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OENOBOOK N°10

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OENOBOOK N°10

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

Oenotools®: the reference in calculation tools for world winemakers ___________________________________________ 10

Our scientific partnership network _________________________________________________________________________________________________________ 1 1

Team presentation _______________________________________________________________________________________________________________________________________ 12

in the spotlight Grape and wine phenolic compounds: a story of tastes and colours ________________________________________ 1 6

harvest solutionsRapidase® enzymes: range of fast and efficient enzymes _____________________________________________________________ 24Rapidase next innovation: Rapidase Proteostab ______________________________________________________________________________ 26Rapidase enzymes for balanced red wine phenolic content ______________________________________________________________ 28

Anchor® Oenology, dedicated to fermentation excellence

The evolution of Anchor Yeast: Anchor Oenology and rosé wine ________________________________________________ 32Anchor Yeast: presentation of the brand ____________________________________________________________________________________________ 34Anchor Bacteria: the evolution of wine bacteria, more than just MLF ________________________________________ 36

Fermivin® yeasts: range of yeasts with proud history and bright future

Fermivin yeasts: general Fermivin yeasts positionning __________________________________________________________________ 40Fermivin yeasts: the new IT61 _______________________________________________________________________________________________________________ 4 1Fermivin yeasts: presentation of the range _______________________________________________________________________________________ 4 2

In-Line Ready®: dual technology for yeast addition _______________________________________________________________________ 4 8

MaloFerm®: range of sequential bacteria __________________________________________________________________________________________ 50

Yeast nutritional requirements ______________________________________________________________________________________________________________52

feel SAFE! Natuferm®, Maxaferm®, Extraferm® and Charmax®: dedicated winemaking aids ___ 54New protocol for the easy restart of stuck fermentations _____________________________________________________________ 59

post-fermentation solutions Wine filtration: a key point in wine preparation with Rapidase® Filtration _____________________________ 62

Extraferm®: unique cell walls for detoxification ________________________________________________________________________________ 65

Behind the smoke ____________________________________________________________________________________________________________________________________ 66

Our mannoprotein expertise ________________________________________________________________________________________________________________ 70

Claristar®: a unique mannoprotein solution for tartrate stabilisation __________________________________________ 7 1

What are ISS technologies for Claristar®? ________________________________________________________________________________________ 7 2

Final touch®: mannoprotein solutions for wine perfection ___________________________________________________________ 7 4

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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 industry, 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.

our parent companies

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FRANCEOUR LOGISTICS CENTER

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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 continuous change that Oenobrands,

supported by its world renowned parent companies

(DSM Food Specialties and Anchor Oenology), has been

developing since 2010, a range of oenological products,

including enzymes, yeast, yeast-derived products and

bacteria since 2010. 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 through

a specialized distribution network.

our mission

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JULIE DE KLERK

Technical Sales Manager

+27 82 943 0651 [email protected]

ELICIA WETHMAR

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grape and wine phenolic compounds, a story of taste and colour

The following presentation is a simplified version of a more detailed article soon to be available on our website. This article will first attempt to describe as concisely as possible the composition of grape phenolic compounds. In a second part, the fate of the grape polyphenols during the transformation into wine will be dealt with. In the first part only the mechanisms involved in the production of musts are described. The second part, dealing with phenomena during vinification, will be the subject of next year’s spotlight.

Phenolic compounds are ubiquitous in the plant kingdom. They are derived from phenol, which is the basic structure of all phenolic constituents. Containing one or more phenolic rings, they are generally referred to as polyphenols. Their classification is based on the carbon skeleton where a distinction is made between flavonoids and non-flavonoids. Flavonoids have a common structure based on a C6-C3-C6 skeleton and are the largest and most widespread group, with nearly 10,000 molecular structures identified. Anthocyanins and condensed tannins are the best known representatives. Figure 1 provides an overview of the diversity of polyphenolic constituents that may be present in plants - they are diversely distributed within plant tissue and each botanical species has its specificity.

Phenolic compounds play an essential role in the plant’s defence mechanisms against biotic and abiotic aggressors. They are also strongly linked to quality criteria, colour and flavour. They play a dominant role in oenology where they are responsible for the major differences between white, red and rosé wines, in particular the colour and flavour of reds. Their interesting health properties are the origin of the “French paradox” which is linked to the Mediterranean diet and the regular consumption of wine during meals.

Figure 1. The different classes of polyphenols in plants. Classification according to the carbon skeleton of the phenolic molecules.

Phenolic acids:- benzoic (C6-C1)- cinnamic (C6-C3)

Phenolic compoundsCoumarines

Lignin

Lignans

Hydrolysable tannins:- gallotannins- ellagitannins

Stilbenoids (C6-C2-C6)

Condensed tannins (= proanthocyanidins):- procyanidins- prodelphinidinsFlavones

Flavanonols

Flavonols

Anthocyanins

Flavonoids (C6-C3-C6)

1.1 PHENOLIC ACIDS

In grapes, the phenolic acids are hydroxycinnamic acids in the form of tartaric acid esters. These are caffeoyl tartaric acid (caftaric acid), p-coumaroyl tartaric acid (coutaric acid) and feruloyl tartaric acid (fertaric acid). These compounds are located in the vacuoles of the skin and pulp cells. Their concentration in the skin is higher than in the pulp (by 2 to 100 times, depending on the grape variety) and unrelated to its colour. The content in the grape berry varies widely by grape variety. Caftaric acid is the most abundant (<800 mg/Kg), followed by coutaric acid (<300 mg/Kg), with fertaric acid generally in the minority (<60 mg/Kg). Their concentration decreases during berry growth and stabilises at ripeness.

These compounds are at the origin of the development of enzymatic oxidation phenomena which lead to the browning of musts. Their influence on the taste of wine seems very limited, but when they break down during enzymatic activity, in particular when Brettanomyces is present, it can lead to the production of volatile phenols in sufficient quantity to impair wine aroma.

1.2 FLAVONOIDS

This group comprises three main families: anthocyanins, flavonols and flavanols, which differ in the degree of oxidation of their central ring. Only anthocyanins and flavanols are presented below.

1.2.1 ANTHOCYANINS

Anthocyanins are characteristic of red grape varieties. Their chemical structure is distinguished

from other flavonoids by the flavylium core

(Figure 2). They have different substituents

(hydroxylated and methoxylated groups) on

phenolic ring B. In the genus Vitis, cyanidin, delphinidin, peonidin, petunidin, and malvidin

have been listed (Figure 3).

Anthocyanins are located in the vacuoles of skin

cells, with the exception of teinturier varieties

(grapes with red flesh and juice) which contain

them in the pulp. They accumulate in the berry

from veraison, in parallel with the accumulation

of sugars. At the end of ripening, their content

tends to decrease while the berry continues

to become richer in sugar. This type of

observation has led to the notion of “phenolic

ripeness”. Its analytical determination has

proven, in some wine-growing regions, to be

a guide to forecasting the date of harvest,

as well as a tool to estimate the aptitude of

phenolic compounds to be extracted, and also

a means for qualitative characterisation of

grapes intended for red vinification.

grape phenolic compoundsThe main families of grape polyphenols of oenological importance are, among the non-flavonoids, the group of phenolic acids, and within the flavonoids, the anthocyanins and tannins. The other phenolic constituents of the grape will not be described, nor will compounds specific to oak (for information on these, refer to pages 198 and 199 of the book “Les vins blancs de la démarche marketing à la vinification” published by La France Agricole).

Figure 3. The different forms of anthocyanins in equilibrium in solution.

Anionic quinone base

Quinone base

+ H+ + H+ + H2O/-H+

Kh

Ka

Flavylium cation ChalconesHemiacetal

Hydrated forms

A— AH AH2

+ AOH CZ

CE

+

HO

OH

O-glucose

R

R'

OH

+O

Figure 2. Chemical structure of anthocyanins in the flavylium form.

19 / OENOBOOK N°10

At harvest, the anthocyanin content reached

can vary widely from 0.4 to 4 g. Kg-1,

depending mainly on the grape variety.

After that it depends on the soil and climatic

conditions. Water stress before veraison can

thus contribute to increasing the content,

whereas it can have the opposite effect

after veraison. The exposure of bunches

to the sun also promotes the synthesis of

anthocyanins in the berries.

Different structures of anthocyanidin

(non-glycosylated anthocyanin) co-exist

in equilibrium in acid or neutral media: the

flavylium cation (red), the quinoidal base

(blue), the hemiacetal or carbinol pseudo-

base (colourless) and the chalcone (pale

yellow).

These molecules exist essentially in

two forms, the red forms, flavylium

cations AH2

++, and the hydrated forms

in proportion to their hydration constant

(pKh) and the pH of the solution. The

flavylium ion AH2

+ is only stable at pH <2; in

a pH range between 2 and 5 it transforms

into the hemiacetal AOH which is the

most stable form. The quinone bases AH

appear from pH 3.5 while the A- forms

appear at pH greater than 6.0. At wine pH, the equilibrium is largely shifted to the colourless hemiacetal form.

1.2.2 GRAPE TANNINS

Grape tannins are classified within the group

of “condensed tannins”.

These are polymers of flavanols (Figure 3).

They are also referred to by chemists

as proanthocyanidins. The tannins in

seeds are chains of (+) catechin, (-)

epicatechin and (-) epicatechin gallate;

these are procyanidins (a subclass of

proanthocyanidins). The tannins of the skin,

stem and pulp differ from those of seeds by

the additional presence of trihydroxylated

flavanol units: mainly (-) epigallocatechin;

the polymers made up of these monomeric

units are prodelphinidins, another subclass

of proanthocyanidins.

n FLAVANOLS

The building blocks of tannins are also

found in grapes as monomers. The main

monomeric flavanols in grapes are (+)

catechin, its isomer (-) epicatechin and its

gallic ester, (-) epicatechin-3-gallate.

n OLIGOMERS AND POLYMERS

About twenty dimers and trimers have

been identified in grapes; among these,

the B1 dimer is the major compound of

skins while the concentration of dimer

B2 dominates in the seed. The C1 trimer

(3 units of (-) epicatechin) is the most

abundant of the possible trimers.

Epicatechin is the major constituent unit of all grape tannins (65 to 75% of the total constituent monomers). The polymeric fractions are characterised by the average degree of polymerisation (mDP), the degree of galloylation (% galloylation), as well as the proportion of each monomeric element.

For the seed, the oligomeric fraction

centred on an mDP of 4.7 is the most

abundant, at about 60%; the other

abundant fraction is at an mDP of 15-17. The

distribution relative to the skin tannins is

different, characterised by the presence of

high masses (greater than about 20 000

g.mol-1), which can represent 15% of the

total. The skin tannins also differ by their

much lower degree of galloylation, which

varies according to the grape variety from

3 to 10%, compared with 20 to 40% for

seeds and 15 to 20% in the case of stems.

The proanthocyanidins in the pulp have a

high mDP, higher than those in the skin,

but they represent only about 14% of the

total tannins in the berry.

n LOCATION

Proanthocyanidins are present in white

grape varieties as well as red and in all

bunch compartments (seeds, pulp, skin,

stem); in the seed, the tannins are located

in the inner layers of the outer integuments

and in the inner integument, while there

are none in the middle envelope and

endosperm.

n EVOLUTION DURING RIPENING

Synthesised at fruit set, proanthocyanidins

mainly accumulate during the herbaceous

growth phase. After that, there is no significant

accumulation of proanthocyanidins and their

characteristics (mDP, % galloylation) vary little.

