Processing aids for wine production (yeast, lactic acid bacteria, fermentation aids)
Processing aids for wine production
Processing aids for wine production (yeast, lactic acid bacteria, fermentation aids) End of the 19 Century, Pasteur pointed out the importance of controlling alcohol fermentation with a well-chosen yeast. Many wineries now make wine by using selected yeasts rather than grape-attached yeasts. Also, selected lactic acid bacteria are used in malolactic fermentation to bring roundness and complexity to the wine.
dried yeast
Wine is made by converting the sugar contained in grapes to alcohol by yeast. In recent years, it has become common to add good yeast for healthy fermentation and stabilization of liquor quality. The characteristics of the finished wine can be changed from the yeast used, and you can make thiol style wine and ester style wine. Also, hybrid yeasts and yeast blends are used in wine making to add depth and complexity to the wine’s flavor.
Fermivin : DSM’s dried yeast for white wine
| PRODUCT NAMES |
Fermivin 3C |
Fermivin 4F9 | Fermivin TS28 | Fermivin LVCB | Fermivin AR2 | Fermivin VB1 | Fermivin JB3 | Fermivin SM102 | Fermivin 7013 | Fermivin LS2 |
|---|---|---|---|---|---|---|---|---|---|---|
| POSITIONING | Round fruity, barrel fermented | Fruity wines with a long finish | Aromatic and crisp thiol types | Mineral and fresh aromatic wines | Intensely aromatic wines | Premium dry white wines | Aromatic floral lights wines | Delicate, light and aromatic wines | Fruit wines and distillation | Classical sparklings |
| FEATURES | ·high production of polysaccharides and β-damascenone | · good thiol converter · volume and esters | important releaser of thiols | · strong fermentor | · high production of esters | · strong fermentor . clean and typical varietal aromas | · good production of esters· | · good for semi-sweet wines · recommended for brandies | · high ethanol conversion | · primary and secondary fermentation |
| AROMA ATTRIBUTES | citrus, acacia, well balanced | · grapefruit, stone fruits, tropical fruits | · boxwood, goosberry, mineral (stone, gunt flint) | · citrus, pear, apricot, tropical fruits, minerality | · very fruity, candy, banana | . floral, musc, lime, apple, minerality | · white flowers, rose, pineapple | · fruity, good mouthfeel | · varietal and terroir typicities | . very clean and subtle aroma |
| EXAMPLES OF USE | Chardonnay, Viognier, Pinot blanc | Sauvignon blanc, Chardonnay, Verdejo, Viognier, Pinot gris, Vermentino, Traminer, Friulano, Verdicchio, Glera | Sauvignon blanc, Verdejo, Riesling, Friulano, Passerina | Chardonnay, Viognier, Pinot gris, Roussanne, Marsanne, Fiano, Muscat, Traminer, Riesling, Pecorino | Sauvignon blanc, Chardonnay, Verdejo, Trebbiano, Airén, Garganega, Cortese, Inzolia | Riesling, Grüner Vetliner, Glera, Greco, Cortese | Vermentino, Airén, Muscat, Inzolia | Distillation based wines (Cognac), Muscat, Chardonnay, Riesling, Gewürztraminer, Chenin blanc, Trebbiano, Catarrato | Fruit wines, Distillation base wines (Cognac) | Pinot noir, Pinot lanc, Chardonnay, Glera |
| ROSE WINES | Thiols style | Amylic style | Ester style | |||||||
| SPARKLING WINES | Fruity | Fresh and citrus | Classical | |||||||
| TEMPERAYURES (°C) | 16-22 | 14-20 | 15-22 | 12-22 | 12-20 | 14-28 | 12-24 | 16-22 | 14-35 | 14-28 |
