OENOBRANDS ADVANCED WINEMAKING SOLUTIONS

Transcription

1 OENOBRANDS ADVANCED WINEMAKING SOLUTIONS Aurélien BASTIANI Area Manager 2016

2 Where it comes from? 6 production sites in Europe and South Africa In Denmark : for yeast in vermicelli form Dantar Ferment In Denmark : for Extraferm yeast Nutrient and Claristar In Estonia : for Maxaferm yeast Nutrient In Netherlands : for Natuferm yeast Nutrient In South Africa : for yeast in granules from Anchor BioTechnologies In France : for enzymes from DSM Food Specialties

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4 WHERE IT GOES?

5 OENOBRANDS OUR PRODUCTS

6 OUR PRODUCTS YEASTS: FERMIOL - FERMIVIN - ANCHOR YEASTS NUTRIENTS: NATUFERM - MAXAFERM - EXTRAFERM ENZYMES: RAPIDASE BACTERIA MANNOPROTEINS: CLARISTAR - FINAL TOUCH

7 OENOBRANDS YEASTS RECOMMENDATIONS

8 YEASTS PORTFOLIO

9 FERMIVIN PROUD HISTORY BRIGHT FUTURE

10 HISTORY 1869: 1 st yeast production plant in Delft (Gist) 1968: Foundation of Gist-brocades Company 1970 s: Selection of 3 founding strains with INRA Strains J (Fermivin + Fermichamp + Fermirouge) 1998: Creation of Fermicru and Collection Cepage ranges (DSM) 2010: Foundation of OENOBRANDS Company 2016: Rebranding of FERMIVIN range

11 POSITIONING

12 OUR OFFER OF FERMIVIN YEASTS

13 YEASTS FOR WHITE WINES

14 YEASTS FOR WHITE WINES Suitable for primary and secondary fermentations For delicate, light and aromatic white wines, base Cognac The ideal yeast for Riesling type wines ß-damacenon = floral and fruity flavors exhauster For aromatic and crisp thiols wines For aromatic white wines, complex and base Cognac For intensely aromatic white wines, ester, amylic, fruits For aromatic white wines that have a long finish, volume For mineral fresh aromatic white wines

15 YEASTS FOR RED WINES For early release fruity red wines For fruity and elegant red wines For fruity smooth red wines For fruity spicy red wines For red wines to be aged For structured red wines

16 YEASTS FOR ROSÉ WINES For intensely aromatic rosé wines For AMYLIC style: Very fruity, candy, banana For aromatic rosé wines For ESTER style: White flowers, rose, pineapple For aromatic rosé wines that have a long finish For THIOL style: Fruity (Grapefruit, stone fruits, tropical fruits) For fruity smooth rosé wines For RED BERRIES style: Harmonious wine, red fruits

17 YEASTS FOR ROSÉ WINES

18 YEASTS FOR SPARKLING WINES Classical sparkling wines: NEUTRAL For aromatic sparkling wines: AROMATIC For mineral fresh sparkling wines: FRESH & MINERAL

19 MULTIPURPOSE YEASTS For fast complete fermentations, respecting the typical features of each grape variety and terroir Multipurpose yeast for safe fermentations

20 SPECIAL YEAST The best fructophilic yeast for restarting stuck fermentations

21 MARKETING TOOLS

22 PACKAGING PACKS: 500 G PACKS: ALL THE STRAINS 10 KG PACKS: FERMIVIN 3C + A33 + AR2 + CHAMPION + JB3 + MT48 + TS28 + VR5 IN-LINE READY: FERMIVIN 4F9 + AR2 + LVCB + PDM + VR5 15 KG PACKS: FERMIVIN E73 + PDM

23 LABELS Product name Specie Strain number Place of selection

24 NEW ADS «PROUD HISTORY BRIGHT FUTURE» The new motto of FERMIVIN range highlights the history of the brand and its promising future Special attention was paid to the Science and Technology section of each strain Main oenological properties are presented as a graph for more clarity For each strain we have collected testimonials from winemakers from all world wine regions