Unlike anthocyanins, water stress on the vine

during the pre- or post-veraison growing

cycle does not influence their accumulation

or their structural characteristics. In general,

the molecular profile corresponding

to each class of phenols is a genetic

characteristic of the grape variety. However,

the concentrations and the proportions

between the different classes seem to be

controlled more by environmental factors

and are therefore very variable, from one

year to another. Their overall content can vary by a factor of two, depending on the vintage.

2.1 FATE OF PHENOLIC COMPOUNDS

Wines are characterised by their great diversity of composition, resulting partly from the variability of the raw material and partly from the great diversity of technological vinification routes followed. To variability in extraction, fermentation, ageing, processing and bottling procedures, is added the great chemical reactivity of the polyphenolic constituents, after their diffusion in the must. Chemical and biochemical reactions and physico-chemical interactions occur during processing, bringing about modifications in the composition of the medium that depend on the technological route adopted. Thus, the molecular diversity of the composition of the grape increases and becomes more complex during processing.

2.1.1 PHENOMENA AND REACTIONS DURING PRE-FERMENTATION ACTIONS

A. DIFFUSION AND EXTRACTABILITY OF PHENOLIC COMPOUNDS

The different classes of phenolic compounds are compartmentalised within the grape berry, and the location inside the cells of the different tissues is specific to each part of the grape: skin, pulp and seed.

The tartaric esters of hydroxycinnamic acids in the pulp migrate into the juice by simple convection during processing to obtain must. The phenolic compounds contained in the solid parts – skins, seeds and possibly stalks – require an extraction step.

Extraction is influenced by the technological means used in mechanical operations during crushing, pressing and homogenisation phases (pumping over, punching down, etc.). Temperature and ethanol content are factors affecting the solubility of phenolic compounds. The length of solid phase / liquid phase contact, whether during pre- or post-fermentation maceration, promotes diffusion, but is also conducive to reattachment of the extracted compounds to the parietal material of the grape marc. Another factor favourable to diffusion is the level of sulphiting of the harvest, through its necrotising action on the bunch tissues.

Anthocyanins are more water-soluble than proanthocyanidins (tannins), which are less soluble when the degree of polymerisation is higher (structures of high molecular weights are not extractable). The yield of juice from the harvest affects the extraction rate; the liquid/solid ratio is partly influenced by the volume of the berries. This volume itself is linked to the supply of water to the vine, in particular during ripening,

but also to the number of seeds contained in the berry. Small, aborted seeds, which remain green until harvest, allow their tannins to diffuse much faster than those of normally formed seeds. In addition, only the tannins from the outer integuments of ripe seeds are extracted during vinification.

The content of phenolic compounds in wine varies greatly. The concentration of total anthocyanins ranges from 100 to 1200 mg.L-1; the monomeric flavanols, from a few mg to 200 mg.L-1; the dimer content varies between 60 and 500 mg.L-1, while the proanthocyanidin content is estimated at between 800 and 4000 mg.L-1.

B. BIOCHEMICAL REACTIONS INVOLVING POLYPHENOLS IN THE OENOLOGICAL CONTEXT

During vinification, phenolic compounds can be subject to the action of enzymes present in the grape, or originating from grape microflora, vinification microorganisms, or from addition of commercial enzyme preparations.

n Oxidases play a key role in the evolution of phenolic compounds in musts. Polyphenoloxi-dases (PPOs) in grapes have a strong affinity for caftaric acid and coutaric acid and lead to formation of the same quinone in the presence of molecular oxygen. As soon as this quinone is formed, it takes part in other non-enzymatic reaction pathways leading to the appearance of yellow to brown pigments that contribute to establishing the colour of musts and white wines, and also the yellow component of the colour of rosé wines. The polyphenoloxidase from Botrytis cinerea, laccase, has a much wider spectrum of action than PPO.

n A series of hydrolases can have an effect on phenolic compounds. The enzymatic hydrolysis of the glucosylated anthocyanins of the grape produces the corresponding aglycones, which are much less stable and can lead to significant loss of colour. These anthocyanases (anthocyanin-β-D-glucosidases) can be produced by fermentation microorganisms or originate from enzyme preparations. Producers of winemaking enzymes endeavour to sell preparations free of these activities. The action of hydrolases of this type can also affect grape flavonols such as glucosylated quercetin; free quercetin, sparingly soluble, causes deposits in wines made from grape varieties rich in flavonols, such as Sangiovese, or when the grape berries are exposed to intense UV radiation.

Acyl cinnamaoyl esterases hydrolyse the tartaric esters of hydroxycinnamic acids in grapes, thereby producing caffeic, p-coumaric and ferulic acids. This same type of hydrolytic activity provides another source of p-coumaric

21 / OENOBOOK N°10

The tannins extracted have a higher degree of polymerisation proportionally, since they come mainly from the skin. Hence, pigments formed by direct condensation will have a greater propensity to aggregate and to participate in the colloidal state; this reaction dynamic favours precipitation and the formation of deposits of colouring matter.

With a rise in temperature, the equilibrium of the various forms of anthocyanins tends to be shifted towards the chalcone form. After breaking the bonds and opening the heterocyclic ring, this results in phenolic acids from the benzoic series being found in the wines, alongside more unstable molecules.

The rise in temperature also favours the hydrolysis of glycosylated flavonoids; the resulting aglycones are more unstable and thus increase the negative effect of temperature. This is due to the increased rate of degradation of the monomeric anthocyanins which results in a quite rapid and irreversible loss of colour due to the monomeric anthocyanins.

The increased temperature finally accelerates the breakdown of the inter-monomeric bond of the proanthocyanidins. In the presence of anthocyanins this reaction then favours the formation of tannin-anthocyanin pigments;

these are more specifically produced under heat treatment combined with fermentation in the liquid phase, than in classic winemaking with maceration taking place during fermentation.

C. EFFECTS OF ENZYME ADDITIONS

Enzyme additions targeting the parietal polysaccharides of grape berry cells may lead to better extraction of polyphenols located within the skin. The effect depends on a number of factors, including the profile of the enzymatic activities of commercial preparations, such as a specifically high proportion of rhamno-galacturonase, cellulase, hemicellulase activities, etc. To perfect technological efficiency it is also necessary that the enzymes present adapt well to winemaking conditions (pH and temperatures in relation to the optimum for enzyme activity) and have resistance to inhibitors. The extensive degradation of cell walls also modifies the nature and proportions of the solubilised polysaccharides, as well as the surface properties of the solids; these transformations will direct the interactions between macromolecules (proteins-polysaccharides-tannins-polymer pigments) and have an impact on the colloidal balance of musts and wines.

Rémi SCHNEIDER and Michel MOUTOUNET

acid from coumaroylated anthocyanins. Some of these hydroxycinnamic acids can then be decarboxylated under the action of cinnamate decarboxylase from wine yeasts to give the corresponding vinylphenols, the most volatile of which (vinylphenol and vinylguaiacol) can be responsible for olfactory defects in wine. In addition, vinylphenols react chemically with anthocyanins in the flavylium form to generate new, more stable pigments.

(The chemical reactivities and physico-chemical interactions specific to the phenolic compounds of grapes will be presented in the next OENOBOOK).

2.1.2 FATE OF PHENOLIC COMPOUNDS DURING THE PREPARATION OF MUSTS

The phenolic compounds in musts are linked to the evolution of those coming mainly from the grape pulp; it is mainly caftaric, coutaric and fertaric acids that play a role. During pressing, other phenolic constituents of the flavonoid family located in the solid parts of the grape (flavanols and oligomeric tannins as well as anthocyanins in the case of red wine and rosé production) are likely to partly diffuse into the liquid phase of the must through the diffusion phenomena induced (i) by contact time (press filling time, maceration during transport of machine-harvested grapes, etc.), (ii) by pressing and the pressure levels applied.

A. EFFECTS OF THE PHENOMENA INITIATED BY ENZYMATIC OXIDATION

The evolution of phenolic compounds in musts is directly dependent on enzymatic oxidation phenomena. The initial reaction begins as soon as cell compartmentalisation in the grape berry breaks down. The hydroxycinnamic acids contained in the vacuoles are thus brought into contact with the PPOs in the presence of molecular oxygen. Caftaric and coutaric acids are then oxidised to form the same o-quinone. As long as the ascorbic acid concentration in the grape is sufficient, the caftaric acid concentration remains almost stable (the quinones produced are chemically reduced in the presence of ascorbic acid). Thereafter, when the grape is low in ascorbic acid, the o-quinones will react with glutathione, as long as its concentration is sufficient. With the reduction of the glutathione

concentration, the o-quinones enter into cascade reactions with other phenolic compounds, leading to the formation of yellow to brown pigments. The maceration phases depending on the pressing process (filling time, press cycles, pressure and how long it is maintained, etc.) are conducive to the diffusion of these phenolic compounds; those compounds that do not participate in the must oxidation phenomena will be the major support for the chemical oxidation that may occur in wine during storage. This is why fining additives or the deliberate addition of oxygen (techniques such as “hyperoxygenation”) are used to reduce their presence in excess. The most developed polymeric forms formed by oxidation phenomena join the solids at the time of settling, or are targeted through the practice of protein fining in particular. Sulphite and ascorbic acid addition maintains a higher proportion of caftaric acid, saves glutathione and limits the formation of brown pigments.

In the case of red grape varieties, anthocyanins can also take part in must oxidation phenomena. Generally the oxidation of musts containing anthocyanins is accompanied by a reduction in the red colour component. These phenomena probably also occur during vatting for red winemaking.

In the presence of Botrytis cinerea, laccase can also take part in enzymatic browning phenomena. This enzyme, which has a wider specificity than grape polyphenoloxidase, has the ability to directly oxidise the o-quinone-glutathione adduct, which is not the case for grape PPO.

B. EFFECTS OF HEAT TREATMENT

Musts resulting from heat treatment of red grapes intended for vinification in the liquid phase are simultaneously enriched with phenolic compounds initially located in the skin. These are essentially all the flavonoids, as well as a proportion of the tartaric esters of skin hydroxycinnamic acids. The enrichment in anthocyanins is accompanied by concurrent diffusion of a high proportion of flavanols in monomeric form and in the form of polymers (tannins). The high concentrations favour co-pigmentation phenomena, with a marked impact on colour; the formation of polymerised anthocyanin-tannin type pigments are preferred over alternative reaction pathways for the anthocyanins.

HA

RV

EST

SO

LU

TIO

NS

25 / OENOBOOK N°10

Created in 1922 in the city of Seclin, in the North of France, Rapidase® has since proved its usefulness in speeding up industrial processes. Rapidase was the first and is today, the most recognized enzyme brand for winemaking applications.

To offer the best efficiency in application, each Rapidase formulation is developed and tested with the world’s most renowned wine research institutes and validated in wineries at production scale. Our technical and sales staff are available to provide you with test results, as well as assist you in evaluating the product’s premium performance in your specific conditions.

Peace of mind comes with DSM enzymesRapidase enzymes are made by DSM, one of the very few global market leaders in food

enzymes. DSM enjoys the longest history in producing winemaking enzymes and commits to its

reliability through its Quality for lifeTM program.

This commitment assures you that any DSM ingredient you buy is safe in terms of quality,

reliability, reproducibility and traceability but also is manufactured in a safe and sustainable way.

Any product specification, Material Safety Data Sheet, allergen and non-GMO, manufacturer

certificates are available upon request www.qualityforlife.com.

