeni cultures(24-48 hours after yeast)

GRAPE MUST:optimal conditions

for LAB development

No alcohol %No medium chain fatty acidsNutrients availableOptimal temperature (22-28 °C)

WINE:non optimal conditions for LAB development

High % alcoholMedium chain fatty acidsLow nutrientsLow temperature

INOCULATE: YEAST (20-30 g/hl)AND ANCHOR DUET BACTERIA (1 g/hl)


AF + MLF

Dens

ity

YEAS

T GRO

WTH

Days

Commercial O. oeni cultures(heterofermentative)

Sugar Volatile acidity

37 / OENOBOOK N°8

4. IMPACT ON AROMA – ENZYMATIC ACTIVITY OF LACTOBACILLUS PLANTARUM

The L. plantarum strain displays β-glucosidase activity that releases glycosylated aroma compounds. In addition, iminopeptidase activity liberates bound amino acid precursors for aroma production.

5. DUET AROM – IMPROVE COLOR IN RED WINES

Co-inoculation with DUET AROM, together with micro- and macro-oxygenation during AF/MLF, increases the color intensity in red wines.

DUET AROM Commercial culture 1 Commercial culture 2

Conc

entra

tion

(µg/

l)

60

50

40

30

20

10

0Limonene

(citrus)Geraniol

(floral, roses)Nerol

(fresh, sweet roses)

β-Ionone (woody, floral,

fruity)



INCREASEDCOMPLEX AND

INTENSE AROMA AFTER AF + MLF

The monoterpene production of DUET AROM and commercial cultures during co-inoculation in Shiraz

0

12

6

2

10

8

4

DUET AROM control Sequential control Sequential + MOXDUET AROM + MOX

Colo

r int

ensit

y6. BIOLOGICAL PROTECTION – REDUCED SO

2 USAGE

The alcoholic and malolactic fermentations happen simultaneously and there is no window period for spoilage between the completion of AF and the start of MLF, as is the case with sequential inoculation.

SENSORY IMPACT OF THE DUET RANGE

DUET AROM DUET SOFT

AROMA ATTRIBUTES

More fruit intensity Enhanced mouthfeel

More red berry aromacharacteristics

Decrease in green characters

Enhanced spicy notes Reduced astringency

Enhanced aroma intensity Enhanced dark fruit aromas

PRODUCTION PROCESS, TRANSPORT AND STORAGE

Due to their unique production process, the DUET range of bacteria are robust and do not need to be kept frozen, unlike other commercial cultures. This is because the water activity (W

a) of the bacteria is

extremely low and it is therefore less sensitive to temperature fluctuations. Transport of the bacteria can happen at room temperature without any negative impact on the bacteria or their performance. Bacteria can be kept between -18 °C and 4 °C.

Yellow Red Blue

INOCULATE: YEAST (20-30 g/hl) AND ANCHOR DUET BACTERIA (1 g/hl) Second SO

2 addition

after the completion ofAF and MLF

AF + MLF

Dens

ity

Days

YEAS

T GRO

WTH

REDUCED SO2

ADDITION(20-30 PPM)

BIOLOGICAL PROTECTIONagainst indigenous spoilage microorganisms

39 / OENOBOOK N°8Available in formulation In-Line Ready

white wine yeast strains white wine yeast strains

* Recommendation for standard YAN level. Ask us for protocols involving more nutrients and including alcohol, turbidity, level of YAN etc.

POSITIONING

FEATURES

AROMA ATTRIBUTES

ROSÉ WINES

SPARKLING WINES

TEMPERATURES (°C)

ALCOHOLTOLERANCE (% VOL.)

MAXAFERM RECOMMENDATION*

POLYSACCHARIDES (g/l)

GLYCEROL (g/l)

HCDC ACTIVITY (%)

PACKAGING

PRODUCT NAMES

POSITIONING

FEATURES

AROMA ATTRIBUTES

ROSÉ WINES

SPARKLING WINES

TEMPERATURES (°C)




GLYCEROL (g/l)

HCDC ACTIVITY (%)

PACKAGING

PRODUCT NAMES

Round, fruity, barrel fermented

Citrus, acacia, well balanced

High production of polysaccharides and β-damascenone

16-22

14

30 g/hl

300

5-7

80

500 g10 kg

3C

Premium dry wines whites

Riesling, Grüner Veltliner, etc.

14-28

16

20 g/hl

130

5-7

15

500 g15 kg

Floral, musk, lime, apple, minerality

VB1

Aromatic, floral, light wines

Good production of esters

Ester style

12-24

14

30 g/hl

130

4-6

73

500 g2 x 5 kg

White flowers, rose, pineapple

JB3

Classical sparkling wines

Primary and secondary fermentations

Classical

14-28

16

20 g/hl

130

5-7

15

500 g

Very clean and subtle aroma

LS2

Aromatic andcrisp thiol types

Boxwood, gooseberry, mineral (stone, gun flint)

Important releaser of thiols

15-22

14,5

30 g/hl

115

6-8

80

500 g10 kg

TS28

Mineral and fresh aromatic wines

Citrus, pear, apricot, tropical fruits, minerality

Strong fermentor

Fresh and citrus

12-22

15

20 g/hl

170

5-7

66

500 g

LVCB

Fruity wines witha long finish

Grapefruit, stone fruits, tropical fruits

• Good thiol converter• volume and esters

Thiol style

Fruity

14-20

15,5

30 g/hl

150

5-7

60

500 g

4F9

Intensely aromatic wines

High production of esters

Amylic style

12-20

14

2 x 20 g/hl

150

4-6

18

500 g10 kg

Very fruity, candy, banana

AR2

Delicate, light and aromatic

wines

• Good for semi-sweet wines• Recommended for brandies

16-22

12

30 g/hl

115

6-7

50

500 g

Fruity, good mouthfeel

SM102

presentation of the fermivin® rangeThe Fermivin® range includes yeast strains selected for many applications: to achieve rapid and complete fermentations; for red, white, rosé or sparkling wines; for the revelation of thiols, terpenes, fruity, floral and mineral aromas; for the production of wines for early release or to be aged; or to restart stuck fermentations.

« For each strain, one performance »: all the strains have been selected to answer a specific need from the wine industry.