25 FERMIVIN TABLE

26 ADVERT - POSTER

27 ANCHOR THE LEADING NEW WORLD WINE YEAST BRAND

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32 Strong fermenting S. cerevisiae wine yeast x S. paradoxus isolated from Croatian vineyards S. paradoxus: Partially degrades malic acid (25%) Pectinolytic activity Completes AF Positive aroma profile

33 Icon white wines Barrel ferments/warm ferments 18ºC Cold sensitive Stone fruit, lychee, thiol, tropical Sauvignon blanc fume style Chardonnay

34 ANCHOR ALCHEMY YEAST BLENDS

35 Anchor Alchemy yeast blends Anchor Alchemy blends enhance VOLATILE THIOLS (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wines. SYNERGISTIC ACTION of the specific yeast strains used in the blend. The RATIO of the yeast strains in each blend has been scientifically formulated to provide this optimum aromatic profile.

36 Blend of yeasts FOR ESTERS PRODUCTION For aromatic whites More intense aromas than a single strain, adds to neutral wines Pinot grigio Esters

37 Blend of yeast FOR THIOL RELEASE AND CONVERSION Sauvignon blanc, Chenin blanc, Verdelho, Verdicchio Thiols releaser and converter

38 Alchemy III Complex Industry scale trials 2015 Alchemy IV Intense Fruit

39 NYSEOS aroma profiles beta-damascenone 3-mercaptohexan-1-ol 250% Total esters 2-phenylethanol 200% Terpenes 150% 100% 50% 0% isoamyle acetate 2-phenylethyl acetate beta-ionone ethyl hexanoate isobutyl methoxypyrazine ethyl lactate Alchemy III Alchemy IV

40 Marketing material

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42 Natuferm, Maxaferm, Extraferm YEAST NUTRITION & RANGE OF NUTRIENTS

43 What do yeast need during fermentation? Sugars Energy source Nitrogen Proteins synthesis Yeast growth and constant fermentation turnover Oxygen and/or Sterols Maintain membrane permeability Long chain fatty acids Maintain membrane permeability Phosphates, Minerals and Vitamins Enzyme cofactors and energy metabolism (ADP/ATP)

44 Nitrogen shortage and H2S SO With nitrogen deficiency SO 4 2- N SO 3 2- Sulfur-AA S 2- Yeast Must H 2 S Excretion in the must

45 Grape must nitrogen content Measured as YAN = Yeast Assimilable Nitrogen Ammonia + amino acids Excludes Proline, abundant in musts but not metabolized by yeast Low YAN (<150 mg/l) is a potential risk of nitrogen shortage, aggravated by: Low solids (< 60 NTU) Low temperature (< 16 C)

46 Ammonium Yeasts prefer ammonia Used for protein synthesis Over stimulates biomass formation Too much yeast, eat more Too much Nitrogen off flavours Suppresses amino acid consumption

47 Amino acids Protein building blocks Cellular structure Transport proteins through membrane Enzymes Aroma precursors Amino acid are used only during first 1/3 of alcoholic fermentation Proline, Arginine, Glutamine : amino acids most common in grape juice

48 Our Nutrients Natuferm 100% autolyzed yeast Aroma booster Maxaferm Complete nutrient = Blend of inactivated yeasts, ammonium salt and vitamin EXTRAFERM 100% yeast hulls detoxifying product

49 What is special about Natuferm? 100% yeast autolysate Rich in Aromatic esters precursors An easy to use form Microgranular, easy to disperse into liquids

50 Natuferm - Amino Acid composition mg/g Aroma precursors Preferred Not utilised Note *: Gln calculated on Glu - internal standard

51 cells/ml How to use Natuferm? AROMA & VIABILITY Natuferm at the start + Maxaferm at about density NATUFERM g/hl 2 MAXAFERM 20g/hl Days