| ALCOHOL TOLERANCE (% VOL.) | 14 | 15.5 | 14.5 | 15 | 14 | 16 | 14 | 12 | 14.5 | 16 |
| FERMENTAION AID MAXAFERM RECOMMENDATION* | 30 g/hl | 30 g/hl | 30 g/hl | 20 g/hl | 2 x 20 g/hl | 20 g/hl | 30 g/hl | 30 g/hl | 20 g/hl | 20 g/hl |
| POLYSACCHARIDES (g/l) | 300 | 150 | 115 | 170 | 150 | 130 | 130 | 115 | 130 | 130 |
| GLYCEROL (g/l) | 5-7 | 5-7 | 6-8 | 5-7 | 4-6 | 5-7 | 4-6 | 6-7 | 6-8 | 5-7 |
| HCDC ACTIVITY (%) | 80 | 60 | 80 | 66 | 18 | 15 | 73 | 50 | 80 | 15 |
| PACKAGING | 500 g 10 kg |
500 g | 500 g 10 kg |
500 g | 500 g 10 kg |
500 g 15 kg |
500 g 10 kg |
500 g | 500 g 15 kg |
500 g |
Fermivin : DSM’s dried yeast for red & technical wine
| PRODUCT NAMES |
Fermivin A33 |
Fermivin VR5 | Fermivin MT48 | Fermivin P21 | Fermivin PF6 |
Fermivin XL |
Fermivin E73 | Fermivin PDM | Fermivin CHAMPION | Fermivin CHAMPION BOOSTER |
|---|---|---|---|---|---|---|---|---|---|---|
| POSITIONING | Structured and complex wines | Wines to be aged | Fruity, spicy wines | High quality fruity red wines to be aged | Fruity elegant for early consumption red wines | Fruity, smooth wines | Early release fruity reds | Multipurpose yeast | Difficult conditions | Fast restart |
| FEATURES | · enhances polyphenols conten | · high extraction of polyphenols · favors color stability | · high production of glycero | · high release of ethyl esters (stable aromas) · good polyphenol extraction . The best color stabilisation | · high production of polysaccharides · high release of ethyl acetates (fruity aromas) . Good color intensity | · high adsoption of harsh tannins decreasing astringency | · cryophilic · high production of esters | · secure fermentations· | · very robust yeast . Ferments in extreme conditions . high alcohol tolerance . Fructophilic | . fast restart of fermentation · highly fructophilic · high alcohol tolerance |
| AROMA ATRIBUTES | · complex aromas of fruits, chocolate, tobacco, well-balanced | · red and black fruits, jam, full-bodied | · red fruits, plum, floral, spice and smooth | · very fruity red wines, blueberry, blackberry and raspberry | · bright red fruits, subtle earthy notes, spices, smooth tannins | · balanced, harmonious, red fruits | · red berries, stone fruits, freshness | · varietal and terroir typicities | · varietal and terroir typicities | · varietal and terroir typicities |
| EXAMPLES OF USE | Cabernet sauvignon, Sangiovese | Cabernet sauvignon, Merlot, Carménère, Tempranillo, Sangiovese, Nebbiolo, Montepulciano d’Abruzzo | Merlot, Shiraz, Barbera, Primitivo, Refosco | Pinot noir, Gamay, Saint Laurent, Sangiovese, Nebbiolo, Carignan, Tempranillo, Grenache | Pinot noir, Gamay, Tempranillo, Sangiovese, Montepulciano, Nero d’Avola | Cabernet sauvignon, Merlot, Carignan, Carménère, Tempranillo, Bobal, Sangiovese, Montepulciano | Merlot, Cabernet sauvignon, Cabernet franc, Pinot noir, Zinfandel, Sangiovese | Any wine, base wine for sparkling (Chardonnay, Pinot), Merlot, Carménère | Challenging conditions, secondary fermentation, red wines, Shiraz, Grenache, Carménère, fruits wines | Restart stuck fermentation |
| ROSÉ WINES | Red berry style | |||||||||
| SPARKLING | X | X | X | |||||||
| TEMPERATURE (°C) | 22-30 | 18-32 | 20-30 | 12-24 | 12-24 | 20-30 | 10-28 | 13-30 | 15-30 | 15-30 |
| ALCOHOL TOLERANCE (% VOL.) | 15.5 | 15.5 | 15 | 16 | 14 | 15.5 | 15 | 16 | 18 | 18 |
| FERMENTAION AID MAXAFERM RECOMMENDATION* | 2 x 20 g/hl | 20 g/hl | 20 g/hl | 30 g/hl | 30 g/hl | 30 g/hl | 2 x 20 g/hl | 20 g/hl | 30 g/hl | 30 g/hl |
