THE ANCHOR OENOLOGY WINEMAKER'S GUIDE FOR THE PRODUCTION OF WHITE, ROSÉ, RED AND SPARKLING WINES 2020

INTRODUCTION 01

Wineries are adapting to different consumers with different values: are adapting to different consumers with different Wineries interactive customers who now use the internet in increasingly and have access ways, as well as customers who are more frugal to less discretionary income than previous generations. (age 39-50) now Whilst Millennials (age 22-38) and Gen Xers than wine, they still consume liquor and beer more frequently It is predicted that increase their wine purchases each year. will surpass Millennials (already surpassing the Baby Boomers) generation’ wine consuming fine ‘largest the to become Xers Gen they that sense the in unique are Millennials 2026. year the by purchases of beer, display limited category loyalty (evident in their in the lowest- liquor and wine); they are showing limited interest they are looking for price wine segment, but at the same time thrives on new high quality at an acceptable price. This group when making experiences and will easily explore new varietals experience is purchase decisions. The current ‘new and exciting’ in the global surge that of Rosé wine, the impact clearly evident in this wine category. There is a surging demand for sparkling wines. Developing countries are increasing their wine consumption, specifically Asia-Pacific, dominated by China. This is followed consumption wine fastest the Displaying Japan. and Australia by growth rate is India. Other potential markets include the An expanding middle- Philippines, South Korea and Vietnam. class is a major driver for future wine growth prospects in Brazil and Argentina. The premium market segment is displaying the most growth. Consumers (in a trend mainly led by Millennials) are choosing to ‘drink in’: rather than paying premium mark-ups on wine in restaurants, off-premise consumption is increasing. This is key when targeting marketing campaigns to this segment. The increasing consumption of wine at home and private social settings, have resulted in new forms of packaging focusing on wines (hugely canned include These and portability. convenience popular in New Zealand due to their popular outdoor music festivals and concerts).

Changes evident in the worldwide wine industry: • • • • • • • noun evolution GUIDE /ˌiːvəˈluːʃ(ə)n,ˈɛvəluːʃ(ə)n/ definition: the process of growth and development definition: the process ANCHOR OENOLOGY ANCHOR metamorphosis; transformation, adaptation, modification, revision, reworking, reconstruction, recasting adaptation, modification, revision, metamorphosis; transformation,

synonyms: development, advancement, growth, rise, progress, progression, expansion, extension, unfolding; change, progression, expansion, extension, unfolding; advancement, growth, rise, progress, synonyms: development,

adaption, a process by which we become better suited to our we become better suited process by which adaption, a of existing environment. This relies on the gradual modification as a division of the mother structures. Anchor Biotechnology, now Anchor Oenology, has evolved to company Anchor Yeast, products including being home to not just yeast, but a range of production. non-biologicals and products for sparkling wine ourselves and co-evolution, whereby the interactions between cooperation. In the other role-players can produce both conflict or wine ever hybrid market the first Anchor brought to the 1990’s, to follow suit yeast strain, VIN 13, which forced our competitors strains. and evolve by producing their very own hybrid cooperation is based on the many cases of mutually beneficial in that emerge styles wine New have evolved. that interactions and new technologies explore to role-players all allow industry the new markets. The rise in the popularity of Rosé wine consumption new product many opened production, has concomitantly and avenues. and finally extinction, not an unusual event that usually happens means This another. out-compete to able being species one to due that products that were not responding to the needs of the wine have been removed along the way. industry, • • • • Evolutionplace via: can take In stark contrast, the antonyms for evolution include words like words include evolution for antonyms the contrast, stark In that threaten the stasis, inactivity and changelessness. All words It is for this exact survival and success of any company or brand. theme of EVOLUTION reason that we have decided to focus on the for our latest issue of the Anchor Guide.

WINEMAKER’S WINEMAKER’S THE THE 02 INTRODUCTION • nearly doubledinthelast50years. rose 0.6to0.9°Cbetween1906and2005,theratehas levels. AccordingtoNASA,theglobalaveragesurfacetemperature acid concentrationsandloweranthocyaninmethoxypyrazine grape chemistry could potentially include: elevated sugars, lower pressure, as well as changes in quality of the oak. Changes in the could leadtolossesinvineyards;increasedinsectsanddisease the grapechemistryandresultantwinequality;risingsealevels being cultivated(moredroughtresistantetc.);causingchangesin the winegraperegions(asweknowit);varietiesthatare Climate changeandglobalwarmingarecausinggradualshiftsin INTRODUCTION 03 In an evermore digital landscape, we realise that convenience is not just important when you do your everyday shopping, but also when it comes In an evermore digital landscape, we realise wine. It is for this very reason that we are proud to be one of the first wine industry suppliers to to securing the best products for producing your you have the this brand new website is 100% mobile compatible, so brand new website. Even better, offer a complete online ordering system on our an order on your mobile phone or tablet. convenience of accessing your account and placing Of course evolution implies change and at Anchor Oenology, we embrace these changes. we embrace Anchor Oenology, and at implies change evolution Of course 04 INTRODUCTION quality controldocumentation,isnowaclickaway. provide. All the technical product information, as well as supporting latest informationontheAnchorteamandproductportfoliowe Customers visitingfromanywhereintheworldhaveaccesstoall Please visit www.anchoroenology.com for an evolutionary experience! INTRODUCTION 05 moving from brown boxes to easily identifiable boxes that indicate identifiable boxes that brown boxes to easily moving from Alchemy or Legacy yeast strain as Exotics, the range of and more effective for allows which configuration new packing a checks (the packs will be standing timesaving quality control upright) the for construction flute double to flute single a from moving more durable box, that can handle cardboard means a stronger, effectively the cold transport more inside the box enforces the structural a new Z-fin included for palletisation integrity of the box, especially • • • • evolutionary this space for more yet! Watch And we are not done changes coming your way! The major changes include: changes The major Last year’s edition of the Anchor Book showcased the brand new the brand showcased Anchor Book of the edition Last year’s first-hand have experienced design, which you would packaging During the we won’t stop there! vintage. Of course, during the 2019 the you will be experiencing 2020 and 2021 vintages, course of the match the designed to not just corrugates, professionally brand new stronger, but to bring you of the new packaging, beautiful aesthetics quality our which in boxes identifiable easily more and durable more to you. yeast strains will be delivered 06 INTRODUCTION evolutionary changesandsomefuturetheyarelookingforwardto... With the2020editionofbook,wewouldliketoaskteamhowtheircareersinwineindustryhaveundergonesome GETTING TOKNOWTHEANCHORTEAM [email protected] |0215341351 Office AdministratorandPersonalAssistant:EliciaWethmar [email protected] |0829430651 Technical SalesManager:JuliedeKlerk [email protected] |0828823539 Technical SalesManager:MmuleMasalesa [email protected] |0606606360 Director ofAnchorOenology:DanieMalherbe prestigious, world-famousbrand. with theproducerstohelpmakeCapClassiquea for this luxurious wine. My goal is toworkclosely or indirectlybysupplyingproductsandservices directly, asamemberoftheMCCassociation, industry. I now get to make a contribution either natural evolutionformetoendupintheMCC Coming fromChampagneinFrance,itwasa in lessthan60minutes! amazing familyandIhopetobeablerun10km I amlookingforwardtospendingtimewithmy with awesomepeoplewithinthewineindustry. and mostimportantly, thefriendshipsIdeveloped to beautiful children, learned several evolved asahumanbeingforthebetter:mother industry manyyearsagoandnow, Ihavedefinitely is that?LookingbackatwhenIjoinedthewine Our theme is EVOLUTION! Honestly what on earth on thefuture,aswewillnotbestuckinpast! have theprivilegetoworkwitheveryday. Bring to bepartofthisgrowthandthetalentedteamI clients andthepeoplewhoworkhere.Iamproud brand’s lookandfeel,theproductsweoffertoour we haveevolvedonsomanydifferentlevels-the past twoyearsI have spentin Anchor Oenology, business management.WhenIlookbackatthe improve theirwinequality, towhereIamcurrently, winemakers in their choice of what to use to processing aids.Thiswasfollowedbyassisting knowledge andatechnicalunderstandingofwine as a scientist and evolved over time, first gaining happens over time. My career started in research Evolution isusuallyaslow, butmightyprocessthat customers atallofourevents. are partofmakingwineandtosee moreofour understanding oftheproductsand processedthat interacting with customers. I hope to grow in my hands onwiththefinances,arranging eventsand a changefrommakingoutdeliverynotestobeing and processes.Myday-to-daylooksdifferentnow, today Iknowsomuchmoreabouttheproducts wine almostsixyearsago.Ittooksometime,but I startedoutinthemotoringindustryandmovedto languages languages Farieda Safudien|[email protected] |0215341351 Product PlanningandQualityAssuranceManager: [email protected] |0829030694 International ProductManager:EldaLerm [email protected] |0215341351 Orders andDeliveries:SebastianPetersen [email protected] |0824261369 Technical SalesManager:LaurenBehrens word. word. road in2020,“METIME”willbemynewbuzz lies aheadandallthepossiblepotholesin assets wehave,sodespiteallthe challenges that that timeandhealtharetwoofthemostvaluable 2019 hasbeenachallengingyear, Ihaverealised quality productsontimeforourcustomers.Whilst priority. Andofcourse,makingsurewehave and doingwhatIlovemost,makingqualitya learning curve.NowI am backwhereI belong Logistics, adifferentchallenge,butfantastic QC andfinallyQA.In2009,Iassumedarolein as aLabTechnician, manymoonsago,movedto over theyears,andsohasmycareer. Istartedout Anchor Yeast hasgonethroughmanychanges both worlds? right brain.Whosaysyoucan’thavethebestof brain, withmycreativebrandingandmarketing combine my very science and research driven left started. Now, manyyearslater, Ihavemanagedto to thelabandwheremyloveforbacteriabugs for science and research. This of course lead me to combinemypassionforwine,with make you,you!Aftergraduation,it just felt natural also keepingholdofthegoodparts,partsthat Evolution tomemeanschangingandadapting,but stay onestepahead! Things changeandtheonlywaytosurviveis knowledge andshareitwiththefuturegeneration. with thewineindustrywecanreproducemore Of coursegoingforward,Ibelievethattogether winemakers withnewinnovationsfromAnchor. on theothersideofsupplychain:supporting of makingwine.Ithendecidedtoexperiencelife evolved: newequipment,techniquesandstyles the courseofmywinemakingcareer, manythings to understandwineandhowmakeit.During knowledge fromgenerationsbeforeme(University) At thebeginningofmycareerIinherited INTRODUCTION 07 and support Julie de Klerk IOC Product Range Method Cap Classique enquiries Calitzdorp Helderberg Franschhoek Stellenbosch Olifants River Garden Route Lauren Behrens Bredasdorp Elim Orange River Caledon Porterville Grabouw Riebeek Kasteel Riebeek West Hermanus Vredendal Lutzville Algoa Tulbagh Worcester Robertson Malmesbury Klein Karoo Breedekloof Orange River Mmule Masalesa Paarl Overberg Midlands Swartland Durbanville Johannesburg

Southern Cape Contact the Office

Place your order online at www.anchoroenology.com. order online at www.anchoroenology.com. Place your Sales Manager. or your Technical to Sebastian, Elicia send your order Alternatively, preferred delivery date) via: form (including your order number and Share/send your order Email: [email protected] 021 534 1351 or Telephone: Daily: Other major areas per season Twice Thursdays Every second Friday

Tuesdays Tuesdays Orders, DELIVERies AND TECHNICAL SUPPORT SUPPORT TECHNICAL AND DELIVERies Orders, WHEN DOES IT GET DELIVERED? WHEN DOES IT EMERGENCY DELIVERIES: Sales Manager Speak to the Technical in your area. CONSULTANT / AREAS CONSULTANT 08 INTRODUCTION PLACE YOURORDERONLINE! Payment terms(accountholders) Reference (CODcustomers) Reference (accountholders) Account number Account type Branch code Branch Bank Name ACCOUNT DETAILS Normal termsandconditionsapplyforallaccountholders,otherwiseCOD. WE AREBRINGINGPRODUCTSRIGHTTOYOURDOORSTEP!HEREFORYOU! man with thesmile,PatrickKhumalo. the by driven products, Anchor favourite your all with armed be will truck special A We wanttomakeitpossibleforyougettheproductneed…whenneedmost! ANCHOR S.O.STRUCKFOREMERGENCYDELIVERIES In anindustryfirst, winemakerscannowplace theirordersonlinebyvisiting 30 daysfromaccountstatement (delivery afterproofofpayment) Invoice number Account numberstartingwithSA 196-328-3910 Current 198765 Industria Nedbank RYMCO (PTY)LTD T/AANCHORYEAST www.anchoroenology.com • • • • THE FINEPRINT contact yourTechnical SalesManager. For allcertificationanddocumentation, correctly. Products haveadequateshelf-lifeifstored the season. No unusedproductwillbetakenbackafter to allowadequatetimeforacreditcheck. Open anaccountbeforetheharvestseason Patrick Khumalo: 079 5410319 CLARIFICATION table of contents YEAST 10-15 CHAPTER 1: CLARIFICATION 72-75 CHAPTER 7: MANNOPROTEINS 10 Introduction 72 Introduction 12 Product selection 73 Product selection

14 Product catalogue 74 Product catalogue NUTRIENTS

16-35 CHAPTER 2: YEAST 76-77 CHAPTER 8: STABILISATION 16 Introduction 76 Introduction 18 Product selection 76 Product selection 24 Product catalogue 77 Product catalogue BACTERIA 33 In the spotlight: Fermivin P21 34 In the spotlight: Gaïa 78-81 CHAPTER 9: SULPHUR PRODUCTS 78 Introduction 36-43 CHAPTER 3: NUTRIENTS 80 Product selection 36 Introduction 81 Product catalogue ENZYMES 38 Product selection 40 Product catalogue 43 In the spotlight: Natuferm Fruity 82-85 CHAPTER 10: YEAST BIOPRODUCTS 82 Introduction

44-49 CHAPTER 4: BACTERIA 83 Product selection TANNINS 44 Introduction 84 Product catalogue 46 Product selection 47 Product catalogue 48 In the spotlight: Anchor Solo Select 86-91 CHAPTER 11: SPECIFIC TREATMENTS PROTEINS 86 Introduction MANNO- 50-63 CHAPTER 5: ENZYMES 88 Product selection 50 Introduction 89 Product catalogue 52 Product selection

54 Product catalogue STABILISATION 59 In the spotlight: Rapidase Extra Press 92-100 CHAPTER 12: MCC 61 In the spotlight: Rapidase Expression Aroma 92 Introduction 94 First fermentation 96 Malolactic fermentation 64-71 CHAPTER 6: TANNINS 96 Second fermentation 64 Introduction PRODUCTS

98 Dosage SULPHUR 65 Product selection 67 Product catalogue BIOPRODUCTS YEAST TREATMENTS SPECIFIC MCC 10 CLARIFICATION • • • • • • • • • settling: viasedimentation/cold Clarification infection). ripeness level,vintage,cultivar(Muscat)andsanitarystate(Botrytis electrostatic interactions.Thepectincontentisdependentonthe can thenagglomerateandsettle.Clarificationagentsincreasethese positive chargeoftheproteinsandparticlesopposite creates solidhazeformation.Pectinaseenzymesexposethe‘inner’ proteins andthenegativeouterlayersthenrepeleachother. This These negativelychargedpectinssurroundthepositively the grapecellwallsandreleasedduringpressing. use ofpectinolyticenzymestohydrolysethepectinsoriginatingfrom sedimentation and2)flotation.Bothoftheseprocessesrequirethe fermentation. Thetwomainclarificationtechniquesarebasedon1) from thethermovinificationofredgrapes,areusuallyclarifiedbefore Must fortheproductionofwhiteandroséwines,aswellmust and alowerconcentrationofhigheralcohols. varietal aromas, a bitter taste and a higher concentration of reductive odours. In contrast, clarified must tends to deliver fresher, fruitier aromas of grapeskin,pulpandstem,aswellyeast,bacteriatartrates.Fermentationinthepresencethesesolidsusuallyleadstodecreased and the liquid becomes ‘clear’. These insoluble, suspended particles may include pectins, proteins, tannins, other phenolic compounds, pieces Clarification is the process (natural or induced), whereby ‘undesirable’, insoluble, suspended particles are removed from the juice and/or wine introduction clarification CHAPTER 1: Higher leespercentageandofvolumeloss. acidity. Intense cleaningrequired(tartratebuildup)andalossoftotal colloidal content(particlesizeanddensity). Rate ofthesettlingisdependentontemperature,viscosityand Time-consuming. clarification). than 1µmsedimentveryslowly, ifatall(reducedriskof over- There isapracticallimittotheefficiency, asparticlessmaller Requires littlespecialequipment. Require coolingandtheuseofcommercialenzymepreparations. Energy-intensive andlabourintensiveprocess. Reliant ongravity. chitosan), alginatesandpolyphenols(tannins). (casein, eggwhite,gelatinandisinglass),polysaccharides(chitin, mineral substances(bentonite,silica),animal-derivedagents improve theoverallwinestability. Traditional finingagentsinclude Fining agentsclarifywine,controlbrowningduetooxygenand • • • • • • • • • • • viaflotation: Clarification clarification processes,including their useasflotationadjuvants. be usedasalternativesforcasein andgelatinduringthefining products like chitosan and chitin-glucan. These products can now on fungal-derivedchitin(Aspergillusniger) , aswellchitinby- Alternatives nowincludepeaproteins, aswellproductsfocusing the winemakingprocess. looking foralternativestoanimal-derivedandallergenicproductsin Due to the demand from consumers, winemakers are continually finingagents: Alternative No lossoftartaricacid. Higher juiceyield,lessleesandoxidisedjuice. Ability touseincontinuousorbatchmode. Faster productionflow(savingtankspace). Low energyconsumption/cost. Can bedonerightafterpressing. Cost effective,fastandefficient. unnecessary foam. move ataspeedslowenoughtoadhereparticlesandnotcreate oxygen, argonandair. Apressureof5-7barsallowthebubblesto Flotation gasses include nitrogen (most popular), carbon dioxide, Requires theuseofenzymesandflotationaids. pump, gassupplyanddosagepump. Requires specialisedapparatus:flotationunit,pressurisation bottom. blanket at the top. The clear liquid can then be racked from the As aresult,thesecomplexesfloatupwardsandcollectasfoam complexes thathavealowerdensitythanthesurroundingliquid. tank. Thesebubblesadheretotheinsolubleparticlesandform Requires theadditionoffinegasbubblesfrombottom CLARIFICATION 11 positions. Chitin is a primary component is a primary component positions. Chitin 2 ) at the C 3 . Chitin and chitosan are renewable polymers renewable are chitosan and Chitin niger. Aspergillus Stabilisation Clarification De-acidification Removal of heavy metals Elimination of Ochratoxin A, enzymes and pesticides Natural microbiological control Reduced sulphite usage Anti-oxidative activity that have excellent properties of biodegradability, bio-compatibility, bio-compatibility, of biodegradability, that have excellent properties These characteristics make them ideal non-toxicity and adsorption. fining agents and approved for use in alternatives to animal-derived production. organic and vegan wine in the exoskeletons of arthropods and crustaceans and is also found and is also and crustaceans of arthropods in the exoskeletons important, of fungi. The latter is walls of some species in the cell is de-acetylation, chitin via of derivative the principle chitosan, as of chitin, fungal source a from extracted polysaccharide natural a namely Various products exist in aiding with the process of clarification, be products exist in aiding Various of the clarification it via sedimentation or flotation. The selection parameters due to method should be influenced by the practical In addition, quality. the cellar setup, as well as the desired juice also be influenced by the selection of clarification aids can now with products free consumers and their need for wines produced from animal-derived origins. • • • • • • • • can have to casein like pea proteins and PVPP, alternatives Similarly, browning potential and an impact on phenolic compounds, colour, the sensory attributes of the wine. Chitin derivatives from fungal origin have been allowed fungal in Chitin derivatives from to EU Regulation and have various winemaking according potential uses in the winemaking process: Chitin is the second most naturally present polysaccharide, after polysaccharide, naturally present most is the second Chitin compound to cellulose (the is structurally identical cellulose. It acetamide plant tissues), but has structural support to that provides groups (-NHCOCH 12 CLARIFICATION Product SELECTION Remove proteinfractions Clarification viaflotation Remove browncolour Remove polyphenolic Reduce bitterand/or White androséwine Reduce astringency herbaceous notes Reduce oxidation Remove pinking Clarification via Sparkling wine Treat oxidation sedimentation Composition compounds Red wine Juice vegetable proteins bentonite, PVPP,

Colorprotect V cellulose, arabic PVPP, bentonite,

gum Freshprotect a blendofchitosan and peaprotein

Qi-Fine

bentonite Clarifiant XL hydrated aluminium

silicate Clarifiant BK

CLARIFICATION 13 Qi No[Ox] Qi bentonite

polysaccharides and Bent-Up

bentonite Qi-UP XC Qi-UP derivative

fungal-derived chitin Inofine V Inofine additives pea proteins combined with mineral-derived Juice Red wine compounds Composition sedimentation Treat oxidation Treat Sparkling wine Clarification via Remove pinking Reduce oxidation herbaceous notes Reduce astringency White and rosé wine Reduce bitter and/or Remove polyphenolic Remove brown colour Clarification via flotation Remove protein fractions 14 CLARIFICATION product catalogue FRESHPROTECT COLORPROTECT V SKU: 1KG 20 -50g/hL(white androsépressjuice)/10-30 g/hL(wine) DOSAGE: 10-30 g/hL(whiteandroséfree-runmust) / Fine isalsocompatiblewithflotation. in thewine.Rackoffaftercomplete sedimentationofthelees.Qi introduced tothemustprioror duringfermentation,ordirectly to obtainauniformsuspension.The preparedsolutioncanbe USAGE: DissolveQiFinein5to10 timesitsweightinwater • • APPLICATION: REMOVE OXIDISEDCOMPOUNDS compounds. protein, specificallyselectedforitsstrongreactivitytophenolic density forspeedyflocculationandsedimentation)pea is ablendofchitosan(achitinderivativewithhighcharge products ofanimaloriginforfiningmustandwine.QiFine A natural,biodegradable,non-allergenicproductfreefrom QI FINE SKU: 1KG DOSAGE: 20-100g/hL(must,whiteandroséwine) wine withafiningagent. stirring. Leaveforonehour, mixandincorporateintothemustor USAGE: MixFreshprotectin10timesitsweightcoldwaterwhile • • • APPLICATION: TREATMENT OFOXIDISEDWINES oxidative defectinwhitewines. developed toremovethebrowncolourresponsibleforvisual This isablendofPVPP, bentonite,celluloseandArabicgum SKU: 1KG wine) DOSAGE: 25-80g/hL(must)/2050(whiteandrosé must orwine. while stirring.Leaveforthreehours,mixandincorporateintothe USAGE: MixColorprotectVin10timesitsweightcoldwater • • • • APPLICATION: REDUCE OXIDATION EFFECTS oxidation andpinking. developed tobeusedonmustandwineforpreventing A blendofbentonite,PVPPandvegetableproteinsthathasbeen Correct bitternessandastringencydefects. Adsorb oxidisedphenoliccompounds. and herbaceousnotes. PVPP combinedwithcellulosesignificantlydecreasesbitter Removes thebrowncolourinoxidisedwhitewines. Musts thatshowsensitivitytooxidation. Significant reductionofpinkingphenomena. Reduces browncolouringinoxidisedwines. Prevents atypicalageinginwhitewines. Protecting muststhataresensitivetooxidation. Suitable forproductionoflowSO

CLARIFIANT BK INOFINE V CLARIFIANT XL SKU: 1KG DOSAGE: 80ml/hLofthepreparedsolution continually homogenised. immediately beforebottlingandensuretheresultantmixtureis 6 to12hoursmixingoccasionally. Addthemixturetowine in coldwaterandmixvigorouslyforonehour. Leavetoswellfor USAGE: Dissolve600gofpowderinsmallamountsatatime • APPLICATION: CLARIFICATION DURINGRIDDLING gentle modeofactionproducingbrilliantlyclearwines. and assistitsmovementdownthebottleduringriddling.Ithasa This producthelpstocreatecompactsedimentationinthebottle SKU: 1L/510 80 -100ml/hL(sparklingredorroséwines) DOSAGE: 60-80ml/hL(sparklingwhitewines)/ Stir continuouslythroughoutthebottlingprocess. having addedandthoroughlyblendedtheliqueuryeast. USAGE: IncorporateClarifiantXLjustbeforeracking,after • • • APPLICATION: CLARIFICATION DURINGRIDDLING operations. sedimentation, whichisparticularlyeffectivefordifficultriddling This productgivesahighdegreeofclarificationand This isariddlingadditiveofferingexcellentfiningproperties. SKU: 1KG/15 KG DOSAGE: 10-30g/hL Inofine V. Itissafetoaddenzymesthemustbeforetreatment. It isstronglyrecommendedtoadd afiningagentbeforeusing homogenously incorporatedintothe totalmustorwinevolume. the durationoftreatment.The mixtureisslowlyand to obtainahomogenoussuspension,whichisstoredfor USAGE: DisperseInofineVin10timestheamountofwater • • • APPLICATION: SEDIMENTATION applications involvingmustclarificationandwinefining. combined withmineral-derivedadditives,particularlyusedfor Inofine Visaformulamadeupexclusivelyfrompeaproteins Create compactsedimentationduringriddling. Suitable formanualandautomatedriddling. A highdegreeofclarificationandsedimentationduringriddling. Sparkling wines. of suspendedmatter. Coupled withafiningagent,itprovidesefficientsedimentation Alternative togelatin. Vegan wines. 2 wines Suitable forveganwineproduction