52 Fermentation aromas on Chardonnay - C.R.A Asti Natuferm allows an higher concentration of esters 2 phenyl ethanol 2- phenethylacetat e ethyl-4- hydrossibutiyrate SUM ethyl decanoate ethyl octanoate mg/l ethyl hexanoate isoamyl acetate 0 DAP Maxaferm Natuferm Competitor Competitor Natuferm Maxaferm DAP

53 Flavour compounds 2-phenylethanol, 2-phenylethyl acetate (Floral aroma, rose) Exotics + Natuferm much more 2-phenylethanol (+50% compared to DAP) Higher contents of 2-phenyl ethanol with Natuferm addition for all the strains Natuferm enhances floral profiles Exotics gives more floral aroma strain effect Threeshold PEA : 0,25 mg/l Threeshold PE: 5 mg NT202-Natuferm NT202-DAP Exotics-Natuferm Exotics-DAP XL-Natuferm XL-DAP Fermivin-DAP phenylethanol ß-phenylehyl acetate Trials IFV-2011/2012 Analyses after MLF, bottled wines values mg/l

54 Feedback of the market Very positive feedback Complete fermentation, even in high alcohol conditions Regular fermentation kinetics (better than usual) Intense nose of aromatic esters Very clean nose Roundness and complexity

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56 Inactivated Yeast (60%) Source of sterols, long chain fatty acids, phospholipids, AA Cell walls will also adsorb toxic fatty acids Support to the release of CO2 Ammonium Phosphate (39%) - Protein synthesis, ATP, enzyme turnover : yeast metabolism Thiamine / CoFactor Yeast growth: 10 g/hl of Maxaferm = 4 mg/hl (40 µg/l) of thiamine

57 How to use Maxaferm? Addition before fermentation Increasing yeast growth Higher initial yeast count and fermentation activity Limited effect on yeast viability at the end of AF Addition at mid-fermentation (d 1040) 16 to 14 Brix Strengthening yeast resistance to inhibitors (alcohol, fatty acids, ) Preservation of yeast plasma membrane permeability (sugar intake) Higher yeast viability till the end of AF Ensures complete fermentation in most cases!

58 cells/ml How to use Maxaferm? SECURITY & VIABILITY OF YEAST Maxaferm the day after yeast addition + Maxaferm at mid-fa MAXAFERM g/hl 2 MAXAFERM 20 g/hl 1 Days

59 Impact of Maxaferm on alcoholic fermentation Alcohol / yeast Addition of Maxaferm at mid-af preservation of yeast viability in final step Yeast population Maxaferm (addition at mid-fermentation) Alcohol production days

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61 Must and wine detoxifying agent 100 % Yeast cell wall Exclusive process of production HALO : High Adsorption Low Odour Highly specific in adhering to undesirable contaminants Without effecting wine aroma

62 Impact of Extraferm on wine organoleptic qualities Alsace (France) The winemaker concluded : up to 80 g/hl no negative impact!!! Extraferm has no negative impact on wines aroma Control Competition Extraferm Pinot Blanc 30 g/hl Pinot Blanc 100 g/hl Sylvaner 30 g/hl Sylvaner 30 g/hl Sylvaner 30 g/hl intensity 0 = no smell detected

63 Impact of Extraferm on wine organoleptic qualities Alsace (France) Extraferm Lightness Red color Yellow color 0 g/hl g/hl g/hl g/hl Study of chromaticity parameters by Inter Rhône Up to 80 g/hl, no impact of EXTRAFERM on the colour of wines.