| POLYSACCHARIDES (g/l) | 165 | 130 | 165 | 160 | 200 | 150 | 130 | 150 | 150 | |
| GLYCEROL (g/l) | 5-7 | 7-8 | 8-10 | 6-8 | 7-9 | 5-7 | 5-7 | 5-7 | 5-7 | |
| HCDC ACTIVITY (%) | 65 | 80 | 20 | 100 | 50 | 15 | 20 | 15 | 53 | 53 |
| PACKAGING | 500 g 10 kg |
500 g 10 kg |
500 g 10 kg |
500 g | 500 g | 500 g | 500 g 10 kg |
500 g 15 kg |
500 g 10 kg |
500 g |
Anchor : Pymco Pty’s dried yeast for white wine
| PRODUCT NAMES | MOSAIC | NOVELLO | ALCHEMY Ⅰ | ALCHEMY Ⅱ | VIN2000 | VIN13 | VIN7 | NT116 | N96 |
|---|---|---|---|---|---|---|---|---|---|
| Application: | iconic wines | iconic wines | ester production | thiol production | complex wines | fruity wines | thiol production | crisp wines | sparkling base wines |
| Also suitable for rosé | X | X | X | X | |||||
| Blend | X | X | |||||||
| Hybrid | X | X | X | X | X | ||||
| Natural isolate | X | X | |||||||
| Restart stuck fermentation | X | ||||||||
| Fructophilic | X | X | X | ||||||
| Cold tolerance | 18°C | 15°C | 12°C | 12°C | 12°C | 10°C | 13°C | 11°C | 11°C |
| Alcohol tolerance | 15.5% | 15.5% | 15.5% | 15.5% | 15.5% | 17% | 14.5% | 16.0% | 16.5% |
| Osmotolerance | 25°B | 25°B | 25°B | 25°B | 25°B | 27°B | 24°B | 26°B | 27°B |
| Nitrogen demand | average | average | average | average | low | low | high | low | low |
| Sensory descriptors | exotic fruits stone fruits floral | grapefruit guava passion fruit gooseberry fresh and fruity softness |
fruity floral | passion fruit guava | floral citrus tropical pineapple papaya |
fruity floral terpenes muscat |
grapefruit guava passion fruit gooseberry |
tropical fruits citrus thiols | neutral |
Anchor : Pymco Pty’s dried yeast for red wine
| PRODUCT NAMES | MOSAIC | NOVELLO | ALCHEMYⅢ | ALCHEMYⅣ | NT202 | NT50 | NT116 | NT112 | WE372 |
|---|---|---|---|---|---|---|---|---|---|
| Application: | iconic wines | iconic wines | complex wines | intense red fruit | structured wines | fruity wines | full-bodied wines | firm tannin structure | floral and fruit aromas |
| Also suitable for rosé | X | X | X | ||||||
| Blend | X | X | |||||||
| Hybrid | X | X | X | X | X | X | |||
| Natural isolate | X | ||||||||
| Restart stuck fermentation | |||||||||
| Fructophilic | X | X | X | ||||||
| Cold tolerance | 18°C | 15°C | 16°C | 16°C | 18°C | 13°C | 11°C | 20°C | 16°C |
| Alcohol tolerance | 15.5% | 15.5% | 15.5% | 15.5% | 16% | 15.5% | 15.5% | 15.5% | 15.5% |
| Osmotolerance | 25°B | 25°B | 26°B | 26°B | 26°B | 26.5°B | 26°B | 26°B | 24.5°B |
| Nitrogen demand | average | average | average | average | average | high | low | average | average |
| MLF compatability | +++ | ++ | ++ | ++ | +++ | ++ | ++ | + | ++ |
| Sensory descriptors | red fruit black fruit cocoa floral |
soft tannins red and black fruit spice | rose floral fruity structure and body decreased greenness |
intense fruit red fruit round and smooth decreased greenness |
blackberry blackcurrant tobacco prune red berries |
blackberry blackcurrant cherry spice |
blackberry blackcurrant red berries | structured blackberry blackcurrant | red berry floral |
AlchemyIII & AlchemyIV for red wine
Alchemy III and Alchemy IV are blended products of hybrid yeasts that are mated with spores isolated from different yeasts to compensate for the disadvantages of the parent strains and extend their strengths.
