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OENOBRANDS ADVANCED WINEMAKING SOLUTIONS
Aurélien BASTIANI – Area Manager
2016
Where it comes from ? 6 production sites in Europe and South Africa
In Denmark : for yeast in vermicelli form Dantar Ferment
In Denmark : for Extraferm yeast Nutrient and Claristar
In Estonia : for Maxaferm yeast Nutrient
In Netherlands : for Natuferm yeast Nutrient
In South Africa : for yeast in granules from Anchor
BioTechnologies
In France : for enzymes from DSM Food Specialties
WHERE IT GOES ?
OENOBRANDS OUR PRODUCTS
OUR PRODUCTS
YEASTS: FERMIOL® - FERMIVIN® - ANCHOR®
YEASTS NUTRIENTS: NATUFERM® - MAXAFERM® - EXTRAFERM®
ENZYMES: RAPIDASE®
BACTERIA
MANNOPROTEINS: CLARISTAR® - FINAL TOUCH®
OENOBRANDS YEASTS RECOMMENDATIONS
YEASTS PORTFOLIO
FERMIVIN® PROUD HISTORY – BRIGHT FUTURE
1869: 1st yeast production plant in Delft (Gist)
1968: Foundation of Gist-brocades Company
1970’s: Selection of 3 founding strains with INRA
Strains 7013 + 67J + 7303 (Fermivin + Fermichamp + Fermirouge)
1998: Creation of Fermicru and Collection Cepage ranges (DSM)
2010: Foundation of OENOBRANDS Company
2016: Rebranding of FERMIVIN range
HISTORY
POSITIONING
OUR OFFER OF FERMIVIN YEASTS
YEASTS FOR WHITE WINES
YEASTS FOR WHITE WINES
Suitable for primary and secondary fermentations
For delicate, light and aromatic white wines, base Cognac
The ideal yeast for Riesling type wines
ß-damacenon = floral and fruity flavors exhauster
For aromatic and crisp thiols wines
For aromatic white wines, complex and base Cognac
For intensely aromatic white wines, ester, amylic, fruits
For aromatic white wines that have a long finish, volume
For mineral fresh aromatic white wines
YEASTS FOR RED WINES
For early release fruity red wines
For fruity and elegant red wines
For fruity smooth red wines
For fruity spicy red wines
For red wines to be aged
For structured red wines
YEASTS FOR ROSÉ WINES
For intensely aromatic rosé wines
For AMYLIC style: Very fruity, candy, banana
For aromatic rosé wines For ESTER style: White flowers, rose, pineapple
For aromatic rosé wines that have a long finish For THIOL style: Fruity (Grapefruit, stone fruits, tropical fruits)
For fruity smooth rosé wines For RED BERRIES style: Harmonious wine, red fruits
YEASTS FOR ROSÉ WINES
YEASTS FOR SPARKLING WINES
Classical sparkling wines: NEUTRAL
For aromatic sparkling wines: AROMATIC
For mineral fresh sparkling wines: FRESH & MINERAL
MULTIPURPOSE YEASTS
For fast complete fermentations, respecting the typical
features of each grape variety and terroir
Multipurpose yeast for safe fermentations
SPECIAL YEAST
The best fructophilic yeast for restarting
stuck fermentations
MARKETING TOOLS
PACKS:
500 G PACKS:
ALL THE STRAINS
10 KG PACKS:
FERMIVIN 3C + A33 + AR2 + CHAMPION + JB3 + MT48 + TS28 + VR5
IN-LINE READY: FERMIVIN 4F9 + AR2 + LVCB + PDM + VR5
15 KG PACKS:
FERMIVIN 7013 + E73 + PDM
PACKAGING
LABELS
Product name
Strain number
Place of selection
Specie
Special attention
was paid to the
Science and
Technology
section of each
strain
For each strain
we have
collected
testimonials from
winemakers from
all world wine
regions
Main oenological
properties are
presented as a
graph for more
clarity
« PROUD
HISTORY –
BRIGHT
FUTURE »
The new motto
of FERMIVIN
range highlights
the history of the
brand and its
promising future
NEW ADS
FERMIVIN TABLE
ADVERT - POSTER
ANCHOR® THE LEADING NEW WORLD WINE YEAST BRAND
Strong fermenting S. cerevisiae wine yeast x
S. paradoxus isolated from Croatian vineyards
S. paradoxus:
Partially degrades malic acid (25%)
Pectinolytic activity
Completes AF
Positive aroma profile
Icon white wines
Barrel ferments/warm ferments 18ºC
Cold sensitive
Stone fruit, lychee, thiol, tropical
Sauvignon blanc fume style
Chardonnay
ANCHOR ALCHEMY YEAST BLENDS
Anchor Alchemy yeast blends
• Anchor Alchemy blends enhance VOLATILE THIOLS (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wines.