Rapidase® fast and efficient enzymes Application Effect

Principal activities

Pe

cti

nase

s(m

ain

ch

ain

)

β -

glu

can

ase

β -

glu

co

sid

ase

Pack

aging

Secondary activities

He

mi-

ce

llu

lase

s

Pe

cti

nase

s (s

ide

ch

ain

s)

Rh

am

no

g

ala

ctu

ron

ase

Ara

bin

osi

dase

s,

Rh

am

no

sid

ase

s,

Ap

iosi

dase

s

Liquid

/gran

ulate

Asp

erg

illo

pep

sin

I

(acid

pro

tease

)

● RAPIDASE® EXPRESSION AROMAAroma precursor extractionin white grapes

Skin and pulp cell walldegradation ✔

100 g1 Kg ✔G●

● RAPIDASE® EXTRA PRESS Efficient grape pressingPectin and insoluble protopectin degradation ✔

5 Kg20 Kg ✔✔L●

● RAPIDASE® CLEAR Clarification of grape must Pectin degradation ✔100 g1 Kg

20 Kg

GG/L

L●

● RAPIDASE® CLEAR EXTREMEComplete clarification in difficult conditions

Pectin main and side chains degradation down to 6 °C ✔

100 g1 Kg • 5 Kg ✔

GLL

●

● RAPIDASE® FLOTATION Grape must flotation Soluble pectin degradation ✔5 Kg • 20 KgLL●

● RAPIDASE® THERMOFLASHDepectinisation of thermo treated grape must

Advanced pectin degradation up to 70 °C ✔20 Kg ✔ ✔L●

● RAPIDASE® EXTRA FRUITAroma precursor extraction in red grapes

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

● RAPIDASE® EXTRA COLORColour and polyphenol extraction in quality maceration

Grape skin cell wall degradation ✔

100 g 1 Kg ✔✔ ✔G●

● RAPIDASE® BATONNAGERelease of molecules contributing to mouthfeel

Yeast cell wall degradation ✔ ✔100 gG●

● RAPIDASE® FILTRATIONEasier 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 colour and polyphenol extraction in short maceration processes

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

● RAPIDASE® PROTEOSTAB To achieve protein stability in wineDegradation of unstable proteins in wine

5 KgL● ✔COMING

SOON

27 / OENOBOOK N°10

In order to avoid those disadvantages, Oenobrands

collaborated with DSM and developed an enzyme

formulation with a high Aspergillopepsin I activity

as main activity. (EC 3.4.23.18).

Chitinases and TLPs, the main targets, are

globular proteins but chitinases are easily cleaved

by acid proteases whereas TLPs are not. To be

accessible to the protease activity, TLPs must be

unfolded; this can be achieved by heat treatment

at a temperature higher than the unfolding point,

generally at 60-75 °C. This is why heat treatment is

compulsory for optimal enzyme efficiency.

rapidase® next innovation

AN ACID PROTEASE TO ACHIEVE PROTEIN STABILISATION IN WINE DUE TO THE HYDROLYSIS OF THE INSTABLE PROTEINS

Wine stability is one of the most important parameters for wine quality as perceived by the consumer. The presence, mainly in white and rosé wine, of unstable proteins can lead to the formation of haze during storage and shipping.

For most white, rose and sparkling wines, pathogenesis-related (PR) proteins are the main unstable molecules responsible for protein haze formation and need to be removed. The two major sub-classes in wine are

thaumatin-like proteins (TLPs) and chitinases (M. Marangon, 2017). The concentration of these proteins (produced by the plant as a defense against fungi) depend on the grape cultivar (Sauvignon, Verdejo, Traminer, etc.) and the level of pathogens in the vineyards.

The aggregation phenomenon responsible for haze formation is promoted by high temperatures and the presence of tannins from the cork, sulfates and phenolic compounds as shown in Figure 1.

To achieve wine protein stability winemakers mainly use bentonite treatment at high dosage (as high as 200 g/hL). This treatment is normally considered efficient, but with some major constraints:

n Not easy to usen Potential release of heavy metalsn Absorption of aroma compounds =

quality lossn Loss of wine and high level of sediment

to be eliminated (cost implications).

Rapidase® Proteostab is a liquid enzyme formulation with specific Aspergillopepsin I activity. This enzyme is an acid protease able to reduce unstable protein content. Rapidase

Proteostab is active on both chitinases and thaumatin-like proteins, responsible for haze formation in white, rosé, sparkling and red wine.

Rapidase Proteostab is added to the must just before a heat treatment. This step is compulsory to unfold instable proteins and let them be hydrolyzed by the enzyme preparation. Without this thermic shock, the effect of the enzyme is partial and not sufficient to prevent

protein instability. Then, cool the must as fast as possible and follow with a standard winemaking protocol.

The correct use of Rapidase Proteostab will result in protein stability in wine, thus avoiding any further bentonite treatment. Protein stability can be tested by the usual heat test, however if further treatments with colloids such as CMC or potassium polyaspartate are planned, a more severe test (tannin test) should be used since those treatment can interfere with other (stable) proteins. In this case, according to the test result, a light bentonite treatment needed to achieve complete deproteinisation.

To achieve protein stability

Liquid enzyme for the degradation of unstable proteins in wine

Peace of Mind comes with DSM enzymesRapidase enzymes are made by DSM one of the very few global market leaders in food enzymes. DSM enjoys the longest history in producing winemaking enzymes and commits to its reliability through its Quality for lifeTM program. This commitment assures you that any DSM 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.

COMING

SOON

Figure 1. Schematic showing the unfolding and aggregation process of heat-unstable proteins in wine, adapted from M. Marangon 2008.

Temperature, Cork tannins, Light, Phenolic compounds, Sulphate

Solubleproteins Denaturation

Wine afterbottling

Proteinaggregation

Proteinflocculation

Precipitatesformation

29 / OENOBOOK N°10

rapidase® enzymes for red winebalanced phenolic content

Here are some examples of the diverse scenarios where using Rapidase enzymes can help winemakers achieve their goals:n Longer or shorter maceration based on grape ripeness and/or fermentation capacityn Colour or fruit driven red wine styles

RED WINEMAKING

For fast colour and polyphenol extraction during short maceration processes

For enhanced colourand polyphenol extractionduring quality maceration

For early aroma precursorextraction during

red grape maceration

Thermo process optimisation

Figure 1. Red grape skin cell wall and its polysaccharides content.

Xyloglucan PGA junction zoneRG I with arabinogalactan side chains Extensin

Grape berry cell wall

Three-dimensional organisation of the primary cell wall

Skin

Pulp

A classical Rapidase micro-granulated enzyme used for many years by thousands of winemakers and still a world-famous icon of efficacy and quality. Rapidase® Extra Color enhances anthocyanin and polyphenol extraction during classical maceration of red wine with potential to be aged.

Rapidase Extra Color can be also used in combination with enological tannins, with a positive synergistic effect on polyphenol content, colour, and its stability over time.

Control

Rapidase Extra Color

Colour intensity and TPI45

40

35

30

25

20

15

10

5

0

CI TPIFigure 2. Colour intensity and TPI values of Cabernet Sauvignon in mini-vinification conditions at the end of malolactic fermentation.

2 weeks 5 months

TPI

No addition Extra Color + PTExtra Color

20

18

16

14

12

10

8

6

4

2

0

2 weeks 5 months

CI

No addition Extra Color + PTExtra Color

1,4

1,2

1

0,8

0,6

0,4

0,2

0

Figures 3 and 4. Total polyphenol index and colour index expressed in TPI and CI of wines made with and without Rapidase Extra Color, alone and combined with proanthocyanidin tannins (PT). Average of three replicates.

Red wine quality is directly linked to the phenolic compounds content and the balance between the different families. The spotlight of this Oenobook highlights the different families involved and their sensorial contribution. The correct balance and interactions between these families of molecules will not only define the organoleptic quality of the red wine,

but also the aging potential and colour stability. Grape cultivar and winemaking processes play a key role and winemakers need to make some critical decisions to reach the style of wine they want. In this context, maceration enzymes are an important biotechnological tool winemakers have nowadays to succeed.

RED WINES PHENOLICS FOR SUCCESS!

RAPIDASE ENZYMES TO REACH PHENOLIC BALANCE IN RED WINES

Grape skin cell walls are a natural barrier to polyphenol diffusion during macera-tion. Diffusion of phenolics can be increased through partial degradation of its polysaccharide structures such as pectin, hemicellulose and cellulose (see the spotlight).

Oenobrands, in collaboration with DSM, have developed a complete portfolio of Rapidase red wine enzymes, adapted for different red wine styles, winemaking processes, ripeness levels and various commercial decisions.

31 / OENOBOOK N°10

Figure 5. Sensory analysis of Pinot noir wines (2008).

6

5

4

3

2

1

0

Colour intensity

Spicy

Green aromaAstringency

Bitterness

Rapidase Extra Fruit + Fermivin XL Control

A unique micro-granulated enzyme for combined extraction of colour and aromas, that aids in vintages where grapes don’t achieve full aromatic expression, while respecting delicate aroma compounds and enhancing their extraction.

Rapidase® Extra Fruit has a decisive impact on the extraction aroma precursors from grape skins and also on colour quality. It works in perfect synergy with dedicated yeast strains such us Fermivin® XL, Fermivin® P21 and Fermivin® VR5. Vinylpyranoanthocyanin formation when using a high HCDC yeast is also an added value due to the balanced cinnamoylesterase (CE) activity present in this enzyme formulation.

A liquid, heat-stable pectinase, active in the presence of high polyphenol, Rapidase® Thermoflash is the perfect enzyme for thermo-treated grapes.With an optimum activity range of 55 °C to 70 °C, Thermoflash can be added to grapes before heating, or to must just after, depending on the temperature reached during the heat process. The use of Rapidase Thermoflash results in a fast and reliable depectinisation of the thermo-treated musts which ensures the efficiency of subsequent steps such as draining, pressing and clarification, regardless of the technique used (decanting, flotation, filtration, centrifugation, etc.).

Figure 8. Enzyme comparison on juice depectinisation after Thermovinification. Results of a pectin test on Grenache grapes in Languedoc, France.

Rapidase Thermoflash 2 mL/100 Kg Enzyme X 2 mL/100 Kg3,5

3

2,5

2

1,5

1

0,5

0

Drain juice Blended juice (drain + press)

Test 1 Test 1Test 2 Test 2

2000

1500

1000

500

0

1274

1889

Total polyphenol content (mg/L)

Control Fast Color

+48 %

Figure 6. Total polyphenol content (mg/L) after one day of maceration. Croatina grapes, traditional maceration with pumping over, in 70 t vats, at a cooperative winery in Northern Italy.

The ideal, easy to use, enzyme for short macerations (3-5 days) when winery fermentation capacity is limited, or to avoid greenness due to the maceration of unripe grapes. It is also indicated for the maceration of red aromatic grapes.

Figure 7. Total anthocyanin content (mg/L) after one day of maceration. Croatina grapes, traditional maceration with pumping over, in 70 t vats, at a cooperative winery in Northern Italy.

300

250

200

150

100

50

0

173

280

Total anthocyanin content (mg/L)

Control Fast Color

+62 %

Short and efficient maceration

Liquid enzyme for fast color and polyphenol extraction in short maceration processes


33 / OENOBOOK N°10

IN THE SPOTLIGHT: ANCHOR OENOLOGY AND ROSÉ WINE

The global wine industry is also undergoing evolutionary changes, with one of the developments being the global growth of rosé wines, specifically complex, sophisticated, dry aromatic-style rosé wines.

n In 2019, rosé wine sales accounted for 9% of worldwide wine sales.n Globally, still rosé wine consumption has steadily grown by approximately 30% over the last 15 years.n France, Spain, USA and Italy are the biggest rosé wine producers, with a dramatic increase in production

in Australia, Chile and South Africa.n France is still the largest rosé wine consumer, but consumption is growing by 40% per year in the US

market. In addition, rosé wine sales are set to increase by more than 36% in 2020.n Pinot noir accounts for one third of the revenue share in the rosé market.n Trends that are on the increase in the rosé wine market include the following: rosé cider and canned

rosé wine.n Historically, winegrowing nations have relied on provenance and heritage to market their products, but

a lack of tradition gives rosé producers the opportunity to win over new customers.

