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

ワイン製造用副原料

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

ワイン製造用副原料 DSM社FermivinWine 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

ハイブリット酵母 Alchemy III and Alchemy IVAlchemy 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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