• SYNERGISTIC ACTION of the specific yeast strains used in the blend.
• The RATIO of the yeast strains in each blend has been scientifically formulated to provide this optimum aromatic profile.
Blend of yeasts FOR ESTERS PRODUCTION
For aromatic whites
More intense aromas than a single strain, adds to
neutral wines
Pinot grigio
Esters
Blend of yeast FOR THIOL RELEASE AND CONVERSION
Sauvignon blanc, Chenin blanc, Verdelho,
Verdicchio
Thiols releaser and converter
Industry scale trials 2015 Alchemy III – Complex
Alchemy IV – Intense Fruit
0%
50%
100%
150%
200%
250% 3-mercaptohexan-1-ol
2-phenylethanol
isoamyle acetate
2-phenylethyl acetate
ethyl hexanoate
ethyl lactate isobutyl methoxy-
pyrazine
beta-Ionone
beta-damascenone
Terpenes
Total esters
Alchemy III Alchemy IV
NYSEOS aroma profiles
Marketing material
Natuferm®, Maxaferm®, Extraferm® YEAST NUTRITION & RANGE OF NUTRIENTS
What do yeast need during fermentation?
• Sugars → Energy source
• Nitrogen → Proteins synthesis
→ Yeast growth and constant fermentation turnover
• Oxygen and/or Sterols → Maintain membrane permeability
• Long chain fatty acids → Maintain membrane permeability
• Phosphates, Minerals and Vitamins → Enzyme cofactors and energy metabolism (ADP/ATP)
44
Excretion in the must
SO42-
SO32-
SO42-
S2-
H2S
Must
With nitrogen deficiency
Yeast
Sulfur-AA
N
Nitrogen shortage and H2S
Grape must nitrogen content
• Measured as YAN = Yeast Assimilable Nitrogen →Ammonia + amino acids →Excludes Proline, abundant in musts but not
metabolized by yeast
• Low YAN (<150 mg/l) is a potential risk of nitrogen
shortage , aggravated by:
→Low solids (< 60 NTU) →Low temperature (< 16 °C)
Ammonium
Yeasts prefer ammonia Used for protein synthesis Over stimulates biomass formation Too much yeast, eat more
Too much Nitrogen – off flavours Suppresses amino acid consumption
Amino acids
Protein building blocks – Cellular structure
– Transport proteins through membrane
– Enzymes
– Aroma precursors
Amino acid are used only during first 1/3 of alcoholic fermentation
Proline, Arginine, Glutamine : amino acids most common in grape juice
Natuferm →100% autolyzed yeast
→Aroma booster
Maxaferm →Complete nutrient = Blend of inactivated yeasts, ammonium salt and vitamin
EXTRAFERM →100% yeast hulls
→detoxifying product
Our Nutrients
What is special about Natuferm?
• 100% yeast autolysate
• Rich in Aromatic esters precursors
• An easy to use form
– Microgranular, easy to disperse into liquids
mg/g Aroma precursors
Preferred
Not utilised
Note *: Gln calculated on Glu - internal standard
Natuferm - Amino Acid composition
How to use Natuferm ?