As is customary with Anchor yeast, we do not focus on cultivar related wines, but rather product offerings that are in line with winemaker’s expectations and the desired wine style they would like to achieve. In this way, utilising a specific wine yeast can be advantageous to create a specific rosé wine style.

EVOLUTION/ˌiːvəˈluːʃ(ə)n,ˈɛvəluːʃ(ə)n/

noundefinition: the process of growth and development

synonyms: development, advancement, growth, rise, progress, progression, expansion, extension, unfolding, change, metamorphosis, transformation, adaptation, modification, revision, reworking,

reconstruction, recasting.

For many years, Anchor has been at the forefront of evolution, adapting and changing to fulfil the needs and requirements of winemakers across the world. From creating the world’s first hybrid wine yeast in the form of VIN 13, to expanding our portfolio to include more than just yeast, resulting in changing from Anchor Yeast to Anchor Oenology. With Anchor Oenology we pride ourselves on bringing you a portfolio of fermentation solutions, including yeast, nutrients and bacteria.

Within our yeast portfolio we strive to have a real focused number of products, answering the need for not just robustness, but also yeast strains that can assist winemakers in creating a specific sensory profile in the finished wine. From classical and hybrid strains, to yeast blends and the world’s first commercial interspecies hybrid, we have something for every winemaker.

THE EVOLUTION OF ANCHOR YEAST

The yeast strains in the Legacy range include the most well-known isolates and hybrids. They are all robust strains that can tolerate a wide range of temperature and alcohol variables in order to ensure complete, reliable fermentations. In addition, these strains produce highly aromatic white, rosé and red wines.

In order to increase wine complexity, the Alchemy range has been created based on the synergistic interaction between different yeast strains. The portfolio caters for the production of white, rosé and red wines, delivering enhanced sophistication and complexity, adding mouthfeel and palate weight, in addition to aroma.

In a world first, these interspecies hybrids are designed to deliver mouthfeel, texture, complexity and enhanced aromatic notes normally associated with spontaneous fermentations. All this of course, while completing the alcoholic fermentation without any concerns. These strains are best suited for wines destined for ageing.

dedicated to fermentation excellenceYEAST

MOSAIC NOVELLO ALCHEMY I ALCHEMY IIApplication iconic wines iconic wines ester production thiol production

Also suitable for rosé ✓ ✓

Blend ✓ ✓

Hybrid ✓ ✓

Natural isolate

Restart stuck fermentation

Fructophilic ✓

Cold tolerance 18 °C 15 °C 12 °C 12 °C

Alcohol tolerance 15.5 °C 15.5 °C 15.5 °C 15.5 °C

Osmotolerance (g sugar/L) 250 250 250 250

Nitrogen demand average average average average

Sensory descriptors

exotic fruitsstone fruits

floralmouthfeel

grapefruitguava

passion fruitgooseberry

fresh and fruity

fruityfloral

passion fruitguava

white WINE strains

dedicated to fermentation excellenceYEAST

vin 2000 vin 13 vin 7 nt 116 n 96Application complex wines fruity wines thiol production crisp wines sparkling base wines

Also suitable for rosé ✓ ✓

Blend

Hybrid ✓ ✓ ✓

Natural isolate ✓ ✓

Restart stuckfermentation ✓ ✓

Fructophilic ✓ ✓

Cold tolerance 12 °C 10 °C 13 °C 11 °C 11 °C

Alcohol tolerance 15.5 °C 17 °C 14.5 °C 16 °C 16.5 °C

Osmotolerance (g sugar/L) 250 270 240 260 270

Nitrogen demand low low high low low

Sensory descriptors

floralcitrus

tropicalpineapplepapaya

fruityfloral

terpenesmuscat

grapefruitguava

passion fruitgooseberry

tropical fruitscitrusthiols

neutral

white WINE strains

red WINE strainsMOSAIC NOVELLO ALCHEMY III ALCHEMY IV

Application iconic wines iconic wines complex wines intense red fruit

Also suitable for rosé ✓ ✓ ✓

Blend ✓ ✓

Hybrid ✓ ✓

Natural isolate

Fructophilic ✓

Cold tolerance 18 °C 15 °C 16 °C 16 °C

Alcohol tolerance 15.5 °C 15.5 °C 15.5 °C 15.5 °C

Osmotolerance (g sugar/L) 250 250 260 260

Nitrogen demand average average average average

MLF compatability +++ ++ ++ ++

Sensory descriptors

red fruitblack fruit

cocoafloral

soft tanninsred and black fruit

spice

rosefloralfruity

structure and bodydecreased greenness

intense fruitred fruit

round and smooth decreased greenness

red WINE strainsnt 202 nt 50 nt 116 nt 112 we 372

Application structured wines fruity wines full-bodied wines firm tannin structure floral and fruit aromas

Also suitable for rosé

Blend

Hybrid ✓ ✓ ✓ ✓

Natural isolate ✓

Fructophilic ✓ ✓

Cold tolerance 18 °C 13 °C 11 °C 20 °C 16 °C

Alcohol tolerance 16 °C 15.5 °C 15.5 °C 15.5 °C 15.5 °C

Osmotolerance (g sugar/L) 260 265 260 260 245

Nitrogen demand average high low average average

MLF compatability +++ ++ ++ + ++

Sensory descriptors

blackberryblackcurrant

tobaccoprune

red berries

blackberryblackcurrant

cherryspice

blackberryblackcurrantred berries

structuredblackberry

blackcurrant

red berryfloral

35 / OENOBOOK N°9

37 / OENOBOOK N°10

bacteria

THREE MAIN CONCEPTS

The Anchor bacteria range was developed based on three main concepts: the differences between co-inoculation and sequential inoculation and the impact it has on the wine; the differences between the fermentation capabilities of Oenococcus oeni and Lactobacillus plantarum and the difference in sensory impact delivered by each bacteria culture.

CO-INOCULATION VS. SEQUENTIAL INOCULATION

Irrespective of the bacteria culture inoculated for MLF, there are some fundamental differences in the wines resulting from MLF in co-inoculation or sequential inoculation. During co-inoculation, citric acid metabolism of the bacteria is supressed, which results in less diacetyl production. Co-inoculation also allows for less stressful fermentation conditions for the bacteria, with sufficient nutrients and low alcohol concentrations to contend with. Cultures that are more robust are therefore required when selecting a culture for sequential MLF.

It is for this reason, that Anchor has created two ranges of bacteria: the Duet range is for inoculating in co-inoculation together with the yeast, whilst the Solo range offer a robust solution for sequential inoculation.

USING COMMERCIAL TANNINS DURING CO-INOCULATION

n Cabernet Sauvignonn AF: Legacy NT 202 (AF completed in 7 days)n MLF: Duet Arom or Duet Soft (MLF completed in 9 days)n 1 g/L commercial tannin

The use of wine lactic acid bacteria (LAB) for malolactic fermentation (MLF) has evolved over many years, changing from a practice that did not receive much attention in the cellar, to a fermentation that is now considered vital in producing quality wine.

THE EVOLUTION OF WINE BACTERIA: MORE THAN JUST MLF

DUET SOFT without tannin DUET SOFT with tannin

Finish/persistence

Overall sensoryquality

Spicy

Colour evolution

5

4

3

2

1

0

Volume/mouthfeel

Enhanced sensory quality whith the combined use of and Anchor Duet Arom and commercial tannins.

DUET AROM without tannin DUET AROM with tannin

Greencharacteristics

Bitterness

Fruitiness

Colour intensity

Overall sensory quality

Spicy

32,5

21,5

10,5

0

UNIQUE, QUALITY-ENHANCING TOOLS

A BLEND OF O. OENI AND L. PLANTARUM

Until recently, O. oeni has been regarded as the preferred bacteria for MLF due to its robustness under wine conditions. However, L. plantarum has been shown to be of more interest in terms of its sensory contribution. It is for this exact reason that the Duet range consists of a blend of O. oeni and L. plantarum, in order to ensure a robust culture that can complete MLF, whilst also adding to the sensory quality of the wine.

Enhanced sensory characters when combining the use of commercial tannins and Anchor Duet Soft in co-inoculation.

DUET AROM Commercial culture 1 Commercial culture 2

6050403020100

β-Farnesol 2(floral)

β-Farnesol 1(floral)

Geraniol(floral, roses)

Nerol(fresh, sweet, roses)

Limonene (citrus)

β-Ionone (woody, floral, fruit)

Due to the unique enzymatic capabilities of Anchor Duet Arom, fruity and floral aromas are increased.

The aroma production of Anchor DUET AROM in Shiraz

39 / OENOBOOK N°10

SEQUENTIAL INOCULATION

CO-INOCULATION

DUET AROM

Enhanced aroma profile in high pH red

wines during malolactic fermentation.

APPLICATION: Red wine

AROMA ATTRIBUTES:

More fruit intensity

More red berry aroma characteristics

Enhanced spicy notes

Enhanced aroma intensity

TECHNICAL PARAMETERS:

pH: ≥ 3.4

Potential alcohol tolerance: 15.5%

Temperature range: 18 - 28 °C

Total SO2 at inoculation:40-50 ppm

No biogenic amine production

Little to no VA production

duet soft

Enhanced sensory profile in low pH

white and red wines during malolactic

fermentation.

APPLICATION: Red and white wine

AROMA ATTRIBUTES:

Enhanced mouthfeel

Decrease in green characters

Reduced astringency

Enhanced dark fruit aromas


pH: ≥ 3.2

Potential alcohol tolerance: 15%

Temperature range: 15 - 28 °C

Total SO2 at inoculation:50 ppm



solo select

Enhanced complexity in red wines during

malolactic fermentation.

APPLICATION: Red wine

AROMA ATTRIBUTES:

Enhanced structure

Increase in spice characters

More complexity

Darker fruit aromas


pH: ≥ 3.2

Potential alcohol tolerance: 16%

Temperature range: ≥ 14˚C

Total SO2 at inoculation:50 ppm



Fast fermentation kinetics

bacteria UNIQUE, QUALITY-ENHANCING TOOLS

Anchor Solo SELECT

Commercial O. oeni culture

The aroma impact of Anchor Solo SELECT in Cabernet Sauvignon

Overall preference

Astringency

Balance

Bitterness Spice

Mature fruit

15

10

5

0

THE SENSORY IMPACT OF LAB/MLF

Research has proven that there are not only distinct differences between genera of bacteria like Oenococcus and Lactobacillus, but also significant differences between bacteria strains. Anchor has developed three bacteria cultures that all have very unique and distinct sensory impacts in wine, which allows for an added tool for the winemaker to enhance/complement the wine sensory profile. Duet Arom allows for more fruit-driven profiles, Duet Soft adds a softening effect to wines by reducing harsh green and bitter notes, whilst Solo Select adds more spice and structure.

The bacteria range from Anchor is produced with a freeze-drying process created to enhance the robustness and viability of the cultures in juice/wine conditions. These cultures do more than just complete MLF, they compliment the sensory profile of the wine.