64 Capacity to settle quick on time-measurement of turbidity 33 12, Reference (Water) Extraferm Competition 4,02 3,94 1,01 1,2 1,2 1 2,02 3, min 90 min 24h Dose : 40 g/hl White wine -> Inter Rhône 2015

65 The best solution to 1- Prevent stuck and sluggish fermentation 2- Adsorb undesirable compounds

66 REMOVE FATTY ACIDS INHIBITEURS OF ALCOHOLIC FERMENTATION Fatty acids : C6, C8 & C10 Hexanoïc, Octanoïc and Decanoïc acids Inhibition of the alcoholic fermentation by blocking the permeability of the membranes of yeast versus sugar Fatty acids also inhibit lactic bacteria

67 CAPACITY TO REMOVE OCTANOIC ACID FROM A MODEL SOLUTION CONTAMINATED WITH 2.9 MG/L. 2,9 mg/l 2,3 mg/l 1,7 mg/l Control Extraferm Competition Dose : 20 g/hl Contact time : 48h Agitation : 3 times /day -> Inter Rhône 2015

68 CAPACITY TO ADSORB DECANOIC ACID FROM A MODEL SOLUTION CONTAMINATED AT 26,7 MG/L. 26,7 mg/l 10,3 mg/l 14,4 mg/l Control Extraferm Competition Dose : 20 g/hl Contact time : 48h Agitation : 3 times /day -> Inter Rhône 2015

69 CAPACITY OF EXTARFERM TO HELP ON THE RESTARTING OF ALCOHOLIC FERMENTATION 15,6 15,2 14,8 14,0 10,9 10,0 Wine not treated with yeast cell walls 8,6 7,0 Wine after Extarferm at 40 g/hl 5,3 3,6 2,1 1, Dosage of residual sugar (g/l) on time (h) from a wine treated or not with Extraferm. Fermichamp used to restart the alcoholic fermentation.

70 The best solution to 1- Prevent stuck and sluggish fermentation 2- Adsorb undesirable compounds

71 ADSORB DIBUTUYL PHTALATE Molecule not smelling Part of the composition of plastics : tanks, corks, BIB, tubes, epoxy resin Alcohol helps on the migration of molecules into the wine and also to alter walls of tanks National survey conducted by IFV on 400 wines -> 50 % contain dibutyl phtalate -> up to 0.85 mg/l ( = 854 µg/l) Maximum limit fixed by China on imported wines -> 0.3 mg/l (= 300 µg/l)

72 CAPACITY TO ADSORB DIBUTYL PHTALATE FROM UNTREATED WINES CONTAINED 314 µg/l. 314,5 µg/l 112,3 µg/l 164,1 µg/l Control Extraferm Competition Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015

73 ADSORB OCHRATOXINE A (OTA) Mycotoxin naturally present on food Produced by Aspergillus carbonarius naturally present on vines with hot & dry climate Presence of OTA only on berries having alterations on skin Maximum concentration fixed by EU at 2 µg/l

74 CAPACITY TO ADSORB OCHRATOXIN A FROM UNTREATED WINES CONTAINED 4µG/L 4 µg/l 3,88 µg/l 2,89 µg/l Control Extraferm Competition Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015

75 ADSORB MOLECULES OF ANISOLES Trichloroanisole (TCA) - Brings cork smells - Can be found on wine stock in tanks - Odor threshold : 4 to 6 ng/l Tetrachloroanisole (TeCA) - Moldy taste - Odor threshold : 20 ng/l Pentachloroanisole (PCA) - Moldy taste - Odor threshold : 4 µg/l Tribromoanisole (TBA) - Moldy & earthy taste - Odor threshold : 3 to 8 ng/l

76 CAPACITY TO ADSORB ANISOLES TCA (TRICHLORO ANISOLE) FROM UNTREATED WINES CONTAINED 40 NG/L 40 ng/l 13 ng/l 21 ng/l Control Extraferm Competition Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015

77 CAPACITY TO ADSORB ANISOLES TECA (TETRA CHLORO ANISOLE) FROM UNTREATED WINES CONTAINED 82 NG/L 82 ng/l 17 ng/l 19 ng/l Control Extraferm Competition Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015

78 How to use Extraferm? 1-To prevent stuck & sluggish fermentation 2-To restart a stuck fermentation 3-To remove unwanted compounds