Days
NATUFERM 20-30 g/hl
cells
/ml
MAXAFERM 20g/hl
1
2
AROMA & VIABILITY → Natuferm at the start + Maxaferm at about density 1040
Fermentation aromas on Chardonnay - C.R.A Asti Natuferm allows an higher concentration of esters
0 50 100 150 200 250 300 350 400
isoamyl acetate
ethyl hexanoate
ethyl octanoate
ethyl decanoate
ethyl-4-hydrossibutiyrate
2-phenethylacetat
e
2 phenyl ethanol
Competitor Natuferm Maxaferm DAP
0
200
400
600
800
1000
1200
DAP Maxaferm Natuferm Competitor
783
1010
1147
842
SUM
mg/l
Flavour compounds 2-phenylethanol, 2-phenylethyl acetate (Floral aroma, rose)
Exotics + Natuferm much more 2-phenylethanol (+50% compared to DAP)
Higher contents of 2-phenyl ethanol with Natuferm addition for all the strains
Natuferm enhances floral profiles
Exotics gives more floral aroma strain effect
Threeshold PEA : 0,25 mg/l Threeshold PE: 5 mg
Trials IFV-2011/2012 –Analyses after MLF, bottled wines – values mg/l
0 10 20 30 40 50 60 70 80 90 100
Fermivin-DAP
XL-DAP
XL-Natuferm
Exotics-DAP
Exotics-Natuferm
NT202-DAP
NT202-Natuferm
2-phenylethanol ß-phenylehyl acetate
Feedback of the market
Very positive feedback
→ Complete fermentation, even in high alcohol conditions
→ Regular fermentation kinetics (better than usual)
→ Intense nose of aromatic esters
→ Very clean nose
→ Roundness and complexity
• Inactivated Yeast (60%) – Source of sterols, long chain fatty acids, phospholipids, AA
– Cell walls will also adsorb toxic fatty acids
– Support to the release of CO2
• Ammonium Phosphate (39%) - Protein synthesis, ATP, enzyme turnover : yeast metabolism
• Thiamine / CoFactor – Yeast growth:
– 10 g/hl of Maxaferm = 4 mg/hl (40 µg/l) of thiamine
Addition before fermentation
Increasing yeast growth
Higher initial yeast count and fermentation activity
Limited effect on yeast viability at the end of AF
Addition at mid-fermentation (d 1040) 16 to 14 ° Brix Strengthening yeast resistance to inhibitors (alcohol, fatty acids,…)
Preservation of yeast plasma membrane permeability (sugar intake)
Higher yeast viability till the end of AF
Ensures complete fermentation in most cases !
How to use Maxaferm ?
Days
cells
/ml
1
2
MAXAFERM 20 g/hl
MAXAFERM 20 – 30 g/hl
SECURITY & VIABILITY OF YEAST → Maxaferm the day after yeast addition + Maxaferm at mid-FA
How to use Maxaferm ?
Addition of Maxaferm® at mid-AF preservation of yeast viability in final step
(addition at mid-fermentation)
Maxaferm
Yeast population
Alcohol production
Impact of Maxaferm on alcoholic fermentation
days
Alcohol / yeast
100 % Yeast cell wall
Exclusive process of production HALO : High Adsorption Low Odour
• Highly specific in adhering to undesirable contaminants • Without effecting wine aroma
Must and wine detoxifying agent
Impact of Extraferm on
wine organoleptic
qualities–Alsace (France)
Control Competition Extraferm
Pinot Blanc 30 g/hl 0 1 0
Pinot Blanc 100 g/hl 0 5 2
Sylvaner 30 g/hl 0 5 0
Sylvaner 30 g/hl 0 5 1
Sylvaner 30 g/hl 0 4 0
intensity 0 = no smell detected
►The winemaker concluded : “up to 80 g/hl no negative impact!!!”
Extraferm has no negative impact on wines aroma
Extraferm Lightness Red color Yellow color
0 g/hl 54.3 50.6 5.1
20 g/hl 54.9 50.2 5.0
40 g/hl 54.8 50.4 4.8
80 g/hl 54.5 50.0 4.8
► Up to 80 g/hl, no impact of EXTRAFERM on the colour of wines.