EXAMPLES OF USE

Chardonnay, Viognier, Pinot blanc

Sauvignon blanc, Verdejo, Riesling

Chardonnay, Viognier, Pinot gris, Roussanne, Marsanne, Fiano, Muscat, Traminer, Riesling

Sauvignon blanc, Chardonnay, Verdejo, Viognier, Pinot gris, Vermentino, Traminer EXAMPLES OF USE

Sauvignon blanc, Chardonnay, Verdejo,Trebbiano

Vermentino, Airén, Muscat

Distillation based wines, Muscat, Chardonnay, Riesling, Gewürztraminer, Chenin blanc, Trebbiano

Pinot noir, Pinot blanc, Chardonnay

Riesling, Grüner Veltliner

41 / OENOBOOK N°8Available in formulation In-Line Ready

* Recommendation for standard YAN level. Ask us for protocols involving more nutrients and including alcohol, turbidity, level of YAN etc.

POSITIONING

FEATURES

AROMA ATTRIBUTES

EXAMPLES OF USE

ROSÉ WINES

SPARKLING WINES

TEMPERATURES (°C)




GLYCEROL (g/l)

HCDC ACTIVITY (%)

PACKAGING

PRODUCT NAMES

POSITIONING

FEATURES

AROMA ATTRIBUTES

EXAMPLES OF USE

ROSÉ WINES

SPARKLING WINES

TEMPERATURES (°C)




GLYCEROL (g/l)

HCDC ACTIVITY (%)

PACKAGING

PRODUCT NAMES

red & technical wine yeast strains red & technical wine yeast strains

Fruity, spicy wines

High production of glycerol

Red fruits, plum, floral, spice and smooth

20-30

15

20 g/hl

165

8-10

20

500 g10 kg

MT48

Fruity and elegant reds

• High production of polysaccharides• Release of aromatic C13 compounds

Bright red fruits, subtle earthy notes, spice, smooth tannins

12-24

14

30 g/hl

160

6-8

50

500 g

PF6

Structured and complex wines

Enhances polyphenol content

Complex aromas of fruits, chocolate, tobacco, well-balanced

22-30

15,5

2 x 20 g/hl

165

5-7

65

500 g10 kg

A33

Wines to be aged

• High extraction of polyphenols• Favors color stability

Red and black fruits, jam, full-bodied

18-32

15,5

20 g/hl

130

7-8

80

500 g10 kg

VR5

Fruity, smooth wines

High adsorption of harsh tannins decreasing astringency

Balanced, harmonious, red fruits

Redberry style

20-30

15,5

30 g/hl

200

7-9

15

500 g

XL

Early release fruity reds

• Cryophilic • High production of esters

Red berries, stone fruits, freshness

10-28

15

2 x 20 g/hl

150

5-7

20

500 g15 kg

E73

Multipurpose yeast

Secure fermentations

Varietal and terroir typicities

✔

13-30

16

20 g/hl

130

5-7

15

500 g15 kg

PDM

Fruit wines and Distillation

High ethanol conversion


14-35

14,5

20 g/hl

130

6-8

80

500 g15 kg

7013

Difficult conditions

• Very robust yeast • Ferments in extreme conditions• High alcohol tolerance• Fructophilic


✔

15-30

18

30 g/hl

150

5-7

53

500 g10 kg

CHAMPION

Fast restart

• Fast restart of fermentation• Highly fructophilic• High alcohol tolerance


15-30

18

30 g/hl

150

5-7

53

500 g

CHAMPIONBOOSTER

NEW

presentation of the fermivin® rangeThe Fermivin® range includes yeast strains selected for many applications: to achieve rapid and complete fermentations; for red, white, rosé or sparkling wines; for the revelation of thiols, terpenes, fruity, floral and mineral aromas; for the production of wines for early release or to be aged; or to restart stuck fermentations.

« For each strain, one performance »: all the strains have been selected to answer a specific need from the wine industry.

Merlot, Shiraz, Barbera

Pinot noir, Gamay, Tempranillo, Sangiovese

Cabernet sauvignon, Sangiovese

Cabernet sauvignon, Merlot, Carménère, Tempranillo, Sangiovese, Nebbiolo

Cabernet sauvignon, Merlot, Carignan, Carménère, Tempranillo, Bobal, Sangiovese

Merlot, Cabernet sauvignon, Cabernet franc, Pinot noir, Zinfandel, Sangiovese

Any base wine for sparkling (Chardonnay, Pinot), Merlot, Carménère

Fruit wines, Distillation based wines

Secondary fermentation, Shiraz, Grenache, Carménère, fruits wines

Restart stuck fermentation

43 / OENOBOOK N°8

Since its release in 1978, the strain 67J, selected and validated by INRA in 1967, has proven its efficiency by performing under many different, but still problematic conditions.

67j, the champion strain forchallenging fermentation conditions

Fructose

Glucose

Fermivin CHAMPIONYEAST X

Ethanol Ethanol

Pyruvate Pyruvate

Hxt3 Hxt3

A white must (Viognier) at 240 g/l sugar has been inoculated with Fermivin CHAMPION. The conditions were tough with low turbidity (50 NTU) and low YAN (83 mg/l). The fermentation started well. As a test, we chilled the tank mid-fermentation to 2 °C for 7 days then heated to 25 °C: the fermentation was complete. The fermentation never stopped!!

Fermivin CHAMPION restarts the fermentation faster than the control yeast, while Fermivin CHAMPION BOOSTER is even FASTER!!

FERMIVIN CHAMPION,THE WELL-KNOWN AND UNSTOPPABLE YEAST

Fermivin CHAMPION is THE POPULAR yeast for extreme fermentation conditions, produced by the traditional method. It is a very strong Saccharomyces cerevisiae ex. bayanus yeast characterized by a very high alcohol tolerance and a capacity to ensure complete fermentation under challenging conditions (high potential alcohol, toxic compounds, very low turbidity, low YAN).

Fermivin CHAMPION is also a fructophilic yeast with a unique hexose carrier (HXT3 version of strain 67J), which has a higher fructose affinity. This improves the strain’s ability to ferment glucose and fructose and thus its capacity to restart stuck fermentation.

The hydroxycinnamate decarboxylase (HCDC) activity of some HCDC+ Saccharomyces cerevisiae strains promotes the formation of stable pigments, the vinylpyranoanthocyanins (VPA). These pigments are formed during fermentation as described in Figure 1. Vinylphenols (VPh) are also precursors of ethylphenols (EP) in case of contamination by Brettanomyces that can bring off-flavors detrimental to the wine quality.