79 EXTRAFERM TO PREVENT STUCK & SLUGGISH FERMENTATION 20 g/hl of EXTRAFERM Dilute in 10 volumes For the adsorption of decanoic & octanoic acids Addition into the must just after the yeasting Addition at mid-fermentation if necessary at 20 g/hl

80 How to use Extraferm? 1-To prevent stuck & sluggish fermentation 2-To restart a stuck fermentation 3-To remove unwanted compounds

81 EXTRAFERM TO RESTART STUCK FERMENTATION PROTOCOL FOR A 100HL TANK 1- Clean the stuck wine Cool the fermentation tank Add 6 to 8 g/hl of SO 2, homogenize (if the wine contains high level, limit the addition to 2 g/hl) Add 40 g/hl of EXTRAFERM After 24h max, rack off the gross lees 2- Re starting the fermentation with FERMIVIN CHAMPION Dedicated fructophile yeast Able to ferment up to 17% vol. & 30 C

82 How to use Extraferm? 1-To prevent stuck & sluggish fermentation 2-To restart a stuck fermentation 3-To remove unwanted compounds

83 EXTRAFERM TO REMOVE UNWANTED COMPOUNDS Add 40 g/hl of EXTRAFERM dissolved in 10 times water Addition into wine contaminated after fermentations Best results when treatment done in 2 times -> Twice 20 g/hl successively

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85 Rapidase HIGH SPEED ENZYMES SINCE 1922

86 POSITIONING RAPIDASE THE BRAND IS DEFINED BY 4 CORE VALUES 1. High Speed 2. Tested & Validated 3. One product - One effect 4. A DSM Product

87 RAPIDASE ENZYMES An accelerator of winemaking processes Satisfied by results and time saving Tested & Validated Reassuring : Testimonials and results Engaging : ask us to assist when needed! 1 enzyme 1 application Ease of choice, names refer to the usage Reassuring = it only does what it is supposed to A DSM product Reassured by the traceability, quality and reproducibility A long lasting brand Proud to be a pioneer

88 RAPIDASE ENZYME PORTFOLIO ONE PRODUCT ONE APPLICATION

89 RAPIDASE FROM A RELIABLE SOURCE PEACE OF MIND COMES WITH DSM ENZYMES Rapidase enzymes are made by DSM one of the very few global market leaders in food enzymes. DSM enjoys the longest history in producing winemaking enzymes and commits to its reliability through its Quality for life TM program. This commitment assures you that any DSM ingredients you are buying is safe in terms of quality, reliability, reproducibility and traceability but also is manufactured in a safe and sustainable way. Any product specification, Material Safety Data Sheet, allergen and non GM, manufacturer certificates is available upon request.

90 Winemaking enzymes Enzymes form an essential tool of any winemaking process 2 main types of objectives 1. Process improvement 2. Wine quality enhancement

91 Winemaking enzymes 1. Processing enzymes 2. Quality enhancers

92 Process improved Rapidase Activity profile Benefits for winemakers Pressing and yield improvement Pectinases active on homogalacturonans and arabinan side chains Cost savings, more juice yield Crusher Destemming Cooling down Rapidase Extra Press ml / Ton Increase free run juice yield : 4 15% Increases & reduces pressing time especially useful for hard-to-press grapes Free-run Press Rapidase Clear Press juice 1 ml / hl Fermentation Ageing / Storage Clarification tank

93 Process improved Rapidase Activity profile Benefits for winemakers Clarification of grape musts by Flotation Pectinase active on homogalacturonan backbone Time and labour savings Harvest Induce a fast viscosity decrease of grape must Facilitates the aggregation of grape berry particles Promote faster migration of solids resulting in higher flotation yields Free-run Press juice Flotation (> 30 min.) Rapidase Flotation 1-3ml / hl Depectinization 1-3h at 15 C Viscosity is the main limiting factor: % due to Glucose + Fructose % due to Soluble Adjuvants, gas Homogalacturonans Pressurization (5-7 bars) AF C