Impact of Extraferm on
wine organoleptic
qualities–Alsace (France)
Study of chromaticity parameters by Inter Rhône
Capacity to settle quick
on time-Measurement
of turbidity
Dose : 40 g/hl White wine -> Inter Rhône 2015
1,01 1,2 1,2 1
12,2
4,02 3,94
2,02
33
16
10
3,2
0 45 min 90 min 24h
Reference (Water)
Extraferm
Competition
The best solution to
1- Prevent stuck and sluggish fermentation
2- Adsorb undesirable compounds
REMOVE FATTY ACIDS
INHIBITEURS OF ALCOHOLIC FERMENTATION
Fatty acids : C6, C8 & C10 Hexanoïc, Octanoïc and Decanoïc acids Inhibition of the alcoholic fermentation by blocking the permeability of the membranes of yeast versus sugar Fatty acids also inhibit lactic bacteria
CAPACITY TO REMOVE OCTANOIC ACID FROM A MODEL SOLUTION
CONTAMINATED WITH 2.9 MG/L.
Dose : 20 g/hl Contact time : 48h Agitation : 3 times /day -> Inter Rhône 2015
2,9 mg/l
1,7 mg/l
2,3 mg/l
Control Extraferm Competition
CAPACITY TO ADSORB DECANOIC ACID FROM A MODEL SOLUTION
CONTAMINATED AT 26,7 MG/L.
26,7 mg/l
10,3 mg/l
14,4 mg/l
Control Extraferm Competition
Dose : 20 g/hl Contact time : 48h Agitation : 3 times /day -> Inter Rhône 2015
CAPACITY OF EXTARFERM TO HELP ON THE RESTARTING OF
ALCOHOLIC FERMENTATION
Dosage of residual sugar (g/l) on time (h) from a wine treated or not with Extraferm. Fermichamp used to restart the alcoholic fermentation.
15,6 15,2
10,9 10,0
7,0
3,6
14,8 14,0
8,6
5,3
2,1 1,6
20 63 137 160 220 330
Wine not treated with yeast cell walls
Wine after Extarferm at 40 g/hl
The best solution to
1- Prevent stuck and sluggish fermentation
2- Adsorb undesirable compounds
ADSORB DIBUTUYL PHTALATE
Molecule not smelling Part of the composition of plastics : tanks, corks, BIB, tubes, epoxy resin Alcohol helps on the migration of molecules into the wine and also to alter walls of tanks National survey conducted by IFV on 400 wines
-> 50 % contain dibutyl phtalate -> up to 0.85 mg/l ( = 854 µg/l)
Maximum limit fixed by China on imported wines
-> 0.3 mg/l (= 300 µg/l)
CAPACITY TO ADSORB DIBUTYL PHTALATE FROM UNTREATED
WINES CONTAINED 314 µG/L.
Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015
Control
Extraferm
Competition
314,5 µg/l
112,3 µg/l 164,1 µg/l
ADSORB OCHRATOXINE A (OTA)
Mycotoxin naturally present on food Produced by Aspergillus carbonarius naturally present on vines with hot & dry climate
Presence of OTA only on berries having alterations on skin
Maximum concentration fixed by EU at 2 µg/l
CAPACITY TO ADSORB OCHRATOXIN A FROM UNTREATED WINES
CONTAINED 4µG/L
Control Extraferm Competition
4 µg/l
2,89 µg/l
3,88 µg/l
Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015
ADSORB MOLECULES OF ANISOLES
Trichloroanisole (TCA) - Brings cork smells - Can be found on wine stock in tanks - Odor threshold : 4 to 6 ng/l
Tetrachloroanisole (TeCA) - Moldy taste - Odor threshold : 20 ng/l
Pentachloroanisole (PCA)
- Moldy taste - Odor threshold : 4 µg/l
Tribromoanisole (TBA)
- Moldy & earthy taste - Odor threshold : 3 to 8 ng/l
CAPACITY TO ADSORB ANISOLES TCA (TRICHLORO ANISOLE) FROM
UNTREATED WINES CONTAINED 40 NG/L
Control
Extraferm
Competition
40 ng/l
13 ng/l
21 ng/l
Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015
CAPACITY TO ADSORB ANISOLES TECA (TETRA CHLORO ANISOLE) FROM
UNTREATED WINES CONTAINED 82 NG/L
Control
Extraferm
Competition
82 ng/l
17 ng/l 19 ng/l
Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015
How to use Extraferm ?