HOW TO PREVENT THE PRODUCTION OF ETHYLPHENOLS AND OBTAIN STABLE RED PIGMENTS

The combination of HCDC+ yeasts with the use of cinnamyl esterase enzymes is a natural enzymatic-biologic-chemical way to :1. Stimulate the release of free HCA in the must.2. Induce the production of VPA (stable and non bleachable compounds) from HCA, preventing the reduction of VPh into EP in case of contaminations by Brettanomyces and stabilizing the color as shown in Figure 2.

Figure 2. Color stabilization and Brettanomyces prevention with the use of HCDC+ yeast (Fermivin VR5) in contaminated red wine. Adapted from Morata et al, 2013.

Ethylphenols (EPs) produced after Brett. contamination (µg/l) Pyranoanthocyanins (VPAs) (mg/l)

1400120010008006004002000

Control yeast (HCDC-) + CE

Fermivin VR5 (HCDC+) + CE

32,5

21,5

10,5

0

Fermivin A33 and Fermivin VR5 yeast strains present the highest level of HCDC activity within the Fermivin range with respectively 65% for A33 and 80% for VR5!! That is why they are recommended for red wines with longer ageing and storage period and for varieties and processes requiring color stability.

Figure 3. HCDC activity of Fermivin yeasts strains for reds.

FermivinXL

Fermivin E73

Fermivin MT48

Fermivin PF6

Fermivin A33

Fermivin VR5

HCDC Activity (%)10080604020

0

yeast and enzyme: how to select the right combinationto get red wines with more stable color

The way to favor the production of stable red pigments in red wine is to use HCDC+ yeast strains of Saccharomyces cerevisiae, combined with the right enzyme such as Fermivin A33 or Fermivin VR5 and Rapidase Extra Fruit.

Figure 1. Formation of stable VPAs from successive reactions involving HCDC+ yeast activity.

HydrocinnamylTartaric Acid

(TE-HCA)

CinnamylEsterase

(CE) Hydroxycinnamic Acid

(HCA)Vinylphenol

(VPh)Vinylpyranoanthocyanin

(VPA)

Ethylphenol (EP)

Anthocyanins

Brettanomyces

VR5

HydroxycinnamateDecarboxylase

(HCDC+)

During the year 2017, we have designed a new specific production process which improves the implantation and fermentation performance of our 67J strain. We are now launching Fermivin CHAMPION BOOSTER. This yeast is particularly suited to restart a stuck fermentation even faster.

Fermivin CHAMPION BOOSTER has been tested and validated for its capacity to restart stuck fermentations faster than other strains.

This figure shows the comparative efficiency to restart of 3 strains, tests done by INRA on a Chardonnay wine at 12.85% vol. alcohol and 21.1 g/l residual sugars - pH: 3.50 - TA: 3.90 g/l H

2SO

4 - VA: 0.46 g/l

H2SO

4 - Free SO

2: 14 mg/l - Total SO

2: 92 mg/l (after addition of 4 g/hl).

SPEED UP YOUR RESTART USING CHAMPION BOOSTERNEW

Day 1Day 3

Day 9Day 13

Day 18Day 37

Day 45Day 54

Day 31Day 29

25

20

15

10

5

0

Resid

ual s

ugar

s (g/

l) Fermivin CHAMPION

Control

Fermivin CHAMPION BOOSTER

CHAMPION

45 / OENOBOOK N°8

Quick / Easy / Innovative / Reliable

H2O

VersatileBesides ILR yeasts, ILR FMY45 equipment allows wineries to facilitate the addition of wine products such as: n NUTRIENTS and FERMENTATION AIDS such

as Maxaferm, Natuferm, Extrafermn FINING AGENTS: Gelatin, Bentonite, Products

based on casein, Carbonn SULPHITING AGENTS: PMS, SO

2

n WOOD DERIVATIVES: Oak chips, Tanninsn CORRECTIVE TREATMENTS: Tartaric acid,

Citric acid, Sugarn STABILIZING agents: Sorbic acid

Qualitative winesILR technology allows for the production of high quality aromatic wines. Aroma analysis has been done in many comparative tests; the same strain of yeast used in the standard way and with ILR technology. The analytical data has shown a slightly higher production of esters from fermentation with ILR yeasts.

Aroma production comparing ILR and standard production of the yeast

454035302520151050

ILR FermivinPDM wine 1

FermivinPDM wine 2

ILR FermivinPDM wine 2

FermivinPDM wine 1

mg/l

Higher alcohols Acetate estersEsters of fatty acids

An advanced winemaking solution from Oenobrands and SilversonIn-Line Ready®, innovative dual technology for the yeast addition phase, consists of a high-shear solid-liquid mixer (produced by Silverson) and dry yeasts, of which the formulation and production method have been adapted to the direct-addition conditions applied by the machine.The yeasts produced with the In-Line Ready technology are subjected to high shear forces, resulting in their instant dispersal, hydration and consequent activation.In-Line Ready solution is the best way to: n add the right population of ADY at its optimal

physiology staten secure, safe & reliable fermentations and aroma &

sensory optimizationn add yeast faster and in a more secure and professional

way to be flexible and to adapt to harvest needs.

4F9

7013

SM102

VB1

LVCB

VR5

PDM

AR2

In-Line Ready (ILR)FERMIVIN Yeast strains

“Year to date, more than 400 000 hl have been successfully fermented with In-Line Ready yeasts and technology!!!”

“We were looking for the improvement of the process of adding yeasts and other oenological products to the must, and to improve the quality of the wines.We’ve got very good results: preparation time has been significantly reduced and the wines produced were fresher and more aromatic.The oxygenation of musts before the start of fermentation by opening the addition valve slightly to allow the entry of air while the must was recirculated has also been very successful.”

RAFAEL ARNEDO, Enologist and Head of the Microbiology and Control Laboratory, Bodegas González Byass, Jerez, Spain.

Testimonial

Yeast addition has never been so simple:with In-Line Ready®, a tested, proven and patented technology!

47 / OENOBOOK N°8

BASED ON THE SUCCESSFUL PERFORMANCE OF MALOFERM PLUS, OENOBRANDS HAS FOCUSED ON EXPANDING THE RANGE OF MALOFERM BACTERIA AND WE ARE EXCITED TO INTRODUCE TO YOU: MALOFERM FRUITY.

Maloferm FRUITY is an O. oeni bacteria selected by Oenobrands, specifically created to enhance the aroma profile during malolactic fermentation.