DUET SOFTCommercial O. oeni culture

30002500200015001000500

0

Aroma intensity

Red fruit

Dark fruit

Dried fru

itGreen

Chemical

Reduction

Overall aroma quality

The aroma impact of Duet SOFT in Tempranillo

Inte

nsity

scale

41 / OENOBOOK N°10

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; to restart stuck fermentations.

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

fermivin strains for white winesEsters

JB3

TS28

4F9

VB1

LVCB

IT61

SM102

PDM

3C

AR2

Thiols

fermivin strains for red winesFruitiness / Red fruits

Structure and complexity

PF6

A33

VR5

P21

E73

PDMMT48

XL

a new yeast for intense tropical white and rosé wines

Fermivin IT61 is THE new solution into Fermivin range to produce intense tropical white and rosé wines with a long finish.

FERMIVIN IT61 REFERENCE 3 REFERENCE 4REFERENCE 2

Aromatic profile, complexity and mouthfeel of wines tasting evaluation (Italy).In winery comparative tests with reference yeasts generally found in the market, wines produced with Fermivin IT61 were described by the winemakers as the most complex and intense at the same time.

In the tasting comments, it was noted for Fermivin IT61:

n very aromatic, intense, clean, complex and elegant winen strong citrus/zesty aromas with predominant grapefruit aromasn exotic and tropical fruit (papaya and pineapple) aromasn good mouthfeel, very long finish and persistence.

Fermivin® IT61 strain has been obtained from Gist-brocades’s wine yeast collection (n°LW61) and newly validated by OENOBRANDS.

This new yeast promotes aromatic expression (even in neutral varieties) and complexity in white and rosé wines. It also contributes to an ample mouthfeel, particularly when lees contact is applied (recommended for tank and barrel fermentations).

Particularly low VA production is a noticeable fermentative property of Fermivin IT61.

IT61Saccharomyces cerevisiae var. cerevisiae

# 6550 - VALIDATION OENOBRANDS

NEW

43 / OENOBOOK N°10

white wine yeast strains

ROUND, FRUITY, BARREL FERMENTEDFEATURES High production of polysaccharides and β-damascenoneAROMA ATTRIBUTES Citrus, acacia, well balanced

TEMPERATURE RANGE (°C) 16-22ALCOHOL TOLERANCE (% VOL.) 14NUTRITION RECOMMENDATION Natuferm PUREPOLYSACCHARIDE PRODUCTION (g/L) 300GLYCEROL PRODUCTION (g/L) 5-7PACKAGING 500 g / 10 Kg

FRUITY WINES WITH A LONG FINISHFEATURES • Good thiol converter • Volume and estersAROMA ATTRIBUTES Grapefruit, stone fruits, tropical fruitsROSÉ WINES Thiols styleSPARKLING WINES Fruity

TEMPERATURE RANGE (°C) 14-20ALCOHOL TOLERANCE (% VOL.) 15.5NUTRITION RECOMMENDATION Natuferm BRIGHTPOLYSACCHARIDE PRODUCTION (g/L) 150GLYCEROL PRODUCTION (g/L) 5-7PACKAGING 500 g

AROMATIC, FLORAL, LIGHT WINESFEATURES Good production of estersAROMA ATTRIBUTES White flowers, rose, pineappleROSÉ WINES Ester style


PREMIUM DRY WHITE WINESFEATURES • Strong fermentation • Clean and typical varietal aromasAROMA ATTRIBUTES Floral, musk, lime, apple, minerality

TEMPERATURE RANGE (°C) 14-28ALCOHOL TOLERANCE (% VOL.) 16NUTRITION RECOMMENDATION MaxafermPOLYSACCHARIDE PRODUCTION (g/L) 130GLYCEROL PRODUCTION (g/L) 5-7PACKAGING 500 g / 15 Kg

INTENSELY AROMATIC WINESFEATURES High production of estersAROMA ATTRIBUTES Very fruity, candy, bananaROSÉ WINES Amylic style


MINERAL AND FRESH AROMATIC WINESFEATURES Strong fermentorAROMA ATTRIBUTES Citrus, pear, apricot, tropical fruits, mineralitySPARKLING WINES Fresh and citrus

TEMPERATURE RANGE (°C) 12-22ALCOHOL TOLERANCE (% VOL.) 15NUTRITION RECOMMENDATION Natuferm PUREPOLYSACCHARIDE PRODUCTION (g/L) 170GLYCEROL PRODUCTION (g/L) 5-7PACKAGING 500 g

INTENSE TROPICAL WITH VOLUMEFEATURESHigh production of thiols and estersAROMA ATTRIBUTES Grapefruit, tropical fruits, pineappleROSÉ WINES Tropical style

TEMPERATURE RANGE (°C) 16-30ALCOHOL TOLERANCE (% VOL.) 14NUTRITION RECOMMENDATION Natuferm BRIGHTPOLYSACCHARIDE PRODUCTION (g/L) 150GLYCEROL PRODUCTION (g/L) 5-7PACKAGING 500 g

NEW

AROMATIC AND CRISP THIOL TYPESFEATURES Important thiol releaserAROMA ATTRIBUTES Boxwood, gooseberry, mineral (stone, gun flint)

TEMPERATURE RANGE (°C) 15-22ALCOHOL TOLERANCE (% VOL.) 14.5NUTRITION RECOMMENDATION Natuferm BRIGHTPOLYSACCHARIDE PRODUCTION (g/L) 115GLYCEROL PRODUCTION (g/L) 6-8PACKAGING 500 g / 10 Kg

45 / OENOBOOK N°10

red & specific wine yeast strains

TEMPERATURE RANGE (°C) 20-30ALCOHOL TOLERANCE (% VOL.) 15.5NUTRITION RECOMMENDATION Natuferm FRUITYPOLYSACCHARIDE PRODUCTION (g/L) 200GLYCEROL PRODUCTION (g/L) 7-9HCDC ACTIVITY (%) 15PACKAGING 500 g

FRUITY, SMOOTH WINESFEATURES High adsorption of harsh tannins decreasing astringencyAROMA ATTRIBUTES Balanced, harmonious, red fruitsROSÉ WINES Red berry style

FRUITY ELEGANT FOR EARLY CONSUMPTION RED WINESFEATURES • High production of polysaccharides • High release of ethyl acetates (fruity aromas) • Good colour intensityAROMA ATTRIBUTES Bright red fruits, subtle earthy notes, spices, smooth tannins

TEMPERATURE RANGE (°C) 12-24ALCOHOL TOLERANCE (% VOL.) 14NUTRITION RECOMMENDATION Natuferm FRUITYPOLYSACCHARIDE PRODUCTION (g/L) 160GLYCEROL PRODUCTION (g/L) 6-8HCDC ACTIVITY (%) 50PACKAGING 500 g

FRUITY, SPICY WINESFEATURES High production of glycerol AROMA ATTRIBUTES Red fruits, plum, floral, spice and smooth

TEMPERATURE RANGE (°C) 20-30ALCOHOL TOLERANCE (% VOL.) 15NUTRITION RECOMMENDATION Natuferm FRUITYPOLYSACCHARIDE PRODUCTION (g/L) 165GLYCEROL PRODUCTION (g/L) 8-10HCDC ACTIVITY (%) 20PACKAGING 500 g / 10 Kg

TEMPERATURE RANGE (°C) 10-28ALCOHOL TOLERANCE (% VOL.) 15NUTRITION RECOMMENDATION Natuferm FRUITYPOLYSACCHARIDE PRODUCTION (g/L) 150GLYCEROL PRODUCTION (g/L) 5-7HCDC ACTIVITY (%) 20PACKAGING 500 g / 10 Kg

EARLY RELEASE FRUITY REDSFEATURES • Cryophilic • High production of estersAROMA ATTRIBUTES Red berries, stone fruits, freshness

STRUCTURED AND COMPLEX WINESFEATURES Enhances polyphenol contentAROMA ATTRIBUTES Complex aromas of fruits, chocolate, tobacco, well-balanced

TEMPERATURE RANGE (°C) 23-30ALCOHOL TOLERANCE (% VOL.) 15.5NUTRITION RECOMMENDATION Natuferm FRUITYPOLYSACCHARIDE PRODUCTION (g/L) 165GLYCEROL PRODUCTION (g/L) 5-7HCDC ACTIVITY (%) 65PACKAGING 500 g / 10 Kg

WINES TO BE AGEDFEATURES • High extraction of polyphenols • Favours colour stabilityAROMA ATTRIBUTES Red and black fruits, jam, full-bodied

TEMPERATURE RANGE (°C) 18-32ALCOHOL TOLERANCE (% VOL.) 15.5NUTRITION RECOMMENDATION Natuferm FRUITYPOLYSACCHARIDE PRODUCTION (g/L) 130GLYCEROL PRODUCTION (g/L) 7-8HCDC ACTIVITY (%) 80PACKAGING 500 g / 10 Kg

HIGH QUALITY FRUITY RED WINES TO BE AGEDFEATURES • High release of stable esters • Good polyphenol extraction • The best colour stabilisation (HCDC=100%)AROMA ATTRIBUTES Very fruity red wines, blueberry, blackberry and raspberry

TEMPERATURE RANGE (°C) 12-24ALCOHOL TOLERANCE (% VOL.) 16NUTRITION RECOMMENDATION Natuferm FRUITYPOLYSACCHARIDE PRODUCTION (g/L) 180GLYCEROL PRODUCTION (g/L) 7-8HCDC ACTIVITY (%) 100PACKAGING 500 g

47 / OENOBOOK N°10

CLASSICAL SPARKLINGSFEATURES Primary and secondary fermentations AROMA ATTRIBUTES Very clean and subtle aromaSPARKLING WINES Classical

TEMPERATURE RANGE (°C) 14-28ALCOHOL TOLERANCE (% VOL.) 16NUTRITION RECOMMENDATION CharmaxPOLYSACCHARIDE PRODUCTION (g/L) 130GLYCEROL PRODUCTION (g/L) 5-7– –PACKAGING 500 g

LS2

FRUIT WINES AND DISTILLATIONFEATURES High ethanol conversionAROMA ATTRIBUTES Varietal and terroir typicities

TEMPERATURE RANGE (°C) 14-35ALCOHOL TOLERANCE (% VOL.) 14.5NUTRITION RECOMMENDATION MaxafermPOLYSACCHARIDE PRODUCTION (g/L) 130GLYCEROL PRODUCTION (g/L) 6-8PACKAGING 500 g / 15 Kg

7013

MULTIPURPOSE YEASTSFEATURES Secure fermentationsAROMA ATTRIBUTES Varietal and terroir typicitiesSPARKLING WINES

TEMPERATURE RANGE (°C) 13-30ALCOHOL TOLERANCE (% VOL.) 16NUTRITION RECOMMENDATION MaxafermPOLYSACCHARIDE PRODUCTION (g/L) 130GLYCEROL PRODUCTION (g/L) 5-7HCDC ACTIVITY (%) 15PACKAGING 500 g / 15 Kg

PDM

DELICATE, LIGHT AND AROMATIC WINESFEATURES • Good for semi-sweet wines • Recommended for brandiesAROMA ATTRIBUTES Fruity, good mouthfeel

TEMPERATURE RANGE (°C) 16-22ALCOHOL TOLERANCE (% VOL.) 12NUTRITION RECOMMENDATION MaxafermPOLYSACCHARIDE PRODUCTION (g/L) 115GLYCEROL PRODUCTION (g/L) 6-7PACKAGING 500 g

DIFFICULT CONDITIONSFEATURES • Very robust yeast • Ferments in extreme conditions• High alcohol tolerance • FructophilicAROMA ATTRIBUTES Varietal and terroir typicitiesSPARKLING WINES

TEMPERATURE RANGE (°C) 15-30ALCOHOL TOLERANCE (% VOL.) 18NUTRITION RECOMMENDATION* MaxafermPOLYSACCHARIDE PRODUCTION (g/L) 150GLYCEROL PRODUCTION (g/L) 5-7HCDC ACTIVITY (%) 53PACKAGING 500 g / 10 Kg

FAST RESTARTFEATURES • Fast restart of fermentation • Highly fructophilic• High alcohol toleranceAROMA ATTRIBUTES Varietal and terroir typicitiesSPARKLING WINES

TEMPERATURE RANGE (°C) 15-30ALCOHOL TOLERANCE (% VOL.) 18NUTRITION RECOMMENDATION* Extraferm / MaxafermPOLYSACCHARIDE PRODUCTION (g/L) 150GLYCEROL PRODUCTION (g/L) 5-7HCDC ACTIVITY (%) 53PACKAGING 500 g

specific wine yeasts

BRILLIANT WINES MADE WITH RENOWNED YEASTSThe Fermivin® range includes yeast strains selected for many applications:

to achieve rapid and complete fermentations; for red, white, rosé or sparkling wines.