1-To prevent stuck & sluggish fermentation
2-To restart a stuck fermentation
3-To remove unwanted compounds
EXTRAFERM TO PREVENT STUCK & SLUGGISH FERMENTATION
→ 20 g/hl of EXTRAFERM
→ Dilute in 10 volumes
→ For the adsorption of decanoic & octanoic acids
→ Addition into the must just after the yeasting
→ Addition at mid-fermentation if necessary at 20 g/hl
How to use Extraferm ?
1-To prevent stuck & sluggish fermentation
2-To restart a stuck fermentation
3-To remove unwanted compounds
1- Clean the stuck wine
Cool the fermentation tank
Add 6 to 8 g/hl of SO2, homogenize (if the wine contains high level, limit
the addition to 2 g/hl)
Add 40 g/hl of EXTRAFERM
After 24h max, rack off the gross lees
2- Re starting the fermentation with FERMIVIN CHAMPION
Dedicated fructophile yeast
Able to ferment up to 17% vol. & 30°C
EXTRAFERM TO RESTART STUCK FERMENTATION
PROTOCOL FOR A 100HL TANK
How to use Extraferm ?
1-To prevent stuck & sluggish fermentation
2-To restart a stuck fermentation
3-To remove unwanted compounds
EXTRAFERM TO REMOVE UNWANTED COMPOUNDS
Add 40 g/hl of EXTRAFERM dissolved in 10 times water
Addition into wine contaminated after fermentations
Best results when treatment done in 2 times
-> Twice 20 g/hl successively
Rapidase® HIGH SPEED ENZYMES SINCE 1922
POSITIONING RAPIDASE
THE BRAND IS DEFINED BY 4 CORE VALUES
1. High Speed
2. Tested & Validated
3. One product - One effect
4. A DSM Product
RAPIDASE ENZYMES
• An accelerator of winemaking processes
Satisfied by results and time saving
• Tested & Validated
Reassuring : Testimonials and results
Engaging : ask us to assist when needed!
• 1 enzyme 1 application
Ease of choice, names refer to the usage
Reassuring = it only does what it is supposed to
• A DSM product
Reassured by the traceability, quality and reproducibility
• A long lasting brand
Proud to be a pioneer
RAPIDASE ENZYME PORTFOLIO ONE PRODUCT ONE APPLICATION
• PEACE OF MIND COMES WITH DSM ENZYMES • Rapidase 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 ingredients you are buying 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.
• www.qualityforlife.com
RAPIDASE® FROM A RELIABLE SOURCE
Winemaking enzymes
Enzymes form an essential tool of any
winemaking process
2 main types of objectives
1. Process improvement
2. Wine quality enhancement
1. Processing enzymes
2. Quality enhancers
Winemaking enzymes
Fermentation
Press juice Free-run
Clarification tank
Destemming
Ageing / Storage
Press
Rapidase® Extra Press Crusher
10-30 ml / Ton
Rapidase® Clear
1 ml / hl
Cooling down
Increase free run juice yield : 4 – 15% Increases & reduces pressing time especially useful for hard-to-press grapes
Process improved Rapidase Activity profile Benefits for winemakers
Pressing and yield improvement
Pectinases active on homo-galacturonans and arabinan side chains
Cost savings , more juice yield
AF 14-18 °C
Press juice
Free-run
Harvest
Depectinization 1-3h at 15°C
Pressurization (5-7 bars)
Flotation (> 30 min.)
