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

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	Fermivin C88	Fermivin VINEAE
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	Aromatic and complex brandies & cognac	Very floral aromatic wines with volume
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	a good fermentation kinetics and presents a high production of esters	more phenyl ethyl acetate and benzenoids
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		flower aromas
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	16-22	15-22
ALCOHOL TOLERANCE (% VOL.)	14	15.5	14.5	15	14	16	14	12	14.5	16	12	10
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	6-7
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	500 g	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
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 : Rymco 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	○	○	〇	〇	○	○	〇	○
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 : Rymco 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	○	○	〇	〇	○	○	○	○
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. Release the ester to improve fruity and Floral aromas. Reliable and effective MLF. Optimum pH:3.4-4.0, Alchol tolerance:<15.5%, Optimum Temp.:18-28℃, SO2 tolerance at inoculation:<40-50mg/L. Good Micro-oxygenation compatible.	powder： 25g、100g
Duet Soft	Blend of Oenococcus oeni and Lacctobacillus plantarum. Co-inoculation with yeast. Improve the ripeness and outhfeel of red and white wines.Green character and astringency decrease. Aroma of red fruit in red wine increase. Optimum pH:>3.2, Alchol tolerance:<15%, Optimum Temp.:15-28℃, SO2 tolerance at inoculation:50mg/L. No biogenic amines production. Little to no VA production.	powder：25g、100 g
Duet Mature	Blend of Oenococcus oeni and Lacctobacillus plantarum. Enhanced dark fruit characters in red wines during MLF and ageing. DMS release during ageing. pH tolerance:>3.3, Alchol tolerance:<16%, Optimum Temp.:18-28℃, SO2 tolerance at inoculation:<50mg/L. No biogenic amines production. Little to no VA production.	powder : 25g
Solo Select	Oenococcus oeni. Add 1 day after yeast addition or after AF. Enhance complexity and structure, dark fruit & spicy red wine. pH tolerance:>3.2, Temp. tolerance:>14℃, SO2 tolerance:<50mg/L, Alchohol tolerance:<16%. No biogenic amines production. Low production of VA and diacetyl.	powder : 25g
MaloFerm 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. Temp. tolerance:>14℃, pH tolerance:>3.1, SO2 tolerance:＜60mg/L, Alcohol tolerance:<16%. No biogenic amine production.	powder： 25g
MaloFerm Fruity	Oenococcus oeni. Add 1 day after yeast addition or after AF. Suitable for premier red and white wines. By increasing the ester concentration, not only the aromas of fruity and flora are enhanced, but also aromas of stone fruit and red black fruits in red wine are enhanced. pH tolerance:>3.2, Temp. tolerance:>15℃, SO2 resistance: <50mg/L, Alcohol tolerance:<15%. No biogenic amines production. Low production of VA.	powder : 25g
MaloFerm Vintage	Oenococcus oeni. Add 1 day after yeast addition or after AF. Enhance the quality in white, rose, and red wines. Increase mouthfeel properties. Green character decrease. Short lag phase and good fermentation. pH tolerance:>3.15, Temp. tolerance:>16℃, SO2 tolerance at inoculation:<45mg/L, Alcohol tolerance:<15.5%, Medium to high diacetyl producer. No biogenic amines production. Low VA producer.	powder : 25g
MaloFerm Bouquet	Oenococcus oeni. Add 1 day after yeast addition or after AF. For rose and red wines. Improve aroma quality is supported with enhanced volume, length and mouthfel on the palate. Short lag phase and good fermentation kinetics. pH tolerance:>3.25, Temp. tolerance:>18℃, SO2 tolerance at inoculation:<45mg/L, Alcohol tolereance:15%. No biogenic amines production. Low VA producer.	powder : 25g

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
Anchorferm	a brend of inactivated yeast and thiamine to be used during yeast rehydration.	powder : 1kg
EXTRAferm D’tox	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：1kg, 10kg
EXTRAferm D’fend	Derived from yeast. Protects white and rose wines from oxidation. Gives roundness to wines, the aromas are clean, the palate is persistent and fuller bodied. Present oxidation of wines with low or no SO2 during ageing and storage.	powder : 1kg, 10kg
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：1kg, 10kg
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：1kg, 10kg
NATUferm Fruity	NATUferm Fruity is derived from yeast. Amico acids, precursors of esters aroma are produced during alcoholic fermentation and boost fruitiness and aromatic shele life. Add at the beginning of the alcoholic fermentation, at the same time the must is inoculated with yeast.	powder : 1kg, 10kg
NATUferm Intense	NATUferm Intense is a yeast derivate naturally rich in amino acids, vitamins, zinc and magnesium. Enhances the aroma intensity and complexity by promoting the production of esters & acetated during alcoholic fermentation. Enriches wine with ethyl esters, stable aromas over time and preserves the fruitiness. Improves the complexity of the mouthfeel, as if it was aged on lees. Adapted to barrel fermentation. Add at the beginning of the alcoholic fermentation, at the same time the must is inoculated with yeast.	powder : 1kg
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：1kg, 10kg
Anchor Nourish	Nourish forms part of the Sustenance nutrient range that can be used to adjust the nitrogen and nutritional content of the must in order to ensure a complete and quality fermentation.	powder : 1kg, 5kg
Anchor Conquer	Conquer forms part of the Sustenance nutrient range that is used to adjust the nitrogen and nutritional content of the wine to ensure a quality alcoholic fermentation under more challenging conditions.	powder : 1kg, 5kg

Mannoprotein (Prevention of Tartaric acid precipitation）

Product name	Characteristic	Form：Packaging
Claristar	Claristar inhibits nucleation and growth of potassium tartrate crystals, enabling lasting stabilization in white, rose, and red wines. Claristar contributes to the sensorial quality of the wines.	liquid : 2.5L, 20L
Final touch POP	POP contributes to the tartaric stability of the wines. POP noticeably enhances the organoleptic qualities of sparking wines, while also preserving their elegance, freshness and balance. The fermentation aromas and minerality of wines treated POP remain predominant during ageing and storage.	liquid : 1L, 5L
Final touch TONIC	TONIC contributes to the tartaric stability of the wines and preserves the initial aromatic freshness of white and rose wines as they age.	liquid : 1L, 5L
Final touch GUSTON	GUSTON contributes to the tartaric stability of the wines while enhancing the organoleptic and sensory properties of the red wines.	liquid: 1L, 5L

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