CLARIFICATION 15

Removes the brown discolouration. Madeira notes. Removes caramel and Increases freshness. and bitterness. Reduces vegetal notes Qi No[Ox] consists of polysaccharides from vegetable origin from vegetable origin of polysaccharides Qi No[Ox] consists an sedimentation. It is that assists with rapid and bentonite non-allergenic, biodegradable to casein and the first alternative artificial from animal or that contains no substances formulation for its anti-oxidative properties, to origins. It has been developed be used in must or wine. OXIDATION PREVENT OR TREAT APPLICATION: • • • • in 10 times its own volume of water USAGE: Disperse Qi No[Ox] lumps. Incorporate over an hour whilst stirring. There must be no the top of the the suspension into the must or wine through Rack off the vessel and blend it via racking and returning. (approximately 16 preparation after sedimentation is complete hours for must or one to two weeks in wine). (white and rosé wine) DOSAGE: 30 - 80 g/hL (must) / 20 - 60 g/hL SKU: 1 KG QI NO[OX]

Suitable for flotation. Effective clarification and sediment compaction. Rapid flotation times. and unstable Remove protein fractions, oxidation enzymes phenolic fractions. Clarification and improved stability. cloudiness. Protein elimination in white wines prevent potential reduce the Removal of reactive polyphenolic fractions precipitation of colour in the bottle. Enhances the speed and performance with which the particles Enhances the speed and separate from the suspension. animal products such as gelatin. Alternative to the use of High-performance, active sodium bentonite granules for flotation. High-performance, active sodium bentonite granules BENTONITE FOR FLOTATION APPLICATION: • • • • • • • Leave to stand USAGE: Add Bent’Up to cold water (ratio 1:20). it to the must or for 3-6 hours, homogenise the solution and add wine while pumping over. DOSAGE: 30 - 80 g/hL SKU: 25 KG A concentrated chitin derived flotation additive that is natural, additive that is natural, chitin derived flotation A concentrated of containing no products and non-allergenic, biodegradable formula with a very This is a biopolymer-based animal origin. this enhances flocculation. charge at wine pH and high surface OF WHITE, ROSÉ AND FOR THE FLOTATION SOLUTION CONCENTRATED RED JUICE APPLICATION: • • XC in 10 times its own weight in water inUSAGE: Mix the Qi-UP suspension. In use, the mixture needsorder to achieve a uniform fining connection is A dosing pump or a to be stirred constantly. advised. - 15 g/hL (red DOSAGE: 3 - 10 g/hL (white or rosé must) / 10 must from thermovinification) SKU: 1 KG QI-UP XC BENT-UP 16 YEAST flavours. fermentation performanceandcan resultintheproductionofoff- Nutrient availability:deficiencieshavethemostnegative impacton integrity, butbecomesdetrimentallaterinthefermentation. Oxygen availability: is required at the onset of fermentation for cell building ofsufficientbiomass. Rehydration: allowsfortheadaptationtomustconditionsand Alcohol content:toleranceisstraindependent. alcohol concentration. Sugar concentration:determinestheosmoticpressureandpotential the cell. ability of the cell to move substrates and metabolites in and out of temperatures decreasethefluidityofcellandinterferewith and damagecells,therebyinfluencingthealcoholtolerance.Low Fermentation temperature: higher temperatures denature enzymes fermentation environment. Strain: yeaststrainsdifferintheirmetabolismandreactionstothe METABOLISM FACTORS AFFECTINGYEAST ability tothriveinthewinepHrange. of relatively high alcohol and sulphur dioxide concentrations and the favoured duetoitspredictedandvigorousfermentation,tolerance alcoholic fermentation is metabolic processes.Theyeastmostcommonlyassociatedwith the NAD reduced toethanol.Thefinalstepofethanolproduction‘recharges’ The pyruvateisthenreducedtoacetaldehyde,whichinturn In theabsence of oxygen, yeast cells produce pyruvatevia glycolysis. ALCOHOLIC FERMENTATION are widelyavailable. strains anduseittomakewine.Overthecourseofthisevolution,wehavereachedapointwherecommercialyeastsforvariousapplications determined inthe20thcenturywithEmbden-Meyerhof-Parnaspathway. Finally, in1890,HermanMüllerwasthefirstto isolatepureyeast Pasteur determinedtheconnectionbetweenmicroscopicyeastcellsandprocessoffermentation,althoughexactmechanismwasonly In 1680,AntonievanLeeuwenhoekwasthefirsttodirectlyobserveyeastcellsthroughalens.Approximately200yearslaterin1863,Louis introduction YEAST CHAPTER 2: + co-enzymesthatareneededbytheyeastcellforvarious Saccharomyces cerevisiae and it is generally produce by-productsthatcaninhibittheselectedyeaststrain. Competition: otheryeastandlacticacid bacteria populationscan Free SO Volatile acidity(VA): excessiveVA caninhibittheyeast. populations. higher sulphurdioxidedosagestomanageindigenousmicroorganism pH: alowpHcanbeinhibitorytotheyeastandhighrequires 6-12 monthsafterfermentation. final winearomaprofileandthelongtermeffectsareonlydetectable Research has shown that the yeast has a distinct influence on the esters, higher alcohols, volatile acids, aldehydes and terpenes. Significant compoundsproducedduringfermentationincludethiols, in termsoftheirsensorycontributionsduringthefermentation. for inoculation,isthefactthattheyareverywellcharacterised The reasonfortheselectionofacommercial,cultivatedyeastculture most dominantinspontaneousfermentations. Kloeckera, that arepresentfromthevineyardincludespeciesgenera usually dispersedviaaircurrents,birdsorinsects.Themainspecies the vineyard,surfaceofgrapevinesand/orgrapesandthatare the non-Saccharomyces surface ofwinemakingequipmentandnaturalflorainthewinery)or inoculation (yeastpresent on harvestequipment,transport bins, the the yeastthatarepresentwerenotintroducedbyintentional In modernwinemakingdiscussions,‘wild’yeastcanrefertoeither INOCULATED FERMENTATIONS SPONTANEOUS FERMENTATIONS VS 2 : can enter the cell and interfere with the yeast metabolism. Candida andPichia,withKloeckeraapiculatabeingthe genera ofyeastthathaveoriginatedfrom YEAST 17 tolerance 2 enhanced aromatics, colour and varietal characteristics predictable sugar to alcohol conversion rate Secreting enzymes that liberate aroma-active compounds from Secreting enzymes that liberate aroma-active precursors. compounds to aroma-active existing grape-derived Transforming compounds. Synthesising aroma compounds (de novo). Releasing macromolecules (mainly during autolysis). controlled and complete fermentation process controlled and complete consistent style and quality of fermentation shorter lag phase and duration sluggish or stuck fermentations unlikely deficiencies more tolerant to grape defects and nutritional more temperature and SO require excellent fruit quality (no rot, spoilage, damage or split or split damage (no rot, spoilage, fruit quality excellent require berries) more time consuming control/ predict difficult to of stuck/sluggish fermentations greater risk accurate reflection of terroir perceived to be a more vintage to vintage less repeatability from texture and can add to complexity, different yeast populations mouthfeel larger risk for spoilage • • With so many options and constant innovations in the area of With fermentation, it is important to focus on selecting the correct yeast variety/ application. In order to do this, consider the strain for a specific the desired style of wine and the fermentation conditions/ cultivar, technical parameters. There has also been an evolution in wine trends due to a) consumer in wine trends been an evolution There has also preferences for wine with less ethanol and fruitier aromas and b) the effects of global climate change on grape ripening and how to produce has For this reason, the focus wines with less ethanol and astringency. also shifted to non-cerevisiae species like S. uvarum and S. kudriavzevii, that display good fermentation kinetics at low temperatures and produce less alcohol and more glycerol. 1. 2. 3. 4. evolving. Scientists are The area of wine yeast research is constantly first complex of the world’s currently working on the artificial engineering 2.0. They living organism, the yeast S. cerevisiae, referred to as Yeast and 12 million base pair are busy sequencing the 16 chromosomes and the interaction understand to better in order DNA of building blocks metabolic processes of S. cerevisiae on a genetic level. YEAST MECHANISMS FOR MODIFYING YEAST MECHANISMS FOR MODIFYING WINE AROMA AND FLAVOUR INOCULATED FERMENTATIONS INOCULATED • • • • • • • • • • • • • • SPONTANEOUS FERMENTATIONS SPONTANEOUS 18 YEAST WHITE WINEPRODUCTION YEAST SELECTION Osmotolerance Natural isolate Cold tolerance Bio-protection Restart stuck fermentation fermentation Application Fructophilic descriptors Secondary tolerance Nitrogen demand Sensory Alcohol Hybrid Blend iconic wines stone fruits mouthfeel Anchor Exotics average 15.5% otic exotic 25°B 18°C fruits floral Mosaic iconic wines gooseberry grapefruit fresh and fresh and Anchor Exotics average passion passion 15.5% guava 25°B 15°C fruity Novello fruit production

average Anchor 15.5% 25°B 12°C uity fruity floral ester Alchemy I production granadilla Anchor average 15.5% guava 25°B 12°C Alchemy II thiol pineapple

complex Anchor tropical 15.5% papaya wines citrus 25°B 12°C floral VIN 2000 low fruity wines terpenes muscat Anchor 27°B 10°C f floral 17% ruity low VIN 13 gooseberry production grapefruit complex passion passion 14.5%

guava Anchor 24°B 13°C thiol fruit VIN 7 crisp wines

tropical tropical Anchor citrus thiols 26°B 11°C 16% fruit low NT 116 base wines sparkling 16.5% neutral 27°B 11°C Anchor low N 96 sweet wines

natural natural Anchor wines sweet sweet 24°B 14°C 15% high WE 14 YEAST 19

nsory GAÏA

n/a n/a n/a 0°C IOC no se

contribution

bio-protection BE FRUITS BE low ruity

14% f 12°C notes 24°B citrus esters IOC red fruit

pineapple

fruity esters BE THIOLS BE 15% 13°C 25°B

average IOC IOC

fruity thiols fruity thiols B 2000 B low

ester 14% 12°C notes 24°B

IOC aromas varietal varietal

character Twice

and resh, IOC 15% floral 18°C 25°B finish wines f peach, aromas complex balanced very high with fresh roundness fresh white fresh citrus apricot and

CC 18-2007 low 8°C

M 15% 25°B

neutral IOC sparkling

production base wines Champion 18%

15°C 30°B

restart etal varietal Fermivin average character

fermentation 4F9

uava

fruit body Fermivin 14°C 26°B g volume 15.5% volume passion average

wines with LVCB

low pear Fermivin 15% 12°C 25°B citrus peach apricot minerality minerality wines with lemongrass Blend Hybrid Alcohol Sensory demand Nitrogen tolerance Secondary descriptors Fructophilic Application fermentation fermentation Restart stuck Bio-protection Cold tolerance Natural isolate Osmotolerance 20 YEAST ROSÉ WINEPRODUCTION YEAST SELECTION Sensory descriptors Alcohol tolerance Nitrogen demand Osmotolerance Natural isolate Cold tolerance Bio-protection Restart stuck fermentation fermentation Fructophilic Application Secondary Hybrid Blend intense mouthfeel

stone fruit Anchor Exotics average 15.5% 25°B 18°C Mosaic thiol style freshness Anchor Exotics average 15.5% thiols 25°B 15°C Novello

Anchor raspberry red fruit average 15.5% Alchemy IV 26°B 16°C strawberry strawberry mouthfeel Anchor 27°B 10°C 17%

low VIN 13

red berries Anchor 26°B 11°C 16% crisp

low NT 116 mouthfeel average 15.5% Fermivin thiols 26°B 14°C 4F9

YEAST 21 GAÏA

n/a n/a n/a 0°C IOC no sensory contribution

bio-protection

B 2000 B low

fresh 14% 12°C 24°B IOC varietal notes

ester aromas and

18-2007 low 8°C

15% 25°B IOC neutral sparkling rosé MCC production

16% 14°C Fresh Rosé Fresh 26°B

average complex IOC bitterness spicy notes dryness and reduce acidity, reduce acidity,

floral, citrus and Champion 18% 15°C 30°B

restart restart

average Fermivin

fermentation

XL Fermivin 20°C 26°B smooth 15.5% average red berry Blend Hybrid Secondary Application Fructophilic fermentation fermentation Restart stuck Bio-protection Cold tolerance Natural isolate Osmotolerance Alcohol tolerance Nitrogen demand Sensory descriptors

22 YEAST RED WINESTRAINS YEAST SELECTION Osmotolerance Natural isolate Cold tolerance Bio-protection Restart stuck compatibility fermentation Application Fructophilic descriptors tolerance Nitrogen demand Sensory Alcohol Hybrid Blend MLF iconic wines

black fruit Anchor Exotics red fruit average 15.5% cocoa 25°B 18°C floral Mosaic +++ iconic wines soft tannins

black fruit Anchor Exotics average red and red and 15.5% 25°B

15°C Novello ++

Anchor structure complex complex average 15.5% Alchemy III esters wines 26°B 16°C body ++ intense fruit intense fruit

wines with Anchor red fruit average smooth 15.5% Alchemy IV 26°B 16°C ++ blackcurrant red berries blackberry structured average tobacco Anchor prune wines 26°B 18°C 16% +++ NT 202 blackcurrant blackberry 26.5°B 16.5% Anchor cherry wines 13°C spice fruity high

++ NT 50 blackcurrant red berries full-bodied blackberry Anchor wines 26°B 11°C 16%

low NT 116 ++ blackcurrant firm tannin wines with blackberry structured structure

average Anchor 26°B 20°C 16% NT 112 + characters with floral

red berry Anchor average 24.5°B wines 16°C floral 15% WE 372 ++

YEAST 23

GAÏA ++ n/a n/a n/a 0°C IOC no sensory contribution bio-protection ++

fruit high

15% 18°C 25°B TERROIR colour

finesse varietal finesse,

enhance elegance IOC REVELATION REVELATION IOC balanced, protection blackberry wines with strawberry, strawberry, gooseberry, gooseberry,

++ R 9008 R low

16% 18°C 26°B

alcohol IOC volume burning decrease decrease longevity structure wines with fruit aromas sensation of complex ripe

herbaceousness P21

++ and

good 15% Fermivin Fermivin 12°C 25°B wines stable colour ageing average potential fruity red raspberry blueberry, blueberry, mouthfeel blackberry

n/a

18% Champion 15°C 30°B

restart

varietal average Fermivin character

fermentation XL ++

low low

20°C Fermivin 26°B wines smooth 15.5% average red fruit

black fruit roundness

astringency A33 ++

high 22°C Fermivin 26°B wines aromas 15.5% roasted chocolate structured blackberry

blackcurrant MT48 ++ low soft

15% plum 20°C

25°B wines cherry Fermivin tannins raspberry

blackberry

fruity, spicy fruity, VR5

++ low Fermivin spice 18°C 26°B prune cherry 15.5% be aged wines to structure

blackcurrant WE 14 WE ++

and

high 15% 14°C 25°B Anchor red fruit Pinotage Pinotage cherry in MLF Blend Hybrid Alcohol Sensory demand Nitrogen tolerance descriptors Fructophilic Application fermentation compatibility Restart stuck Bio-protection Cold tolerance Natural isolate Osmotolerance 24 YEAST FOR THEPRODUCTIONOFWHITEWINES quality/unique sparklingandstillwines. yeast strainsthatweremainlyselectedfromEuropeandforproducingmorevarietal-stylewines.IOCfocusesontheproductionof African industryandthenew-worldstyleofwineproduction.Fermivinprovideswinemakerwithamoretraditionaloption,focusingon Anchor Oenologyprovidesyouwiththreedistinctrangesofyeast:Anchor, FermivinandIOC.AnchorisselecteddevelopedfortheSouth product catalogue SKU: 250G DOSAGE: 30g/hL • • • NOTES: APPLICATIONS: Sauvignonblanc,CheninblancandColombard of granadillaandguava DESCRIPTORS: fruityandfloralesters,withenhancedthiolaromas ICONIC, FRESHANDFRUITYWINESWITHTHIOLAROMAS S. cerevisiaexcariocanushybrid Australian Wine ResearchInstitute EXOTICS NOVELLO SKU: 250G DOSAGE: 30g/hL • • • • • NOTES: APPLICATIONS: Cheninblanc,ChardonnayandViognier and stonefruitaromas DESCRIPTORS: guava,granadilla,grapefruit,tropicalfruitsalad MOUTHFEEL ICONIC, BARRELFERMENTEDWHITEWINESWITHINTENSE S. cerevisiaexparadoxushybrid Institute forWine Biotechnology, StellenboschUniversity EXOTICS MOSAIC Decreased tanninintensity, astringencyandbitterness. Enhanced softness. Cold toleranceof15°C. Pectolytic activity. Fructophilic. Good mouthfeel. High glycerolproduction. Fermentations above18°C. SKU: 1KG DOSAGE: 20g/hL • • NOTES: blanc, Chardonnay, Viognier, RieslingandPinotgris APPLICATIONS: tankfermentationsofSauvignonblanc,Chenin gooseberry andmangoaromasaddtocomplexity aromas andsomevolatilethiolssuchasgranadilla,grapefruit, DESCRIPTORS: fruityandfloralesters,tropicalfruitcitrus WINES WITHFRUITYANDFLORALESTERS Yeast blend Australian Wine ResearchInstitute I ALCHEMY SKU: 1KG DOSAGE: 20g/hL • • • • NOTES: APPLICATIONS: Chardonnay, CheninblancandViognier citrus aromas,floralandfruityaromas DESCRIPTORS: freshpineapple,papaya,grapefruit,tropicaland FULL-BODIED WINESWITHGOODMOUTHFEEL S. cerevisiaexhybrid Institute forWine Biotechnology, StellenboschUniversity VIN 2000 SKU: 1KG DOSAGE: 20g/hL • • • NOTES: blanc andColombard APPLICATIONS: tankfermentationsofSauvignonblanc,Chenin DESCRIPTORS: granadilla,grapefruit,gooseberryandguava WINES WITHVOLATILE THIOLS Yeast blend Australian Wine ResearchInstitute II ALCHEMY High alcoholtolerance. Cold fermentation. Highly suitableforbarrelfermentations. Fructophilic. High alcoholtolerance. Slower, reliablefermentation rate. New ZealandstyleSauvignonblanc. High alcoholtolerance. Cold fermentation. Suitable forproductionoflowSO 2 wines Restart YEAST 25

Fermenting highly clarified must. Suitable for secondary fermentation with Charmat method. toxins. Resistant to Botrytis cinerea for the arrest of fermentation at the Cold sensitivity allows desired sugar concentration. Suitable for cider production. wines, as well as Primary and secondary fermentations of MCC cider production. LVCB Selected by University of Chile S. cerevisiae subsp. bayanus WHITE WINES MINERAL, FRESH, AROMATIC hints of fresh aromas, high minerality, DESCRIPTORS: fruity, citrus and stone fruit lemongrass, pear, all white varieties APPLICATIONS: NOTES: • • DOSAGE: 20 g/hL SKU: 500 G WE 14 Research Council, Nietvoorbij Agricultural S. cerevisiae WINES SWEET WHITE NATURAL in white wines DESCRIPTORS: neutral sensory contribution all white varieties APPLICATIONS: NOTES: • • DOSAGE: 30 g/hL SKU: 1 KG N 96 Agricultural Research Council, Nietvoorbij S. cerevisiae subsp. bayanus STRONG FERMENTING, ALL-PURPOSE WINE YEAST DESCRIPTORS: neutral sensory contribution allows varietal character to dominate all white varieties and MCC wines APPLICATIONS: NOTES: • • DOSAGE: 20 g/hL SKU: 1 KG 5 KG ON PRE-ORDER: SKU AVAILABLE

High sugar, alcohol and cold tolerance. High sugar, Intense ester production. Can foam and produce volatile acidity under stress conditions. Can foam and produce volatile acidity under control. Ensure sufficient complex nutrition and temperature Robust and aromatic. Fast fermentation rate. alcohol and cold tolerant. Extremely sugar, Restart stuck fermentations. Agricultural Research Council, Nietvoorbij S. cerevisiae x S. cerevisiae hybrid WHITE WINES AROMATIC CRISP, DESCRIPTORS: tropical fruit salad, zesty citrus and volatile thiols like guava and gooseberry aromas, enhances neutral varieties Colombard and Chenin blanc, Chardonnay, APPLICATIONS: Pinot gris NOTES: • • DOSAGE: 20 g/hL SKU: 1 KG ON PRE-ORDER: 5 KG / 10 KG SKU AVAILABLE NT 116 Natural triploid hybrid isolated from Croatia hybrid S. cerevisiae (diploid) x S. kudriavzevii (haploid) THIOLIC WHITE WINES DESCRIPTORS: guava and granadilla, grapefruit and gooseberry Sauvignon blanc, Chenin blanc and Colombard APPLICATIONS: NOTES: • • DOSAGE: 20 g/hL SKU: 1 KG 5 KG / 10 KG ON PRE-ORDER: SKU AVAILABLE VIN 7 VIN 13 University Stellenbosch S. cerevisiae subsp. cerevisiae x S. cerevisiae subsp. bayanus hybrid WHITE WINES AROMATIC floral and fruity DESCRIPTORS: fresh fruit salad, pineapple, all white varieties APPLICATIONS: NOTES: • • • • DOSAGE: 20 g/hL SKU: 1 KG 5 KG / 10 KG ON PRE-ORDER: SKU AVAILABLE 26 YEAST 18-2007 SKU: 500G fermentation andinthebottle) DOSAGE: 20g/hL(whitewine)/(restartstuck • • • • NOTES: APPLICATIONS: allsparklingbasewines DESCRIPTORS: neutral SPARKLING WINES S. cerevisiae SKU: 500G DOSAGE: 20-30g/hL • NOTES: APPLICATIONS: allwhitevarieties DESCRIPTORS: neutral RESTARTING STUCKFERMENTATIONS S. cerevisiaesubsp.bayanus Research (INRA),Languedoc-France Selected bytheFrenchNationalInstituteforAgricultural CHAMPION SKU: 500G DOSAGE: 20g/hL • • NOTES: lees APPLICATIONS: allwhitevarietiesandwinestobeagedonfine balanced androundonthepalate DESCRIPTORS: intense,exoticfruit,guava,passionwell- AROMATIC WHITEWINESWITHALONGFINISH S. cerevisiaesubsp.bayanus Loire Valley -France (IFV), Wine Institute and Vine French the by Selected 4F9 Respects varietalcharacter. Restarting stuckfermentations. pH). Fermentation underdifficultconditions(lowtemperatureand Fermentation inthebottle. Respects varietalcharacter. Suitable forsecondaryfermentationwithCharmatmethod. For improvementofwinebodyandvolume.

B 2000 TWICE BE THIOLS SKU AVAILABLE ONPRE-ORDER:10KG SKU: 500G DOSAGE: 20g/hL • • NOTES: APPLICATIONS: allwhitevarieties fresh bouquet DESCRIPTORS: esteraromas,varietalnotes,intensefruityand FRESH ANDAROMATIC WHITEWINES S. cerevisiae SKU: 500G DOSAGE: 20g/hL • • • • NOTES: APPLICATIONS: Chardonnay, Viognier, Grenache,Sémillon roundness, freshness DESCRIPTORS: citrusaromas,lemon,peach,apricot,floral, FRESH, COMPLEXANDBALANCEDWHITEWINES S. cerevisiae • • NOTES: APPLICATIONS: all white thiolvarieties DESCRIPTORS: citrusandexoticfruits WINES WITHFRUITYTHIOLS S. cerevisiae SKU: 500G DOSAGE: 20g/hL Respects varietalcharacter. Use forgrapesweakinnaturallyoccurringaromaticprecursors. Increased fatnessandroundness. Increased intensityofcomplexfruityaromas. finish. For creatingwineswithabalancebetweenvolumeandfresh Adapted totankfermentation. Low SO Reduced formationofethanal. 2 production.

YEAST 27 Stable esters. to be aged. Wines produced. Terpenes Masks green characters. Fermentations above 18°C. High glycerol production. Good mouthfeel. Fructophilic. Pectolytic activity. Cold tolerance of 15°C. Enhanced softness. astringency and bitterness. Decreased tannin intensity, ALCHEMY IV Research Institute Australian Wine blend Yeast INTENSE FRUIT ROSÉ WINES raspberry, DESCRIPTORS: red fruit aroma intensity like cherry, redcurrant and pomegranate, rounded and smooth wines all varieties APPLICATIONS: NOTES: • • • • DOSAGE: 30 g/hL SKU: 1 KG EXOTICS MOSAIC EXOTICS University Stellenbosch Biotechnology, Wine Institute for hybrid S. cerevisiae x S. paradoxus ROSÉ WINES WITH INTENSE ICONIC, BARREL FERMENTED MOUTHFEEL tropical fruit salad DESCRIPTORS: guava, granadilla, grapefruit, and stone fruit aromas all varieties APPLICATIONS: NOTES: • • • • • DOSAGE: 30 g/hL SKU: 250 G EXOTICS NOVELLO Research Institute Australian Wine S. cerevisiae x S. cariocanus hybrid AROMAS ICONIC, FRESH AND FRUITY WINES WITH THIOL thiol aromasDESCRIPTORS: fruity and floral esters, with enhanced of granadilla and guava all varieties APPLICATIONS: NOTES: • • • DOSAGE: 30 g/hL SKU: 250 G FOR THE PRODUCTION OF ROSÉ WINES ROSÉ OF THE PRODUCTION FOR

production. 2 Reduce pre-fermentation sulphiting. Combat natural harmful microflora. starter Facilitates the implantation of selected S. cerevisiae culture. transport, Provides microbial security during grape harvest cold pre-fermentation maceration, maceration, clarification, of grape bunches. storage, transport of must and air-drying Reduced formation of acetaldehyde. Reduced formation of Low SO DOSAGE: 20 g/hL SKU: 500 G GAÏA Metschnikowia fructicola BIO-PROTECTION FOR GRAPES AND MUST and spoilage DESCRIPTORS: prevent alcoholic fermentation all varieties APPLICATIONS: NOTES: • • • • DOSAGE: 7 - 20 g/hL SKU: 500 G S. cerevisiae WINES WITH FRUITY ESTERS pineapple and citrus notes DESCRIPTORS: red fruit, all white varieties APPLICATIONS: NOTES: • • BE FRUITS 28 YEAST SKU: 500G DOSAGE: 20g/hL • • NOTES: APPLICATIONS: allvarieties balanced androundonthepalate DESCRIPTORS: intense,exoticfruit,guava,passionwell- AROMATIC ROSÉWINESWITHALONGFINISH S. cerevisiaesubsp.bayanus Loire Valley -France (IFV), Wine Institute and Vine French the by Selected 4F9 SKU AVAILABLE ONPRE-ORDER:5KG/10 SKU: 1KG DOSAGE: 20g/hL • • NOTES: APPLICATIONS: allvarieties varieties thiols likeguavaandgooseberryaromas,enhancesneutral DESCRIPTORS: tropicalfruitsalad,zestycitrusandvolatile CRISP, AROMATIC ROSÉWINES S. cerevisiaexhybrid Agricultural ResearchCouncil,Nietvoorbij 116 NT SKU AVAILABLE ONPRE-ORDER:5KG/10 SKU: 1KG DOSAGE: 20g/hL • • • • NOTES: APPLICATIONS: allvarieties DESCRIPTORS: freshfruitsalad,strawberry, floralandfruity AROMATIC ROSÉWINES bayanus hybrid subsp. cerevisiae S. x cerevisiae subsp. cerevisiae S. Stellenbosch University VIN 13 Suitable forsecondaryfermentationwithCharmatmethod. For improvementofwinebodyandvolume. Intense esterproduction. High sugar, alcoholandcoldtolerance. Restart stuckfermentations. Extremely sugar, alcoholandcoldtolerant. Fast fermentationrate. Robust andaromatic.