Rapidase® Flotation
1-3ml / hl
Adjuvants, gas
Viscosity is the main limiting factor:
80-85 % due to Glucose + Fructose
15-20 % due to Soluble
Homogalacturonans
Induce a fast viscosity decrease of grape must Facilitates the aggregation of grape berry particles Promote faster migration of solids resulting in higher flotation yields
Process improved Rapidase Activity profile Benefits for winemakers
Clarification of grape musts by Flotation
Pectinase active on homogalacturonan backbone
Time and labour savings
AF 14-18 °C
Press juice
Free-run Harvest
Depectinization 4-8h from 6 °C
Yeast Nutrition Static settling tank
1-3ml / hl
Induce a fast viscosity decrease of grape must Facilitates the aggregation of grape berry particles Eases settling and gives better compactation of grape lees
Rapidase® Clear Cooling down
Process improved Rapidase Activity profile Benefits for winemakers
Clarification of grape musts by static settling
Pectinase active on homo-galacturonans and side chains
Energy and water savings
AF 14-18 °C
Press juice
Free-run Harvest
Static settling in extreme conditions
Depectinization 4-8h from 6 °C
Yeast Nutrition
Static settling tank
Rapidase® Clear Extreme
3ml / hl
Heat-exchanger
Fermentation
Clarification tank
Press
Rapidase® Batonnage active on Botrytis glucans
2-3 ml / Hl
Fast hydrolysis of fungal glucans Faster filtration rates Avoid filter plugging
Grapes affected by grey or noble rot (B. cinerea)
Filtration storage
Process improved Rapidase Activity profile Benefits for winemakers
Clarification of grape musts and wines by filtration
Pectinase active on homo-galacturonans and fungal beta-Glucans
Sustainability : less energy used
Fast depectinisation Allows grape juice flottation or filtration before fermentation
Rapidase® Thermoflash
Thermostable Pectinases, active up to 70 °C in grape juice
Destemming, crushing, draining
Hot maceration 60-70 °C
20-30 g / Ton
Press Press juice
Heat-exchanger
Up to 75 °C
Flotation
Drain juice
Fermentation
Filtration
Process improved Rapidase Activity profile Benefits for winemakers
Thermovinification Thermostable pectinases Process not applicable without enzyme
Winemaking enzymes
1. Processing enzymes
2. Quality enhancers
Fermentation
Press juice Free-run
Clarification tank
Destemming, crushing
Pressing
Rapidase® Expression Aroma
Skin contact
2-16 h at 8-16 °C
Rapidase® Clear
Heat-exchanger
20-30 g / Ton
1 ml / hl
Partial degradation of grape skin and pulp cell walls for enhanced aroma precursors release Drain juices do not need a second pectinase addition
Quality enhanced Rapidase Activity profile
Applied to processing step
Benefits for winemakers
Aroma precursors released from grape skins
Pectinases , Rgases, pectin side-chains
Skin contact of white and red grapes
Increase in grape aromas as thiols, terpenes, ….
Rapidase® Extra Color
Destemming & crushing
AF and maceration
Pumping over, …
20-30 g / Ton
MLF
Press
Press wine
Drain wine
Grape berry skin and pulp cell wall degradation for fast and enhanced release of polyphenols and aroma precursors
Quality enhanced Rapidase Activity profile
Applied to processing step
Benefits for winemakers
Tannins and other polyphenols concentration
Pectinases , Rgases, Xylanases, cellulases
Maceration of red grapes
Increase in color and polyphenols, essential for red wine quality
Destemming & crushing
AF & maceration
Pumping over, …
20-30 g / Ton
MLF
Press
Press wine
Drain wine
Grape berry skin and pulp cell wall degradation for fast and enhanced release of polyphenols and aroma precursors
Rapidase Extra Fruit
Quality enhanced Rapidase Activity profile
Applied to processing step
Benefits for winemakers
Tannins and other polyphenols concentration
Pectinases , Rgases, Xylanases, cellulases
Maceration of red grapes
Increase in color and polyphenols, essential for red wine quality
Fermentation
Clarification tank
Press
2-3 ml / Hl
Releases volatiles aroma (terpenes, norisoprenoids) from non volatile glycosylated precursors
Rapidase Revelation Aroma Glu, Ara, Rha, Apio-sidases