94 Process improved Rapidase Activity profile Benefits for winemakers Clarification of grape musts by static settling Pectinase active on homogalacturonans and side chains Energy and water savings Harvest Cooling down Free-run Press juice Rapidase Clear 1-3ml / hl Induce a fast viscosity decrease of grape must Facilitates the aggregation of grape berry particles Eases settling and gives better compactation of grape Yeast lees Nutrition Static settling tank Depectinization 4-8h from 6 C AF C

95 Static settling in extreme conditions Harvest Heatexchanger Free-run Press juice Rapidase Clear Extreme 3ml / hl Depectinization 4-8h from 6 C Static settling tank Yeast Nutrition AF C

96 Process improved Rapidase Activity profile Benefits for winemakers Clarification of grape musts and wines by filtration Grapes affected by grey or noble rot (B. cinerea) Press Pectinase active on homogalacturonans and fungal beta-glucans Sustainability : less energy used Fast hydrolysis of fungal glucans Faster filtration rates Avoid filter plugging Clarification tank 2-3 ml / Hl Fermentation Filtration storage Rapidase Batonnage active on Botrytis glucans

97 Process improved Rapidase Activity profile Benefits for winemakers Thermovinification Thermostable pectinases Process not applicable without enzyme Destemming, crushing, draining Heat-exchanger Up to 75 C Rapidase Thermoflash Thermostable Pectinases, active up to 70 C in grape juice g / Ton Fast depectinisation Allows grape juice flottation or filtration before fermentation Filtration Hot maceration C Press juice Press Flotation Drain juice Fermentation

98 Winemaking enzymes 1. Processing enzymes 2. Quality enhancers

99 Quality enhanced Aroma precursors released from grape skins Rapidase Activity profile Pectinases, Rgases, pectin side-chains Applied to processing step Skin contact of white and red grapes Benefits for winemakers Increase in grape aromas as thiols, terpenes,. Destemming, crushing Heatexchanger Partial degradation of grape skin and pulp cell walls for enhanced aroma precursors release Drain juices do not need a second pectinase addition Skin contact 2-16 h at 8-16 C Rapidase Expression Aroma Free-run Pressing g / Ton Rapidase Clear Press juice 1 ml / hl Clarification tank Fermentation

100 Quality enhanced Rapidase Activity profile Applied to processing step Benefits for winemakers Tannins and other polyphenols concentration Pectinases, Rgases, Xylanases, cellulases Maceration of red grapes Increase in color and polyphenols, essential for red wine quality Destemming & crushing Grape berry skin and pulp cell wall degradation for fast and enhanced release of polyphenols and aroma precursors AF and maceration Pumping over, Drain wine Rapidase Extra Color g / Ton Press wine Press MLF

101 Quality enhanced Rapidase Activity profile Applied to processing step Benefits for winemakers Tannins and other polyphenols concentration Pectinases, Rgases, Xylanases, cellulases Maceration of red grapes Increase in color and polyphenols, essential for red wine quality Destemming & crushing Rapidase Extra Fruit Grape berry skin and pulp cell wall degradation for fast and enhanced release of polyphenols and aroma precursors AF & maceration Pumping over, Drain wine g / Ton Press wine Press MLF

102 Rapidase Activity profile Rapidase Activity profile Applied to processing step Benefits for winemakers Non volatile glycosylated grape aroma turned into volatile flavors Glucosidase, arabinosidase, rhamnosidase, apiosidase Applied to wine Increased in terpenes and norisoprenoids Press Fermentation Releases volatiles aroma (terpenes, norisoprenoids) from non volatile glycosylated precursors Clarification tank 2-3 ml / Hl Bottling storage Rapidase Revelation Aroma Glu, Ara, Rha, Apio-sidases

103 Enzyme for fast color and polyphenol extraction in short maceration processes Liquid pectolytic enzyme product Wide range of pectinase and essential hemicellulase activities Specifically suited for the weakening of grape skin cell walls => faster anthocyans and polyphenol release in short maceration time