FRESH ROSÉ SKU: 500G DOSAGE: 30-60g/hL • NOTES: APPLICATIONS: allvarieties DESCRIPTORS: neutral RESTARTING STUCKFERMENTATIONS S. cerevisiaesubsp.bayanus Research (INRA),Languedoc-France Selected bytheFrenchNationalInstituteforAgricultural CHAMPION SKU: 500G DOSAGE: 20g/hL • NOTES: APPLICATIONS: allvarieties roundness onthepalate DESCRIPTORS: redandblackfruits,lowastringency FRUITY ANDSMOOTHROSÉWINES S. cerevisiae Selected bytheUniversityofSantiago-Chile XL SKU: 500G DOSAGE: 20g/hL • • • • NOTES: APPLICATIONS: Shiraz,CabernetSauvignon DESCRIPTORS: floral,citrus,spice,varietalcharacters COMPLEX ANDROUNDROSÉWINES S. cerevisiae Respects varietalcharacter. Adsorbs astringenttanninsandreduceswineastringency. Expresses thevarietalnotes. bitterness. Reduces aggressivesensationslikeacidity, drynessand Contributes tomouthfeel. notes. Brings outthearomaticintensityoffloral,citrusandspicy

YEAST 29

Stable fruit esters. Masks green characters. Fermentations above 18°C. High glycerol production. Good mouthfeel. Fructophilic. Partially degrades malic acid. dryness and bitterness. Decreased astringency, Increased mouthfeel and quality. Increased red, black fruit and spicy notes. Decreased green and vegetal characters. ALCHEMY III Research Institute Australian Wine blend Yeast COMPLEX RED WINES DESCRIPTORS: complex, rose, floral, fruit and raspberry characters with good structure and body all red varietals APPLICATIONS: NOTES: • • DOSAGE: 30 g/hL SKU: 1 KG EXOTICS MOSAIC EXOTICS University Stellenbosch Biotechnology, Wine Institute for hybrid S. cerevisiae x S. paradoxus WINES ICONIC, BARREL-AGED RED violets, cocoa aromas and DESCRIPTORS: red and black fruits, flavours Shiraz, Merlot and Pinotage APPLICATIONS: NOTES: • • • • • DOSAGE: 30 g/hL SKU: 250 G EXOTICS NOVELLO Research Institute Australian Wine S. cerevisiae x S. cariocanus hybrid RED WINES AROMATIC FULL-BODIED AND SOFT, with a softened, DESCRIPTORS: fresh, fruity and floral red wines but structured palate All red varieties APPLICATIONS: NOTES: • • • • DOSAGE: 30 g/hL SKU: 250 G FOR THE PRODUCTION OF RED WINES RED OF THE PRODUCTION FOR

Reduce pre-fermentation sulphiting. Combat natural harmful microflora. Facilitates the implantation of selected S. cerevisiae starter cultures. Provides microbial security during grape harvest transport, pre-fermentation maceration, maceration, clarification, cold of grape bunches. storage, transport of must and air-drying Use for grapes weak in naturally occurring aromatic precursors. Use for grapes weak in naturally occurring aromatic Respects varietal character. Fermentation in the bottle. conditions (low temperature and Fermentation under difficult pH). Restarting stuck fermentations. Respects varietal character. Metschnikowia fructicola BIO-PROTECTION FOR GRAPES AND MUST DESCRIPTORS: prevent alcoholic fermentation and spoilage all varieties APPLICATIONS: NOTES: • • • • DOSAGE: 7 - 20 g/hL SKU: 500 G GAÏA S. cerevisiae ROSÉ WINES FRESH AND AROMATIC intense fruity and DESCRIPTORS: ester aromas, varietal notes, fresh bouquet all varieties APPLICATIONS: NOTES: • • DOSAGE: 20 g/hL SKU: 500 G 10 KG ON PRE-ORDER: SKU AVAILABLE S. cerevisiae ROSÉ WINES SPARKLING DESCRIPTORS: neutral all sparkling base wines APPLICATIONS: NOTES: • • • • and fermentation DOSAGE: 20 g/hL (restart stuck fermentation in the bottle) SKU: 500 G B 2000 18-2007 30 YEAST SKU AVAILABLE ONPRE-ORDER:5KG SKU: 1KG DOSAGE: 30g/hL • • • • NOTES: Merlot, ShirazandTempranillo APPLICATIONS: CabernetSauvignon,Pinotage,Pinotnoir, some spicyandchocolatearomas DESCRIPTORS: strawberry, cherry, blackberry, blackcurrant and FRUITY, ROUNDEDANDEASYDRINKINGREDWINES Incomplete S.cerevisiaexkudriavzeviihybrid Agricultural ResearchCouncil,Nietvoorbij 50 NT SKU AVAILABLE ONPRE-ORDER:10KG SKU: 1KG DOSAGE: 30g/hL • • • NOTES: APPLICATIONS: Pinotage,MerlotandCabernetSauvignon blackcurrant, tobaccoandprune,freshplumaromas DESCRIPTORS: redandblackfruits,blackberry INTENSE, STRUCTUREDANDCOMPLEXREDWINES S. cerevisiaexhybrid Agricultural ResearchCouncil,Nietvoorbij 202 NT SKU: 1KG DOSAGE: 30g/hL • • • • NOTES: APPLICATIONS: allredvarieties redcurrant andpomegranate,roundedsmoothwines DESCRIPTORS: redfruitaromaintensitylikecherry, raspberry, INTENSE FRUITREDWINES Yeast blend Australian Wine ResearchInstitute IV ALCHEMY High glycerolconcentrationsoftensthemouthfeel. Masks greencharacters. Suitable forcoldsoaking. Suitable withorwithoutbarrelageing. Not suitableforcoldsoaking. Stimulates MLF. Fuctophilic. Masks greencharacters. Terpenes produced. Wines tobeaged. Stable esters. • • • NOTES: APPLICATIONS: CabernetSauvignonandShiraz DESCRIPTORS: blackberryandblackcurrantaromas RED WINESWITHFIRMTANNIN STRUCTURE S. cerevisiaexhybrid Agricultural ResearchCouncil,Nietvoorbij 112 NT SKU AVAILABLE ONPRE-ORDER:5KG/10 SKU: 1KG DOSAGE: 30g/hL • • • NOTES: APPLICATIONS: CabernetSauvignonandShiraz DESCRIPTORS: FULL-BODIED REDWINESFORBARRELMATURATION S. cerevisiaexhybrid Agricultural ResearchCouncil,Nietvoorbij SKU AVAILABLE ON PRE-ORDER:5KG SKU: 1KG DOSAGE: 30g/hL • • NOTES: APPLICATIONS: allredvarieties fruity andfloralaromas DESCRIPTORS: strawberry, cherry, raspberryandblackberry, FRUITY ANDFLORALREDWINES S. cerevisiae Isolated fromnature 372 WE T 116 NT SKU: 1KG DOSAGE: 30g/hL • Can produceSO Fructophilic. Traditional styleredwinestobeaged. Enhances varietalcharacter. Suitable forcoldsoaking. Intense fruitonthepalate. Softer, feminine-stylewines. Cold sensitive. Suitable formicro-oxygenationandthermovinification. blackberry andblackcurrant,Bordeaux-stylewines 2 understressconditions. YEAST 31 Respects varietal character. Promotes polyphenol extraction and stabilises anthocyanins. Promotes polyphenol extraction astringency. Adsorbs astringent tannins and reduces wine CHAMPION CHAMPION Agricultural Selected by the French National Institute for Research (INRA), Languedoc - France S. cerevisiae subsp. bayanus STUCK FERMENTATIONS RESTARTING DESCRIPTORS: neutral all red varieties APPLICATIONS: NOTES: • DOSAGE: 30 - 60 g/hL SKU: 500 G Selected by the University of Chile Selected by S. cerevisiae RED WINES STRUCTURED with roasted and blackberry aromas blackcurrant DESCRIPTORS: and chocolate hints all red varieties APPLICATIONS: NOTES: • DOSAGE: 20 g/hL SKU: 500 G XL Selected by the University of Santiago - Chile S. cerevisiae FRUITY AND SMOOTH RED WINES DESCRIPTORS: red and black fruits, low astringency and roundness on the palate all red varieties APPLICATIONS: NOTES: • DOSAGE: 20 g/hL SKU: 500 G A33 A33

Suitable for wines matured for short periods. High concentration of glycerol produced. Promotes optimum extraction of polyphenols and stabilization Promotes optimum extraction of polyphenols over time. Must be co-inoculated with a robust red wine yeast strain. Must be co-inoculated MT48 MT48 Institute (IFV), Bordeaux – Selected by the French Vine and Wine Council France and Bordeaux Wine S. cerevisiae FRUITY AND SPICY RED WINES DESCRIPTORS: expressive wines with soft tannins, cherry, plum and spices blackberry, raspberry, all red varieties APPLICATIONS: NOTES: • • DOSAGE: 20 g/hL SKU: 500 G Selected in Burgundy - France S. cerevisiae RED WINES TO BE AGED DESCRIPTORS: blackcurrant, prune, cherry aromas and spicy hints, rich and plenty of structure, stable colour all red varieties APPLICATIONS: NOTES: • DOSAGE: 20 g/hL SKU: 500 G VR5 WE 14 Research Council, Nietvoorbij Agricultural S. cerevisiae WINES FRUITY PINOTAGE aromas red fruit and cherry DESCRIPTORS: Pinotage APPLICATIONS: NOTES: • (in co-inoculation) DOSAGE: 15 - 20 g/hL SKU: 1 KG 32 YEAST R 9008 P21 SKU: 500G DOSAGE: 20g/hL • • • • • NOTES: Carignan, Tempranillo APPLICATIONS: Pinot noir, Merlot,Grenachenoir, Gamay, blackberry, freshness,finesse,elegance DESCRIPTORS: varietalfruitaromas,strawberry, gooseberry, FRUITY REDWINESWITHFINESSE S. cerevisiae RÉVÉLATION TERROIR SKU: 500G DOSAGE: 20g/hL • • • • • NOTES: Carménère, Malbec,Grenache APPLICATIONS: Merlot,CabernetSauvignon,franc, DESCRIPTORS: ripefruitaromas,unctuous,volume,softness COMPLEX REDWINESFROMMATURE FRUIT S. cerevisiae SKU: 500G DOSAGE: 20g/hL • • • NOTES: APPLICATIONS: allredvarieties mouthfeel, subtle DESCRIPTORS: blueberry, blackberryandraspberrynotes,good HIGH QUALITY, FRUITYREDWINES S. cerevisiae IFV BeauneinBurgundy, France Enhances thefinesseandelegance ofthewine. fruit. Creates agoodbalancebetweenfreshnessandmaturityofthe Accentuate varietalaromas. Increases colourintensity. Excellent abilitytopreservecolour. Intensifies minerality, salinityandmouthfeelpersistence. Minimises theperceptionofdrynessandbitterness. sensations. Decreases theriskofherbaceousaromasandaggressivetannin Promotes longevity. high alcoholwines. High polysaccharideproductionlimitstheburningsensationin For theproductionofwineswithgoodageingpotential. Produces stablearomas,colourandgoodstructure. cold soaking. Able tofermentatlowtemperatures(12°C)andsuitablefor SKU: 500G DOSAGE: 7-20g/hL • • • • NOTES: APPLICATIONS: allvarieties DESCRIPTORS: preventalcoholicfermentationandspoilage BIO-PROTECTION FORGRAPESANDMUST Metschnikowia fructicola GAÏA storage, transportofmustandair-drying ofgrapebunches. pre-fermentation maceration,clarification,cold Provides microbialsecurityduringgrapeharvesttransport, cultures. Facilitates theimplantationofselectedS.cerevisiaestarter Combat naturalharmfulmicroflora. Reduce pre-fermentationsulphiting.

YEAST 33 Figure 2. Preference test performed on a Pinot noir wine fermented with Fermivin P21 compared to Fermivin PF6 and two reference strains (Burgundy – France). Figure 3. Formation of stable VPA's from successive reactions involving HCDC+ yeast activity. from Figure 3. Formation of stable VPA's P21 strain has been selected in Burgundy (France) by IFV Beaune (French selected in Burgundy (France) by IFV Beaune P21 strain has been ® Fermivin P21 is the new solution in the Fermivin range for high quality and very fruity red wines with good ageing potential. Fermivin P21 is the new solution in the Fermivin range for high quality and very fruity red

Figure 1. Total Polyphenol Index in different Pinot noir Figure 1. Total wines fermented with Fermivin P21 and 5 reference strains (Burgundy – France). As a result, Fermivin P21 gives very fruity wines with good structure for the production of high quality wines with good ageing potential. As a result, Fermivin P21 gives very fruity wines The Fermivin Fermivin P21 releases a lot of ethyl esters (stable aromatic compounds) and gives the a lot of ethyl esters (stable aromatic compounds) Fermivin P21 releases of different commercial yeasts. Also, Polyphenol Index (TPI) among a variety highest Total cinnamyl high a with combined when (100%), activity HCDC of level high extremely the and prevent the formation of ethyl phenol (EP) esterase (CE) enzyme can stabilise the colour by Brettanomyces. Institute of the Vine and the Wine) on Pinot noir and Gamay grapes. As a good fermenting Pinot noir and Gamay grapes. As a good fermenting on and the Wine) Institute of the Vine a complete fermentation. strain, Fermivin P21 ensures QUALITY, FRUITY RED WINES RED FRUITY QUALITY, THE NEW YEAST FOR HIGH YEAST NEW THE in the spoTlight the in 34 YEAST in thespotlight BIOPROTECTION GAΪ use ofSO Saccharomyces cerevisiae oenological yeasts. This wine spoilage yeast is often the cause of acetic differences in pre-fermenting maceration. The Kloeckera apiculata (or Hanseniasporauvarum)isamicroorganism capable ofproducing up totentimes more aceticacidthanthe PRE-FERMENTING STAGES: KEEPING LIVING BEINGS UNDER CONTROL WITHLIVING BEINGS storage andtransportofmustair-drying ofgrapebunches. harvest transport,pre-fermentingmaceration,"macérationde/surbourbes"(grapeleesmaceration),skinmustclarification,cold facilitates implementationofselected,inoculatedS.cerevisiaeyeaststoguidefermentation,andhelpssecurethefollowingprocesses:grape alcoholic fermentation. Gaïa is a major tool for limiting pre-fermentation sulphiting whether used during vatting or in harvesting trucks. It also fermenting power, tocombatthisharmfulflora. It fillsanecologicalnicheby limiting deviationsandtherisk of triggeringanexcessively early The InstitutFrançaisdelaVigne etduVin (FrenchWine andVine Institute)hasselectedGaïa,aMetschnikowiafructicolayeastwithno takes alongtime. uncontrolled multiplication.Risksareincreasedbyreducingsulphitesadditions,temperaturesthattoohigh(>10°C)oriftheprocess From harvest to barrel, the micro-organisms responsible for acetic deviations or the triggering of an unwanted fermentation process may undergo Hanseniaspora butnotprotectedbyGaïa. slightly duringthepre-fermentingphase.Consequently, theacetic acidcontentremainsverylowincomparisontosamplescontaminatedwith level. IntheabsenceofSO 2 effectivelyenablesthelimitationofitsgrowth,however, sometimeslargedosesarerequiredtoreducetheriskdownanacceptable A AND 2 , thesituationisclearlymorerandom.With Gaïa,theinitialpopulationofHanseniasporaiscontainedandonlygrows YEAST 35 Biocontrol performed by Gaïa on a Saccharomyces cerevisiae population in pre-fermentation phase (13°C) – must of Chardonnay- Pinot noir blending pH 3.6. in your wine. 2 One of the strategies and tools developed by the IOC for the control of oxidation and microbiological contamination, whether One of the strategies and tools developed by the Gaïa is a powerful tool for reducing the overall use and concentration of during pre-fermentation, fermentation or ageing, SO The earlier Gaïa is inoculated, the more effective it is in limiting the growth of different micro-organisms. limiting the growth of more effective it is in Gaïa is inoculated, the The earlier LIMITING RISKS OF TRIGGERING UNWANTED FERMENTATION UNWANTED TRIGGERING OF RISKS LIMITING and pre-fermenting phases yeasts during cerevisiae of indigenous Saccharomyces the development its biocontrol by preventing Gaïa achieves with selected After inoculation depends on must temperature. of such a delay process. The efficiency of the fermentation delays the triggering dies off. the Gaïa population and as the alcohol increases, trigger fermentation), population to yeasts (at sufficient Saccharomyces Botrytis cinerea. Gluconobacter ) and (Acetobacter, active against acetic bacteria Gaïa is also 36 NUTRIENTS • • • • • • • • • • to: needsofwineyeastinclude,butareNutritional notlimited will playavitalroleintheperformanceofyeaststrain. preferences andthereforethenutrientavailabilityduringfermentation requirements. Wine yeaststrainsalso differintheirnutrient Yeast, likeanyotherlivingorganism,hasveryspecificnutritional introduction NUTRIENTS CHAPTER 3: increasing alcoholconcentrations. the cell,especiallyinahighosmaticpressureenvironmentwith Sterols areimportantinmaintainingtheselectivepermeabilityof the synthesisof‘survivalfactors’likeergosterolandlanosterol. oxidation isimperativeforbiomassproductionandtoensure presence orabsenceofoxygen.However, earlyexposureto Yeast arefacultativeanaerobesandcanthusexistinthe division. copper, iron,manganeseandzincinordertoensurehealthy cell The yeastalsorequirestraceelementsofcalcium,chlorine, balance ofthecell,aswellfermentation. enzyme thatplaysanimportantroleinmaintainingtheredox Nicotinic acidisinvolvedinthesynthesisofNAD shortage canleadtotheproductionofsulphurcompounds. Pantothenic acidisinvolvedinsugarandlipidmetabolisma nucleic acids. Biotin isinvolvedinthesynthesisofproteins,fattyacidsand Potassium isimportantfortheuptakeofphosphates. metabolism). important componentofthecellmembrane)andATP (energyfor Phosphate isusedforproducingnucleicacids,phospholipids(an and survivalfactors. Minerals (magnesium)andvitamins(thiamine)thatactasgrowth conditions ofthegrapes. must isdependentonthevariety, ripenesslevelandripening the constructionofcells.TheamountYAN availableinthe The yeastrequiresnitrogentomanufactureproteinsrequiredfor both inorganic(ammonia)andorganic(aminoacids)sources. available foruptakeandusebytheyeastcanoriginatefrom Yeast assimilablenitrogen(YAN). Thisreferstothenitrogenthatis producing reactions(fermentation). like glucose,providetheyeastwithsubstrateforenergy An availableenergysource.Carbon,intheformofsugars + , theco- COMPONENTS OFCOMMERCIALPRODUCTS sugar uptake,metabolismandbiomassformation. acids requiredforthesynthesisofproteinsthatare glycerol, aceticacidetc.Thevacuolestoresenzymesandamino conversion, aswellthesecretionofotherby-productslike CYTOPLASM: survival underfermentationconditionsandeffectivesugaruptake. membrane integrity. Maintainingthemembraneintegrityensures and mainlyconsistsofsterolslipidsthatareresponsiblefor CELL MEMBRANE:regulateswhatentersandexitsthecell responsible forregulatingtheyeastmetabolism. link thecellmembraneandwallcontainsenzymes PERIPLASMIC SPACE: containstheglucanandchitinchainsthat mainly consistsofmannoproteinsandglucans. CELL WALL: givesthecellitsshape,actsasaphysicalbarrierand by theperiplasmicspace. surrounded bythecellmembranethatisseparatedfromwall inside ofthecellcontainingimportantorganelleslikevacuole), Yeast aresinglecellorganismsconsistingofthecytoplasma(the COMPONENTS OFTHEYEASTCELL the cellwalland membrane havebeenremovedvia centrifugation. YEAST EXTRACT: Thisisthesoluble insidesoftheyeastcells,once some partofthecellmembrane. Depending ontheproductionprocess, thisfractioncouldcontain can beproducedviathecentrifugation oftheyeastautolysate. YEAST HULLS:Thisistheinsolubleyeastcellwall fractionthat being moreaccessibletotheactive,livecells. wall beingpartiallydegradedandthesoluble‘inside’ofcell with glucanaseenzymes.Thisresultsintheglucan-containingcell YEAST AUTOLYSATE: Thewholeyeastcelliskilledandthentreated cell wall,membraneandthewholeinsideofcell. heat treatment.Itcontainsallofthecellconstituents,including INACTIVATED YEAST: Thewholecellhasbeeninactivated/killedby include: fermentation performanceofactiveyeastcells.Productingredients mentioned yeastconstituentsandhowtheycanenhancethe Nutritional yeastproductsarebasedonfractionsofthepreviously hosts thereactionsresponsibleforsugartoethanol NUTRIENTS 37 Good adsorption capacity to bind to toxic medium chain fatty to toxic medium chain capacity to bind Good adsorption acids. of fermentation environment. Detoxification good they can be a cell membrane is included, If part of the and lipids. source of sterols or treat sluggish or stuck fermentations WHEN TO USE: prevent sluggish/stuck malolactic via detoxification; prevent wines (removal of cork-taint anisoles fermentation; treat tainted and Ochratoxin A). • • • • strain and specific fermentation conditions The selection of yeast is/are more suitable to use. will dictate which product(s) YEAST HULLS YEAST Partially autolysed inactivated yeast. Partial autolysation makes sterols in the cell membrane more readily available for the fermenting yeast. Enhance tolerance to alcohol. WHEN TO USE: certain yeast strains under stressful fermentation conditions (low/high fermentation temperatures and high sugar musts); providing vitamins and minerals to fermenting yeast. Mainly inactivated yeast supplemented with either minerals or Mainly inactivated yeast supplemented with vitamins or both. Contains no ammonium salts. allow vitamins, Cell membranes damaged during inactivation out of the cells minerals, amino acids and nucleic acids to ‘leak’ aroma and flavour and can enhance fermentation efficiency and production. stressful must WHEN TO USE: juice with a very low YAN; conditions; to enhance volatile aroma production. Mainly consist of inactivated yeast and ammonium salts (DAP). Mainly consist of inactivated yeast and ammonium Good source of vitamins and minerals. thiamine) and Can be enriched with added vitamins (usually minerals (usually magnesium). acids). High concentration of organic nitrogen (amino high nutritional WHEN TO USE: to support yeast strains with musts; to prevent sluggish fermentations; requirements; low YAN to prevent the production of sulphur off-odours. Complex yeast nutrients Detoxification Rehydration nutrients Rehydration protectants products Inactivated yeast-based Glutathione-enriched products Aroma enhancing nutrients mixes Vitamin Specific yeast extracts like mannoproteins • • • • REHYDRATION PROTECTANTS REHYDRATION • • • • REHYDRATION NUTRIENTS REHYDRATION COMPLEX YEAST NUTRIENTS • • • • • • • • • • • • • • TYPE OF COMMERCIAL PRODUCTS OF COMMERCIAL TYPE nutritionaloptionsyeast have available Commercially the use of evolution, an shifting from also undergone diammonium to the phosphate (DAP) variety of wide not are but include, These available. currently products limited to: 38 NUTRIENTS nutrient SELECTION Source oforganicnitrogen additional nitrogensource Di-ammonium phosphate Nitrogen contributionat Use inconjunctionwith Malolactic fermentation Aroma stabilisationand Ammonium sulphate Bottle fermentation Aroma enhancing Inactivated yeast Autolysed yeast 20 g/hLdosage Rehydration CONTAINS: protection Thiamine Complex

2 mg/L Anchorferm 30 mg/L Nutrivin

26 mg/L Nutrivin Super 2.5 mg/L Natuferm Pure

7 mg/L Natuferm Bright

7 mg/L Natuferm Fruity

NUTRIENTS 39

FML n/a n/a

Nutriflore Nutriflore

Titres

Phosphates Phosphates 42 mg/L Extra PM Extra

6 mg/L Activit

26 mg/L Activit Nat Activit 8.5 mg/L

n/a Actiprotect+ Complex Thiamine protection CONTAINS: Rehydration 20 g/hL dosage Autolysed yeast Inactivated yeast Aroma enhancing Bottle fermentation Ammonium sulphate Aroma stabilisation and Malolactic fermentation Use in conjunction with Nitrogen contribution at Di-ammonium phosphate additional nitrogen source Source of organic nitrogen 40 NUTRIENTS product catalogue SKU: 1KG/10 DOSAGE: 20g/hL of fermentation. the fermentationcouldbebeneficial.Avoid additionattheend uptake ofaminoacidsbeforeaddition.Anotheradditionlaterin USAGE: Useafterthestartoffermentationtoallowfor • APPLICATION: CHALLENGING FERMENTATION CONDITIONS infected grapes. stress conditionslikehighsugarmust,lownutrientstatusand Thiamine-enriched complexnutritionformulatedforincreased SUPER NUTRIVIN SKU: 1KG/10 DOSAGE: 20g/hL of fermentation. the fermentationcouldbebeneficial.Avoid additionattheend uptake ofaminoacidsbeforeaddition.Anotheradditionlaterin USAGE: Useafterthestartoffermentationtoallowfor • APPLICATION: STANDARD FERMENTATION CONDITIONS nitrogen. Complex nutritionalsupplementtoadjusttheyeastassimilable NUTRIVIN SKU: 1KG/10 DOSAGE: 20g/hL USAGE: Addtorehydrationmixturetogetherwithyeast. • • • APPLICATION: REHYDRATION yeast viabilityandfermentationcapabilities. A rehydrationnutrientconsistingofinactivatedyeasttoincrease ANCHORFERM Complex nutritionwillstimulateyeastgrowthandmetabolism. Complex nutritionwillstimulateyeastgrowthandmetabolism. Sterols andlongchainfattyacidsimprovealcoholtolerance. well asreducingtheriskofstuckfermentationandoff-odours. trace elementsrequiredforoptimumyeastperformance,as Inactivated yeastarerichinvitaminsandmineralsother Thiamine stimulatesyeastgrowthandmetabolism.