In a trial done in Merlot in France in the 2017 vintage, it was found that, in comparison with three other commercial bacteria cultures, Maloferm FRUITY:

n enhances the total aroma concentration (Figure 1)n produces larger quantities of acetates and ethyl esters. This

results in more fruity, especially stone fruit, and floral aromas being produced (Figures 2 and 3)

n increases the amount of branched and hydroxylated esters, which result in more red and black fruit aromas (Figure 4).

Besides clearly enhancing the sensory profile of red and white wines during malolactic fermentation, Maloferm FRUITY is also quite robust and can tolerate:

n temperatures of 15 °Cn a pH of 3.2n SO

2 concentrations up to 50 ppm and

n alcohol percentages of up to 15%

Oenobrands first launched Maloferm PLUS in 2016. This bacteria, selected to complete malolactic fermentation under challenging conditions, has been a great success! This Oenococcus oeni culture performs well under stressful conditions like low pH, high alcohol concentrations, high sulphur concentrations plus low temperatures.

This robust O. oeni, created to be used in sequential inoculation (inoculation after the completion of alcoholic fermentation), is extremely suited to the following applications:

n malolactic fermentation under challenging conditionsn wines with little to no diactetyl/buttery characteristicsn wines where the varietal character and freshness is preserved.

3500030000250002000015000100005000

0

µg/l

MALOFERMFRUITY

Commercial1

Commercial2

Commercial3

Figure 1. Total aroma concentration (including esters, norisoprenoids and terpenols).

2500

2000

1500

1000

500

0

µg/l

MALOFERMFRUITY

Commercial1

Commercial2

Commercial3

Figure 3. Ethyl esters - Stone fruit aromas.

18001600140012001000800600400200

0

µg/l

MALOFERMFRUITY

Commercial1

Commercial2

Commercial3

Figure 2. Acetate esters - Fruity and floral aromas.

3500030000250002000015000100005000

0

µg/l

MALOFERMFRUITY

Commercial1

Commercial2

Commercial3

Figure 4. Branched and hydroxylated ethyl esters - Red and black fruit aromas.

CHARACTERISTICS THAT ARE INHERENT TO THE MALOFERM RANGE, INCLUDE:

n malolactic fermentation in premium red and white wines

n sequential inoculation (also suited for co-inoculation)

n a short lag phase and good fermentation kinetics

n low VA production and

n no biogenic amine production.

Inherent to the usage of both cultures, is the fact that due to the unique production process, the bacteria cultures are more robust and require no rehydration. For better distribution in the wine, the bacteria can be dissolved in some water before addition (please see application datasheet for more detailed instructions).

The Maloferm range now offers you the opportunity to complete malolactic fermentation under more challenging conditions, as well as enhance the sensory profile of the wine. These bacteria cultures provide peace of mind and enhance the quality of your red and white wine.

the maloferm range

NEW

49 / OENOBOOK N°8

DEDICATED WINEMAKING AIDS

Extraferm® stands out for its high

efficiency in the adsorption of wine

contaminants, while keeping intact all

the organoleptic qualities and the flavor

of the treated wine. This ability is due to

the exclusive HALO (High Adsorption Low

Odor) process used to produce Extraferm yeast hulls. This

unique production process allows Extraferm to be highly

specific in adhering to undesirable contaminants without

affecting wine aroma. This makes Extraferm the best

solution for eliminating undesirable compounds without

adulterating the organoleptic qualities of the treated wine

or introducing yeast-like odors.

Oenobrands formulates its products with

primary grown yeast, dried with selected

technologies. Special care is taken to

produce micro-granulated products that

do not clump. Their complete suspension is

obtained within a few seconds.

THE NETHERLANDSNATUFERM PURE

• ISO 9001 : 2008• FSSC 22000

ESTONIAMAXAFERM, NATUFERM BRIGHT

• ISO 9001 : 2015• BRC

DENMARKEXTRAFERM

• ISO 9001 : 2008• GFSI: FSSC 22000 / BRC / IFS

Our nutrients are now branded under one unique umbrella. We have chosen to illustrate this umbrella by using a bee as our icon. Bees are essential to our survival.They ensure the pollination of 80 % of plants and contribute to the production of more than one third of human food. Each bee has a specific task in their hive and performs a dedicated action, yet they all work in synergy as a team.Oenobrands‘ aim is that you, while you are fermenting your must, use the right nutrient. Our nutrients are like bees - specifically formulated for a dedicated application and together they support life by providing the yeast with nutrients.

PRODUCED FROM A SPECIFIC AUTOLYZED YEAST AND DESIGNED TO BOOST ESTERS & THIOLS OF WHITE & ROSÉ WINES

Trial on Chardonnay (12%vol., YAN 150 mg/l, AF at 15 °C) with Natuferm Bright added at 20 g/hl at the beginning of AF (CH initial), at 1/3 of the AF (CH1/3) and at the beginning + at 1/3 of AF (CH both), in comparison with no addition – Vitec, Spain 2017.

CH bothCH 1/3CH initialCH control

µg/l

200400600800

10001200140016001800

0

Fatty acidsIsoamyl acetate

The double addition of Natuferm Bright shows a noticeable improvement in aroma during tasting.

Vitec, Spain 2017 - 8 tasters - * means the difference is statistically significant

CH bothCH control

Ripe fruit*Aroma Persistence

Flowers*Unctuous*

Spicy*Acidity*

Green character*

Fresh fruit5

43,5

32,5

21,5

10,5

0

4,5

ALSO, OUR NUTRIENTS ARE PRODUCED SPECIFICALLY FOR EASE OF USE UNDER WINEMAKING CONDITIONS.

Natuferm® Bright is a new autolyzed yeast rich in free amino acids which are precursors of esters and stimulate varietal thiol liberation. This autolysate is also rich in ergosterol that increases yeast viability, especially at the end of the alcoholic fermentation under stressful conditions.

Recommended dose:30 to 40 g/hl to be added in 1 or 2 additions at inoculation then at 1/3 of AF (density > 1060).

Its richness in amino acid boosts the production of esters and thiols during alcoholic fermentation of white and rosé wines.

The addition of Natuferm Bright in two additions, at the beginning and then at 1/3 of the fermentation (density > 1060), allows for the significant increase in the fruitiness of the wine. In parallel, the level of fatty acids, shownto mask aromas, is decreased. We obtain an even more intense and aromatic wine with the double addition.