104 Use and dosage - Add as early as possible at the crusher or in maceration - - Dose: 1 to 3 ml/100 kg: - early harvest or under 3 days maceration: 3 ml/100 kg - over 3 days maceration: 1-2 ml/100 kg - Temp: 10 to 50 C (50 to 122 F) Rapidase Fast Color is available in 5 kg drums

105 Positioning red winemaking enzymes RED WINEMAKING Fast Color Extra Color Extra Fruit Faster extraction Easy-to-use More Color and polyphenols More Color and Aroma precursors

106 Positioning red winemaking enzymes for fast color and polyphenol extraction in short maceration processes for fast and enhanced color and polyphenols extraction in quality maceration for fast, early aroma precursors extraction in red grape maceration

107 PRODUCT APPLICATION SHEET HIGH SPEED 1. new graphical writing 2. base line 3. graphical design ONE EFFECT 1. Product name = no ambiguity 2. Single application 3. No co lateral benefit TESTED & VALIDATED 1. Concept explanation 2. 1 example 3. Invitation to contact 4. Stamp RELIABLE SOURCE 1. Emphathise DSM 2. Quality for life

108 PACKAGING LIQUID GRANULATE IN 20KG, 5KG, 1KG, 100GR

109 ADVERTIZING HIGH SPEED 1. new graphical writing 2. base line 3. graphical design ONE EFFECT 1. Product name = no ambiguity 2. Single application 3. No co lateral benefit TESTED & VALIDATED 1. Stamp RELIABLE SOURCE 1. Emphathise DSM 2. Quality for life

110 CO-INOCULATION FOR MALO LACTIC FERMENTATION

111 Oenoccocus.Oeni vs. Lactibacillus plantarum ph < 3.5 Alc 16% Min temp. 18 C TSO 2 50 ppm Low increase in VA No BA Enhance aroma Ester production Most commercial cultures ph > 3.5 Alc 8% Min temp. 20 C TSO 2 40 ppm No increase in VA No BA Enhance aroma -Release of glycosulated aroma compounds - Release of terpenols and norisoprenoids One commercial culture

112 CO-INOCULATION WITH YEAST INOCULATE SIMULTANEOUSLY 1 kg of yeast + 50 g Anchor Co-Inoculant = 50 hl of juice Rehydratation of 50g co-inoculant in 1 liter of chlorine free water at 20⁰C for a maximum of 15 minutes

113 Advantages of co-inoculation * overcome high ethanol concentrations; gradual increase during MLF * overcome reduced nitrogen/nutrient content * bacteria utilises fermentation heat from AF * organoleptic advantage: less butter; retain more fruitiness; more complex * better structured, balanced and integrated wines * reduce overall fermentation time; wine immediately available for racking, fining, SO 2 additions; prevent microbial spoilage (Brettanomyces) * more efficient MLF in difficult wines (medium chain fatty acids and antibacterial proteins)

114 COMPLEX AROMATIC CONTRIBUTION L. plantarum contains a much more diverse enzyme profile; able to: * metabolize phenolic acids, release free amino acids for aroma precursors * is negative for ethyl carbamate production * can produce diacetyl * contains β-glucosidases; free grape-derived volatile aroma compounds * release terpenols and norisoprenoids

115 Compatibility of co-inoculation and micro-oxygenation * O 2 polymerisation of tannins and anthocyanins * VITEC, Falset, Spain: Tempranillo must * 4 treatments: Sequential inoculation Co-inoculation -O 2 / +O 2 -O 2 / +O 2 C-SQ O-SQ C-CO O-CO

116 MANNOPROTEINS FINAL TOUCH

117 FINAL touch POP For Making Perfect Sparkling Wines

118 MANNOPROTEIN FOR THE SPARKLING WINES 1991: Brissonet and Maujean showed MP released during 2nd AF contribute the wine's sensorial quality by affecting the finesse and persistence of CO 2 bubbles. Final touch POP in sparkling wines will - Improve softness, - Promote its aromatic expression and persistence, - Contribute to wine s colloidal balance helping to improve its structure.