SKU: 1KG content and/orpotentialalcoholstrength) DOSAGE: 20-40g/hL(dependingonthemust’s initialYAN alcoholic fermentation. time. Inorganicnitrogenshouldbeaddedafterthefirstthirdof over afteraddition.Donotaddammoniumsaltsatthesame during thefirstthirdofalcoholicfermentationbypumping Natuferm Purein10timesitsweightmust.Incorporate micro-granulated formforquick,easysuspension.Suspend USAGE: 100%Saccharomycescerevisiaeyeastautolysatein • • • • • • APPLICATION: A YEAST-DERIVED NUTRIENTSOURCEOFORGANICNITROGEN Pure increasestheyeast’s productionofaromaticesters. preserving thearomatictypicityofeachgrapevariety. Natuferm growth andtherapidcompletionoffermentation,whilstalso alcohol percentage.Itshighnutrientcontentpromotesyeast suitable inthecaseofnitrogendeficiencyand/orhighpotential Natuferm Pureisasourceofautolysedyeastthatespecially SKU: 1KG DOSAGE: 30-40g/hL supplementing with20g/hLNutrivinSuperforfermentation. In theeventofseverenitrogendeficiency, werecommend the seconddoseafterfirstthirdofalcoholicfermentation. incorporate intwostages:addthefirstdoseatinoculationand Natuferm Brightin10timesitsweightmust.Forbestresults, micro-granulated formforquick,easysuspension.Suspend USAGE: 100%Saccharomycescerevisiaeyeastautolysatein • • • APPLICATION: ENHANCED AROMAPRODUCTIONINWHITEANDROSÉWINES fermentation conditions. cell functioning–alsomakeitasuitablenutrientforextreme fermentation. Itshighergosterolcontent–essentialforyeast assisting theyeastinreleaseofthiolsduringalcoholic acids (aromaprecursors),whichplayanimportantrolein Natuferm Brightisayeastautolysate.Itveryhighinamino NATUFERM BRIGHT NATUFERM PURE High intraceelements. High inaminoacids. Contributes tothebiosynthesisofesters. Preserves andenhancesthearomatictypicityofgrapevarieties. must withhighpotentialalcohol. Ensures theyeastcanwithstandnitrogendeficienciesand/or Ensures regular, completealcoholicfermentation. Corrects smallassimilablenitrogendeficiencies. Maintains theabilityofyeasttofermentsugars. Promotes thereleaseofaromaticthiolandestercompounds. NUTRIENTS 41 Provides inorganic and organic nitrogen. inhibit Adsorption of short chain fatty acids that can fermentation. Provides sterols and long chain fatty acids which are essential precursors in maintaining yeast viability. Balanced alcoholic fermentation. fermentation. Completion of alcoholic quality of the wine. Contributes to organoleptic compounds. Reduces the risk of the production of sulphur A mixture of ammonium salts, inactivated yeast and thiamine, A mixture of ammonium salts, inactivated yeast and will also to be used during a sluggish alcoholic fermentation deficiency in maintain the fermentation when there is a nitrogen the must. SLUGGISH ALCOHOLIC FERMENTATION APPLICATION: • • • USAGE: Dissolve in 10 times its weight in must or wine and add restart a fermentation, If using it to to the juice via pumpover. add the product to the wine prior to yeast addition. DOSAGE: 20 - 40 g/hL (preventative treatment and mid- fermentation) / 40 - 50 g/hL (restart a stuck fermentation) SKU: 1 KG ACTIVIT NAT ACTIVIT consisting of inactivated is a fermentation activator Activit Nat amino acids, small peptides yeast. This nutrient provides that are adsorbed by the yeast and stress resistance factors This activator is intended for throughout alcoholic fermentation. nitrogen deficiencies. It does not musts with low or moderate high nitrogen deficiencies. compensate for particularly ACTIVATOR FERMENTATION APPLICATION: • • • • its weight of USAGE: Put Activit Nat in solution into 10 times the tank. Carry out must or wine and incorporate the mixture into a pumpover with aeration to homogenise. (during first DOSAGE: 20 g/hL (must), followed with 20 g/hL third of alcoholic fermentation) SKU: 1 KG ACTIVIT Strengthens the yeast membrane making it stronger and more Strengthens the yeast membrane making it stronger resistant to the stresses of fermentation. Decreases the duration of the lag phase. Increases the fermentation capacity of the yeast. Makes the yeast more resistant to osmotic stresses during inoculation. Provides organic nitrogen, an efficient form of YAN to ensure to ensure an efficient form of YAN Provides organic nitrogen, achievement of fermentation. yeast membrane fluidity and Rich in ergosterol to preserve fermentation. viability until the end of Naturally rich in vitamins. acids, precursors of fruity esters. Naturally rich in amino (of which the production is yeast to preserve PDMS Tendency fruity aromas strain dependent), to increase the longevity of the wine. and impact the qualitative ageing aromas of unwanted Efficient fermentation avoids the formation of reductive aromas. A rehydration nutrient used to increase yeast fermentation A rehydration nutrient used to increase yeast capacity. YEAST PROTECTION APPLICATION: • • • • USAGE: Add Actiprotect+ directly to the rehydration mixture. for the Mix 1 kg of Actiprotect+ in 10 L of water at 42°C. Wait temperature to decrease to 38-40°C before adding the yeast. DOSAGE: 20 g/hL SKU: 1 KG ACTIPROTECT+ Natuferm Fruity is an autolysed yeast, selected for its richness Natuferm Fruity is an autolysed as precursors for the production of ester in amino acids that act fermentation. aromas during alcoholic IN RED WINES ENHANCED FRUITINESS APPLICATION: • • • • • • be added at the beginning of the alcoholic USAGE: To inoculated with fermentation, at the same time as the must is or must, 10 times the yeast. Suspend Natuferm Fruity in water its weight. DOSAGE: 20 - 40 g/hL SKU: 1 KG NATUFERM FRUITY NATUFERM 42 NUTRIENTS SKU: 1KG/5 DOSAGE: 5g/hL cold waterbeforeaddingtothewine. USAGE: DissolvePhosphatesTitres in10timesthevolumeof • • • • APPLICATION: FERMENTATION ACTIVATOR FORSPARKLING WINES production. regular sugarutilisation.Itisrecommendedforsparklingwine thiamine toensureregularyeastmultiplicationandcomplete Phosphates Titres containsdiammoniumphosphateand PHOSPHATES TITRES SKU: 1KG DOSAGE: 10-30g/hL mixture, inordertosecurethebottlefermentation. be accompaniedbyanadditionofPhosphatesTitres intothe wine andincorporateintothemixture.TheuseofExtraPMmust USAGE: PutExtraPMintosolutionin10timesitsweightof • • • • • • • APPLICATION: FERMENTATION ACTIVATOR FORBOTTLEFERMENTATION naturally richinglutathione. for bottlefermentationandcontainsinactivatedyeastthatis Extra PMisafermentationactivatorspecificallyintended EXTRA PM Optimise fermentationefficiency. fermentation. Ensures anevensupplyofnitrogenrighttotheend Encourages faststarttoalcoholicfermentation. Thiamine helpstomaintainyeastviability. Enhances roundness,eleganceandlengthinsparklingwines. Conservation ofvarietalandfruityaromas. Limits reductionphenomenaduringbottlefermentation. Improved wineageingpotential. especially after2.5kgpressure. Guarantees theoptimalphysiologicalstateofyeast, continuous yeaststartercultures. Retains membraneexchangecapacity, especiallyinthecaseof Guarantees optimalyeastactivityduringbottlefermentation. SKU: 1KG DOSAGE: 20g/hL suspension beforehandinasmallquantityofwaterorwine. the timeofinoculation.Forbestdispersion,preparea before inoculatingwithbacteria,butitcanalsobeaddedat USAGE: ItisrecommendedtoaddNutrifloreFML48hours • • • APPLICATION: MALOLACTIC FERMENTATION designed toacceleratemalolacticfermentation. for theirhighlevelofnutritionandsurvivalfactorsis Nutriflore FMLisanutrientbasedoninactivatedyeastselected NUTRIFLORE FML Effective forwineswithalowpH(<3.4). resistance tothewineacidity. Provides peptidesneededbythebacteriatoincrease bacteria (aminoacids,mineralsandvitamins). Provides elementsrequiredforthepropergrowthof NUTRIENTS 43 Figure 2. 2018 Shiraz with thermoflash. with Natuferm Fruity and without (control). Vinification *** significant at 1%. The same trend (Figure 2) is observed in thermovinified Shiraz 2) is observed in thermovinified Shiraz The same trend (Figure wine with Natuferm Fruity is significantly wine (2018 vintage). The by the 8 tasters for its fruitiness. different and preferred of Potential Dimethyl Sulfur (PDMS) on the A better preservation is also provisionally Syrah fermented with Natuferm Fruity at 40 g/hL DMS, a strong fruity observed. PDMS, progressively releasing during ageing in fruitiness the wine preserve helps to enhancer, bottles. Fruity is an autolysed yeast, selected for its richness in Fruity is an autolysed ®

The use of Natuferm Fruity also produces less masking aromas The use of Natuferm Fruity also produces (Figure 1). The tasting (Figure 1) made on a Shiraz wine (standard winemaking, The tasting (Figure 1) made on a Shiraz wine positive impact a showing Natuferm Fruity is vintage) with 2018 is preferred due to on the sensorial profile of the wine. This wine Shiraz of characteristics varietal and aromas fruit red of quality the fresh and more bitter, is less the wine Fruity Natuferm With wines. with a better expression of the aroma. Natuferm Fruity naturally provides vitamins and oligo-elements, key Natuferm Fruity naturally provides vitamins and a quick and complete nutritional compounds for yeast to ensure fermentation. amino acids and precursors of fermentative esters, responsible for of fermentative esters, responsible for amino acids and precursors The natural content of ergosterol is an the fruitiness of the wines. is necessary for yeast in order to protect added value as this lipid ensure their capacity to uptake and then their membrane and transform amino acids into esters. Natuferm

Figure 1. 2018 Syrah – Traditional method of winemaking. Figure 1. 2018 Syrah – Traditional Natuferm Fruity at 40 g/hL added at inoculation. potential, pH 3.6. 13% alcohol Must: 115 mg/L of YAN, IFV panel – 8 tasters (France). FRUITINESS OF RED WINES OF RED FRUITINESS BOOSTING AND PRESERVING THE THE AND PRESERVING BOOSTING THE DEDICATED AUTOLYSED YEAST YEAST AUTOLYSED DEDICATED THE in the spotlight the in 44 BACTERIA • • • AND GROWTH OF LACTIC ACID BACTERIA FACTORS INFUENCING THESURVIVAL and wineincludeOenococcusoeni,LactobacillusPediococcus. temperatures of20-30°C.LABgeneramostcommonlyfoundinmust rich medium,fermentablesugarsanddisplayoptimumgrowth non-sporulating facultativeanaerobes,thatrequireanutritionally have thefollowingincommon:they are gram-positive,non-mobile, selective environmentofjuiceandwine.LABpresentinwineall and wineryequipment,onlysomeLABareabletogrowduethe from thegrapeberrysurface,clusterstems,wines,leavesandsoil Whilst therearemanydifferentLABenteringthejuiceandwine just increasedbutteriness. have animpactonthesensoryprofileofwinethatextendbeyond the abilityofLABtogeneratealargenumbercompoundsthat impact onthebutterynotes.Sincethen,manystudieshaveproven stability withadecreaseinthenutrientcontent,whilsthavingan to beasimplede-acidificationstep,thatincreasedthemicrobial use asMLFstartercultures.Initially, theimpactofMLFwasthought evolved to focus on ways to isolate highly active wine LAB strains for stimulate indigenous lactic acid bacteria (LAB). This eventually (MLF). Inthe1960’s, studiesfocusedondiscoveringmethodsthat This wascalledbiologicalde-acidificationormalolacticfermentation introduction BACTERIA CHAPTER 4: either synergisticorantagonistic. yeast, otherfungi,aceticacidbacteria andbacteriophages,canbe with otherindigenouspopulations of yeastandbacteria,inoculated The interactionbetweenLAB and othermicroorganisms.Relationships the MLFandsensoryoutputs. availability. The timing of bacteria inoculation will also influence clarification canremoveLABandalsonegativelyimpactnutrient Factors associated with the winemaking process. Practiceslike and temperature. the SO and themetabolicbehaviour. Otherimportantparameters include LAB willbepresent;bacteriaviability;growthrate;speedofMLF exerts thestrongestselectiveactionandlargelydetermines:which The chemicalandphysicalcompositionofthewine. wine pH ‘A secondfermentationinyoungwines’wasfirstdescribed1837.By1913,Müller-Thurgau andOsterwalderexplainedthebacterial 2 concentration (interaction with pH), alcohol percentage degradation ofmalictolacticacidandCO C 4 H 6 O 5 C 3 H 6 0.3 units. will typicallydecreaseby1to3g/LandthepHmayrise0.1 buffering capacityofthewine,aswellinitialpH,butacid a correspondinglossinacidity. Thisdecreasecanvaryduetothe L-malic acidiscatabolisedtotheweakerL-lacticduringMLF, with REDUCTION INACIDITY AND QUALITY FERMENTATION ONWINECOMPOSITION THE EFFECTSOFMALOLACTIC metabolism. the wineimmediatelyaftercompletion ofmalicandcitricacid shorter leescontact,higherredox potentialandstabilisationof strain, lowerbacteriainoculation rate,lowerpHandtemperature, the diacetyl contentconsider: selecting a strong diacetyl-producing at high concentrations, be considered spoilage. In order to increase amounts ofdiacetylcancontributepositivebutterynotes,but buttery, nutty aromas. Depending on the wine type and style, low The production of diacetyl via citric acid metabolism increases the Diacetyl • • • The mechanismsbywhichLABcanmodifythewineflavourinclude: as wellimpactingfruityandvegetativearomasmouthfeel. have undergoneMLFinclude:buttery, lactic,nutty, yeastyandoaky, employed. Besidesde-acidification,flavourdescriptorsforwinesthat the varietalaromacharacteristicsandwinemakingtechniques is dependentonthebacteriastraincharacteristics,intensityof The decrease or increase in certain wine aroma and flavour attributes FLAVOUR CHANGES O 3 +CO to lesserormoreflavourfulcompounds. the metabolismofgrapeandyeast-derivedsecondarymetabolites sugars, aminoacidsandothersubstrates; the productionofnewflavourcompoundsviametabolism the cellwall; the removalofexistingflavourcompoundsduetoadsorption 2 accordingtotheformula: 2 BACTERIA 45 -glucanase activity. MLF can also increase anthocyanin and increase anthocyanin MLF can also activity. β-glucanase In recent years, the focus has shifted from only O. oeni and sequential In recent years, the focus has shifted from only various inoculation inoculation, to other genera also suitable for MLF, strains largely being scenarios, as well as the selection of bacteria now wine. Winemakers influenced by their sensory impact in the have the option to select Lactobacillus plantarum starter cultures (pure or mixed), as well as whether to inoculate yeast and bacteria at the same time (co-inoculation). Once again, all the options and scenarios will have varying effects on the wine and wine sensory profile and the winemaker has to select the most suitable options based on the preferred wine style and practical considerations in the cellar. Amino acids to produce volatile A variety of amino acids can be utilised by LAB and (ornithine N-heterocycles compounds (methionine), sulphur lysine) and biogenic amines. Oak influence As a LAB can metabolically interact with oak compounds. Wine are described as result, wines that have undergone MLF in barrel, astringent, with a tendency richer and fuller in flavour and less softer, compared to MLF in stainless steel tanks. to exhibit more colour, Acetaldehyde and other carbonyls and other carbonyls of acetaldehyde concentration the During MLF, generally decrease. Grape-derived precursors activity can hydrolyse glycoside LAB that exhibit glycosidic Wine activity and release volatile aroma precursors via enzymatic volatile phenols, monoterpenes and compounds like nor-isoprenoids, aliphatics. Fruity and vegetative aromas and lactate like ethyl esters, certain to produce able are LAB Wine also displaying esterase activity that could isoamyl acetate, whilst Enhanced fruity aromas during MLF have impact the aroma profile. the decrease in vegetative aromas. also been associated with Mouthfeel with the possibly be associated on mouthfeel could The impact the such as polysaccharides; of exocellular polymers, biosynthesis polysaccharides existing of metabolism the or glucans of production via wines. the astringency in red which reduces tannin condensation 46 BACTERIA BACTERIA SELECTION Co-inoculation/Sequential Lactobacillus plantarum Optimum temperature Alcohol tolerance Oenococcus oeni TSO Sparkling wine pH tolerance Freeze-dried Application White wine 2 tolerance Red wine fruity andspicynotes co-inoculation 18-28°C

50 ppm Anchor 16% ≥3.5 Duet Arom mouthfeel andsoftness co-inoculation 15-28°C 50 ppm Anchor 15% ≥3.2 Duet Soft balance andstructure

sequential Anchor 14-28°C 50 ppm 16% ≥3.2 Solo

Select difficult conditions sequential 18-22°C 60 ppm IOC 14% ≥2.9 Inobacter BACTERIA 47 Tolerant of very low pH conditions (>2.9). of very low pH conditions Tolerant and Requires three steps: reactivation, starter culture inoculation. Ensure a secure malolactic fermentation. Ensure a secure malolactic Enhance structure. fruit aroma notes. Increase spicy and dark of the wine. Increase overall balance fermentation. Restart stuck malolactic Oenococcus oeni LOW PH MUST AND WINE APPLICATION: • • during USAGE: Suitable for co-inoculation, inoculation The alcoholic fermentation or sequential inoculation. bacteria and Inobacter kit contains a sachet of oenological technical sales Contact your a sachet of special activator. manager for instructions for use. DOSAGE: 0.72 g/hL (bacteria) / 4 g/L (reactivation medium) SKU: 25 HL / 100 HL / 1000 HL Australian Wine Research Institure Research Australian Wine Oenococcus oeni STRUCTURE AND BALANCE : APPLICATION • • • • • - for best distribution, USAGE: Sequential inoculation freeze-dried bacteria in 20 times rehydrate the packet of maximum of its weight of chlorine-free water at 20°C for a or wine to be 15 minutes. Add the suspension to the must the sachet fermented. Direct inoculation is possible. Open and add the bacteria directly during a pumpover. DOSAGE: 1 g/hL SKU: 25 G (25 HL) SOLO SELECT INOBACTER

Enhanced mouthfeel. Decreased green characters. Reduced astringency. Enhanced dark fruit aromas. Enhanced aroma intensity. ester production. Red fruit characters via Enhanced spicy notes. norisoprenoids that enhance fruity and Increases terpenes and floral characteristics. DUET SOFT Stellenbosch University Biotechnology, Institute for Wine plantarum Bacteria blend of Oenococcus oeni x Lactobacillus ENHANCED MOUTHFEEL AND SOFTNESS APPLICATION: • • • • day as the yeast. USAGE: Co-inoculation - inoculate on the same than 15 minutes. Rehydration in chlorine-free water for no more DOSAGE: 1 g/hL SKU: 25 G (25 HL) Department of Viticulture and Oenology, Stellenbosch University Stellenbosch of Viticulture and Oenology, Department oeni x Lactobacillus plantarum Bacteria blend of Oenococcus SPICE NOTES ENHANCED FRUITY AND APPLICATION: • • • • - inoculate on the same day as the yeast. USAGE: Co-inoculation water for no more than 15 minutes. Rehydration in chlorine-free DOSAGE: 1 g/hL SKU: 25 G (25 HL) DUET AROM product catalogue product 48 BACTERIA TECHNICAL PROPERTIES structure, as well as some dark fruit and spicy characters in the wine. fermentation withthisrobustculturewillenhancecomplexityand is anOenococcusoenibacteria.Inaddition,achievingmalolactic to ferment under a wide range of conditions. Anchor Solo SELECT and selectedbytheAustralianWine ResearchInstituteforitsability Anchor Solo SELECT was isolated from the Yarra Valley in Australia FERMENTATION ROBUST CULTURE FORSECUREMALOLACTIC ANCHOR SOLOSELECT: ABRANDNEW in thespotlight Nutrient demand Temperature tolerance SO Alcohol tolerance pH tolerance The robustAnchorSoloSELECTcompletedtheMLFaminimumof sequential inoculationcomparingAnchorSoloSELECTwithfive 2 Days tocompleteMLFinaCabernetSauvignon(Gaillac,France) A comparisonofthemalolacticfermentationdurationduring tolerance four daysfasterthananyoftheothercommercialstrains. (14.3% alcohol|pH3.41.5g/Lmalicacid) commercial Oenococcusoenicultures. DURATION OF MLF medium >14°C < 16% > 3.2 < 50mg/LTSO 2 • • • • • • • • SOLO SELECT Can beusedforbothco-inoculationandsequentialinoculation No productionofbiogenicamines Late degradationofcitricacidandthuslowdiacetylproduction Low volatileacidityproduction Enhances spicyanddarkfruitnotes Enhances structureandcomplexity Displays goodimplantationandefficientfermentationkinetics Recommended foruseinredwines A comparisonofAnchorSoloSELECTandacommercial Oenococcus oenicultureinMerlot(Bordeaux,France). Anchor SoloSELECTenhancesthebalanceandspicy Balanc Anchor SoloSELEC e SENSORY IMPACT characters inthewine. Overall preferenc T A 10 12 stringency 0 2 4 6 8 Commercial e O Spice M . oeni ature fruit

culture BACTERIA 49

...... notes 50 ENZYMES • • • • cells, thatposesachallengeduringvinification: in theprimarycellwallandsheathbetweenskinpulp secondary proteinnetwork.Itisthemainpectincomponentfound (also knownashemi-cellulose)andpectin,allconsolidatedby a microfibrilles linkedbyamatrixofxyloglucan,mannan,xylan The cellwallsoftheberryarehighlycomplexstructurescellulose sugars. consists ofpectinpolysaccharides,organicacidsandfermentable pulp comprisesapproximately75-85%ofamatureberryandmainly inner cellular components from outside the cell. The grape berry grape berryskincellsistoensurethatrigidityandseparationofthe and aroma precursors. The main objective of the cell walls of the mass andcontainsmainlyanthocyanins,tannins,aromacompounds The grapeskincomprisesapproximately6-9%oftheberry berry ismainlydependentonthecultivar, soilandclimateconditions. down grapepulpandberryskincells.Thecompositionofthe The mainapplicationofenzymeusageinwinemakingistobreak THE GRAPEBERRY formulations (coldstorage;12-24monthself-life). (storage atroomtemperature;24-36monthshelf-life)orliquid remain. Commercial enzymes are available in micro-granulated form eliminated andtheenzymewithmainside/secondaryactivities and concentration.Throughthisprocess,themicroorganismis enzymes, which are then isolated viacentrifugation, ultra-filtration composition ofthegrowthmediafavoursproductioncertain and Trichoderma) infermentersunderaerobicconditions.The the cultivationofselectedmicroorganisms(Aspergillusniger The productionprocessofcommercialenzymepreparationsinvolve introduction enzymes CHAPTER 5: reduced effectivenessduetotheirsensitivitysulphurdioxide,tanninsandalcohol. by facilitatingthereaction,butnotactivelytakingpartasasubstrateorproduct.Endogenousenzymesnaturallypresentinmust,tendtoshow The firstproductionofanenzymeonindustrialscale,occurredinFrance1922.Enzymesareproteinsthatacceleratechemicalreactions potential aromacompounds duringvinification. clarification and filtration; prevents the diffusion of phenolic and soluble pectinisveryviscous and hinders:juiceextraction, this solublepectinisreleasedinto themustduringpressing; the pectin(becomessolublepectin); enzymatic pectinaseactivitysoftens theberrybybreakingdown during berryripening,theendogenous(naturallypresent) links; rhamnogalacturonan IandIIunits,combinedviacovalentacidic the complexpectinstructureconsistsofhomogalacturonanand qualitative andprocessingbenefits. formulations can be used to achieve and enhance quantitative, glycosidases, enzyme preparationsfocusonfourmain families: pectinases, Due tothechallengesposedbygrapeberrystructure,commercial • • • • • Main impact: • • • • PECTINASES • Main impact: • • • GLYCOSIDASES IMPROVE FILTRATION INDUCE CLARIFICATION INCREASE FREE-RUNANDPRESSJUICEYIELDS INCREASED AROMAPRECURSOREXTRACTION IMPROVED COLOURINTENSITYANDSTABILITY turbidity destabilisationthenleadstosedimentation decreases the viscosity due to pectin hydrolysis and electrostatic pectin weakens the cell walls of the pulp and hydrolyses the soluble anthocyanins, tanninsandaromaprecursors hydrolysed toremovethephysicalbarrierpreventingdiffusionof the polysaccharides in the cell wall and middle sheath are polygalacturonase (PG)enzymeactivity consist ofpectinlyase(PL),methyl-esterase(PME)and RELEASE BOUNDAROMACOMPOUNDS compounds liketerpenols,estersandnor-isoprenoids sequential hydrolysisofthesugarsreleasevolatilearoma form linkedtosugars odourless aromaticprecursorsarepresentinthegrapeskina process maximise thearomaticpotentialbyincreasingextraction β-glucanases andsecondaryactivities.Theseenzyme ENZYMES 51 can be beneficial or detrimental accompany pectinase formulations hemi-cellulases usually to the production of vinyl phenols: cinnamyl esterases lead when reacting with polyphenols to form beneficial in red wines detrimental in white wines and causes stable colour compounds; off-odours to colour anthocyanases are detrimental MUST OF BOTRYTIS FILTRATION IMPROVED time a reduction in the through YEAST AUTOLYSIS ENHANCED yeast the quantity of released well as increasing required, as compounds -GLUCANASES It is imperative to select an enzyme formulation based on the It is imperative to select an enzyme formulation keeping in mind that the enzymatic requirements of the winery, temperatures (lower temperature the by: influenced be will activity denature the enzyme); slow down activity and higher temperatures by the grape variety, the contact time and the dosage (determine process, temperature and contact time). • • • • SECONDARY ACTIVITIES SECONDARY β Main impact: • • 52 ENZYMES enzyme selection thermovinification (primary chains) Rhamnosidases Hemicellulases Arabinosidases galacturonases β-Glucanases SECONDARY (side chains) Apiosidases Granulated Pectinases Pectinases Juice from White and roséwine ACTIVITY: ACTIVITY: PRIMARY Red wine Rhamno Liquid