E73 LS27013 CHAMPIONSM102 PDM

SINCE

1970

3C 4F9 LVCB VB1AR2IT61 TS28NEW

JB3 A33 VR5MT48 PF6 XLP21NEW

49 / OENOBOOK N°10

Quick / Easy / Innovative / Reliable 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 the production of high quality aromatic wines. Aroma analysis have been done in many comparative tests; in all cases the wine fermented with ILR yeast is more aromatic, with less bitterness and a better overall quality.

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 In-Line Ready technology are subjected to high shear forces, resulting in their instant dispersal, hydration and consequent activation. The 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 optimisationn add yeast faster and in a more secure and

professional way to be more flexible and to better adapt to harvest needs.

“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 wine.We 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 simpleIn-Line Ready®: a tested, proven and patented technology!

In-Line Ready (ILR)FERMIVIN Yeast strains

“Year to date, more than 680 000 hL have been successfully fermented with In-Line Ready yeasts and technology!!!”

LVCB4F9

7013

VR5

P21

PDM

VB1AR2

JB3

H2O

Aroma production comparing ILR and standard production of 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

51 / OENOBOOK N°10

The Maloferm range has been developed to fulfil two basic requirements relating to malolactic fermentation (MLF): robustness and aromatic contribution.

Maloferm Plus® is a robust culture that can be used under extreme MLF conditions, including the restart of a stuck fermentation. This particular O. oeni strain is able to handle challenging MLF conditions, including low pH and temperature, as well as high sulphur and alcohol concentrations.

PEACE OF MIND AND WINE QUALITY

In addition to being a robust strain, the O. oeni Maloferm Fruity® culture delivers not only a secure MLF, but also increases the total aroma concentration by way of increased amounts of acetate esters, norisoprenoids and terpenols. This leads to more fruity, well-rounded wines with increased quality. In addition, the use of Maloferm Fruity results in increased anthocyanin concentrations after MLF, as well as increased colour intensity. This is a bacteria culture that not only enhances the sensory aspects of a wine, but also the visual quality.

Bacteria culture enhancing the aroma profile during MLF

in red and white wines.

Oenococcus oeni lactic acid bacteria for malolactic fermentation.

CHARACTERISTICSFor enhanced/increased:total aroma concentration

(esters, norisoprenoids and terpenols)stone fruit and floral aromas

(ethyl and acetate esters)red and black fruit aromas

(branched and hydroxylated esters)

TOLERANCETemperature ≥ 15 °C

pH > 3.2SO

2 ≤ 50 mg/L

Alcohol ≤ 15%

USAGEMLF in premium red and white wines

Sequential inoculationShort lag phase

Good fermentation kineticsLow VA production

No biogenic amine productionNo rehydration required

(dissolve in water for better dispersion)

Fru

ity

and fl o

ral Red and black

fruit aromas

total aroma aro

mas

arom

as

IncreasedSto

ne fr

uit

Bacteria culture for completing MLF under challenging conditions

in red and white wines.

Oenococcus oeni lactic acid bacteria for malolactic fermentation.

CHARACTERISTICSApplication:

Low pHHigh alcohol

High SO2 concentration

Low temperaturePreserves freshness and varietal

character

TOLERANCETemperature ≥ 14 °C

pH > 3.1SO

2 ≤ 60 mg/L

Alcohol ≤ 16%

USAGEMLF in premium red and white wines

Sequential inoculationShort lag phase

Good fermentation kineticsLow VA production

No biogenic amine productionNo rehydration required

(dissolve in water for better dispersion)

Low

pH

High SO2

Low

tem

perature High a

lcoh

ol

53 / OENOBOOK N°10

nutritional needs of yeasts

ERGOSTEROL - THE MOST IMPORTANT LIPID

n Indispensable to yeast because it is an essential component of the yeast cell membrane

➔ Maintains the membrane fluidity of yeasts (resistance to ethanol, good fermentation capacity)

➔ Ergosterol deficiency • inability of yeasts to use organic nitrogen • low yeast population • slow or stuck alcoholic fermentation

➔ Severe clarification • risk of sterol deficiency

n Natural source: yeast autolysates

VITAMINS

n Thiamine (B1): the only vitamin authorised for direct addition

n Biotin (B8), pantothenate (B5) and nicotinic acid (B3) are naturally present in yeast autolysates

➔ Necessary for yeast multiplication

➔ Indispensable for yeast viability maintenance if the must is very rich in assimilable nitrogen

MINERALS

n Magnesium• key role in glycolysis (enzyme cofactor) • gives yeast resistance to high alcohol levels

n Zinc• essential for glycolysis • makes yeast more resistant to stress • greater fermentation capacity for yeast• increased production of fermentation aromas

n Natural source: yeasts autolysate

AUTOLYSAT DE LEVURE

B5B1 B8 B3

Mg Zn

YEA STSLow YAN High YAN

Yeast viability (%) as a function of vitamin B5 (10 µg/L) and YAN content

1 2

120

80

40

0876543

Days

NITROGEN - THE KEY NUTRIENT

n Strongly impacts yeast population

n Impacts fermentation kinetics

n Impacts organoleptic quality of finished wine

NITROGEN

INORGANIC

OR “MINERAL”

➔ DAP or DAS

➔ Suitable nutrient as from the first third of alcoholic fermentation

ORGANIC

➔ Comes from yeast autosylates

➔ Nutrition 2 x more effective in terms of fermentation kinetics

➔ Amino acid precursors of thiol & ester aromas

➔ Can be used in organic and NOP vinification since 2019 NOP

N

55 / OENOBOOK N°10

DEDICATED WINEMAKING AIDS

ESTONIAMAXAFERM, NATUFERM BRIGHT, NATUFERM PURE, NATUFERM FRUITY and CHARMAX

• ISO 9001 : 2015• BRC

DENMARKEXTRAFERM

• ISO 9001 : 2015• 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.

Extraferm® stands out for its high

efficiency in the adsorption of wine

contaminants, while keeping intact all

the organoleptic qualities and flavour 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 quality of treated wine or

introducing yeast-like odours.

Oenobrands formulates its products with

primary grown yeast, dried with selected

technology. Special care is taken to

produce micro-granulated products that

do not clump. Their complete suspension is

obtained within a few seconds.

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

COMPLEX YEAST NUTRIENTn Rich in assimilable mineral nitrogen n Rich in yeast cell walls, source of ergosterolsn Enriched with thiamine (B1), essential for yeasts

➔ Clean and fast fermentation kinetic➔ Yeast resistance to difficult fermentations

INSTRUCTIONS FOR USEn Sequential addition of 20 g/hL at the start of

fermentation (12-24 h after yeast addition), followed by addition of 20 to 40 g/hL at mid-fermentation to optimise the product’s effectiveness

n One 20 g/hL dose of Maxaferm® provides 17 mg/L of YAN

Maxaferm 20 g/hL (≈ 1060 density)

Maxaferm 20 g/hL

Fermentation kinetic

Days

Viable yeasts

COMPLETE NUTRIENT FOR SPARKLING WINEn Intended for the Charmat methodn Source of inorganic nitrogenn Rich in yeast cell walls, source of ergosterol,

making the yeast resistant to secondary fermentation conditions

n Yeast cell walls that adsorb fatty acids which mask undesirable aromas

➔ Regular and clean fermentation kinetic➔ Clean and complex aromatic compounds

INSTRUCTIONS FOR USEn 20 to 30 g/hL when inoculating the base wine

with yeastn Another dose during secondary fermentation if

necessaryn 20 g/hL of Charmax® = 17 mg/L of assimilable

nitrogen

Tasting of a Prosecco

20 g/hL basic nutrient

20 g/hL Charmax

Acidity

Aromatic intensity

Freshness

Aromatic clarity

Green apple/fruity aroma

86420

Reference kinetics and comparative tasting of a Prosecco (11.3% alcohol, pH 3.22, total acidity 6 g/L), obtained by refermentation of the base wine. Secondary fermentation with Fermivin LVCB (20 g/hL) and Charmax at 20 g/hL. 50 hL in closed tank.

57 / OENOBOOK N°10

A QUICK AND EFFICIENT FERMENTATIONn Rich in organic nitrogen, 2 x more effective

than DAP (diammonium phosphate)n Rich in nutrients essential for yeast

➔ Better resistance of yeast to nitrogen deficiency, high alcohol content

➔ Rapid fermentation kinetic

INSTRUCTIONS FOR USEn 20 to 40 g/hLn To be added to the must during inoculationn Can be used in organic & NOP vinification

Fermentation kinetics of Syrah (liquid phase, NTU 328, pH 3.72, assimilable nitrogen 188 mg/L) - Natuferm Pure and diammonium phosphate (DAP) were added at density 1010, DAP at 8 mg/L of assimilable nitrogen (Nass) and Natuferm Pure at 2.5 mg/L Nass.

Fermivin 7013 & Natuferm PureFermivin 7013 & DAP

1100

1 2 3 4 5 6 7 8

1060

1020

980 Days

Density

QUANTITATIVE AND QUALITATIVE AROMATIC BOOSTER➔ To increase fruity character

n Due to its richness in amino acid precursors of fermentation esters

n Due to its ability to reduce the quantities of aroma-masking molecules

➔ To preserve fruity character in red wines

n Natuferm® Fruity helps preserve the PDMS (dimethyl sulphide potential): the molecule responsible for maintaining fruit intensity over time

INSTRUCTIONS FOR USEn 20 to 40 g/hLn To be added to the must with the yeast

Fruity character of wine

With Natuferm FRUITY

Control 1,250

1,750***

Syrah 2018 vinified by flash release - vinification with and without Natuferm Fruity. *** significant at 1%.