storage
Rapidase Activity profile
Rapidase Activity profile
Applied to processing step
Benefits for winemakers
Non volatile glycosylated grape aroma turned into volatile flavors
Glucosidase, arabinosidase, rhamnosidase, apiosidase
Applied to wine Increased in terpenes and norisoprenoids
Bottling
“Enzyme for fast color and polyphenol extraction in short
maceration processes”
• Liquid pectolytic enzyme product
• Wide range of pectinase and essential hemicellulase
activities
• Specifically suited for the weakening of grape skin cell
walls
=> faster anthocyans and polyphenol release in short
maceration time
Use and dosage
- Add as early as possible at the crusher or in maceration
- - Dose: 1 to 3 ml/100 kg:
- early harvest or under 3 days maceration: 3 ml/100 kg
- over 3 days maceration: 1-2 ml/100 kg
- Temp: 10 to 50 °C (50 to 122 °F)
Rapidase Fast Color is available in 5 kg drums
Positioning red winemaking enzymes
RED WINEMAKING
Fast Color
Faster extraction
Easy-to-use
Extra Color
More Color and
polyphenols
Extra Fruit
More Color and Aroma precursors
for fast color and polyphenol extraction in short maceration processes
for fast and enhanced color and polyphenols extraction in quality maceration
for fast, early aroma precursors extraction in red grape maceration
Positioning red winemaking enzymes
PRODUCT APPLICATION SHEET
HIGH SPEED
1. new graphical writing
2. base line
3. graphical design
ONE EFFECT
1. Product name = no
ambiguity
2. Single application
3. No co lateral benefit
RELIABLE SOURCE
1. Emphathise DSM
2. Quality for life
TESTED & VALIDATED
1. Concept explanation
2. 1 example
3. Invitation to contact
4. Stamp
• LIQUID
• GRANULATE
• IN 20KG, 5KG, 1KG, 100GR
PACKAGING
ADVERTIZING
HIGH SPEED
1. new graphical writing
2. base line
3. graphical design
RELIABLE SOURCE
1. Emphathise DSM
2. Quality for life
TESTED & VALIDATED
1. Stamp
ONE EFFECT
1. Product name = no
ambiguity
2. Single application
3. No co lateral benefit
CO-INOCULATION FOR MALO LACTIC FERMENTATION
• pH < 3.5
• Alc 16%
• Min temp. 18°C
• TSO2 50 ppm
• Low increase in VA
• No BA
• Enhance aroma
– Ester production
• Most commercial cultures
• pH > 3.5
• Alc 8%
• Min temp. 20°C
• TSO2 40 ppm
• No increase in VA
• No BA
• Enhance aroma
-Release of glycosulated
aroma compounds
- Release of terpenols and
norisoprenoids
• One commercial culture
Oenoccocus.Oeni vs. Lactibacillus plantarum
CO-INOCULATION WITH YEAST
INOCULATE SIMULTANEOUSLY
1 kg of yeast
+ 50 g Anchor Co-Inoculant
= 50 hL of juice
Rehydratation of 50g co-inoculant in 1 liter of chlorine free water at 20⁰C
for a maximum of 15 minutes
* overcome high ethanol concentrations; gradual increase during MLF
* overcome reduced nitrogen/nutrient content
* bacteria utilises fermentation heat from AF
* organoleptic advantage: less butter; retain more fruitiness; more complex
* better structured, balanced and integrated wines
* reduce overall fermentation time; wine immediately available for racking,
fining, SO2 additions; prevent microbial spoilage (Brettanomyces)
* more efficient MLF in ‘difficult’ wines (medium chain fatty acids and
antibacterial proteins)
Advantages of co-inoculation
COMPLEX AROMATIC CONTRIBUTION
L. plantarum contains a much more diverse enzyme profile; able to:
* metabolize phenolic acids, release free amino acids for aroma precursors
* is negative for ethyl carbamate production
* can produce diacetyl
* contains β-glucosidases; free grape-derived volatile aroma compounds
* release terpenols and norisoprenoids
* O2 → polymerisation of tannins and anthocyanins * VITEC, Falset, Spain: Tempranillo must * 4 treatments:
Sequential inoculation Co-inoculation
-O2 / +O2
C-SQ O-SQ
-O2 / +O2
C-CO O-CO
Compatibility of co-inoculation and micro-oxygenation
MANNOPROTEINS FINAL TOUCH®
FINAL touch POP
For Making Perfect Sparkling Wines
MANNOPROTEIN FOR THE SPARKLING WINES
• 1991: Brissonet and Maujean showed MP
released during 2nd AF contribute the wine's
sensorial quality by affecting the finesse and
persistence of CO2 bubbles.