119 MANNOPROTEIN FOR THE SPARKLING WINES Final touch POP is: - Pure mannoprotein solution. 100% soluble. - Extracted from Saccharomyces cerevisiae. Final touch POP acts instantly, has a long-term effect ml/hl After 2 nd fermentation

120 BENEFITS FOR THE SPARKLING WINES Improvement of the organoleptic qualities: Preserving elegance, freshness and balance. Improve the shelf-life of the wine. Sensory profile after 8 months Prosecco Tasting done by In Senso Veritas 25 persons

121 BENEFITS FOR THE SPARKLING WINES Over times, minerality & fermentative aroma are dominant with less oxidative aroma. Sensory profile after 8 months Prosecco Tasting done by In Senso Veritas 25 persons

122 Number of citations BENEFITS FOR THE SPARKLING WINES Comparison of Asti Dolce Dose : 30 ml/hl Tasting after 8 months Alcohol Acidity Freshness Sweetness Aroma intensity Control Balance Final touch POP Bubble finesse After taste Asti Dolce, moscato variety Tastings done by Spanish, French, Slovakian winemakers - 20 persons

123 Number of citations BENEFITS FOR THE SPARKLING WINES Comparison of Spumante Dose : 30 ml/hl Tasting after 6 months Control Final touch POP 0 Alcohol Elegance / finesse Roundness Astringency Aroma intensity Spumante, Müller Thurgau variety Tastings done by Spanish, French, Italian winemakers - 15 persons

124 FINAL touch TONIC For Making Perfect White and Rose Wines

125 What is it? Final touch TONIC in white and rose wines will - Improve & Sustain the freshness preserving from oxidation, - Promote its aromatic expression and persistence, - Contribute to wine s colloidal balance helping to improve its structure.

126 What is it? Mannoprotein solution (25% dry matter). 100% soluble. Extracted from a dedicated Saccharomyces cerevisiae strain. Final touch TONIC acts instantly, has a long-term effect.

127 Application of Final touch TONIC To be added directly to wine = ml/hl. Dose based on tasting Addition before bottling. Works in perfect synergy with the usual additives utilized at bottling special attention for tannins to be tested. Density = SO 2 at 1.5g/l

128 Benefits for ROSE wines Amyl alcohol Technical route : fruitier, fresher, more aromatic and less bitter with Final touch TONIC. Aromatic intensity Bitterness Amylic taste Fruitiness Floral hints Control Volume Minerality Final touch TONIC 30 ml/hl Acidity Vegetal 10 month old rosé wine - Tasting done at Centre du Rosé (15 people)

129 Benefits for ROSE wines Thiol Technical route : fresher, more aromatic (citrus, minerality) + less bitter and less acidic with Final touch TONIC. Aromatic intensity Bitterness Citrus fruit hints Fruitiness Minerality Control Volume Vegetal Final touch TONIC 30 ml/hl Acidity Aromatic persistence 10 month old rosé wine - Tasting done at Centre du Rosé (15 people)

130 Benefits for WHITE wines Better results on preserving initial freshness and better balance of the wines over time. ng/l Control Mannoprotein X 50ml/hl Final touch TONIC 50ml/hl 3MH ng/l Sauvignon blanc after 12 months - Analysis by Nyseos 0 A3MH 4MMP

131 Positionning The potential customer white and rose producer, open minded, exporting wines, producing easy-to-drink/fresh wines, small or big, whishing improvement of shelf life for better turn over. Innovative a new argument = anti-oxidant/freshness of white and rose wines + mouthfeel improvement (Better balance/unstress) With a strong qualitative argument longer optimal shelf-life Different from the potential competitors a liquid, soluble MP with better freshness & mouthfeel impact

132 Application Data Sheet

133 Packaging

134 Advert

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