AROMATIC BOOSTER FOR WHITE AND ROSÉ WINESn Rich in amino acid precursors of esters and

activators for the release of varietal thiolsn Rich in ergosterol, vitamins and minerals

essential for yeasts, especially under difficult conditions (low temperature, high ABV, nutrient deficiencies or imbalances)

➔ More aromatic and complex wines➔ Clean fermentation kinetic

INSTRUCTIONS FOR USEn 30 to 40 g/hL to be incorporated in 1 or 2

additions, at inoculation and then during the first third of the alcoholic fermentation (density > 1060)

n Can be used in organic & NOP vinification

Thiol and ester booster

Thiol booster

Release of thiols

Production of esters

STEP 120 g/hL At yeast

inoculation

STEP 220 g/hL

Before 1060 density

Release of thiols

30-40 g/hL Addition at yeast

inoculation

A UNIQUE & HIGHLY ADSORBENT YEAST CELL WALL FOR DETOXIFICATIONExtraferm® consists of 100% highly adsorbent and odourless yeast hulls. It improves alcoholic and malolactic fermentation conditions by removing fatty acids toxic compounds from must and wine. Extraferm settles very rapidly (with 18 hours).

● 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 by 29%.

FATTY ACIDS

Untreated control

76 mg/L

Extraferm 20 g/hL

54 mg/L

59 / OENOBOOK N°10

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

DAYS 3 AND 4 ACCLIMATISATION 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 temperature)n Sugar: 25 Kgn Maxaferm: 400 g➜ Wait for +/- 24 hours (or density ≈ 995)

Add the acclimatised 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

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. This feature offers ease of use, time savings and even distribution.

DEDICATED WINEMAKING SUPPORT

AUTOLYSED YEAST RICH IN ASSIMILABLE NITROGEN FOR THE

VINIFICATION OF RED, WHITE AND ROSÉ WINES

AUTOLYSED YEAST FOR ENHANCED AROMA

PRODUCTION IN WHITEAND ROSÉ WINES

AUTOLYSED YEAST TO BOOST FRUITINESS AND AROMATIC SHELF LIFE

AUTOLYSED YEAST SOURCE OF ORGANIC

NITROGEN

HIGHLY ADSORBENTYEAST HULLS

NEW

PO

ST

FE

RM

EN

TAT

ION

SO

LU

TIO

NS

63 / OENOBOOK N°10

WINE FILTRATION: A KEY POINT DURING WINE PREPARATION

During the winemaking process, one of the key steps where the efficiency of the winery is challenged, and the quality may also be affected, is during must or wine filtration. The objective is to eliminate small particles in suspension (fragments of berry cell, yeast, mucilage, etc.) or colloids (polysaccharides, polyphenols and proteins, and their aggregates) responsible for turbidity. The two main filtration mechanisms are based on the flow direction: front filtration when the flow is perpendicular to the filtration barrier and tangential filtration when the flow runs in parallel to

the filtration barrier.One of the main issues of filtration remains clogging, which decreases filtration flow. This is time consuming and can even have detrimental effects on wine quality (oxidation for instance). To avoid it, several systems can be used in series, starting by filtering out large particles and then increasing the retention threshold. Different types of filters are available, depending on the step during which they are used; from press filters mainly for lees filtration, to tangential and cartridge filters for wines finishing and sterilisation before botting.

RAPIDASE® FILTRATION AN ENZYME TO FACILITATE AND SPEED UP FILTRATION

Rapidase® Filtration contains high polygalacturonase and α-N-arabinofuranosidase activity from Aspergillus niger and β-glucanase from Talaromyces emersionii, as well as secondary activities derived from standard microorganism metabolism and retained in the finished product. Activities allow the degradation of both simple and complex pectic polysaccharide chains, while β-glucanase activity leads to the degradation of any glucans, mainly from Botrytis contaminated grapes.Rapidase Filtration is an efficient prevention or curative tool that increases FI and or Vmax, and is suitable to prepare wine for any type of filtration. In addition, good results were also observed either for the filtration of lees or to speed up and enhance clarification after fining. Rapidase Filtration has no effect on mannoproteins, preserving those qualitative compounds in wine.

To check the filterability of wine, different standardised indexes are broadly used in wineries: Clogging Index (C.I.) or Filterability Index (FI) and Vmax tests.

Figure 1. Tangential and cartridge filters.

RAPIDASE FILTRATION AND THE RED WINEMAKING PROCESS

Rapidase options for colour and polyphenol extraction

Destemming, crushing

ALCOHOLICFERMENTATION

GLUCAN & PECTIN TEST BEFORE THE ENZYME

CLARIFICATION

COLD STABILISATION

Enzyme treatment prior to clarification3-5 mL/hL / 2 weeks contact time / 12-15 °C

OPTION 1: PREVENTATIVEn During AF: with perfect Tp° and contact timen Preventative treatment to improve filtrationn Mandatory when grapes are rotten (B. cinerea)n Decanter optimisation

OPTION 3: LATER ADDITIONn Problem solvingn To improve wine clarification and following filtration

OPTION 2: EARLY ADDITIONn After AFn Preventative treatment to optimise and improve filtration

Bottling filtration

Alluvial filtration Cross Flow filtration

If the presence of Botrytis glucans is confirmed, 5 mL/hL with contact time at least 2 weeks at T > 12 °C

Cold soaking & young fruity wines1-3 g/100 Kg

Maceration > 5 days1-3 g/100 Kg

Maceration < 5 days1-3 mL/100 Kg

Extraction enzyme based on wine style and process

3 mL/hL if glucan test (-)5 mL/hL if glucan test (+)

3 mL/hL / 1-2 weeks contact time / >15 °C

Rapidase Filtration 5 mL/hLControl (Barbera 2018)

6050403020100

14 days

NTU

valu

e

21 days

Barbera 2018, from the North of Italy

Young wine

Rapidase Filtration (NTU)Control (NTU)

4035302520151050

3G + 30Bafter 14 days




NTU

Barbera 2018, from the North of Italy

Aging

End of AF

Centrifuge

65 / OENOBOOK N°10

Extraferm® consists of 100% highly adsorbent and odourless yeast hulls. Its process of production (HALO) makes this product unique in terms of high adsorption and settling capabilities.Extraferm will help you remove toxic compounds such as ochratoxin (OTA) and dibutyl phthalate, but also anisoles (TCA, TBA, PCA, TeCA, etc.) and binds unpleasant smells and tastes, thereby restoring wine quality. The recommended dosage is 20 to 40 g/hL (limited in EU to 40 g/hL).

THE UNIQUE & HIGHLY ADSORBENT CELL WALL FOR DETOXIFICATION

● Odourless molecule● Plasticiser used in vats, synthetic corks, BIBs, piping and 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

● Odourous 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 mouldy taste- Olfactory detection threshold: 20 ng/L

● PCA- Linked to mouldy 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, wet 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)

AN EASY TO USE PRODUCT

24h

2 31

0

1

12

90 min

41

12

35

45 min

14

13

ExtrafermOther yeast hulls

Control not treated

A wine treated with Extraferm settles faster than wine treated with other yeast hulls. They are both added at 20 g/hL, but the Extraferm treatment settles in 45 min, where you would need double the time with the other yeast hulls. It means that the wine detoxified with Extraferm will be ready earlier with less risk of oxidation.

Liquid enzyme for reducing wine clogging power


Easier and faster filtration

67 / OENOBOOK N°10

behind the smoke...

In the last decade, devastating fires affected viticultural areas all over the world: Australia, California, Chile, South Africa, Portugal and France. Those phenomena appear almost yearly in the Southern Hemisphere and climate change dramatically impacts their recurrence and importance, as seen in Australia in 2019.

For the wine industry, beside the total destruction of vineyards and wineries, the exposure of grapes to smoke and occurrence of smoke taint in these wines, which is considered a negative effect, also leads to economical loss. As an example, the total cost of Californian wildfires in 2017 was estimated at $180 billion.Smoke taint in wine is due to the absorption of aroma compounds onto berries and their subsequent transfer to the wine during the vinification. Those compounds are very stable and their sensory contribution is highly detrimental, with smoky flavour and an ashy after-taste.

Smoke over Margaret River vineyard, February 2012.

These glycosides represent a ticking bomb since they are progressively hydrolised during wine storage and then a progessive release of odourant smoky componds is observed as shown in Figure 3.

ABSORPTION ON THE SKIN AND METABOLISATION BY THE GRAPES …

More than 500 VOCs (Volatile Organic Compounds) have been identified on smoky grapes: hydrocarbons, carbonyls, terpenoids, phenols, etc. Depending on the nature of fuel source (conifers, angiosperms, gramine, etc.). Six different phenols are considered the main markers of smoke taints (Figure 1).

Their absorption on the bloom of berries is a totally passive mechanism, but once absorbed, some of these compounds can be metabolised

by the grape. An accumulation of glycosylated

smoky compounds is observed in the skin

of the berries. The ratio between free and

glycosylated compounds depend mainly on

the period of exposure. Smoke exposure

at veraison leads to the highest number of

glycosides in comparison to the free forms.

Different glycosides are present in smoked

grapes: glucosides, diglucosides, rutinosides,

rhamnosides and apiosides (Figure 2).

Figure 2. Different glycosides present in smoked grapes.

RHO

HO H3C

OH

OH

OH

OH

OH

OH OH OH

OH

OHOH

HO HOHO

R ROO

O

O O

O

Glucoside Diglucoside Rutinoside

OH

OHHO

HOHO HOOH

OH

OH OH

OH

RRO O

O

O O

O

Rhamnoside Apioside

Figure 1. Top six phenols considered as the main markers of smoke taint.

O

OH

Guaiacol

OH

O

4-methylguaiacol

OH

OH

O

4-methylsyringol

o-Cresol

OH

CH3

p-Cresol

H3C

OH

m-Cresol

H3C

OH

Figure 3. Progressive release of free and odourant smoky compounds in wine.

250

200

150

100

50

0Young wine After 2 years After 3 years Total

μg/L

in w

ine

4-methylguaiacol

Guaiacol

Odour threshold of guaiacol

Odour threshold of 4-methylguaiacol

69 / OENOBOOK N°10

In order to avoid this progressive release, even in bottle, the glycosidated smoky compounds have to be eliminated from the wine. Since their structure are very similar to the general structure of aroma glycoconjugates, the use of Rapidase® Revelation Aroma is indicated.This application was studied during a MSc thesis at Stellenbosch University (South Africa) on artificially smoke tainted grapes. After fermentation, different modalities of free form removal were tested, including a pre-treatment with Rapidase Revelation Aroma.

Rapidase Revelation Aroma released a significant amount of volatile phenols from their bound forms (up to 80% increase for smoke tainted controls). There were also notable increases in “berry”, “floral/perfume”

and “prune/jammy” attributes after enzyme treatment of all the wines. The products based on Extraferm® showed promising results for removal of volatile phenols after enzyme treatment, as the perception of fruitiness was not affected. Thus, the use of Rapidase Revelation Aroma to release glycosylated smoky compounds (Figures 4a and 4b) and subsequent removal of free forms using Extraferm derivate appeared to be an efficient solution due to a dual effect:

n Direct effect due to the release and removal of smoke taints (bound and free forms)n Indirect effect thanks to the increase of the fruitiness of the wine due to the release of other aroma compounds that are not affected by the use of Extraferm.

WINEMAKING RECOMMENDATIONS TO PREVENT & REMOVE SMOKE TAINT IN WINE

1. Performing short maceration to avoid the extraction of off-flavour compounds, mainly located in the skin.

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

Figure 4b. Remove the free forms of “smoky” molecules from the wine with Extraferm.

2 x 20g/hL (EU regulatory limit: 40g/hL)Treat the wine with Extraferm in two successive additions at 48h intervals. Homogenise/stir, settle and rack off between the two additions.

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

Rack off after 48h Rack off after 48hTasting or analysis

of glycosides

Sodium bentonite toinactivate the enzyme

10 g/hL

20 g/hL

Wine afterenzyme

treatment

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 enzymatic hydrolysis of glycosylated precursors.