Rapidase

Expression

Aroma

Rapidase

Extra Press

Rapidase

Clear

Rapidase

Clear

Extreme

Rapidase

Flotation

Rapidase

Batonnage

Rapidase

Extra Fruit

ENZYMES 53

Terroir

Extrazyme Extrazyme

MPF

Extrazyme Extrazyme

Terroir

Inozyme Inozyme

Clear

Inozyme Inozyme

Inozyme

Filtration

Rapidase Rapidase

Fast Color Fast

Rapidase Rapidase

Extra Color Extra Rapidase Liquid Rhamno Red wine rosé wine PRIMARY PRIMARY ACTIVITY: ACTIVITY: White and Juice from Pectinases Pectinases Granulated Apiosidases (side chains) SECONDARY SECONDARY β-Glucanases galacturonases Arabinosidases Hemicellulases Rhamnosidases (primary chains) thermovinification 54 ENZYMES ENZYMES FORWHITEANDROSÉWINEAPPLICATION product catalogue wine pHrangeandnormalconcentrationsofSO and theactivityincreaseswithtemperature.Activewithin grapes. Dilute10timespriortoaddition.Activefrom10-45°C enzyme onthegrapes.Usemaximumdosagewholecluster draining afterenzymeadditiontoallowdistributionofthe after crushinginnon-oxidativeconditions.Avoid immediate USAGE: Addasearlypossibleongrapesuponreceptionor • • • • APPLICATION: EFFICIENT GRAPEPRESSING capacity. weakening grapeskinsandreducingpectinwaterretention enzyme allowsforthereleaseofjuicefromwhitegrapesby Enzyme forfast,efficientpressingofwhitegrapes.Usethis PRESS EXTRA within thewinepHrangeandnormalconcentrationsofSO from 10-45°Candtheactivityincreaseswithtemperature.Active or earlyharvestedfruit.Dilute10timespriortoaddition.Active in thepress.Usemaximumdosageforthickskinnedgrapes USAGE: Addasearlypossibleatthecrusher, inmacerationor • • • • APPLICATION: AROMA PRECURSOREXTRACTIONINWHITEWINES maintained toensureeffectivedownstreamprocessing. aroma intensityandcomplexity. Sufficientskinintegrityis in whitegrapemaceration.Skincontactallowsforenhanced An enzymeforfast,earlyandtargetedaromaprecursorextraction EXPRESSION AROMA SKU: 100G DOSAGE: 2-4g/100kg Eliminated bybentonite. SKU: 1KG/520 DOSAGE: 1.5-2.5ml/100kg bentonite. Increased percentageoffree-runandpressjuice. preserves grapemustfromoxidation. Allows forsofterandshorterpressingcyclesthus Increases juiceyield. Pectin andinsolubleprotopectindegradation. Increased thiolextraction. Replaces moreoxidativemechanicalmethods. Reduces macerationtime. Skin andpulpcellwalldegradation.

2 . Eliminatedby 2 . CLEAR EXTREME EXTREME CLEAR and normalconcentrationsofSO increases withtemperature.ActivewithinthewinepHrange times priortoaddition.Activefrom10-45°Candtheactivity USAGE: Available ingranulatedorliquidformulation.Dilute10 • • • APPLICATION: CLARIFICATION OFGRAPEMUST more compactleesandclearermustwine. clarification. RapidaseCleardecreasestheviscosityallowingfor This isanenzymeforfastandefficientgrapemustwine concentrations ofSO with temperature.ActivewithinthewinepHrangeandnormal prior toaddition.Activefrom10-50°Candtheactivityincreases maximum dosageattemperaturesbelow10°C.Dilute10times USAGE: Addasearlypossibleafterpressing.Usethe • • • • • APPLICATION: CLARIFICATION UNDERDIFFICULT CONDITIONS varieties. are difficult,includinglowtemperatures,pHand/orhardtosettle for morecompactleesandclearermustwhensettlingconditions difficult andextremeconditions.Theuseofthisenzymeallows An enzymeforfast,efficientclarificationofgrapemustin CLEAR SKU: 100G/1KG520 DOSAGE: 1-3g/hL/4ml/hL charcoal. SKU: 100G DOSAGE: 1-4g/hL Decrease inturbidity. Decrease inleespercentage. Pectin degradation. Increase inclearjuicepercentage. Decrease insettlingtimeandturbidity. Promotes solidparticleaggregation. Decreases viscosity. Pectin andsidechaindegradationdownto6°C. 2 . Eliminatedbybentoniteandcharcoal. Suitable forproductionoflowSO 2 . Eliminatedbybentoniteand

2 wines ENZYMES 55 concentrations. Can 2 -N-arabinofuranosidase) -N-arabinofuranosidase) α and β-glucanase activity. For the clarification of juice at low pH (<3.0) and low temperature (<10°C). For the clarification of grapes that were mechanically harvested. For the clarification of rosé wine produced in the saignée method. This liquid enzyme preparation displays pectolytic actions This liquid enzyme preparation and (specifically polygalacturonase USAGE: Add to the must or wine before filtration (with filtering USAGE: Add to the must or wine before filtration and mix well. layers, streaming, membrane, tangential filters) can also be used Suitable for any type of wine: white or rosé; it At temperatures of on must and during secondary fermentation. above 10-15°C, add 5-6 ml/hL for 6-7 days. At temperatures of Botrytis 15°C, add 3-5 ml/hL for 3-5 days. If the presence for at least glucans are confirmed, leave the enzyme in contact Active from two weeks at a temperature higher than 12-13°C. in the wine pH 10-45°C, more active as temperature rises. Active range and in the presence of standard SO be removed with bentonite. DOSAGE: 3 - 6 ml/hL SKU: 1 KG RAPIDASE FILTRATION Inozyme is a lyophilised pectolytic enzymatic preparation with Inozyme is a lyophilised pectolytic enzymatic which helps to accelerate the a very broad spectrum of activity, be of the wine. To clarification of must and improve the filtration used for the production of white and rosé wine. AND FILTRATION CLARIFICATION APPLICATION: • • • mix USAGE: Dissolve the contents of 50 g in 1 L of cold water, until completely dissolved. Add to must via pumpover and mix Use a drip or metering system to optimise blending thoroughly. simultaneous addition of within harvested grapes or must. Avoid bentonite that will remove the enzyme. DOSAGE: 1 - 4 g/hL (must) / 1 g/hL (wine) SKU: 50 G Rapidase Filtration is a liquid enzyme formulation with a broad Rapidase Filtration is a active on polysaccharides that slow and spectrum of hydrolases wines. It facilitates filtration by reducing hinder the filtration of while safeguarding quality. wine clogging power, AND SPEED UP FILTRATION FACILITATE APPLICATION: • INOZYME . 2 . Eliminated by bentonite 2 Yeast cell wall degradation. Yeast beneficial Enhanced release of mannoproteins and other colloids like polysaccharides. Increases the mouthfeel and balance of the wine. Soluble pectin degradation. Reduces flotation time. foam by facilitating the accumulation Promotes more compact of haze particles. Decrease in the percentage lees and turbidity. and charcoal. DOSAGE: 3 - 5 g/hL SKU: 100 G Bentonite or silica gel should only be used as a flotation aid after Bentonite or silica gel should only be used as allowing sufficient time for depectinization. DOSAGE: 1 - 2 ml/hL SKU: 5 KG BATONNAGE BATONNAGE matured on Enzyme for fast, early release of colloids in wines lees. TO RELEASE MANNOPROTEINS ENHANCING YEAST AUTOLYSIS APPLICATION: • • • USAGE: On white wines (3 g/hL) and red wines (5 g/hL) with daily batonnage for a minimum of 30 days. Enhanced results can be obtained with an addition of 20 g/hL Extraferm yeast hulls. Dilute 10 times prior to addition. Active from 10-55°C and the activity increases with temperature. Active within the wine pH range and normal concentrations of SO FLOTATION FLOTATION flotation of white grape must. The use Enzyme for fast, efficient rapid viscosity decrease, allowing for of this enzyme enables particles. faster migration of solid GRAPE MUST FLOTATION APPLICATION: • • • • Use the USAGE: Add as early as possible after pressing. and low maximum dosage for must with high pectin content addition. Active maturity at harvest. Dilute 10 times prior to temperature. Active from 10-45°C and the activity increases with of SO within the wine pH range and normal concentrations 56 ENZYMES INOZYME TERROIR SKU: 50G DOSAGE: 1-5g/hL(must)/1050ml/hL(liquidsuspension) bentonite thatwillremovetheenzyme. before addingtheenzymes.Avoid thesimultaneousadditionof 60°C. Ifthetemperatureishigher, waitforthe cooling phase grapes, butthetemperatureofgrapesshouldnotexceed it isbesttoaddtheenzymesevenbeforeheatingharvested in thesedimentationtank.Ifusingitwiththermovinification, receiving hopper, thepressor, failing that,addittothemust for about36hours.Incorporateitassoonpossible:inthe and mixuntilfullydissolved.Thissolutionwillremainstable USAGE: Dissolvethecontentsof50gin500mLcoldwater • • • • • • APPLICATION: CLARIFICATION UNDERDIFFICULT SETTLINGCONDITIONS derived fromthermovinification. preparation toclarifywhiteandrosémust,aswelljuice Inozyme Terroir isahighlyconcentratedclarificationenzymatic SKU: 100G DOSAGE: 2-4g/hL/2040ml/hL(ofpreparedsolution) between 12-16hours. temperatures arehigherthan17°C.Thesettlingtimemayvary remove theenzyme.Treatment willbemosteffectivewhere distributed. Avoid simultaneousadditionofbentonitethatwill into themustandthenstirordrawoffreturnuntiluniformly straight awayorstoredforupto24hoursat4°C.Incorporate and stiruntilcompletelydissolved.Thesolutionmaybeused USAGE: Dissolvethecontentsof100gin1Lcoldwater • • • APPLICATION: CLARIFICATION OFMUSTFROMBOTRYTIS CONTAMINATED GRAPES and rosémustfromBotrytiscinereaspoiledharvests. clarification andrestorationofthearomaticsharpnesswhite A dualpectolyticandglucanaseenzymaticformulationforthe INOZYME CLEAR Clarify mustfromthermovinification. Suitable foruseonimmaturegrapes. Suitable foruseunderacceleratedpressingconditions. Suited forgrapesthatweremechanicallyharvested. Suitable forgrapevarietiesrichinpectins. Clarification ofwhiteandrosémustbelow10°C. wine easiertofilter. Results inadecreaseviscosityofthemustandmaking from themust. The pectolyticactionacceleratestheremovalofsediments clarification. Reduces thegrapeandBotrytispolymersforoptimal

EXTRAZYME MPF SKU: 100G DOSAGE: 3-6g/100kg/3060ml/100(liquidsuspension) harvested grapesormust. Use adripormeteringsystemtooptimiseblendingwithin hours. Incorporateitassoonpossibleinthereceivinghopper. mix untilfullydissolved.Thissolutionwillremainstablefor36 USAGE: Dissolvethecontentsof100gin1Lcoldwaterand • • • • • • APPLICATION: COLD MACERATION be usedformacerationontheskinswithwhitegrapes. enzymatic activitycausedbyloweroperatingtemperatures.Itcan enzyme preparationintendedtocompensateforthereduced Extrazyme MPFisahighlyconcentratedpectolyticandsecondary enrich thewinemustwiththiolprecursors. The excellentextractioncapabilitiesatlowtemperatureshelps Make subsequentmechanicaloperationseasier. maceration. Suitable toreducethedurationofpre-fermentationcold Rapid clarificationafterpressingandincreasedjuiceoutput. Suitable forthick-skinnedgrapes. white). Suitable formacerationatlowgrapetemperatures(<5°C

ENZYMES 57 . Eliminated by 2 -N-arabinofuranosidase) α concentrations. Can be removed 2 and β-glucanase activity. Degradation of grape skin cell walls. Degradation of grape skin concentration. Increase in anthocyanin actions This liquid enzyme preparation displays pectolytic (specifically polygalacturonase and USAGE: Add to the must or wine before filtration (with filtering USAGE: Add to the must or wine before filtration and mix well. layers, streaming, membrane, tangential filters) Suitable for any type of red wine; it can also be used on must and during secondary fermentation. At temperatures of 10-15°C, add 5-6 ml/hL for 6-7 days. At temperatures above 15°C, add 3-5 ml/hL for 3-5 days. If the presence of Botrytis glucans are confirmed, leave the enzyme in contact for at least two weeks at a temperature higher than 12-13°C. Active from 10-45°C, more active as temperature rises. Active in the wine pH range and in the presence of standard SO with bentonite. DOSAGE: 3 - 6 ml/hL SKU: 1 KG bentonite. DOSAGE: 1 - 3 ml/hL SKU: 5 KG FAST FAST COLOR extraction in short fast colour and polyphenol Enzyme for has been specifically processes. This enzyme maceration with a short maceration period. The designed to process wines of draining, pressing and clarification are subsequent processes also facilitated. EXTRACTION DURING SHORT AND POLYPHENOL COLOUR FAST MACERATION APPLICATION: • • possible at the crusher or in maceration. USAGE: Add as early as for grapes harvested early and less Use the maximum dosage 10-50°C and than three day maceration period. Active from within the wine the activity increases with temperature. Active pH range and normal concentrations of SO RAPIDASE FILTRATION with a broad Rapidase Filtration is a liquid enzyme formulation that slow and spectrum of hydrolases active on polysaccharides by reducing hinder the filtration of wines. It facilitates filtration quality. while safeguarding wine clogging power, UP FILTRATION AND SPEED FACILITATE APPLICATION: • . Eliminated 2 . Eliminated by 2

Grape skin cell wall degradation. Increased anthocyanin extraction. Skin and pulp cell wall degradation. Skin and pulp cell wall Reduces maceration time. and cherry characteristics. Increased roundness, raspberry herbaceous characters. Reduced astringency and bentonite. DOSAGE: 2 - 4 g/100 kg SKU: 100 G by bentonite. DOSAGE: 2 - 4 g/100 kg SKU: 100 G / 1 KG Enzyme for fast, early colour extraction in red grape maceration. Enzyme for fast, early colour extraction in red colour and This enzyme allows for targeted extraction of the polyphenols contained in grape skins and reduces punch-downs. requirement for more mechanical methods like EXTRACTION IN QUALITY MACERATION COLOUR AND POLYPHENOL APPLICATION: • • or in maceration. USAGE: Add as early as possible at the crusher Use the maximum dosage for thick skinned grapes or early harvested fruit. Dilute 10 times prior to addition. Active from 10- 50°C and the activity increases with temperature. Active within the wine pH range and normal concentrations of SO EXTRA COLOR Enzyme for fast, early aroma precursor extraction in red grape extraction in red fast, early aroma precursor Enzyme for of the targeted extraction This enzyme allows for maceration. in red grape skins that enhance aroma precursors contained fruity characteristics. IN RED WINES AROMA PRECURSOR EXTRACTION APPLICATION: • • • • possible during maceration. Use the USAGE: Add as early as skinned grapes or in pre-ferment maximum dosage on thick will be obtained cold soaking (8-12°C) conditions. Best results after the initial when adding an additional 1 g/100 kg two days from 10-50°C dosage. Dilute 10 times prior to addition. Active Active within the and the activity increases with temperature. SO wine pH range and normal concentrations of EXTRA FRUIT ENZYMES FOR RED WINE APPLICATION WINE RED FOR ENZYMES 58 ENZYMES EXTRAZYME TERROIR EXTRAZYME MPF SKU: 100G DOSAGE: 3-6g/100kg/3060ml/100(liquidsuspension) harvested grapesormust. Use adripormeteringsystemtooptimiseblendingwithin hours. Incorporateitassoonpossibleinthereceivinghopper. mix untilfullydissolved.Thissolutionwillremainstablefor36 USAGE: Dissolvethecontentsof100gin1Lcoldwaterand • • • • • • • APPLICATION: QUALITY MACERATION ANDEXTRACTION grapes. quality redwinesandenhancingthepotentialofpoorer activity spectrum,thisenzymeishighlysuitedforpreparinghigh breakdown ofthecellwallsgrapeberry. Duetothewide highly concentratedsecondarycapabilitiesthatacceleratethe Extrazyme Terroir isapectolyticenzymepreparationwith SKU: 100G DOSAGE: 3-6g/100kg/3060ml/100(liquidsuspension) harvested grapesormust. Use adripormeteringsystemtooptimiseblendingwithin hours. Incorporateitassoonpossibleinthereceivinghopper. mix untilfullydissolved.Thissolutionwillremainstablefor36 USAGE: Dissolvethecontentsof100gin1Lcoldwaterand • • • • • • APPLICATION: COLD MACERATION be usedforpre-fermentationcoldmacerationredgrapes. enzymatic activitycausedbyloweroperatingtemperatures.Itcan enzyme preparationintendedtocompensateforthereduced Extrazyme MPFisahighlyconcentratedpectolyticandsecondary Allows forquickerrackingoffandprotectionoffruitiness. Increased volumeandstructure,withlessastringency. Increased overallredwinequality. Improved ratiooffreeruntopressjuice. grapes andreducingthemechanicalpressingrequired. Significant gainsincolourandtanninswithlessqualitative of polysaccharides. Concentrating andexpressingthestructurethroughaction Rapid colourstabilisationinhighqualitygrapes. enrich thewinemustwiththiolprecursors. The excellentextractioncapabilitiesatlowtemperatureshelps Make subsequentmechanicaloperationseasier. maceration. Suitable toreducethedurationofpre-fermentationcold Rapid clarificationafterpressingandincreasedjuiceoutput. Suitable forthick-skinnedgrapes. red). Suitable formacerationatlowgrapetemperatures(<12°C

ENZYMES 59 Viognier + 12,5 % Extra Press, is an enzymatic preparation suitable for Extra Press, is an enzymatic ® improving the release of juice from white grapes by weakening grape juice from white grapes by weakening grape improving the release of yields and allows for softer pressing cycles, skins. It increases juice from oxidation. thus preserving grape must polygalacturonase In addition to pectolytic activities (pectin lyase, Rapidase Extra and pectinmethyl esterase) for must clarification, homogalacturonan Press contains activities able to hydrolyze both Cellulase chains and side chains (arabinans and arabinogalactans). to avoid excessive and hemicellulase activities are kept at low levels of solid particles in skin maceration and the formation of an excess suspension that are difficult to remove. and on numerous The numerous tests carried out during harvests efficiency of Rapidase varieties all over the world demonstrate the added to the crushed Extra Press used in white grape processing, phase. mass in the press or in the prefermentation maceration Rapidase Muscat + 11,5 % + 6 %

Chardonnay Yield increase % increase Yield

Figure 1. Increase in pressed must yields obtained in tests carried out in France with Rapidase Extra Press compared to the control without Figure 1. Increase in pressed must yields obtained in tests carried out in France with Rapidase the filling. Muscat grapes affected by Oidium. enzyme. Results of the trials generated after adding the enzyme directly into the press during Enzyme dosage: 1 g/100 kg grapes. EFFICIENT PRESSING OF WHITE GRAPES PRESSING EFFICIENT RAPIDASE EXTRA PRESS: FOR FAST, FAST, FOR PRESS: EXTRA RAPIDASE in the spotlight the in Pectins are essentially made up of main chains called Pectins are essentially made up of and rhamnogalacturonans, arabinans homogalacturonans, that are considered arabinogalactans, found particularly in grapes of a balanced set of difficult to process like Muscat. The action to break down their different enzymatic activities is necessary particularly complex structure. The pectic polysaccharides of the berry skin cell walls and of the of the berry skin cell walls and of the The pectic polysaccharides beneath, serve to maintain the integrity cell layers immediately plant tissue. Their molecular structure gives and continuity of the properties suitable for this purpose, such as them chemical-physical and gel formation. All these characteristics water retention capacity processed, in the pre- are obstacles when white grapes are being stages, and for the fermentation extraction and must clarification in the must. diffusion of aromatic compounds and their precursors RAPIDASE EXTRA PRESS RAPIDASE EXTRA RESEARCH RESULTS AND CELLAR TRIALS RESEARCH RESULTS at added Press Extra Rapidase of efficiency the evaluated France, centre, experimental Rouge Pech the INRA at conducted test first A on duplicated batches of 65 kg of grapes 1 Muscat and Viognier), g/100 kg to crushed grapes on three different grape varieties (Chardonnay, scale, comparing the use of Rapidase Extra each (Figure 1) in comparison to an untreated control. Several tests were carried out at industrial findings of the tests carried out in The results reported summarise the Press to the enzyme usually used in the same conditions in the winery. France, the USA, South Africa, Chile and Italy. 60 ENZYMES normally processedseparately. enzyme maybeusefulinthesettlingoflastpressingfractions, In thecaseofverydifficultgrapes,anextraaddition0.5g/hL control, withouttheneedoffurtherenzymeadditions(Figure3). good settling,obtaincompactleesandclearmustcomparedtothe regions, asingleadditionofExtraPresswassufficienttoachieve In comparativetestsinthevariouswineriesandwinegrowing facilitates itsclarificationinthefollowingsettlingorflotationstep. viscosity. Inthisway, theenzymeoptimizesmustextractionandalso leads tocompletedegradationofpectinsandareductioninmust The additionofRapidaseExtraPresstocrushedgrapesinthepress CLARIFICATION RAPIDASE EXTRAPRESSAND pressing cycles. also to betterquality of themust especially due tosofter and shorter before pressingcyclesstart.Thisnotonlyleadstohigheryields,but fraction, obtainedfromthedrainingofcrushedgrapestreated particular, the greatest increase can be measured in the free-run enzyme actionontheskinandpulp(Figures2a2b).In an increaseinyieldthatincreasesaccordingtothelengthof time of 2–3 hours, or during maceration of 6–10 hours, leads to The additionoftheenzymedirectlyinpress,withacontact OF FREE-RUNJUICE YIELDS ANDMAXIMISESTHEEXTRACTION RAPIDASE EXTRAPRESSIMPROVES NTU Chardonnay Figure 3. Muscat Viognier 2 g/100kggrapes;macerationat16-18°Cfor6h;freerunjuice. Pedro XimenezMoscatorosado(Chile,Pisco);enzymedosage Press and12hforcompetitorenzyme. maceration atroomtemperature;7hforRapidaseExtra Muscat 2(USA,California);enzymedosage1.3g/100kggrapes; at roomtemperature;freerunjuice. Muscat 1(USA,California);enzymedosage1.1g/100kg;maceration maceration 6hat10°C. Chardonnay (France,Languedoc);enzymedosage1g/100kg; the fillingofpress. Extra Presscomparedtoareferenceenzymeaddeddirectlyduring Figure 2b. Increase in total andfree-runjuiceobtained with Rapidase (enzyme dosage3.3g/100kggrapes). (enzyme dosage 1g/100kg grapes); Hanepoot tested inSouth Africa maceration. Sauvignon blanc and Roussanne tested in France compared toareferenceenzymeusedinpre-fermentationskin Figure 2a.IncreaseinyieldobtainedwithRapidaseExtraPress