NEW NEW NEW

51 / OENOBOOK N°8

DAY 2 REHYDRATION OF FERMIVIN CHAMPION BOOSTER

1. Dilute 1.5 kg sugar in 50 l water at 38 °C2. Add 3 kg Fermivin CHAMPION BOOSTER to this solution3. Leave to rehydrate for 30 minutes

THE NUTRIENT DESIGNED FOR PROVIDING YOUR YEAST WITH THE BEST NUTRITIONMaxaferm is a complete yeast nutrient based on:n yeast cell walls that remove fatty acids blocking

alcoholic fermentation, to provide sterols to preserve the permeability of the yeast cell and to help them to resist the stressful conditions (high temperature & alcohol)

n diammonium phosphate - a source of nitrogenn thiamine – essential vitamin needed for the

improved growth of the yeast

Recommended use:Sequential addition of 20 g/hl at the start of fermentation (12-24 h after yeast addition), followed by 20 to 40 g/hl at mid-fermentation to optimize the product efficacy.

A dosage of 20 g/hl of Maxaferm provides 17 mg/l of YAN.

THE NUTRIENT DERIVED FROM YEASTIts composition supports the yeast while fermenting under stressful conditions such as lack of nitrogen & high potential alcohol. In addition,Natuferm Pure increases the production of aromatic fermentative esters by the yeast whilepreserving the typicity of the grape variety.

As shown in the graph, the YAN provided byNatuferm Pure is more efficient in terms ofkinetics than YAN from DAP.

Recommended use:n 20 to 40 g/hl based on nitrogen requirementsn to add before the first third of the alcoholic

fermentation (density > 1060).

Kinetics of fermentation in Shiraz (liquid phase, NTU 328, pH 3.72, YAN 188 mg/l) - Natuferm Pure and DAP were added at density 1010, DAP at 8 mg/l of YAN and Natuferm Pure at 2.5 mg/l of YAN.

Fermivin 7013 & Natuferm PureFermivin 7013 & DAP

1100

87654321

1080

1060

1040

1020

1000

980 Days

Density

Fermentation kinetics of Muscat Petits Grains – Racked off at < 20 NTU & < 150 mg/l assimilable nitrogen. Comparison between a non-supplemented fermentation and a fermentation with 2 x 20 g/hl Maxaferm (24h after inoculation then at a density of 1050). Inter-Rhône 2016.

Maxaferm Control

1110

13 15 17 19 21 23 251197531

1090107010501030

9901010

Density

Days

DAYS 3 AND 4 ACCLIMATIZATION OF THE RESTART INOCULUM

STEP 1: add to the inoculumn Stuck wine: 140 ln Water: 70 l (room temperature)n Sugar: 25 kgn Maxaferm: 180 g➜ Wait for +/- 24 hours (or density ≈ 995)

STEP 2: add to the inoculumn Stuck wine: 450 ln Water: 50 l (room temp.)n Sugar: 25 kgn Maxaferm: 400 g➜ Wait for +/- 24 hours (or density ≈ 995)

Add the acclimatized inoculum to the tank containingthe stuck wine that was previously detoxified and racked.

DAY 2 PREPARATION OF THE RESTART INOCULUM

Add to the rehydrated suspension ofFermivin CHAMPION BOOSTER:1. Water: 70 l (at room temperature)2. 12 kg sugar and 50 l stuck wine and mix3. Maxaferm: 70 g 4. Let it cool down to 20-25 °C5. Wait until the density reaches 1005 (maximum 24 hours)

24 hours

100 hl

15-20 °c

24 hours20-25 °c

30 min

1.5 kg sugar50 l water

38 °C mix

leave torehydrate for 30 min

2-3 min

24 hours24 hours

Step 2

20-25 °c

Step 1

20-25 °c

new protocol for the easy restart ofa stuck fermentation - for 100 hl

DAY 1 DETOXIFICATION OF THE STUCK WINE

1. If necessary, cool the tank down to 15-20 °C2. Add SO

2: 4-6 g/hl

*If Total SO2 > 150 mg/l: add Delvozyme® (lysozyme)

at 15-25 g/hl with 2 g/hl SO2

3. Treat with Extraferm: 3-4 kg4. Let settle and rack after 24 hours

100 hl20 °C

PO

ST

FE

RM

EN

TAT

ION

SO

LU

TIO

NS

55 / OENOBOOK N°8

RAPIDASE REVELATION AROMA AND WHITE WINES

The terpenic and norisoprenoidic varietal aromas, mainly responsible for floral and fruity notes, are present in grape, must and wine in two forms:n free and thus odor activen glycosylated, i.e. linked to a glucose or to a diglycoside moiety, non volatile and thus

odor neutral.The transformation of the glycosylated forms into the free form significantly increases the aromatic expression of the wine. It occurs spontaneously during fermentation and wine storage, but to a limited extent and slowly; the use of specific enzyme preparations allows for the reveal of potentially unexpressed varietal character.Figure 1 shows the main grape terpenols, while Figure 2 describes the most common norisoprenoids in wine; terpenols exist in both glycosylated and free form.

Rapidase Revelation Aroma is an enzymatic formulation manufactured by DSM from a selected strain of Aspergillus sp. It has the advantage of the complete set of glycosidase activities for highly targeted and effective action. Figure 3 shows the active mechanism of the enzyme, which acts on glycosylated terpenols and norisoprenoids, significantly increasing the intensity and the complexity of aroma.

Week 1 Week 2

5 weeks treatment

6 weeks treatment

4 weeks treatment

3 weeks treatment

2 weeks treatment

1 week treatment Control

Week 3 Week 4 Week 5 Week 6 Control0 g/hl

+ 10

ml

enzy

me s

olut

ion

1 bot

tle p

er w

eek

Tast

ing

orde

r

n Grape varieties: any white, rosé or red winen Timing of addition: no prescription, except for inhibition of enzyme at glucose concentration

above 50 g/hln Dose: 2-3 g/hln Temperature: above 13 °Cn Reaction time: 3-6 weeks, however strongly correlated to temperature and wine conditionsn At the end of the process, it is necessary to treat the wine with 5-10 g/hl of bentonite, in order

to remove the enzyme and stop the activity of the enzyme.

N.B. a simple preliminary test is recommended to check the impact of the enzyme on the specific wine and to define the treatment time. The test is described in details in the below figure.