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

Figure 4a. Convert all bound forms of “smoky” molecules into free forms with Rapidase Revelation Aroma.

O

OOOO

HO

HOOH OH

OH

OH

CH2

CH3

GUAIACOL

RUTINOSIDES ARABINOSYLGLUCOSIDES APIOSYLGLUCOSIDES

O

O

O

O O

HO

OHOH

OHOH

HO2 HC

CH2

GUAIACOL

OO

OO

HO

OHOH OH

OH

CH2

GUAIACOL

O

O

OH

OHHO

CH2 HO

RHAMNOSIDASE APIOSIDASE

β-GLUCOSIDASE

ARABINOSIDASE

O-

OH

GUAIACOL

71 / OENOBOOK N°10

OUR MANNOPROTEIN

EXPERTISE

what makes our mannoprotein products unique?

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

OENOBRANDSEXPERTISE

CHOICE OF YEAST STRAINS AS STARTING MATERIAL

n CONDITIONS OF EXTRACTION

n CONDITIONS OF ULTRAFILTRATIONS

n MANNOPROTEIN STRUCTURE

n APPLICATIONS OF THE MANNOPROTEINS

YEAST CELL WALL

MANNOPROTEINS

The peptide part canbe of different sizes

The mannan chains can be of different lengths

The relative proportions of peptides and mannan fractions can vary

YEAST

STABILISE IMPROVE+

THE MANNOPROTEIN SOLUTION FOR WINE QUALITY:STABILISATION AND IMPROVEMENT

Users describe it best!

Claristar® is a natural inhibitor of tartrate precipitation in white, rosé and red wines, with long-lasting effects. This purified solution of specific mannoproteins extracted from Saccharomyces cerevisiae contains the fraction with the highest Tartrate Stability Index (TSI), meaning the highest tartrate stabilising effectiveness.

Claristar is generally added to white and rosé wines at dosages of 80 to 110 mL/hL and to red wines at dosages of 60 to 90 mL/hL. This innovative liquid ingredient facilitates an instant stabilising effect, allowing for perfect homogeneity and filtration shortly after its addition.

Claristar offers the additional benefits of preserving wine aroma, colour and natural acidity. For more than 10 years Claristar customers have been testifying that wine treated with Claristar maintained its fresh aroma, and therefore has better resistance to chemical ageing vs. wine treated with other stabilisation methods.

Adapted method of analysis

Oenobrands, with the support of Dario Montagnani/Enolab Service SRL, and Checkstab Instruments by Delta Acque collaborated to develop a unique and standard reference method named ISS Technologies (ISS stands for Index of Stable Supersaturation).

The aim of this analysis is to provide you with the exact dosage of Claristar needed to stabilise your wine. The result of this analysis will inform you whether the wine is suitable for Claristar addition, as well as the precise dosage at which you will achieve tartrate stability. Contact Oenobrands or your distributor for assistance carrying out this test via dedicated laboratories.

A stabilised and improved wine, with more sensation, according to users.

ORGA

NIC OK

73 / OENOBOOK N°10

WHAT ARE ISS TECHNOLOGIESFOR CLARISTAR?

Tartaric stabilisation represents a key stage in winemaking and for the quality as perceived by the consumer. There are several methods for obtaining wine stability in terms of potassium bi-tartrate precipitations: refrigeration, electrodialy-sis, ion-exchange resins or the addition of manno-proteins, carboxymethylcellulose, polyaspartate or metatartaric acid. Whichever technique is used or tested, it is important for producers to evaluate the risks of tartaric acid precipitation in the laboratory. Several analytical methods exist for determining the level of wine instability and checking stability afterwards. At present the most used methods for determining stability are the cold test (freezing or long-term refrigeration), the degree of tartaric ins-tability (DTI), the mini contact test and the measu-rement of saturation temperature (Tsat).

Overview of the existing tests

Cold test: for white wines, the most frequently used and most effective method is cooling the wine sample at -4 °C for six days. Fairly precise, but only qualitative, the method indicates whether the wine is stable. The main drawback is the duration of the test, even though it is possible to evaluate a wine’s degree of instability after just 48 hours. Freezing the wine is however a very severe measure, as the colloidal structure can not interact in any way.

Measuring of the DTI is a predictive analysis developed by INRA; it is based on the measurement of conductivity over time in crystallisation conditions. This method allows highly unstable wines to be identified (DTI of over 20%).

Mini contact test determines the wine’s conductivity by using low temperatures, with the addition of cream of tartar. It can be carried out in different ways, specifically in terms of duration: from a minimum of four minutes to a few hours. This test provides valid answers for white and rosé wines, but it is rather limited for red wines and especially for short completion times since it tends to exclude the protective properties of colloids.

Saturation temperature (Tsat) expresses the lowest temperature value at which added potassium bitartrate dissolves in wine. This parameter provides good indications concerning wine instability, especially if associated with other methods and with the observation of the graphs from -4 °C to + 32 °C as indicated in this article.

Why was ISS technologies for Claristar mannoproteins developed?

All the tests have unique features and consequently advantages and disadvantages. The cold test is difficult to manage for red wines because of the colour precipitation and the difficulty in seeing crystal formation. The other tests using conductivity can in some cases, overestimate the instability of the wine and give false negatives or can demonstrate false positive results of stabilisation with Claristar mannoproteins. The mini-contact analysis provides an absolute value. E.g. the conductivity drop of a stable wine is 30-40 μS in four minutes or forty-five minutes or three hours. The wine is considered stable or unstable according to this threshold, but it does not provide a measurement and evaluation of the effect of the protective colloids of this specific wine.

Claristar mannoproteins can stabilise white, rosé and red wines against tartrate crystals by inhibiting the growth of potassium bitartrate crystals; this effect depends on the wine’s degree of instability and preparation for bottling. That is why a specific method has been developed and validated thanks to extensive laboratory tests.

Oenobrands, with the support of Dario Montagnani/Enolab, and Checkstab Instruments by Delta Acque collaborated to develop a unique and standard reference method named ISS Technologies. This analysis allows fast interpretation of wine instability and acquisition of the precise dosage of Claristar to achieve tartaric stability.

Description of the ISS Technologies

The method is the result of Dario Montagnani's intuition and precise comparisons based on the study of the graph of saturation temperature analysis (T° sat) as indicated on the Checkstab Instruments. 160 wine samples were analysed to set up the method in 2015, of which 70% were red wines. Since then, many laboratories worldwide have started using it and the method has been continuously improved to obtain the current and fully operational ISS Technologies for Claristar. For equal values of the decrease in conductivity at the mini-contact, different wines had different distances between the straight line and the curve,

formed by the temperature/conductivity plot, and

therefore different Tsat graphs. The Tsat value

alone cannot confirm the positive effect of using

mannoproteins in the wine, as the parameter does

not evolve as a result of the addition of Claristar.

When interpreting a Tsat measurement, the

distance between the straight line and the curve

- practically the area that is formed between the

straight line of wine without KHT and the curve of

the wine with KHT - has been related to the action

of the protective colloids and has proved to be an

important analytical tool for testing and measuring

Claristar with speed and repeatability.

This area has been called ISS (Index of Stable Supersaturation) and can be visualised with Checkstab Instruments. The attached graphs explain the ISS zone.

We have consistently found that the shorter the area between the straight line and the curve, the higher the stability of the wine. This means that the more similar the behaviour of wines are with or without KHT, the more stable the wines are.

ISS Technologies means that running a Tsat will provide an ISS value, directly related to the zone between the straight and the curved lines that go from zero to four and more.

Conductivity with KHTConductivity without KHTMinicontact

The method itself and the successive steps

Depending on the ISS result, we can describe the

level of instability of the wine; according to the

result and if mannoprotein usage is suitable, the

laboratory will recommend an effective dose of

Claristar. This is why the method involves performing Tsat

twice.

• The first ISS value obtained will indicate

whether the wine is suitable with values of ISS

below 2.9 and if yes, what Claristar dose can be

recommended from 40 to 120 mL/hL.

• The second ISS value obtained will be done

on the wine treated with Claristar at the

recommended dose. It will confirm the stability

of the wine.

Each Tsat runs for 45 minutes, meaning Claristar evaluation can be done on a wine sample within

24 hours.

What about the colour?

Regarding red wine and white/rosé wine matured with wood, we recommend that our laboratory partners perform a colour test at the same time. The laboratory can initially, and quite rapidly, send a Claristar dose rate recommendation. After the colour stability test has also been performed, a final report is sent which will indicate if a wine is colour stable, potentially unstable, or unstable based on the delta turbidity obtained.

Laboratories

The analysis method described here is based on the results of practical experiments. Also many comparisons to the cold test have been performed in order to corroborate that wines with low ISS (<1.2) had no crystals after six days at -4°C and vice versa. Adapting this method to your particular needs may require calibration.

Saturation curves - instable wine60005500500045004000350030002500200015001000

-10 -5 100 155 20 25 3530

Tsat: 24.8 °C

ISS: 2.1µSie

men

s

Temperature

Saturation curves - stable wine with 80 mL/hL of Claristar650060005500500045004000350030002500200015001000

-10 -5 100 155 20 25 3530

Tsat: 23.5 °C

ISS: 0.5

µSie

men

s

Temperature

75 / OENOBOOK N°10

Elegance, freshness and balance

Smooth and round mouthfeel

Increased wine longevity

Refreshed base wine

HOW TO MAKE YOUR SPARKLING WINES PERFECT

Figure 1. Pinot noir/Chardonnay Spumante, tasting 9 months after treatment and bottling.

Aromatic intensity

Fruitiness lifted

Rounded wine structure

Reduced astringency

HOW TO MAKE YOUR RED WINES PERFECT

Figure 3. Red wine (Grenache and Syrah) from Languedoc, France, 8 months after treatment and bottling.

Freshness

Limited oxidation (bottle, tank and barrel)

Aromatic expression and persistence

HOW TO MAKE YOUR WHITE AND ROSÉ WINES PERFECT

Figure 2. White wine (Viognier, Vermentino, Marsanne and Roussanne) from South Rhone Valley, France, 10 months after treatment and bottling.

Final touch® products are a range of unique mannoprotein-based solutions. Each solution of mannoproteins has been specially extracted from Saccharomyces cerevisiae to immediately improve the stability and quality of the wine at a dose of 10 to 50 mL/hL. We have noticed it benefits all type of users: producers, traders, marketers and importers, as well as any type of winemaking from conventional to organic producers.

ORGA

NIC OK

“they have tasted what analytical data shows”We have noticed it fits all type of users: producers, traders, marketers and importers, as well as any type of winemaking: conventional to organic producers.

Control Final touch POP

20

24

16

12

8

4

0Bubble finesse Fruity Bitterness SoftnessFloral

Tasting note

Control Final touch TONIC

16

20

12

8

4

0Aromaticintensity

Fruitiness Oxidativenotes

Cleaness

Tasting note

Control Final touch GUSTO

16

20

12

8

4

0Fruitness Aroma

persistenceBetter

structureRound tannins

Tasting note

“Final touch TONIC improves the freshness,

short and long term, which helps my sales team.”

Director of cooperative winery in France.

“I really like Final touch POP for bringing more roundness to my wine.

It also complements the effects of sugar and gum

arabic, of which I can reduce dosage rates.”

Senior winemaker in Italy.

“I use Final touch GUSTO at very low dose to get more texture for

some of my wines. It very obviously lifts

fruitiness as well, so I am very pleased.”

Wine importer in The Netherlands.

77 / OENOBOOK N°10

NOTESNOTES

79 / OENOBOOK N°10

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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e-co

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