Yield increase % Yield increase % Chardonnay Sauvignon blanc Muscat 1 Roussanne Muscat 2 Hanepoot P. Ximenez ENZYMES 61 4 ng/L 3-mercaptohexyl acetate Grapefruit, passion fruit The enzyme, Rapidase Expression Aroma, was added to one of Expression Aroma, was added to one of The enzyme, Rapidase kg of destemmed-crushed grapes and the treatments, at 3 g/100 adding the without macerated was batch other the macerated; then enzyme. controlled atmosphere Maceration lasted 16 hours, at 12°C, under separately to achieve a (argon). The two batches were then pressed of the pressing yield of about 70% (p/p). Accurate measurements of this step. yields of each batch confirmed the reproducibility to analyse the classical Three samples of each treatment was taken parameters and thiol precursors. pH potassium, acidity, All the classical parameters (°Brix, sugars, effect of the enzyme on etc.) were in line with standard analyses. No these parameters were observed. THIOL COMPOUNDS this in monitored were precursors their and thiols varietal main Three strong impact on the Sauvignon blanc aroma known for their study, thiol compounds found profile. Figure 1 details the structure of these scents and odour in wine and their respective corresponding thresholds. 60 ng/L 3-mercaptohexan-1-ol Figure 1. Varietal thiols in wine. Figure 1. Varietal 0.8 ng/L

Boxwood, blackcurrant bud 4-mercapto-4-methylpentan-2-one

EXPRESSION AROMA EXPRESSION AROMA EXPRESSION WHITE GRAPE MACERATION: RAPIDASE RAPIDASE GRAPE MACERATION: WHITE FOR AROMA PRECURSOR EXTRACTION IN IN EXTRACTION PRECURSOR AROMA FOR in the spotlight the in In recent years, this enzyme preparation has been tested several In recent years, this enzyme preparation has and norisoprenoid times, mainly in relation to the extraction of terpene of support in results positive ensuing with precursors, glycosylated content of thiol these trials, the idea was to focus on the its use. With wine. precursors and consequent thiols in the finished During the 2018 harvest, trials were carried out in partnership with trials were carried out in partnership with During the 2018 harvest, San Michele all’Adige (Italy). The aim of the the Fondazione Mach of role of Rapidase Expression Aroma enzyme trials were to confirm the in raising the aromatic thiol content in wine. An initial mass of 600 kg Sauvignon blanc grapes from Trentino grapes from Trentino An initial mass of 600 kg Sauvignon blanc The subdivision of vineyards were divided into two equal batches. bunch, in bunch by possible, as occurred as randomly the bunches order to obtain similar batches. THE PROTOCOL Rapidase Expression Aroma is a granular enzyme with high pectolytic Rapidase Expression Aroma is a granular enzyme The enzyme, activity targeted to aroma precursor extraction. facility (France), produced by DSM Food Specialties in the Seclin of grapes), in a short is active at low dosages (1-3 g per 100 kg Rapidase Normally, contact-time and from temperatures of 8°C. extraction. Expression Aroma needs 2-3 hours to complete THE ENZYME 62 ENZYMES 3MH withrespecttothecontrolsample(Figure3). enzyme andactivator, whichmakesitpossibletoobtain 51%more Furthermore, evidenceclearlyshowsthesynergisticeffectofadding the presenceofNatufermBright. enzyme-enriched sampleintheabsenceofanactivator, and17%in The percentageincreaseinthe3MHcontentwas24%for that haveundergonemacerationusingRapidaseExpressionAroma. Contrary to the thiolprecursors, the advantage is clear insamples are showninFigure3. wines weresampledforvarietalthiolanalysis.Theresults3MH with treated performed usingFermivinTS28at18°C.Afterfermentation,the was one first of NatufermBright(“noactivator”). Alcoholic fermentationwasthen The parts. equal 30 g/hL of Natuferm Bright, whereas the other received no addition two into divided was After clarification,eachtriplicatewithandwithoutenzyme, FERMENTATION yeast nutritiontobetterthethiolpotential ofthegrape. and varietalexpressioninthewine. Inaddition,thisstudyshowedthegreatadvantageofinintegrated approach,combiningenzyme,yeastand therefore recommenditsuseongrapes richinaromaticprecursors,tomaximisethequalitypotentialof thegrapesandensuregreatercomplexity The resultswereveryencouraging infavourofthepractice.RapidaseExpressionAromaisclearlyefficient forincreasingthiollevelsinwine.We Aroma onthethiolprecursorsandvolatilelevels. This workisthefirststeptowards examining theimpactofpre-fermentationmacerationusingaspecificenzymesuchasRapidase Expression CONCLUSION analysed, thatcouldbedifferentlyaffectedbytheenzyme,dependingontheirlocationinberry. explain thethiollevelsfoundatendoffermentation.Otherprecursorshavebeenidentifiedinrecentyearsandarenotcurrentlyroutinely destemmed-crushed trials.However, thosethiolprecursorsrepresentonlyapartofthetotalactuallypresentinjuiceandarenotsufficientto We observedaneffectofthemacerationonthiolprecursorlevelsinmust,butenzymeisnotsoevident,exceptfor concentration oftheotherprecursorsareshowninFigure2. 3MH (G-3MH),cysteinylated-4MMP(Cys-4MMP)andglutathionylated-4MMP(G-4MMP).G-4MMPwasnotdetectedinanyofthesamples.The In addition, the main precursors of 3-MH and 4-MMP, were analysed in the different musts: cysteinylated-3MH (Cys-3MH), glutathionylated- Destemmed- Cloudy must crushed Cloudy must Figure 2.Concentrationofthemajorthiolprecursorsinmusts(mg/kg). Macerated Control Clarified must G-3MH (mg/kg) Cys-3MH (mg/kg) Figure 3.Concentration3MHattheendoffermentation. Mean valuesofthreereplicatesforeachsample. Destemmed- Cloudy must No enzymeEnzyme crushed No Activator Rapidase ExpressionAroma Cloudy must Cys-4MMP (mg/kg) Macerated No enzymeEnzyme Clarified must Natuferm Bright ENZYMES 63

...... notes 64 TANNINS synergy with SO that occurduetotheproductionoffreeradicals.Thus,actingin Tannins haveanti-oxidant propertiesandcanstopoxidationreactions ANTI-OXIDANT ACTION tannin(s) willhaveinthewine. the individualmust/winematrixwillinfluenceimpactthat of thetanninaddition,compositionspecificproductand (finishing/conservation; upto48hoursbeforebottling).Thetiming production: fermentation,ageing/cellaringandbeforebottling Tannins aregenerallyaddedduringthreemainstagesofwine or seed)exoticwoods. whereas proanthocyanidinsrefertotanninssourcedfromgrape(skin Ellagic tanninsrefertothosefromanoak/chestnutsource, amongst others:oak,chestnut,grape,exoticwoodsandgallnuts. deemed necessary, possiblecommercialtanninsourcesinclude a largevarietyofdifferentcompounds.Whentanninadditionsare tannins havesignificantlyincreasedduetotheirabilityreactwith complementary source,theinterestinadditionofcommercial tannin concentrationinthemustandwine.Asasupplementaryor are variouswinemakingprocesses that willinfluencethenatural Tannins playavitalroleinthequalityandstabilityofwines.There fruitset andreachingamaximumconcentrationatveraison. see theirmainsynthesishappeningintheseedsimmediatelyafter condensed tanninsthataregrapederived.Grape-derived hydrolysable (usually found in commercial tannin products) and complexes withanthocyanins.Therearetwotypesoftannins: and mouthfeelinfluencescolourstabilitybyformingpolymeric polyphenolic compoundsandaddbitternessastringency, body anthocyanins, flavonolsandtannins.Tannins includearangeof There arethreeclassesofflavonoidsfoundingrapesandwine: introduction TANNINS CHAPTER 6: over theredoxparametersofmustduringfining. 2 and/or ascorbic acid, tannins offer more control to evolvetowardsmorevolumeandroundness. and generous mouthfeel sensation. Tannins will thus help your wine of complexesbetweentanninsandpolysaccharides convey asmooth well asvolumeandmouthfeelpersistence.Inaddition,theformation astringency contributestocreatinganimpressionofstructure,as responsible forastringencyduringtasting.Amoderatedanddelicate Through theirinteractionwiththesalivaproteins,winetanninsare MOUTHFEEL ANDSTRUCTURE colour duringageing. of the wine. All these interactions contribute to stabilising the wine tannins haveananti-laccase action whichpreventsthebrowning interaction with wine anthocyanins (co-pigmentation). The ellagic Condensed tanninscanformstablecomplexesthroughtheir COLOUR STABILISATION the wine. (e.g. redfruittreevarieties)canenhancethesensorycharactersof impact. Alternatively, tanninssourcedfromspecificwoodvarieties tannins combinewiththosesubstancesandreducetheirnegative Some sulphurcompoundsconveyunpleasantaromas.Inredwines, SULPHUR COMPOUNDS AROMATIC IMPACT ANDEFFECTON effect ofoverfining. clarification andstabilisationofthewinecanalsotreat adjuvant bycombiningwithwineproteins.Theycontributetothe during thefiningprocess,whichtanninscontributeasan and taste astringent, or even bitter. Those defaults can be lessened Young winesmaybesubjecttounstablecolour, greensensations FINING

TANNINS 65 Oak Sweet Oak

sources Essential Essential Finishing A blend of various oak

extracted from ellagic tannins Oak Strong Oak

Blend of Essential Essential Finishing French oak

extracted from ellagic tannins Oak Barrel Oak

Blend of Essential Essential Finishing French oak

extracted from ellagic tannins Free Veg Free

Ageing Essential Essential Tannins species exotic wood

exctracted from

Terroir Tanin SR SR Tanin tannins tannins grape seed of catechin and ageing Fermentation A combination reinforced with

and Tanin SR Tanin tannins catechin Extract of

Maceration

concentrated fermentation

R36 Bouquet Bouquet

tannins species Tanin Tanin A blend of condensed the wood of red berry fruit Fermentation extracted from Red body Rosé White aroma bottling riddling fullness character or softness Application Composition

Stabilise aroma Stabilise colour Increase varietal Increase balance Clarification during Reduce astringency

Protect from oxidation Enhance roundness or Enhance structure and Enhance fruit character Mask vegetal characters Perception of sweetness Lower alcohol perception Prevent or cure reductive

Can be added 48h before tannin selection tannin

66 TANNINS Can beadded48hbefore Enhance ageingpotential Prevent orcurereductive Perception ofsweetness Enhance fruitcharacter Enhance structureand Enhance roundnessor Protect fromoxidation Clarification during Enhance aromatic Increase balance Stabilise colour Stabilise aroma Composition Application or softness intensity fullness riddling bottling aroma White Rosé body Red extracted from red fruittrees Ageing and Condensed finishing

tannins Essential

Passion based onwhite Fermentation, Preparation grape skins ageing and finishing Essential

PEL Fermentation, extracted from of condensed grape seeds Preparation ageing and finishing

tannins Essential

PEP ellagic tannins extracted from American oak A blendof Finishing Privilège

Bleu ellagic tannins extracted from French oak A blendof Finishing Privilège

Noir tannin fromoak Hydrolysable Ageing and

finishing Tanifase

Elevage during riddling preparation of Clarification tara tannins and copper sulphate A liquid Solution ST TANNINS 67 during the maceration of red wine. during the maceration 2 Improve structure and help colour stability when used post- Improve structure and fermentation. prolonged storage. Revive ‘tired’ wines after Stabilise colour and reinforce the anti-oxidative properties of Stabilise colour and reinforce SO • • water whilst stirring USAGE: Dissolve in a small volume of warm to avoid lumps. / 5 - 30 g/hL DOSAGE: 5 - 15 g/hL (maceration and vinification) (ageing) SKU: 1 KG Tanin SR Terroir is a combination of catechin tannins reinforced is a combination of Terroir SR Tanin with grape seed tannins. COLOUR AND ANTI-OXIDANT STABILISE APPLICATION: • TANIN SR TERROIR SR TERROIR TANIN

Stabilise colour and improve structure during the maceration Stabilise colour and improve structure during of red wines. Imparts roundness in white wines. Increases the concentration of glycosylated aroma precursors. Increases the concentration blueberry that strawberry and Intense aromas of cherry, complement varietal and fermentation aromas. Promotes colour stabilisation. Prevents oxidation of primary aromas. Tanin SR is an extract of concentrated catechin tannins with SR is an extract of concentrated Tanin used during a tannic acid content greater than 70% to be fermentation. IMPROVE COLOUR, STRUCTURE AND ROUNDNESS APPLICATION: • • USAGE: Dissolve in a small volume of warm water whilst stirring SR during a pumpover and mix well. to avoid lumps. Add Tanin DOSAGE: 15 - 30 g/100 kg (maceration) / 15 - 30 g/hL (vinification) SKU: 1 KG / 5 KG / 15 KG A blend of condensed tannins extracted from the wood of red A blend of condensed for the fermentation of young and berry fruit species. A tannin and rosé. This product increases the red medium aged red wines strong action in stabilising the colour. berry fruit taste, with a FRUIT AROMA ENHANCE RED BERRY : APPLICATION • • • • alcoholic USAGE: Fermentation tannin to be added during of water or must fermentation. Dissolve in 10 times the amount Bouquet R36 within 48 and add during processing. Add Tannin hours of yeast inoculation. (red wine) DOSAGE: 2 - 15 g/hL (rosé wine) / 5 - 20 g/hL SKU: 1 KG TANIN SR SR TANIN TANIN BOUQUET R36 BOUQUET TANIN

FERMENTATION TANNINS FERMENTATION product catalogue product 68 TANNINS AGEING ANDFINISHINGTANNINS ESSENTIAL OAKSTRONG ESSENTIAL OAKBARREL SKU: 250G DOSAGE: 1-10g/hL one weekincaseoffull-bodiedwines richinpolyphenols. hours beforethefinalmicrofiltration.Lengthenthisdurationto Oak Strongtothewineatpre-bottlingstage,least48 (35°C) andaddtothewineduringapumpover. AddEssential USAGE: Dissolvethetanninin10timesitsvolumeofhotwater • • APPLICATION: STRUCTURE at thepre-bottlingstage(48h). extracted fromFrenchoaktrees(Quercusrobur)andcanbeused Essential OakStrongiselaboratedwithablendofellagictannins SKU: 500G DOSAGE: 1-10g/hL polyphenols. this durationtooneweekincaseoffull-bodiedwinesrich stage, atleast48hoursbeforethefinalmicrofiltration.Lengthen Oak Barreltothewineatfiningstageorpre-bottling (35°C) andaddtothewineduringapumpover. AddEssential USAGE: Dissolvethetanninin10timesitsvolumeofhotwater • • APPLICATION: IMPROVED FULLNESS the winebyfiningandbeforebottling(48h). the heartofFrenchoaktrees(Quercusrobur)thatcanimprove Essential OakBarrelisablendofellagictanninsextractedfrom SKU: 500G DOSAGE: 5-10g/hL(whiteandrosé)/20(red) must orwineandaddduringapumpover. USAGE: Dissolvetheproductin10timesamountofwater, • • • APPLICATION: REDUCE HERBACEOUSCHARACTERS vegetative notes. wines. Itprovidesastronganti-oxidantactionandhelpstomask species oftreethatcanbeusedtofinewhite,redandrosé Essential FreeVeg isacondensedtanninextractedfromexotic ESSENTIAL FREEVEG Optimise generalbalance. Reinforce winestructure. Improve thefullnessofwine. Improved sweetnessandaromaticintensity. Enhance varietalcharacter. Masks astringentsensations. Masks vegetativearomas. ESSENTIAL PASSION ESSENTIAL OAKSWEET SKU: 500G DOSAGE: 1-15g/hL bodied winesrichinpolyphenols. bottling. Lengthenthisdurationtotwoweeksincaseoffull- Passion tothewineatfiningstage,orwithin10daysbefore (35°C) andaddtothewineduringapumpover. AddEssential USAGE: Dissolvethetanninin10timesitsvolumeofhotwater • • • • APPLICATION: ENHANCED FRUITINESS the finingstageorwithin10daysbeforebottling. from redfruittreesandcanbeaddedtoroséwinesat Essential Passioniselaboratedwithcondensedtanninsextracted SKU: 500G DOSAGE: 1-15g/hL week incaseoffull-bodiedwinesrichpolyphenols. before thefinalmicrofiltration.Lengthenthisdurationtoone Oak Sweettothewineatpre-bottlingstage,least48hours (35°C) andaddtothewineduringapumpover. AddEssential USAGE: Dissolvethetanninin10timesitsvolumeofhotwater • • APPLICATION: SOFTNESS ANDSWEETNESS the pre-bottlingstage(48h). extracted fromoaktreesvariousoriginsandcanbeusedat Essential OakSweetiselaboratedwithablendofellagictannins Anti-oxidative properties. Increase thearomaticintensity. Increase thedelicacyofwine. Enhance fruityaromas. Increased balanceinbarrel-agedwines. Increased softnessandsweetness. TANNINS 69 Anti-oxidant. and body. Contributes to the structure Strengthen aromatic intensity. Anti-oxidant. Contributes to the structure. Emphasise red and ripe fruit aromas. Increase balance. Privilège Bleu is a blend of ellagic tannins originating from tannins originating from is a blend of ellagic Privilège Bleu used in white, red ) and can be trees (Quercus alba American oak the ageing period or at the pre-bottling and rosé wines during stage (48h). INTENSITY BODY AND AROMATIC APPLICATION: • • • in 10 times its volume of hot water USAGE: Dissolve the tannin wine during a pumpover/mixing. At the (35°C) and add to the Privilège Bleu at least 48 hours before pre-bottling stage, add to one week in the final microfiltration. Lengthen this duration case of full-bodied wines rich in polyphenols. DOSAGE: 1 - 15 g/hL SKU: 250 G from Privilège Noir is a blend of ellagic tannins originating French oak trees (Quercus robur) and can be used in red and pre-bottling stage rosé wines during the ageing period or at the (48h). RED AND RIPE FRUIT NOTES APPLICATION: • • • • of hot water USAGE: Dissolve the tannin in 10 times its volume At the (35°C) and add to the wine during a pumpover/mixing. pre-bottling stage, add Privilège Noir at least 48 hours before the final microfiltration. Lengthen this duration to one week in case of full-bodied wines rich in polyphenols. DOSAGE: 1 - 10 g/hL SKU: 250 G PRIVILÈGE BLEU PRIVILÈGE PRIVILÈGE NOIR Increase colour stabilisation in red and rosé wines during Increase colour stabilisation in red and rosé fermentation. Improves the body and aromatic complexity of the wine when added during fining and pre-bottling stages. Increased structure in red wines. Improved qualitative characteristics when added during the fining process. Protection against oxidation when used before final racking and the end of barrel storage. Increase anti-oxidant protection and ensure long-lasting Increase anti-oxidant protection and racking). freshness (fermentation protection and freshness of the Increase levels of anti-oxidant aroma (pre-bottling). and flavour balance (pre-bottling). Improving the structure Essential PEP is a preparation made from condensed tannins Essential PEP is a preparation made from condensed anti-oxidant extracted from grape seeds that provide notable fermentation, properties that can be added during the alcoholic makes fining or pre-bottling stages (48h). Its high reactivity of oxidation. Essential PEP ideal for preventing various forms COLOUR AND ADD STRUCTURE STABILISE APPLICATION: • • • • • USAGE: Dissolve the product in 10 times the amount of must or wine and add while stirring. At the pre-bottling water, stage, add Essential PEP at least 48 hours before the final microfiltration. DOSAGE: 1 - 20 g/hL (red and rosé must) / 1 - 20 g/hL (white, red and rosé wine) SKU: 500 G A tannin preparation based on white grape skins with significant grape skins with significant based on white A tannin preparation be added during the alcoholic properties that can anti-oxidative pre-bottling stages (48h). Essential PEL fermentation, fining or the quality of wines by increasing their is perfect for improving intensity. softness and aromatic STRUCTURE AND FRESHNESS APPLICATION: • • • amount of USAGE: Dissolve the product in 10 times the At the pre-bottling must or wine and add while stirring. water, the final stage, add Essential PEL at least 48 hours before microfiltration. red and rosé DOSAGE: 2 - 20 g/hL (must) / 1 - 20 g/hL (white, wine) SKU: 500 G ESSENTIAL PEP ESSENTIAL PEL ESSENTIAL 70 TANNINS TANIFASE ELEVAGE SKU: 1KG DOSAGE: 5-15g/hL Filter afterafewdaysoftreatment. aerations arerecommendedforbetterrevelationofthearoma. fermentation andafewweeksbeforebottling.Oneortwo recommended toaddTanifase Elevageaftermalolactic (40-45°C) undervigorousstirring.Mixwellinwine.Itis USAGE: DissolveTanifase Elevage(200g/L)inhotwater • • • APPLICATION: INCREASE BALANCE wines. (Quercus roburandpetraea)stavestoincreasethebalanceinred Tanifase Elevageisahydrolysabletanninextractedfromoak Increased balance. Stabilise aroma. Stabilise colour. CONSERVATION TANNINS SKU: 1L/10 DOSAGE: 20-40ml/hL agents. Ensurethoroughmixing. USAGE: Adddirectlytothewineatsametimeasriddling • • • • APPLICATION: PRESERVATION DURINGRIDDLING and coppersulphate. Solution STisaliquidpreparationcomprisingofTara tannins SOLUTION ST Reinforces theageingpotentialofwine. Assists clarificationduringriddling. odours. Acts aspreventativeandcurativetreatmentforreductive Prevents oxidation. TANNINS 71

...... notes 72 MANNOPROTEINS • • • • • • • • Mannoproteins caninfluence: addition ofcommercialmannoproteinpreparations. ageing onlees,theuseofenzymes,yeasthullsand It ispossibletoincreasethemannoproteincontentinwinevia: and post-fermentationstorageconditions. released dependon:theyeaststrain,degreeofmustclarification autolysis (endofalcoholicfermentation).Theamountsthatare released duringfermentation,whilstcellularonesareupon depending onthetiming:mannoproteinsofexocellularoriginare during autolysis.Differentfractionsofmannoproteinsarereleased Mannoproteins arereleasedduringfermentationandthenlater usually consistofapproximately20%proteinand80%mannose. via etherbonds,producinglinearO-linkedglycans.Mannoproteins Alternatively, themannosechainscanbondtoproteincomponent via amide bonds to produce extensively branched N-linked glycans. bonds. Themannosechainscanattachtotheproteincomponent to glucoseinstructure)sidechainsthatarelinkedbyglycosidic with highlybranchedmannose(naturallyoccurringsugarsimilar Mannoproteins consist of a polypeptide (protein) backbone chain, soluble inaqueousmedia. structures, whichresultsinadiversityofpropertiesandarehighly weights ashigh800 000Daltons.Theycanhaveverydiverse mannoproteins. Mannoproteinsarelargemolecules,withmolecular (glucans and mannans), but also contains proteins, particularly The the cell walls of yeast, including that of Mannoproteins are a naturally occurring group of proteins found in introduction MANNOPROTEINS CHAPTER 7: Foam stability Colour Aromatic persistence Complexity Polyphenols Sweetness androundness Mouthfeel (volume,bitternessandherbaceousness) Protein andtartratestability S. cerevisiaecellwallmainlyconsistsofpolysaccharides Saccharomyces cerevisiae. positive effect. occurring mannoproteinfractionspresentinwineandenhancetheir Commercial mannoproteins can be used to supplement the naturally aroma compounds. protein fraction, the moreinteractive mannoprotein iswith of thewineisinfluencedbypeptidebackbone:higher oxidation. Theimpactofmannoproteinsonthesensoryproperties potassium bitartratecrystalsandreactswithpolyphenolsavoiding the mannose chain: it prevents the aggregation and precipitation of The protectivecolloidroleplayedbymannoproteinsisinfluenced extraction methodsanddifferentconditionsofultra-filtration. by usingdifferentyeaststrainsassourcematerial,typesof filtrations. Itispossibletoobtaindifferentfractionsofmannoproteins various stepsofheatand/oracidtreatmentsandfiltrationsultra- The productionprocessofcommercialmannoproteinsinvolves

MANNOPROTEINS 73

Soft

Ultima Ultima

Fresh

Ultima Ultima

Gusto

Final touch touch Final

Tonic

Final touch touch Final

Pop Final touch touch Final wines Liquid Red wine freshness Rosé wine roundness perception Granulated White wine

Reduce acidity Stabilise aroma Enhance aroma Lees alternative Sparkling and MCC

Enhance sweetness Decrease bitterness Reduce astringency Enhance fineness and Enhance bubble finesse