In the last twenty years, DSM and Oenobrands have completed several studies on Rapidase Revelation Aroma. As an example, the result of a study carried out a few years ago in Switzerland at the Changins Institute is shown in Figure 4. The effect of Rapidase Revelation Aroma (2 g/hl) on the release of terpenes in three non-aromatic varieties (Pinot noir, Chardonnay, Pinot gris) was evaluated. After each time interval, the wine was treated with 5 g/hl of bentonite, in order to block the enzymatic activity. The effect of the enzyme is evident in all three wines; the highest content of free terpenes was reached after eight weeks for Pinot noir and after six weeks for Chardonnay and Pinot gris. This leads to suggest the use of the preliminary test described above, in order to precisely define the contact time of the enzyme according to the specific wine to be treated. Figure 4. Addition of Rapidase Revelation Aroma (2 g/hl) and

measure of the concentration of free terpenols. Trial carried out on different wines at the Changins Institute (Switzerland).

4 weeks

8 weeks6 weeks

Control

250

200

150

100

50

0Chardonnay Pinot grisPinot noir

Terp

enol

s (µ

g/l)

WHY RAPIDASE REVELATION AROMA IS UNIQUE:

Rapidase Revelation Aroma is characterized by:n high specific enzymatic activityn presence of all the activities needed for the release of glycosylated aromasn being produced by DSM in France, in accordance with strict and quality-conscious rulesn being widely tested on many varieties in different countries of the world.β-GLUCOSIDASE

RHAMNOSIDASE APIOSIDASEARABINOSIDASE

TERP-OH

O

TERP

O

OH2 OH

HOOH

OH

RUTINOSIDES

TERP

OO

OH2

HO

OH OHOH

OHHO

OO

OH2

ARABINOSILGLUCOSIDES

TERPO

O

OH2

HO2 HO

HOOH

OH

OH

OH

OO

APIOSILGLUCOSIDES

TERPO

OOH

2 OH

OH2

HOOH

OH

OHOH

OO

Figure 3. The active mechanism of Rapidase Revelation Aroma.

Figure 1. The most relevant grape terpenols.

LINALOOL

OH

CH3

CH2

H3C

H3C

GERANIOL

CH3

OH

CH3

H3C

NEROL

OH

CH3

CH3

H3C

Figure 2. The most common norisoprenoids in wine after hydrolysis of glycosides.

β-DAMASCENONE

CH3

H3C O

CH3

CH3

TDN

CH3

CH3

H3C

CIS AND TRANS-VITISPIRANES

CH3

CH3

CH2

H3C

O

RECOMMENDED USE:

57 / OENOBOOK N°8

Analysis of Figure 1 highlights the following facts:

n only small amounts of linear pectic chains (homogalacturonans) are present in this wine and are therefore barely affected by the presence of the enzyme;

n pectin arabinan side chains are hydrolysed by 50%;n RG-II was not really affected by the enzyme, but for practical purposes, it showed no clogging effect

on the filters;n galactans were partially hydrolyzed by the enzyme and about 50% was then removed by filtration;n mannoproteins are not hydrolyzed by the enzyme; nor did filtration affect the mannoprotein fraction;n glucans were significantly hydrolyzed by the enzyme, with a reduction of 30% before filtration and

values almost halved after filtration. This enzymatic action was the one which influenced filtration performance the most;

n insignificant amounts of xyloglucans and xylans are present in the wine (data not shown on the chart).

A NEW ENZYMATIC PREPARATION TO IMPROVE WINE FILTRATION BY TARGETING POLYSACCHARIDE COMPOUNDS

A unique, complex enzyme, Rapidase® FILTRATION is a new product suitable for all filtration systems. Its liquid formulation allows it to be easily added and mixed with wine at any time during the winemaking process and it is effective even in challenging conditions such as very low pH and high sulphite levels (lab tests on preserved must).Thanks to its specificity, Rapidase FILTRATION acts only on targeted molecules and does not affect the quality of the wine. In addition, unwanted side activities have been tested and kept at naturally low levels, with no significance from a winemaking or quality perspective. This new product offers direct benefits in terms of wine filtration, as well as indirect benefits in terms of filter maintenance and longevity.

HOW DOES IT WORK

Rapidase FILTRATION contains high polygalacturonase and α-N-arabinofuranosidase activity, obtained from selected strains of Aspergillus niger and endo-1,3 (4)-β-glucanase obtained from a selected strain of Talaromyces emersionii, as well as secondary activities derived from standard microorganism metabolism and retained by the finished product. The activities from Aspergillus allow the degradation of both simple and complex pectic polysaccharide chains, while glucanase activity leads to the degradation of any glucans, mainly from Botrytis contaminated grapes.

TEST CONDUCTED IN RED WINE

The wine used for the test was a Merlot IGT produced in central Italy by a medium-sized cellar. The wine was divided into two 100 hl tanks; 5 ml/hl of the enzyme was added to one of the two tanks. The contact time was about 14 days and the temperature was around 15 °C. Subsequently, the wine from both tanks were subjected to separate filtrations using a Juclas hollow fibre crossflow. For the enzymated wine, the following differences were noted: n when processing was complete, the filter was much cleaner; n work continued seamlessly to the end, while in the case of the control sample wine,

filtration had to be interrupted to carry out a wash cycle; n flow for both samples were 17 hl/h, constant throughout the cycle; for non-enzymated

wine, the flow progressively decreased and a wash cycle was required, while filtration of the enzymated wine continued without interruption to the end.

For each sample, the polysaccharides present in the different wine fractions collected during the test were quantified; Figure 1 shows the quantities for the different classes of the most significant polysaccharides for testing purposes.

Details of the analyzed sugars: galacturonic acid from all homogalacturonans; arabinose from arabinan and arabinogalactan pectin side chains; xylose from pectin xylans and arabinoxylans and from xyloglucans; rhamnose from RG-II; galactose from pectin galactans and arabinogalactans; mannose from mannoprotein mannans; glucose from fungal glucans and xyloglucans.

Figure 1. Polysaccharide analysis (method analysing the basic sugars of polysaccharides in wine and galacturonic acid, using liquid chromatography after precipitation, lyophilization and hydrolysis) in the control sample wine before and after filtration, and in the enzymated wine before and after filtration.

