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.
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
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
500 g 500 g
500 g 500 g
500 g 500 g
Fermivin : DSM’s dried yeast for red & technical wine
Fermivin VR5 Fermivin MT48 Fermivin P21 Fermivin
Fermivin E73 Fermivin PDM Fermivin CHAMPION Fermivin
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
500 g 500 g 500 g 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 ○ ○ 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
fresh and fruity
fruity floral passion fruit guava floral
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 ○ ○ 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
soft tannins red and black fruit spice rose
structure and body
round and smooth
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
- 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
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 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： 1 kg, 10 kg
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