Enhanced mouthfeel and MANNOPROTEIN SELECTION MANNOPROTEIN 74 MANNOPROTEINS product catalogue SKU: 1L DOSAGE: 20-40ml/hL wines justbeforebottling. added directlytothewine.Addhomogenouslywhiteandrosé USAGE: FinaltouchTonic iscompletelysolubleandcanbe • • • • • APPLICATION: ENHANCE QUALITYANDPREVENTPREMATURE AGEING white androséwinesastheyage. Final touchTonic preservestheinitialaromaticfreshnessof for theirpowerfulreducingandprotectivecolloidproperties. This speciallyselectedsolutioncontainsmannoproteins FINAL TOUCHTONIC SKU: 1L DOSAGE: 20-40ml/hL (traditional method). method), ortothedosageliqueuraddedafterdisgorging the secondfermentation,immediatelybeforebottling(Charmat directly tothewine.Addhomogenouslysparklingwinesafter USAGE: FinaltouchPopiscompletelysolubleandcanbeadded • • • • • • • • APPLICATION: IMPROVE THEQUALITYOFSPARKLING WINES attenuated andtanninsarelessastringent. of oxidativearomas(hintsripefruit,nutsandhoney)is predominant duringageingandstorage.Thedevelopment and mineralityofwinestreatedwithFinaltouchPopremain their elegance,freshnessandbalance.Thefermentationaromas organoleptic qualitiesofsparklingwines,whilealsopreserving This isauniquemannoprotein-basedsolutionthatenhancesthe FINAL TOUCHPOP acidity andmorebalanceoverall. Adds tothecontinuityofwine,alowerperception its structure. Contributes tothewine’s colloidalbalancehelping toimprove Promotes aromaticexpressionandpersistence. Protects fromoxidationovertime. Improves &preservesthefreshness. bottling forCharmatmethods. To beaddeddirectlytotheliqueuratdisgorgementorbefore Can alsorefreshbasewines. Reduces astringencyofroséandtannicsparklingwines. Limits oxidationtoincreaselongevity. Provides smoothandroundmouthfeel. Aids inelegance,freshnessandbalance. Provides arefinedaromaticprofileandpersistence. Improves thewine’s structureandbubblequality. ULTIMA FRESH SKU: 1L DOSAGE: 10-40ml/hL before finalfiltrationandbottling. added directlytothewine.Addhomogenouslyredwinesjust USAGE: FinaltouchGustoiscompletelysolubleandcanbe • • • • APPLICATION: WINES ENHANCING THEORGANOLEPTICANDSENSORY PROPERTIESOFRED the astringencyoftannins. the aromaintensity, finenessandfreshness,aswellreducing When usedinredwines,thismannoproteinnoticeablyenhances SKU: 500G DOSAGE: 5-25g/hL filterability. Ultima Fresh24hoursbeforefiltration;itwillnotdecreasethe not tointroduceoxygen.Ifthewineisgoingbefiltered,add pumping overorstirringupthelees(batonnage),takingcare water orwine.Afteraddition,thoroughlyblendthewineby USAGE: DissolveUltimaFreshin10timesitsownvolumeof • • • • • APPLICATION: FRESHNESS, SWEETNESSANDLENGTHINTHEMOUTHFEEL mannoproteins thatactasaleesalternative. Ultima Freshisamicro-granulatedpreparationofselected FINAL TOUCHGUSTO Contributes toarounderwinestructure. Reduces astringency, moresignificantlyatlowerdosages. Promotes freshnessandfruitiness. Improves thearomaticintensity. sweetness. Harmonise thebalanceofalcohol,tannins,acidityand in themouth. Decrease bitternessandspicyness,whilstincreasingfreshness Increase thelengthinmouth,roundnessandsweetness. Re-balance thestructureofwinewithlowerphenolicmaturity. Restore thewine’s freshness. MANNOPROTEINS 75 Reduces the perception of excessive acidity. Reduces the perception balance. Improve wine colloidal balance towards roundness, Shifts the acidity/dryness persistence. sweetness and aromatic of saltiness. Enhances the perception Ultima Soft is a micro-granulated preparation of selected Ultima Soft is a micro-granulated as a lees alternative. mannoproteins that act PERSISTENCE ROUNDNESS AND AROMATIC APPLICATION: • • • • own volume of USAGE: Dissolve Ultima Soft in 10 times its the wine by water or wine. After addition, thoroughly blend taking care not pumping over or stirring up the lees (batonnage), to the wine before to introduce oxygen. Ultima Soft can be added filtration. DOSAGE: 5 - 25 g/hL SKU: 500 G ULTIMA SOFT ULTIMA 76 STABILISATION both nucleationandcrystalgrowth. the growth of crystals, while other authors mention the inhibition of other colloidalsubstancesprevent nucleation,oriftheyinfluence derived mannoproteins(MP).Ithas beendebatedwhetherMPand (MT), carboxymethylcellulose(CMC) andSaccharomycescerevisiae effectively remediedwithstabiliserssuchasmetatartaricacid above, canalsoinhibitcrystallisation.KHTcrystallisationbe to wine,ratherthanthedeletionorsupersaturationasdescribed A thirdapproachaimedattheadditionofstabilisingsubstances larger wineries. investment requiredandwaterinput,makingitmoresuitablefor barriers tousingthistechniqueincludethesubstantialfinancial and potassiumconcentrationsinwineiselectrodialysis.Possible additional concerns.Anothermethodthatalsoreducestartaricacid vat-room andthesubstantialamountofcoolingenergyrequiredare as wellpHandacidcompositionchanges.Theneedforaspecific subsequent loss of wine aroma, some loss of unstable hydrocolloids, that aredetrimentaltowinequality, includingoxidationand this temperature for several days. This process has several downsides -4°C andseedingitwithKHTcrystals,afterwhichthewineiskeptat Cold stabilisationisdonebysimultaneouslycoolingwinedownto unpredictable crystallisationofKHT. tartrate stability, coldstabilisationisperformedtoovercome the yeast cellwalls.Whileleesstirringisnotspecificallyappliedtoaid This canbeattributedtothemannoproteins(MP)releasedfrom has ahigherresistanceagainstspontaneouscrystallisationofKHT. it isobservedthatwineagedonleesandstirredatregularintervals The importantroleofcolloidsduringwinemakingisevidentwhen important considerationisthetemperatureduringwinestorage. concentration oftartaric acid, potassiumand other cations.Another structure oftheaforementionedcolloids,aswellwinepHand of delaydependsontherespectiveconcentrationsandmolecular polysaccharides andpolyphenols.Ontheotherhand,duration these crystals is partly caused bywinecolloids such asproteins, consumers andthusalsowinemakers.Adelayintheformationof clearly visible–aphenomenonthatisperceivednegativelybymost crystallisation occur after bottling, a deposit of crystals become crystallisation ofpotassiumhydrogentartrate(KHT).Should acid iswelldocumented,characterisedbythespontaneous normal circumstances.Thesupersaturationofwineswithtartaric more ofadissolvedmaterialthatcanactuallybeunder Supersaturation isthechemicalconditionwhereasolutioncontains introduction Stabilisation CHAPTER 8: product selection Sparkling andMCCwines Enhanced mouthfeeland Stabilise aroma White wine Granulated roundness Rosé wine Red wine Liquid

Claristar STABILISATION 77

Tartrate stabilisation. Tartrate acidity. Preservation of natural Increased aroma expression. roundness on the palate. Sensation of volume and Improved aromatic freshness during wine storage. SKU: 2.5 L DOSAGE: 50 - 120 ml/hL (subject to analysis: contact your DOSAGE: 50 - 120 ml/hL (subject to analysis: technical sales manager directly) APPLICATION: • • • • • can be added USAGE: Claristar is easy to homogenise and as possible directly to the wine. Addition to be done as close and final to final filtration and bottling. Protein stabilisation of Claristar. blending must be completed before the addition be carried out The final stages of filtration and bottling can It is recommended to immediately after the addition of Claristar. earth. Claristar can use Claristar after filters using diatomaceous tangential filters be filtered through membranes, filtering plates, and lenticular models. TARTRATE STABILISATION AND IMPROVEMENT OF WINE QUALITY AND IMPROVEMENT STABILISATION TARTRATE Claristar inhibits the nucleation and growth of potassium tartrate Claristar inhibits the nucleation stabilisation in white, rosé and red crystals, enabling lasting to the sensorial quality of the wines. Claristar also contributes wine. CLARISTAR product catalogue product SULPHUR 78 PRODUCTS • • and sulphites. There arethreecommonformsofsulphurinwine:sulphur, sulphides adequate antimicrobialactivity. in thepHrequiresadditionofmoresulphurdioxidetomaintain is activeagainstmicroorganismsdecrease.Therefore,anincrease compounds. AsthepHincreases,portionofsulphurdioxidethat total SO an equilibriumthatishighlypHdependent(boundplusfreeequals as phenols,acetaldehydeandsugar, whilstthefreeformsexistin forms canbebound(boundsulphur)tovariouscompoundssuch dependent uponthepH,aswellpresenceofotherSO The effectivenessofsulphurdioxideasanantimicrobialagentis is used in wine for its anti-oxidant and anti-microbial properties. Wine qualitycanbepreservedwithsulphurdioxide.Sulphurdioxide introduction suplhur products CHAPTER 9: (SO There arealsothreeformsofsulphite:molecularsulphurdioxide • Sulphides (H grapes topreventrot Sulphur (S):elementalsulphurispresentinproteinsandusedon Sulphites (SO yeast andbacteria(reducedsulphur) 2 ), bisulphiteion(HSO 2 ): H 2 O +SO 2 2 S andmercaptans):rotteneggsmellproducedby andallitsforms):oxidisedsulphur 2  H 3 - ) andsulphiteion(SO + +HSO 3 -  2H + +SO 3 2- ). Thesethree 3 2- 2 binding • • ANTI-MICROBIAL ACTIONOFSO • • • ANTI-OXIDANT ACTIONOFSO Since alowerpHresultsinmoreSO generally presentinsmallerquantities,playananti-microbialrole. cell. Ionscannotenterthecell,henceonlymolecularSO sulphites bindwithproteinsandenzymestoeventuallykillthe The higherinternalpHcausesdissociationandtheresultant The yeastcellmembraneallowsmolecularSO ( Effective againstbacteriaandnon-Saccharomyces wine. quinones andperoxide which limitstheirdamagingimpacts in It combines with products of wine oxidation, such as acetaldehyde, Mechanism: denaturationoftheenzymesoitlosesfunctionality. polyphenol oxidaseandslowsdownoxidation. Prevents enzymaticdegradationbyinhibitingtheenzyme fraction, pHmanagementiskey. Saccharomyces speciesaregenerallymoretolerant). 2 presentinthemolecular 2 toenterthecell. 2 : 2 : 2

SULPHUR

79 PRODUCTS has to be adjusted to has to be adjusted to 2 ÷ 1000 × CF ÷ 1000 (mg/L) (mg/L) 2 2 ) 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 ) 2 2 (TSO (FSO 2 2 Conversion factor (CF) (mg/L) - Current TSO (mg/L) - Current FSO 2 2 0.576 0.576 10 20 30 40 50 60 70 80 90 100 110 120 130 140 ADJUSTING THE FREE SO ADJUSTING THE FREE ADJUSTING THE TOTAL SO THE TOTAL ADJUSTING (volume of wine in L) x (sulphur dioxide addition in mg/L) (volume of wine in L) addition (mg/L) = Desired FSO addition (mg/L) = Desired TSO 2 2 (volume of wine in L) x (sulphur dioxide addition in mg/L) that is converted to the bound form Estimated % of free sulphur dioxide SO SO that will be bound after addition and the conversion factor (CF) to use in the calculation: that will be bound after addition and the conversion 2 PMBS (g) = Potassium metabisulphite is a white crystalline salt containing 57.6% sulphur dioxide. 57.6% sulphur crystalline salt containing is a white Potassium metabisulphite PMBS (g) = will be present in the free form and the formula to calculate the adjustment of the free SO free form and the formula to calculate the will be present in the 2 The estimated percentage of free SO compensate for the percentage that will be bound. This conversion factor will be higher the more unsanitary the grapes are. factor will be higher the more unsanitary the that will be bound. This conversion compensate for the percentage Not all the added SO CALCULATING THE ADDITION OF POTASSIUM METABISULPHITE (PMBS) METABISULPHITE POTASSIUM OF ADDITION THE CALCULATING SULPHUR 80 PRODUCTS product selection Increased solubilityof White androséwine Anti-microbial Available SO Anti-oxidant polyphenols Application Red wine 2 At pressing

100 g/L Sulfitanin Liquid Barrel ageing

5 g Inodose 5 fermentation and Grapes, must, Potassium 57.6% ageing metabisulphite SULPHUR

81 PRODUCTS and gives 2 . 2 and is used to adjust 2

and the volume of wine to be treated. E.g. 10 hL to be 2 Antiseptic action prevents the growth of indigenous Antiseptic action prevents bacteria. undesirable yeast and Prevents oxidation. Helps to extract colour. mechanism of SO reinforce the anti-oxidant Tannins better structure and ageing ability, without increasing the better structure and ageing ability, astringency in white wines. Stabilise the colour in red wines. Antiseptic against yeast and bacteria. Anti-oxidant activity. Increases solubility of polyphenols. For adjusting the sulphur in wines being aged in barrel. For adjusting the sulphur in wines being aged is required. Useful when low dosages of sulphur dioxide adjusted by 1 g/hL, requires two tablets. DOSAGE: One tablet of Inodose 5 releases 5 g of SO sulphur dioxide levels in must. In the must tank for white sulphur dioxide levels Liquid prevents oxidation and wine production, Sulfitanin For red wines in the maceration tank, microbiological alterations. and stabilised with the use of the product. red colour is extracted SULPHUR ADJUSTMENT APPLICATION: • • • • • be followed by USAGE: The addition of Sulfitanin Liquid must any contact between good homogenisation in the must. Avoid Sulfitanin Liquid and metallic objects. - 100 ml/hL (red DOSAGE: 50 - 80 ml/hL (white and rosé) / 50 during maceration) SKU: 5 L / 10 L Potassium metabisulphite can be used to adjust sulphur levels throughout the winemaking process, from press to finished wine. SULPHUR ADJUSTMENT APPLICATION: • • • USAGE: The product is easier to use if previously dissolved in a wine/water mixture (40% weight by volume). E.g. 400 g of Potassium metabisulphite in 1 L of water provides 200 g of sulphur dioxide in solution. DOSAGE: dependent on existing sulphur levels SKU: 1 KG Inodose 5 contains potassium metabisulphite that releases Inodose 5 contains potassium metabisulphite sulphur dioxide when added to must or wine. SULPHUR ADJUSTMENT IN BARRELS APPLICATION: • • USAGE: Adapt the number of tablets to the quantity of desired SO Sulfitanin Liquid is a solution of ammonium bisulphate is a solution of ammonium Sulfitanin Liquid of pure SO and tannin at 100 g/L POTASSIUM METABISULPHITE POTASSIUM INODOSE 5 SULFITANIN LIQUID SULFITANIN

SKU: 42 TABLETS product catalogue product CHAPTER 10: yeast bioproducts

introduction

Bioproducts are materials, chemicals and energy derived from Factors influencing the GSH content in glutathione-rich inactivated renewable biological sources. One such an example of a yeast yeast include: selection of the yeast strain, the production process bioproduct is inactivated yeast. During the production process and the ability of the yeast to release GSH after addition. of inactivated yeast, the whole cell has been killed via a heat treatment. It contains the cell wall, cell membrane and whole inside BENEFITS OF INCREASED GLUTATHIONE (cytoplasma) of the yeast cell. LEVELS DURING WINEMAKING

GLUTATHIONE • Increased colour stability/protection in white and rosé wines. (L- -glutamyl-L-cysteine-L-glycine) • The preservation of volatile thiols during ageing. • Significant increase in esters and terpenes. • is a tripeptide; • More aroma intensity and balance. • contains three amino acids: glutamate, cysteine and glycine; • Increased longevity of the wine with a decrease in the loss of fruity • most abundant non-protein sulphur compound in most living aromas. organisms; • Increased volume and mouthfeel due to the release of • naturally present in grapes/must. polysaccharides.

In must and wine, glutathione is present in the reduced form ADDITION OF GLUTATHIONE-RICH (GSH) or the oxidised form (GSSH) (two glutathione molecules INACTIVATED YEAST linked with a sulphide bridge). The natural GSH concentration in must is dependent on the grape variety, viticultural practices and Research has shown that the best results with glutathione-rich winemaking practices. Only the reduced GSH form has highly inactivated yeast are reported when additions take place in the effective anti-oxidant properties that can positively influence wine early stages of alcoholic fermentation. It is also important to ensure aroma, longevity and quality. that the yeast has sufficient nutrition in the forms of organic and inorganic nitrogen, to avoid the yeast using glutathione as a nutrient ANTI-OXIDATIVE MECHANISM source.

• Caftaric acid is one of the main phenols in must that is most susceptible to oxidation. • GSH can react with caftaric acid via its -SH group. • This reaction forms the Grape Reaction Product (GRP). • This GRP is stable and colourless.

Due to the fact the GSH naturally present in the wine is highly sensitive to oxidation, research has shown that it is beneficial to 82 supplement the must with additional glutathione. Whilst the use of pure glutathione in wine production is not approved, glutathione-rich inactivated yeast is approved for use. Although inactivated yeasts are

YEAST YEAST intact cells, their cell membranes that are responsible for regulating

BIOPRODUCTS the flow of molecules in and out of the cell, are damaged due to the inactivation process. Small molecules like vitamins, minerals, amino acids and GSH, can leak out and have an impact on the wine. The glutathione therefore accumulated intracellularly during the production process of the inactivated yeast is then released in the must. product selection

Glutarom Glutarom Extra

Rehydration

Aroma enhancing

Aroma stabilisation and protection

CONTAINS:

Inactivated yeast

Di-ammonium phosphate

Ammonium sulphate

Thiamine

Natural glutathione

Autolysed yeast

Yeast hulls

83 BIOPRODUCTS YEAST product catalogue

GLUTAROM

Glutarom is a product based on inactivated yeast rich in glutathione and polysaccharides which provide anti-oxidation and anti-aroma deletion properties in white wines.

PROTECTION OF PRIMARY AROMAS AGAINST OXIDATION

APPLICATION: • Protect against oxidation. • Enhances varietal thiols. • Polysaccharides interact and stabilise floral and fruity aroma compounds. • Stabilisation of colour.

USAGE: Glutarom is best added at the start of alcoholic fermentation or before yeast inoculation in order to benefit from its protective and stabilising effects as soon as possible. In case of a sluggish fermentation, a later addition may be considered in order to preserve the aromas in the must more vulnerable to oxidation. Add Glutarom in a suspension of 10 times its own volume in water or must.

DOSAGE: 15 - 30 g/hL

SKU: 1 KG

GLUTAROM EXTRA

Glutarom Extra is an inactivated yeast product rich in glutathione, protecting the wine against browning and oxidation.

PRESERVATION OF WINES WITH LOW SULPHUR LEVELS

APPLICATION: • Oxidative protection of the wine. • Protects aroma compounds.

USAGE: Add Glutarom Extra early, before alcoholic fermentation, for greater efficiency. Add it in a suspension of 10 times its volume in water or must. Once added, stir well by pumping over or applying batonnage.

DOSAGE: 15 - 30 g/hL

SKU: 1 KG

84 YEAST YEAST BIOPRODUCTS notes

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

......

...... 85 BIOPRODUCTS

...... YEAST

......

......

......

......

......

...... SPECIFIC 86 TREATMENTS • • issues thatcanoccurduringthewinemakingprocess: complex, canplayvariousrolesinthepreventionandtreatmentof The use of yeast hulls, comprising of the cell wall and cell membrane • • • • This resultsinapercentageofdryweightconsistingapproximately: polysaccharide fraction(85-90%)andaprotein(10-15%). The cell wallof the yeast YEAST HULLS well astheremovalofoff-odoursandbitterness. removal ofOchratoxinA(OTA), detoxificationofmustandwine,as including discolouration,removalofreductivecompounds,the These products can be used to treat a variety of must/wine defaults, turbidity, reductioninastringencyandpotentialstabilisation. derivatives haveresultedinwineimprovementsincludingdecreased like caseinandgelatin.Ingeneral,finingagentsbasedonyeast extracts andactivatedcharcoal,aswellanimal-derivedproducts include thelikesofyeasthulls,inactivatedyeast,protein mineral andvegetable/plantparticlesormacromoleculescan subsequently removed.Finingagentsmaybecomposedofanimal, to thetargetcompound(s)forminsolubleaggregatesthatare characteristics ofthemustorwine.Usuallyfiningagentsbind or mixtureinordertoclarify, stabiliseormodifytheorganoleptic Fining isawidelyusedpracticethatinvolvesaddingsubstance concentration of)oneormoreundesirableconstituents. substance to must or wine, in order to remove (or reduce the Fining canbedescribedastheadditionofareactiveoranadsorptive introduction SPECIFIC TREATMENTS CHAPTER 11: fermentation conditions, thissterolsynthesisslows downand and functionofthe cellmembrane.Incontrast,under anaerobic/ participate inthesynthesisofsterols thatinfluencethestability aerobic conditions,fattyacids (decanoic andoctanoicacids) fermentation, causingsluggish or stuckfermentations.Under in the1980’s. Fattyacids canactasinhibitorsduringalcoholic The abilitytoadsorbfattyacids has alreadybeendemonstrated the yeastformembranesynthesis. The provisionofergosterolandunsaturatedfattyacidsareusedby Less than1%chitincontent 10% highlybranchedβ-1,6-glucan 30-50% β-1,3-glucan 30-40% mannansandmannoproteins Saccharomyces cerevisiae is composed of a • • • use undercertainconditions,mustbedeclared. products wereshowntocauseallergenicorhealthconcernsandtheir proanthocyanidins. Despitethisefficiency, someanimalorigin affinity forspecificflavanolmonomersandlowmolecularweight interact withproblematicoxidisablecompounds,duetotheir fining agentslikecaseinarewellcharacterisedtoefficiently substances frommineral,animalproteinsorwheatorigins.Animal more sustainablefiningalternativewhencomparedtoexogenous Studies haveshownthatyeastproteinextracts(YPE)represent a YEAST PROTEINEXTRACT treated wine. yeast, butalsoinaddingtothemouthfeelcharacteristicsof content are involved intheadsorption capabilities ofinactivated process. Researchsuggestthattheβ-1,3-glucanandmannoprotein toxins (polarity, solubilityandchargedistribution)playarole inthe removal ofcertaincompounds.Also,thepropertiesadsorbed govern theinteractions:capacity, affinityandspecificity ofthe surface properties(cellareas,volumeandthickness)that microorganism, speciesandstrain.Thiswilldeterminethecell yeast hulls. These adsorptioncapabilitiesareinfluencedbythe Inactivated yeast display similar adsorption capabilities to that of INACTIVATED YEAST TeCA andPCA). The removalofphthalates,OTA andcorkmouldytaints(TCA, Restart stuckfermentations. The abilitytoprevent/treatsluggishfermentations. quantity ofsugar. and inthisway, permittheactiveyeastcellstometabolisealarger reduce this inhibitory effectby adsorption oftheexcess fatty acids sugar andperformthefermentation.Theuseofyeasthullscan cell membraneandthustheabilityofyeasttometabolise of theyeastandhaveanegativeimpactonfunctioning eventually stops.Thefattyacidsthenaccumulateinthecellwall SPECIFIC

87 TREATMENTS Charcoal is a severe, relatively non-specific fining agent that should agent that fining non-specific relatively is a severe, Charcoal trials. after benchtop used/added only be fining trials laboratory that carefully controlled It is imperative the in wines to added is agent fining any before performed be must methods, temperature, important that preparation is very It cellar. laboratory kept the same between timing of addition are mixing and application, in order to ensure/achieve fining trials and the winery consistent results. The occurrence of OTA has been has occurrence of OTA and Penicillium. The Remove the majority of phenolic classes from wine. Carbon also has activity towards smaller phenolics and anthocyanins, as larger phenolic molecules cannot diffuse into the porous regions of the particles. wines with colour problems such as excessive browning Treat or pinking, because carbon is effective at removing non-polar such components water-soluble removing weak at but substances, as sugar and amino acids. Remove off-odours from wine. is a toxic fungal from wine. OTA The removal of Ochratoxin A (OTA) genera the to belonging species several by produced metabolite Aspergillus associated with poor sanitation, the consequent development of mould and the contamination of the grapes/wine. The control of there reasons: main two for is important concentration OTA the is a maximum legal limit that has been fixed by the European Community and The International Agency for Research on Cancer has determined it to be a possible carcinogen. Promoting brilliance/colour improvement Promoting brilliance/colour Reduce turbidity lees and homogenous Produce compact stabilisation forms of colloidal Reveal different Carbon can be used to: • • • • Two forms of carbon are used: decolourising carbon and deodorising forms of carbon are used: Two manner similar a in species, hydrophobic a as works Carbon carbon. usually used interactions. It is to the first stages of protein-tannin bentonite (to facilitate with PVPP (to treat brown discolouration) and sedimentation). Activated charcoal is an amorphous form of carbon that is that carbon form of amorphous an is charcoal Activated many gasses, vapour characterised by a high level of adsorption for distillation of and colloidal solids. It is generated via the destructive 800-900°C to heating by ‘activated’ then and material carbonaceous in a very porous with steam or carbon dioxide. This then results and it is this highly internal structure (almost honeycomb-like) area for interaction. porous structure which supplies a large surface square meter/gram The internal surface measures on average 930 large surface area of and compounds are physically adsorbed to the the carbon surface is the carbon particles. The adsorption rate on typically very fast. ACTIVATED CHARCOAL ACTIVATED YPE are capable of: capable YPE are • • • • an effective alternative to casein due to its YPE have shown to be oxidisable and oxidised species such as capacity to remove some flavan-3-ol derivatives, considered phenolic compounds, particularly for the oxidative ageing of white wines. to be largely responsible its prevention, browning on YPE of effect superior the show Studies act as an alternative to as well as its capability to curative ability, use of YPE results in lower amounts of lees gelatin. In addition, the impact favourable a as as well greater compactness, with generated on the sensory characteristics. SPECIFIC 88 TREATMENTS product selection Application White wine Composition Rosé wine Red wine Must Yeast hulls Detoxify Extraferm Active vegetalcharcoal Reduce discolouration

Acticarbone Eno Active vegetalcharcoal Remove OchratoxinA Deodorise Otaclean

Improve volumeand sulphur compounds Reduce reductive Inactivated yeast complexity