Control before filtrationControl after filtration

With enzyme before filtrationWith enzyme after filtration

70

60

50

40

30

mg/l

20

10

0Galacturonic acid Arabinose Rhamnose Galactose Mannose/5 Glucose

RECOMMENDED USE OF RAPIDASE FILTRATION

Pectin and Glucan tests

WINE

FINING

3 to 6 ml/hl

FILTRATION

n Temp. 10-15 °C: 5-6 ml/hL for 6-7 days n Temp. > 15 °C: 3-5 ml/hL for 3-5 days n With positive glucan test:

2 weeks contact time at temp. > 12 °C

NEW NEW NEW

59 / OENOBOOK N°8

Extraferm® consists of 100% highly adsorbent and odorless yeast hulls. It improves fermentation conditions by removing toxic compounds from must and wine, such as fatty acids, ochratoxin (OTA) and dibutyl phthalate. By adsorbing wine contaminants such as anisoles (TCA, TBA, PCA, TeCA etc.), Extraferm binds unpleasant smells and tastes, thereby restoring wine quality. Recommended dosage: 20 to 40 g/hl.

THE UNIQUE & HIGHLY ADSORBENT CELL WALL FOR DETOXIFICATION

● C6, C8 and C10 fatty acids

● Block alcoholic and malolactic fermentations by making cell membranes impermeable to sugars

● Inhibit yeast & lactic acid bacteria growth

Extraferm at 20 g/hl reduces fatty acids in wine with 29% (graph below).

FATTY ACIDS

Untreated control

76 mg/l

Extraferm 20 g/hl

54 mg/l

● Odorless molecule● Plasticizer used in vats, synthetic corks, BIBs, piping, epoxy coating

of vats

● China has set a limit of 0.3 mg/l (300 µg/l) for imported wine

Naturally contaminated wine is treated with Extraferm (2 x 20 g/hl). Extraferm reduces the dibutyl phthalate content by more than 60%.

DIBUTYL PHTHALATE

Control

314 µg/l

Extraferm

112 µg/l

Other yeast hulls

164 µg/l

ANISOLES

● Odorous molecules● TCA- Causes cork taint- Found in wine contained in tanks, barrels and wine under cork- Olfactory detection threshold: 4-6 ng/l

● TeCA- Associated with moldy taste- Olfactory detection threshold: 20 ng/l

● PCA- Linked to moldy taste- Olfactory detection threshold: 4 µg/l

● TBA- Causes earthy/musty taste- Olfactory detection threshold: 3-8 ng/l

Wine naturally contaminated with TeCA and treated with Extraferm at 2 x 20 g/hl. The amount of TeCA is then below the threshold.

Control

82 ng/l

Extraferm

17 ng/l

● Produced by Aspergillus carbonarius naturally present on spoiled grapes in vineyards with a hot, dry climate.

● Maximum concentration set at 2 µg/l in EU and China and at 1 µg/l in Canada.

Extraferm (2 x 20 g/hl) can achieve a 27% reduction of OTA content in naturally contaminated wine.

OCHRATOXIN A (OTA)

CONCLUSIONS

From all the tests conducted so far, the use of Rapidase FILTRATION brought significant advantages:

1. Enhanced filtration flow, more evident if there are any clogging problems attributed mainly to glucans or complex pectic polysaccharides. In this case, it was possible to filter larger wine volumes without having to wash filters;

2. Better filterability index, especially when the control sample wine shows high indices. In situations of trouble-free filtration, benefits can be seen during analysis;

3. In many cases, filters are found to be cleaner, with long term benefits for filter longevity and processing time;

4. An option for the filtration of wines that quickly clog filters, as in the case of wines made from unhealthy grapes or wines rich in polysaccharides;

5. The enzyme can be used in a wide variety of conditions (pH, sulphites, type of wine, temperature, alcohol content);

6. No organoleptic impact, even when adding larger amounts of enzyme;

7. This enzyme can also be used in primary and secondary fermentation, without affecting fermentation kinetics.

RAPIDASE FILTRATION... AND MUCH MORE!

Because of some pectin or residual glucans in the wine, the fining process can be sometimes very difficult which can cause a decrease in the quality as well as taking a lot of time. Thanks to its specificity, Rapidase FILTRATION offers significant advantages such as a faster and more complete clarification as well as a better filterability index and a lower or no use of physical treatments such as centrifugation, which is detrimental to the quality of the wine.

This figure shows the effect of Rapidase FILTRATION, added at 5 ml/hl, 10 days before the fining process, in a red wine with an initial turbidity level of 243 NTU in comparison with no enzyme treatment. The test was done in northern Italy in a cooperative winery. The fining process includes a combination of gelatin (G) and bentonite (B) at various doses - in g/hl (dry matter) - and the turbidity was measured 7 and 14 days after the fining. We can see that Rapidase Filtration allows for a better fining effect with lower dosage of the fining agents.

50

45

40

35

30

25

20

15

10

5

010 G + 50 Bafter 7 days




Turb

idity

(NTU

)

Rapidase FILTRATIONControl

NEW NEW NEW

61 / OENOBOOK N°8

Volatile phenols (guaiacol and 4-methylguaiacol) exist as odorless glycosylated precursors that are hydrolyzed slowly into volatile taints.

WHAT WE RECOMMEND:

n to do short macerations to avoid the extraction of the off-flavor compounds, mainly located in the skin (free and bound guaiacol and 4-methylguaiacol).

n to eliminate the bound AND the free forms in order to solve the immediate problem and to prevent the delayed occurrence of smoke taint.

Using a combination of Extraferm® and Rapidase® Batonnage reproduces the naturally occurring autolytic reaction under controlled conditions. This will speed up the release of components such as polysaccharides, amino acids, nucleic acids and mannoproteins, having a sensorial impact improving the mouthfeel, balance and reducing bitter notes.

how to reduce smoke taintin contaminated wine

how to speed up aging on lees

2 weeks at 10-18 °C

Stir regularly

Rack off

2-3 g/hl10-20 g/hl

WINEFINISHING

MLF

Rapidase BATONNAGE is microgranulated pectolytic and ß-glucanase enzyme preparation enhancing the release of mannoproteins and other beneficial colloids contained in dead yeast cells naturally present in wine lees. Its use creates wines with increased mouthfeel and balance.

