1. HOME
  2. Wine making material
  3. Processing aids for wine production (yeast, lactic acid bacteria, fermentation aids) | Servicetec Japan Corp.
  • Processing aids for wine production (yeast, lactic acid bacteria, fermentation aids)

    2020.10.10

    Processing aids for wine production

    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.

    ワイン製造用酵素Enzyme for wine production

     

    dried yeast

    dried yeastWine 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
    IT61 
    Fermivin 4F9 Fermivin TS28 Fermivin LVCB Fermivin AR2 Fermivin VB1 Fermivin JB3 Fermivin SM102 Fermivin 7013 Fermivin LS2
    POSITIONING Round fruity,  barrel fermented Intense tropical with volume 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 high production of thiol and esters · 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, tropical fruits, pineapple · 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

    甲州, Chardonnry, S. Blanc, 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   Tropical style Thiols style     Amylic style   Ester style      
    SPARKLING WINES   Fruity   Fresh and citrus           Classical
    TEMPERAYURES (°C) 16-22  16-30 14-20 15-22 12-22 12-20 14-28 12-24 16-22 14-35 14-28
    ALCOHOL TOLERANCE (% VOL.) 14 14  15.5 14.5 15 14 16 14 12 14.5 16
    NUTRITION  RECOMMENDATION* Natuferm PURE Natuferm BRIGHT  Natufeerm BRIGHTl Natuferm BRIGHT Natuferm PURE Natuferm PURE Maxaferm Natuferm PURE Maxaferm Maxaferm Classical
    POLYSACCHARIDES (g/l) 300 150  150 115 170 150 130 130 115 130 130
    GLYCEROL (g/l) 5-7  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
     500g 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

    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、100 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、100 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、100 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

     

A life science company developing and marketing of functional materials | Servicetec Japan Corp. +81-422-20-1770  Contact us, Document request