The graph on the left shows that Alchemy III is unique to the hexanoic acid ester, and Alchemy IV is unique to the phenol ethanol, and both produce low isobutyl methoxypyrazine, which causes a green vegetables odor.
Lactic acid bacteria for malolactic fermentation
Yeast and lactic acid bacteria can be added simultaneously, and alcohol fermentation and malolactic fermentation can be performed simultaneously. (= Co-inoculation)
In the past, malolactic fermentation was carried out after alcohol fermentation but with the simultaneous addition and fermentation, the abundant nutrients, moderate fermentation temperature, less alcohol and less medium-chain fatty acids provide a better growth condition for lactic acid bacteria. In addition, simultaneous fermentation will result in a fruitier floral wine, improving color and color stability.
| Product name | Characteristic | Form：Packaging |
|---|---|---|
| Duet Arom | Blend of Oenococcus oeni and Lacctobacillus plantarum. Co-inoculation with yeast. Optimum pH：3.4-4.0. Reduction of Malic acid content. Release the ester to improve aroma and fruity. Work time reduction. |
powder： 25 g、250 g |
| Duet Soft | Blend of Oenococcus oeni and Lacctobacillus plantarum. Co-inoculation with yeast. Optimum pH：≥3.2. Improve the ripeness and mouthfeel of red and white wine. Green character and astringency decrease. Aroma of red fruit in red wine increase. |
powder： 25 g、250 g |
| Malo Ferm Plus | Oenococcus oeni. Good MLF under low pH, high sulfite, and high alcohol condition. Add after AF. Maintain of freshness of red and white wine. Quick fermentation. Low temperature resistance : 14℃, pH：>3.1, SO2：＜60mg/L, Alcohol tolerance : 16%. No biogenic amine production. |
powder： 25 g、250 g |
Co-inoculation benefits
- shorter total fermentation duration and quick racking and clarification
- more effective MLF
- more complex, better structured wine
- MLF start at less medium fatty acids and ethanol
- reduced SO2 usage required
- reduced window for microbial spoilage
- low final volatile acidity (VA) concentrations
- significantly higher total ester concentration and fruit driven aroma profile
- lower diacetyl concentration and less buttery
- fermentation heat favor bacterial growth
- no need for MLF nutrient additions
Fermentation aid
| Product name | Characteristic | Form：Packaging |
|---|---|---|
| EXTRAferm | EXTRAferm, derived from yeast, promotes smooth alcoholic and malolactic fermentation by eliminating medium chain fatty acids, and undesirable compounds, which are known to inhibit yeast and lactic acid bacteria. | powder： 1 kg, 10 kg |
| NATUferm Pure | NATUferm Pure, derived from yeast, is suitable in case of nitrogen deficiency and/or high potential alcohol percentage. Its high nutrient content promotes yeast growth and the rapid completion of fermentation. It increases the yeast’s production of aromatic fermentation esters. | powder： 1 kg, 10 kg |
| NATUferm Bright | NATUferm Bright is derived from yeast. It is very high in amino acids (aroma precursors) in assisting the yeast to release thiols during alcoholic fermentation. | powder： 1 kg, 10 kg |
| MAXAferm | MAXAferm is a fermentation aid for the total and rapid fermentation. It helps to produce wines with clean aromas, while avoiding the release of undesirable metabolites such as SO2, H2S, or volatile acidity. | powder： 1 kg, 10 kg |