2. REMOVE THE FREE FORMS OF “SMOKY” MOLECULES FROM THE WINE

Rack off after 48h Rack off after 48hTasting or Analysis

of Glycosides

Sodium bentonite toinactivate the enzyme30 g/hl

10 g/hl

30 g/hl

Wine afterenzyme

treatment

1. CONVERT ALL BOUND FORMS OF “SMOKY” MOLECULES INTO FREE FORMS

Wine affectedwith smoke

taint

Tasting or Analysisof Glycosides

n Temp. > 16 °C: 2-3 g/hl n Temp. 12-16 °C: 3-4 g/hl

Min. 2 weeks incubation to complete enzyme hydrolysis of glycosylated precursors

Rapidase Revelation Aroma is a microgranulated pectolytic enzyme preparation with the four essential glycosidases activities.

Extraferm is a unique & highly adsorbent cell wall for detoxification, which adsorbs and eliminates many toxic and undesirable compounds present in must and/or wine.

2 x 30 g/hlTreat the wine with Extraferm in 2 successive additions at 48h intervals. Homogenize/stir, settle and rack off between the 2 additions.

Extraferm is a unique & highly adsorbent cell wall for detoxification, which adsorbs and eliminates many toxic and undesirable compounds present in must and/or wine.

OPTION: TO WORK ON A FRACTION OF THE WINE

Rack 3 to 5% volume of the initial wine

24h at 35-40 °C

Stir

3-5% fraction

10 g/hl100 g/hl

WINE FINISHING

MLF

63 / OENOBOOK N°8

STABILIZE IMPROVE+

THE MANNOPROTEIN SOLUTION FOR WINE QUALITY: STABILIZATION AND IMPROVEMENT

80% Many winemakers worldwide already benefit from the use of Claristar and can testify to its added value. So far we estimate that more than 80% of Claristar customers have been using the product for more than 5-6 years.

OUR MANNOPROTEIN

EXPERTISE

what makes our mannoprotein products unique?

Oenobrands is able to provide qualitative, selected mannoprotein-based solutions, because of its knowledge of yeast/mannoprotein biochemistry, its expertise in extraction and production, as well as its know-how of the enological applications of mannoproteins.

The peptide part canbe of different sizes

The mannan chains can be of different lengths

MANNOPROTEINYEAST CELL WALLYEAST

The relative proportions of peptide and mannan fractions can vary

Users describe it best!

Claristar is a natural inhibitor of KHT precipitation in white, rosé and red wines, with long-lasting effects. A stabilized and improved wine, with more sensations, according to users.

This purified solution of specific mannoproteins extracted from Saccharomyces cerevisiae contains the fraction with the highest Tartrate Stability Index (TSI), meaning the highest effectiveness on tartrate stability.

The article « Prevention of tartrate crystallization in wine by Hydrocolloids: The mechanism studied by dynamic light scattering » , Lankhorst et. al. has been published in JACF, Journal of Agricultural and Food Chemistry in October 2017. It shows the understanding of the mechanisms of action of crystallization inhibitors and the importance to use an active and dedicated fraction of mannoprotein such as Claristar.

Oenobrands and Enolab have developed an analytical method accompanying Claristar (ISS test based on Checkstab equipment). The aim of this analysis is to provide you with the exact dosage of Claristar needed to stabilize your wine. The result of this analysis will inform you whether the wine is suitable for Claristar addition, as well as the correct dosage at which you will achieve tartrate stability.

Claristar presents the additional benefits of preserving wine aroma, color and natural acidity.This innovative liquid ingredient facilitates an instant stabilizing effect, allowing for perfect homogeneity and filtration close to the addition.

production process

SOLUBLE MANNOPROTEIN FRACTION

STABILIZATION

FORMULATION OF MANNOPROTEIN SOLUTIONS

MICRO & ULTRA FILTRATION

Different conditions of Ultra filtration can be used

Oe

no

bra

nd

s exp

ertise

on

man

no

pro

tein

structu

re a

nd

the

ir po

ssible

ap

plic

atio

ns

CREAM OF YEAST Different yeast strains can be used as starting material

EXTRACTIONOF MANNOPROTEINS

Different types of Extraction can be applied

65 / OENOBOOK N°8

Final touch products are a range of unique mannoprotein-based solutions, totally soluble, for adding to the wine immediately before bottling at a dose to 10 to 50 ml/hl. Each solution of mannoproteins has been specially extracted from Saccharomyces cerevisiae to immediately improve the stability and quality of the respective wine it is dedicated. Oenobrands, expert in oenological mannoprotein

applications, has developed Final touch® GUSTO.

This innovative mannoprotein solution is specially formulated to improve the aromatic and taste profile of red wines. The fraction of mannoproteins contained in Final touch GUSTO is sourced from a Saccharomyces cerevisiae yeast strain, selected for its aromatic expression and both refreshing and rounded qualities.

The use of Final touch GUSTO can accentuate the aromatic intensity, fineness and freshness of red wines due to the colloidal action of its particular fraction of mannoproteins, as well as an improved aromatic persistence and reduced astringency.

Final touch GUSTO is in liquid form (1 liter pack) and is totally soluble. It is very convenient to use and added immediately before bottling/final filtration in red wines in doses of between 10 and 40 ml/hl.

A new mannoprotein solution that gives perfect red wines

For Making Perfect Red Wines

Figure 1. Sensory profile - compiled results of 8 red wines - 25 people. Control vs. Final touch GUSTO. *** significant at 1% level, ** at 5% and * at 10%

How to make your white and rosé wines perfect Improves & preserves the freshness

Protects from oxidation over time

Promotes aromatic expression and persistence

Contributes to the wine’s colloidal balance helping to improve its structure

Adds to the continuity of the wine, a lower perception of acidity and more balance overall

To be added directly to the wine prior to bottling or using dosage pump in bottle.

Improves the aromatic intensity

Promotes freshness and fruitiness

Reduces astringency, more significantly at lower dosages

Contributes to a rounder wine structure

To be added directly to the wine prior to bottling or using dosage pump in bottle.

How to make your red wines perfect

Provides a refined aromatic profile

Aids in elegance, freshness and balance

Provides smooth and round mouthfeel

Limits oxidation to increase longevity

Reduces astringency of rosé and tannic sparkling wines

Can also refresh base wines

To be added directly to the liqueur at disgorgement or before bottling for Charmat methods.

How to make your sparkling wines perfect

Final touch GUSTOControl

Herbaceousness*

Fineness***

Freshness**Fruitiness**

Aroma persistence**Volume**

50%

40%

30%

20%

10%

0%

NEW NEW NEW

67 / OENOBOOK N°8

YOUR NOTES

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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utions · area and brand manager +33 4 67 72 77 40 [email protected] lauren behrens -...

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