• Final touch POP in sparkling wines will
- Improve softness,
- Promote its aromatic expression and
persistence,
- Contribute to wine’s colloidal balance
•helping to improve its structure.
MANNOPROTEIN FOR THE SPARKLING WINES
• Final touch POP is:
• - Pure mannoprotein solution. 100% soluble.
• - Extracted from Saccharomyces cerevisiae.
• Final touch POP
• acts instantly,
• has a long-term effect.
• 20-40 ml/hl
• After 2nd fermentation
BENEFITS FOR THE SPARKLING WINES
• Improvement of the organoleptic qualities:
– Preserving elegance, freshness and balance.
– Improve the shelf-life of the wine.
Sensory profile after 8 months – Prosecco Tasting done by In Senso Veritas – 25 persons
BENEFITS FOR THE SPARKLING WINES
• Over times, minerality & fermentative aroma are dominant
with less oxidative aroma.
Sensory profile after 8 months – Prosecco Tasting done by In Senso Veritas – 25 persons
BENEFITS FOR THE SPARKLING WINES
• Comparison of Asti Dolce • Dose : 30 ml/hl • Tasting after 8 months
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Alcohol Acidity Freshness Sweetness Aroma intensity
Balance Bubble finesse
After taste
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Control Final touch POP
Asti Dolce, moscato variety Tastings done by Spanish, French, Slovakian winemakers - 20 persons
BENEFITS FOR THE SPARKLING WINES
• Comparison of Spumante • Dose : 30 ml/hl • Tasting after 6 months
Spumante, Müller Thurgau variety Tastings done by Spanish, French, Italian winemakers - 15 persons
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Alcohol Elegance / finesse Roundness Astringency Aroma intensity
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Control Final touch POP
FINAL touch TONIC
For Making Perfect White and Rose Wines
What is it?
• Final touch TONIC in white and rose wines will
- Improve & Sustain the freshness preserving from
oxidation,
- Promote its aromatic expression and persistence,
- Contribute to wine’s colloidal balance helping to improve
its structure.
What is it?
• Mannoprotein solution (25% dry matter).
• 100% soluble.
• Extracted from a dedicated Saccharomyces cerevisiae
strain.
• Final touch TONIC
• acts instantly,
• has a long-term effect.
Application of Final touch TONIC
• To be added directly to wine = 20-40 ml/hl.
• Dose based on tasting
• Addition before bottling.
• Works in perfect synergy with the usual additives utilized
at bottling – special attention for tannins to be tested.
• Density = 1.088 – SO2 at 1.5g/l
Benefits for ROSE wines
• ‘Amyl alcohol’ Technical route : fruitier, fresher, more
aromatic and less bitter with Final touch TONIC.
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5 Amylic taste
Fruitiness
Floral hints
Minerality
Vegetal Acidity
Volume
Bitterness
Aromatic intensity
Control
Final touch TONIC 30 ml/hl
10 month old rosé wine - Tasting done at Centre du Rosé (15 people)
Benefits for ROSE wines • ‘Thiol’ Technical route : fresher, more aromatic (citrus,
minerality) + less bitter and less acidic with Final touch
TONIC.
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5 Citrus fruit hints
Fruitiness
Minerality
Vegetal
Aromatic persistence Acidity
Volume
Bitterness
Aromatic intensity
Control
Final touch TONIC 30 ml/hl
10 month old rosé wine - Tasting done at Centre du Rosé (15 people)
• Better results on preserving initial freshness and better
balance of the wines over time.
Sauvignon blanc after 12 months - Analysis by Nyseos
Benefits for WHITE wines
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3MH
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A3MH 4MMP
Control Mannoprotein X 50ml/hl Final touch TONIC 50ml/hl
ng/l
ng/l
Positionning The potential customer white and rose producer, open
minded, exporting wines, producing easy-to-drink/fresh wines,
small or big, whishing improvement of shelf life for better turn
over.
Innovative a new argument = anti-oxidant/freshness of
white and rose wines + mouthfeel improvement (Better
balance/unstress)
With a strong qualitative argument longer optimal shelf-life
Different from the potential competitors a liquid, soluble MP
with better freshness & mouthfeel impact
Application Data Sheet
Packaging
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