Processing aids for wine production (yeast, lactic acid bacteria, fermentation aids)

2020.10.10

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.

Enzyme for wine production

dried yeast

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								○	○	○
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	○	○				○	○
Blend			○	○
Hybrid	○	○			○	○		○
Natural isolate							○		○
Restart stuck fermentation						○
Fructophilic	○				○	○
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	○	○		○
Blend			○	○
Hybrid	○	○			○	○	○	○
Natural isolate									○
Restart stuck fermentation
Fructophilic	○				○			○
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

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