Netarom bitter backpalatenotes Rapid sedimentation Eliminate harshand Yeast proteinextract Preserve aromatic

profile Fyneo SPECIFIC

89 TREATMENTS during the treatment. 2 Short-term contact. sulphide, Adsorption of various sulphur compounds (hydrogen methanethiol etc.). Improves volume and complexity. Adsorb wine defects including mould and vegetative aromas. Adsorb wine defects including Remove Ochratoxin A. Low capacity for discolouration. Derived from inactivated yeast selected for their capacity to Derived from inactivated yeast selected for their notes. adsorb compounds responsible for reductive REMOVE REDUCTIVE AROMAS APPLICATION: • • • are observed. The USAGE: Addition as soon as reductive notes required quantity of Netarom is energetically stirred into four to five times its weight in wine, avoiding lumps. The suspension is added to the wine and lightly stirred once a day to maintain the wine once a day (before suspension of the product. Taste stirring) in order to determine when the treatment needs to be stopped (3-5 days). Do not adjust the SO Rack the wine off the Netarom sediment immediately after the completion of the treatment. DOSAGE: 20 - 40 g/hL SKU: 1 KG Otaclean is a granular vegetal charcoal adapted to deodorise adapted to deodorise a granular vegetal charcoal Otaclean is active in eliminating must and wine and is particularly Ochratoxin A. ODOUR COMPOUNDS REMOVE UNWANTED APPLICATION: • • • into two to three times its volume of USAGE: Mix the product the suspension into the must or wine. water and incorporate followed by careful stirring. Homogenise during a pumpover, Clear and On must, use Otaclean in association with Rapidase On eliminate after 24 hours of settling or via centrifugation. hours maximum) wine, eliminate Otaclean after 24 hours (48 contact via filtration or fining. / 20 - 40 g/hL DOSAGE: 5 - 20 g/hL (organoleptic defects) (Ochratoxin A) SKU: 1 KG OTACLEAN NETAROM

Remove discolouration without affecting wine bouquet. Remove discolouration without affecting wine and fining Can be used with flotation, combined with enzymes additives. must as soon as possible, in combination with a Treat pectolytic enzyme. Removal of yeast inhibitory compounds like medium chain Removal of yeast inhibitory fatty acids. like Ochratoxin A. Removal of toxic compounds TBA and PCA) and dibuthyl Removal of anisoles (TCA, phtalates. and alcohol tolerance. Improve yeast viability (sluggish or 20 g/hL (prior to fermentation) / 30 - 40 g/hL stuck fermentation) / 20 - 40 g/hL (detoxification) This active vegetal charcoal is a product created for the This active vegetal charcoal is a product created wines. treatment of discolouration in must and white REMOVE DISCOLOURATION APPLICATION: • • • USAGE: For must, mix directly into the must and eliminate after 24 hours via settling or centrifugation. For wine, mix into five times its volume of water and homogenise during a pumpover, followed by careful stirring. Eliminate after 48 hours of contact via filtration or fining. DOSAGE: to determine dosage, please contact your technical sales manager (authorised legal dosage: 100 g/hL) SKU: 15 KG Consists of pure yeast hulls able to support fermentation and Consists of pure yeast adsorbing toxic compounds and off- improve wine quality by wine. flavours from must and IMPROVING YEAST VIABILITY AND DETOXIFICATION APPLICATION: • • • • in challenging USAGE: Use at the beginning of fermentation end of fermentation must conditions (overly clarified). Use at the or stuck AF or MLF. to increase yeast viability or to treat sluggish the wine after Use as a detoxifying agent and proceed to rack treatment. DOSAGE: • SKU: 1 KG EXTRAFERM EXTRAFERM

ACTICARBONE ENO product catalogue product SPECIFIC 90 TREATMENTS FYNEO SKU: 1KG wine) DOSAGE: 5-15g/hL(whiteandroséwine)/30(red directly inthewine. Rack offaftersedimentation.Neverpreparetheformulation to betreated.Thoroughlyhomogenisethetankwithapumpover. weight inwater. Incorporatethissolutionintothevolumeofwine USAGE: PerfectlydispersegranulatedFyneoin10timesits • • • • • APPLICATION: FINING AGENT rosé andredwines. An innovative,granulatedproteinyeastextractforfiningwhite, Granulated foreasydispersion. Preserve aromaticprofile. Reduce astringencyandbitterness. notes. Refine winesbyeliminatingharshandbitterbackpalate Facilitate rapidsedimentation. SPECIFIC

91 TREATMENTS

...... notes 92 MCC of thepH,TA, sugarandSO ensures delicatejuiceswithlowlevelsofextractedphenols.Analysis be enforced by 2021). A gentle, gradual increase in the pressure in ordertoensurethequalityofjuice(wholebunchpressing recommended to perform whole bunch press instead of destemming Grapes areusuallycooleddown(orharvestedatnight)anditis PRESSING TA 8-12g/L. harvested forbasewineproductionare:17-21°B,pH2.9-3.2and balance betweenacidityandripeness.Theoptimalrangesforgrapes The selectionoftheharvestingtimeisimperativeindetermining approximately 17-21°Brix,topreservetheacidityandbrightflavours. Grapes destinedforsparklingwineproductionareharvestedearly, at HARVEST TRADITIONAL METHOD market. MCCisalsothefastest-growingwinecategory. There arenowapproximately224producerswith300labelsonthe • • • French methódeChampenoisestyle. the SouthAfricanbottlefermentedproductionofsparklingwinesin the time.MethodeCapClassique(MCC)istermwhichdescribes started in1992,with14sparklingwineproducersSouthAfricaat at Simonsigin1971.Theappellation‘MethodeCapClassique’was Traditional FrenchStyle,wasmadeforthefirsttimebyFransMalan Kaapse Vonkel, abottle-fermentedsparklingwinemadeinthe introduction MCC CHAPTER 12: • • • Traditionally, pressfractionsaredividedasfollows: quality. UK andSweden. top threeexportmarketsforSouthAfricanMCCincludetheUSA, bottle toclassifyasMCC. the winerequiresapressureofatleast3barsinsidesealed Chardonnay aremostpopular. any grapevarietalcanbeused,butPinotnoir, PinotMeunierand tannins Rebêche: finalpressingthatextracts themostphenolicsand Taille: thenextpresscyclethatgoesupto1.2bar and pressedupto0.8bar Cuvée: thefirst,mostgentlepressingconsistingoffreerunjuice 2 duringpressingisimperativeforjuice The wineisfermentedtoapproximately11-12%alcohol. will alsominimisestressandtheriskofoff-flavoursbeingproduced. of essentialvitamins,minerals,sterolsandnitrogen.Yeast nutrition Nutrients shouldbeprovidedinordertoensuresufficientamounts base wines can be challenging dueto the challenging acid chemistry. stainless steeltanksorwoodenbarrels.Alcoholicfermentationin with yeastandnutrients and thisfermentation can takeplacein The clarified(cold-settling24-48hoursorflotation)juiceisinoculated PRIMARY FERMENTATION gushing ofthefinishedwine. The formationoftartratecrystalsareunsightlyandcancause TARTRATE STABILISATION second fermentationandmaturation. and changes that the wine will undergo during the steps of the use ofreservewines.Thechallengeistopredictthedevelopment consistency canbetargetedinnon-vintagesparklingwineswiththe with morecomplexaromasandflavours.Deepercomplexity well balanced.Blendingallowsforthecreationofsparklingwines This isthemostimportantstepinensuringafinishedwinethat BLENDING inoculation). fermentation orduringco-inoculation(24hoursaftertheyeast complete MLF. MLFbacteriacanbeaddedattheend ofalcoholic pH andrequirespeciallyadapted/acclimatisedbacteriaculturesto mouthfeel andfruityaromas.Basewinestendtobeverylowin in ordertoachieveabalancebetweenacidity, freshness,rounded of thebasewinethoughMLFandblendwithnon-MLFwines result in bettermicrobial stability. It is also possible to puta portion of thewinemaker. MLFinbasewinessoftenhigh-acidityand Whether theprocessofMLFisdesired,uptostylepreference MALOLACTIC FERMENTATION (MLF) aromatic) andallowfortheuseoftheseasblendingcomponents. (lower acidcontent,morecolour, highermineralcontentandmore aromas, refreshing palate and ageing potential) from the taille It isrecommendedtoseparatethecuvée(moredelicacy, understated MCC 93 This is the process of gradually tipping and shifting the bottles upside and shifting the bottles of gradually tipping This is the process move down for the lees to slowly period of time in order down over a This drives the sedimentation. of the bottle whilst gravity to the neck mechanically. be done manually or process can DISGORGING is to effectively remove the sediment in the The aim of disgorgement minimum loss of wine or pressure. Prior to neck of the bottle, with the bottles are cooled and the top section removing the crown cap, in a glycol solution. This allows the cap to of the neck is frozen with the sediment to be expelled. This be removed and the bidule manually or by machine. process can be performed DOSAGE a specific opportunity to impart The dosage (liqueur) is the final own their have wineries and winemakers Many wine. the to style distilled spirits etc. The wine, special recipes that can contain sugar, the finished wine and dosage will also determine the sugar level of Extra Brut, Brut, will influence the classification as Brut Natural, Semi-Sweet or Sweet. Dry, Extra Dry, RIDDLING the population is too low: this is usually as a result of too little the population is too enough nitrogen oxygen during the multiplication phase and not of adding too much the alcohol level is too high: this is a result sugar to the mixture ready for use: delay the ‘pied de cuve’ has too much sugar once for faster sugar the bottling date and increase the temperature consumption viability as they the ‘pied de cuve’ has no sugar: check the yeast sugar addition may have started to die off, make a complementary and delay bottling for assistance, contact your technical sales manager SECONDARY FERMENTATION SECONDARY The secondary fermentation or ‘prise de mousse’ is carried out in the bottle. Due to the depletion of nutrients during the primary fermentation and the adverse fermentation conditions (low temperature and pH), it is essential to supply the yeast with adequate are left nutrition in the form of ammonia and thiamine. The bottles to rest horizontally while the fermentation completes over the course of 6-8 weeks. It is then up to the winemaker to decide on the length of time the wine will age on the lees, depending on the style of wine desired. The ageing of the wine is usually carried out away from light and at an ambient temperature of approximately 12-13°C. Currently, the required ageing period is 9 months, that will be extended to 12 months in 2021. After bottling, each bottle is fitted with a bidule stopper and a crown After bottling, each bottle is fitted with a bidule lees after riddling has cap closure. The bidule aids in collecting the The crown been completed and makes for an easier disgorgement. the ingress of oxygen cap acts as a temporary closure and allows for final sensory qualities into the bottle during ageing to influence the of the finished wine. BIDULING AND CROWN CAPPING Common challenges with the yeast inoculum: Common challenges with • • • • • A mixture of yeast, sugar, nutrients and a riddling adjuvant is added and a riddling adjuvant nutrients yeast, sugar, A mixture of then added to mixing and by kept in suspension wine, base to the fermentation. A high population yeast each bottle for the second for the wine/sugar mixture base used to inoculate the culture is The creation of the yeast inoculum involves second fermentation. up the yeast population, whilst gradually two days of building the wine environment. acclimatising them to TIRAGE / BOTTLING TIRAGE CLARIFICATION commonly most is filtration exist, clarification for methods Various used. 94 MCC ENZYMES PRESS product catalogue SULFITANIN LIQUID concentrations ofSO with temperature.ActivewithinthewinepHrangeandnormal prior toaddition.Activefrom10-50°Candtheactivityincreases maximum dosageattemperaturesbelow10°C.Dilute10times USAGE: Addasearlypossibleafterpressing.Usethe • • • • • APPLICATION: CLARIFICATION INDIFFICULT CONDITIONS varieties. are difficult,includinglowtemperatures,pHand/orhardtosettle for morecompactleesandclearermustwhensettlingconditions difficult andextremeconditions.Theuseofthisenzymeallows An enzymeforfast,efficientclarificationofgrapemustin EXTREME CLEAR and tanninat100g/LofpureSO Sulfitanin Liquidisasolutionofammoniumbisulphate SKU: 5L/10 DOSAGE: 50-80ml/hL(whiteandrosé) Sulfitanin Liquidandmetallicobjects. good homogenisationinthemust.Avoid anycontactbetween USAGE: TheadditionofSulfitaninLiquidmustbefollowedby • • • • APPLICATION: SULPHUR ADJUSTMENT microbiological alterations. wine production,SulfitaninLiquidpreventsoxidationand sulphur dioxidelevelsinmust.Inthemusttankforwhite SKU: 100G DOSAGE: 1-4g/hL Increase inclearjuicepercentage. Decrease insettlingtimeandturbidity. Promotes solidparticleaggregation. Decreases viscosity. Pectin andsidechaindegradationdownto6°C. astringency inwhitewines. better structureandageingability, withoutincreasingthe Tannins reinforcetheanti-oxidantmechanismofSO Helps toextractcolour. Prevents oxidation. undesirable yeastandbacteria. Antiseptic actionpreventsthegrowthofindigenous 2 . Eliminatedbybentoniteandcharcoal. 2 andisusedtoadjust 2 andgives INOZYME TERROIR INOZYME SKU: 50G DOSAGE: 1-4g/hL(must)/(wine) bentonite thatwillremovetheenzyme. within harvestedgrapesormust.Avoid simultaneousadditionof thoroughly. Useadripormeteringsystemtooptimiseblending until completelydissolved.Addtomustviapumpoverandmix USAGE: Dissolvethecontentsof50gin1Lcoldwater, mix • • • APPLICATION: CLARIFICATION ANDFILTRATION used fortheproductionofwhiteandroséwine. clarification ofmustandimprovethefiltrationwine.To be a verybroadspectrumofactivity, whichhelpstoacceleratethe Inozyme isalyophilisedpectolyticenzymaticpreparationwith SKU: 50G DOSAGE: 1-5g/hL(must)/1050ml/hL(liquidsuspension) bentonite thatwillremovetheenzyme. before addingtheenzymes.Avoid thesimultaneousadditionof 60°C. Ifthetemperatureishigher, waitforthe cooling phase grapes, butthetemperatureofgrapesshouldnotexceed it isbesttoaddtheenzymesevenbeforeheatingharvested in thesedimentationtank.Ifusingitwiththermovinification, receiving hopper, thepressor, failing that,addittothemust for about36hours.Incorporateitassoonpossible:inthe and mixuntilfullydissolved.Thissolutionwillremainstable USAGE: Dissolvethecontentsof50gin500mLcoldwater • • • • • • APPLICATION: CLARIFICATION UNDERDIFFICULT SETTLINGCONDITIONS derived fromthermovinification. preparation toclarifywhiteandrosémust,aswelljuice Inozyme Terroir isahighlyconcentratedclarificationenzymatic method. For theclarificationofroséwineproducedinsaignée harvested. For theclarificationofgrapesthatweremechanically temperature (<10°C). For theclarificationofjuiceatlowpH(<3.0)and Clarify mustfromthermovinification. Suitable foruseonimmaturegrapes. Suitable foruseunderacceleratedpressingconditions. Suited forgrapesthatweremechanicallyharvested. Suitable forgrapevarietiesrichinpectins. Clarification ofwhiteandrosémustbelow10°C. MCC 95

Provides ammonia and amino acid nitrogen. Adsorbing the short chain fatty acids that can inhibit fermentation. Providing sterols and long chain fatty acids which are essential precursors in maintaining yeast viability. Primary and secondary fermentations of MCC wines. Primary and secondary Balanced alcoholic fermentation. Completion of alcoholic fermentation. Contributes to organoleptic quality of the wine. compounds. Reduces the risk of the production of sulphur ACTIVIT A mixture of ammonium salts, inactivated yeast and thiamine to be used during a sluggish alcoholic fermentation and to maintain the fermentation when there is a nitrogen deficiency in the must. SLUGGISH ALCOHOLIC FERMENTATION APPLICATION: • • • USAGE: Dissolve in ten times its weight in must or wine and add restart a fermentation, If using it to to the juice via pumpover. add the product to the wine prior to yeast addition. DOSAGE: 20 - 40 g/hL (preventative treatment and mid- fermentation) / 40 - 50 g/hL (restart a stuck fermentation) SKU: 1 KG N 96 Research Council, Nietvoorbij Agricultural subsp. bayanus S. cerevisiae WINE YEAST ALL-PURPOSE STRONG FERMENTING, allows varietal DESCRIPTORS: neutral sensory contribution character to dominate all varieties APPLICATIONS: NOTES: • DOSAGE: 20 g/hL SKU: 1 KG ON PRE-ORDER: 5 KG SKU AVAILABLE ACTIVIT NAT of inactivated Activit Nat is a fermentation activator consisting peptides yeast. This nutrient provides amino acids, small by the yeast and stress resistance factors that are adsorbed is intended for throughout alcoholic fermentation. This activator It does not musts with low or moderate nitrogen deficiencies. compensate for particularly high nitrogen deficiencies. ACTIVATOR FERMENTATION APPLICATION: • • • • its weight in USAGE: Put Activit Nat in solution into 10 times the tank. Carry out must or wine and incorporate the mixture into a pumpover with aeration to homogenise. DOSAGE: 20 g/hL (must), followed with 20 g/hL (during first third of alcoholic fermentation) SKU: 1 KG NUTRITION

Robust and aromatic. Fast fermentation rate. alcohol and cold tolerant. Extremely sugar, Restart stuck fermentations. Fermentation in the bottle. temperature and Fermentation under difficult conditions (low pH). Restarting stuck fermentations. Respects varietal character. Enhances the speeds and performance with which the particles Enhances the speeds and separate from the suspension. animal products such as gelatin. Alternative to the use of VIN 13 Stellenbosch University S. cerevisiae subsp. cerevisiae x S. cerevisiae subsp. bayanus hybrid WINES AROMATIC DESCRIPTORS: aromatic and fruity all varieties APPLICATIONS: NOTES: • • • • DOSAGE: 20 g/hL SKU: 1 KG ON PRE-ORDER: 5 KG / 10 KG SKU AVAILABLE S. cerevisiae WINES SPARKLING DESCRIPTORS: neutral base wines all sparkling APPLICATIONS: NOTES: • • • • g/hL (red wine) / DOSAGE: 10 - 20 g/hL (white wine) / 20 - 25 fermentation in the 10 - 20 g/hL (restart stuck fermentation and bottle) SKU: 500 G A concentrated chitin derived flotation additive that is natural, additive that is natural, chitin derived flotation A concentrated of containing no products and non-allergenic, biodegradable formula with a very This is a biopolymer-based animal origin. this enhances flocculation. charge at wine pH and high surface OF WHITE, ROSÉ AND FOR THE FLOTATION SOLUTION CONCENTRATED RED JUICE APPLICATION: • • XC in 10 times its own weight in water inUSAGE: Mix the Qi-UP suspension. In use, the mixture needsorder to achieve a uniform fining connection is A dosing pump or a to be stirred constantly. advised. DOSAGE: 3 - 10 g/hL (white or rosé must) SKU: 1 KG 18-2007 QI-UP XC YEAST CLARIFICATION 96 MCC MLF NUTRIFLORE FML INOBACTER SKU: 1KG DOSAGE: 20g/hL suspension beforehandinasmallquantityofwaterorwine. the timeofinoculation.Forbestdispersion,preparea before inoculatingwithbacteria,butitcanalsobeaddedat USAGE: ItisrecommendedtoaddNutrifloreFML48hours • • • APPLICATION: MALOLACTIC FERMENTATION designed toacceleratemalolacticfermentation. for theirhighlevelofnutritionandsurvivalfactorsis Nutriflore FMLisanutrientbasedoninactivatedyeastselected SKU: 25G(25HL) DOSAGE: 1g/hL Rehydration inchlorine-freewaterfornomorethan15minutes. USAGE: Co-inoculation-inoculateonthesamedayasyeast. • • APPLICATION: ENHANCED MOUTHFEELANDSOFTNESS Bacteria blendofOenococcusoenixLactobacillusplantarum Institute forWine Biotechnology, StellenboschUniversity SOFT DUET ANCHOR SKU: 25HL/1001000 DOSAGE: 0.72g/hL(bacteria)/4g/L(reactivationmedium) activator. Contactyourtechnicalsalesmanagerforinstructions. contains asachetofoenologicalbacteriaandspecial fermentation orsequentialinoculation.TheInobacterkit USAGE: Suitableforco-inoculation,inoculationduringalcoholic • APPLICATION: LOW PHMUSTANDWINE process enablesthebacteriatoadaptverylowpHconditions. reactivation, startercultureandinoculation.Thisthreestage fermentation inwhiteandroséwinesthatrequiresthreesteps: Inobacter isabacteriaforinoculatingmalolactic Effective forwineswithalowpH(<3.4). resistance tothewineacidity. Provides peptidesneededbythebacteriatoincrease bacteria (aminoacids,mineralsandvitamins). Provides elementsrequiredforthepropergrowthof Decreased greencharacters. Enhanced mouthfeel. Tolerant ofverylowpHconditions(>2.9). SECOND FERMENTATION PHOSPHATES TITRES EXTRA PM SKU: 1KG/5 DOSAGE: 5g/hL cold waterbeforeaddingtothewine. USAGE: DissolvePhosphatesTitres in10timesitsvolumeof • • • • APPLICATION: FERMENTATION ACTIVATOR FORSPARKLING WINES production. regular sugarutilisation.Itisrecommendedforsparklingwine thiamine toensureregularyeastmultiplicationandcomplete Phosphates Titres containsdiammoniumphosphateand SKU: 1KG DOSAGE: 10-30g/hL mixture, inordertosecurethebottlefermentation. be accompaniedbyanadditionofPhosphatesTitres intothe wine andincorporateintothemixture.TheuseofExtraPMmust USAGE: PutExtraPMintosolutionin10timesitsweightof • • • • • • • APPLICATION: FERMENTATION ACTIVATOR FORBOTTLEFERMENTATION naturally richinglutathione. for bottlefermentationandcontainsinactivatedyeastthatis Extra PMisafermentationactivatorspecificallyintended Optimise fermentationefficiency. fermentation. Ensures anevensupplyofnitrogenrighttotheend Encourages faststarttoalcoholicfermentation. Thiamine helpstomaintainyeastviability. Enhances roundness,eleganceandlengthinsparklingwines. Conservation ofvarietalandfruityaromas. Limits reductionphenomenaduringbottlefermentation. Improved wineageingpotential. especially after2.5kgpressure. Guarantees theoptimalphysiologicalstateofyeast, continuous yeaststartercultures. Retains membraneexchangecapacity, especiallyinthecaseof Guarantees optimalyeastactivityduringbottlefermentation. MCC 97 Create compact sedimentation during riddling Create compact sedimentation Prevents oxidation. reductive Acts as preventative and curative treatment for odours. Assists clarification during riddling. Reinforces the ageing potential of the wine. This product helps to create compact sediment in the bottle and sediment in the bottle helps to create compact This product a during riddling. It has down the bottle assist its movement producing brilliantly clear wines. gentle mode of action RIDDLING DURING CLARIFICATION APPLICATION: • g of powder in small amounts at a time USAGE: Dissolve 600 for Leave to swell vigorously for one hour. in cold water and mix mixture to the wine Add the 6-12 hours mixing occasionally. and ensure the resultant mixture is immediately before bottling continually homogenised. the prepared solution DOSAGE: 80 ml/hL of SKU: 1 KG SOLUTION ST tannins of Tara Solution ST is a liquid preparation comprising and copper sulphate. DURING RIDDLING PRESERVATION APPLICATION: • • • • time as riddling USAGE: Add directly to the wine at the same agents. Ensure thorough mixing. DOSAGE: 20 - 40 ml/hL SKU: 1 L / 10 L CLARIFIANT BK CLARIFIANT

A high degree of clarification and sedimentation during riddling. Suitable for manual and automated riddling. Neutral sensory contribution. Fermentation in the bottle. conditions (low temperature and pH). Fermentation under difficult Restarting stuck fermentation. Respects varietal character. This is a riddling additive offering excellent fining properties. This product gives a high degree of clarification and sedimentation, which is particularly effective for difficult riddling operations. DURING RIDDLING CLARIFICATION APPLICATION: • • USAGE: Incorporate Clarifiant XL just before racking, after having added and thoroughly blended the liqueur and the yeast. Stir continuously throughout the bottling process. DOSAGE: 60 - 80 ml/hL (sparkling white wines) / 80 - 100 ml/hL (sparkling red or rosé wines) SKU: 1L / 5 L / 10 L Agricultural Research Council, Nietvoorbij S. cerevisiae subsp. bayanus STRONG FERMENTING, ALL-PURPOSE WINE YEAST DESCRIPTORS: neutral sensory contribution allows varietal character to dominate all white varieties APPLICATIONS: NOTES: • DOSAGE: 20 g/hL SKU: 1 KG 5 KG ON PRE-ORDER: SKU AVAILABLE N 96 S. cerevisiae WINES SPARKLING DESCRIPTORS: neutral all sparkling base wines APPLICATIONS: NOTES: • • • • (white wine) / 20 - 25 g/hL (red wine) / DOSAGE: 10 - 20 g/hL fermentation and fermentation in the 10 - 20 g/hL (restart stuck bottle) SKU: 500 G CLARIFIANT XL 18-2007 98 MCC DOSAGE SKU: 1L DOSAGE: 20-40ml/hL (traditional method). method), ortothedosageliqueuraddedafterdisgorging the secondfermentation,immediatelybeforebottling(Charmat directly tothewine.Addhomogenouslysparklingwinesafter USAGE: FinaltouchPOPiscompletelysolubleandcanbeadded • • • • • • • APPLICATION: IMPROVE THEQUALITYOFSPARKLING WINES attenuated andtanninsarelessastringent. of oxidativearomas(hintsripefruit,nutsandhoney)is predominant duringageingandstorage.Thedevelopment and mineralityofwinestreatedwithFinaltouchPOPremain their elegance,freshnessandbalance.Thefermentationaromas organoleptic qualitiesofsparklingwines,whilealsopreserving This isauniquemannoprotein-basedsolutionthatenhancesthe FINAL TOUCHPOP Can alsorefreshbasewines. Reduces astringencyofroséandtannicsparklingwines. Limits oxidationtoincreaselongevity. Provides smoothandroundmouthfeel. Aids inelegance,freshnessandbalance. Provides arefinedaromaticprofileandpersistence. Improves thewine’s structureandbubblequality. MCC 99

...... notes 100 MCC ......

www.anchoroenology.com

[email protected]

facebook.com/AnchorOenology

twitter.com/anchoroenology