ADVANCED WINEMAKING SOLUTIONS OENOBOOK N 8

Transcription

1 OENOBOOK ADVANCED WINEMAKING SOLUTIONS OENOBOOK N 8

2 OENOBOOK N 8 CONTENT our company Oenobrands, about us 6 Our production sites and logistics center 7 Our distribution network 8 Our scientific partnership network 1 Team presentation 12 Our communication tools 14 in the spotlight Wine aroma management using biotechnological solutions 18 Recommendations to produce thiolic white and rosé wines harvest solutions Rapidase enzymes, range of fast and efficient enzymes 28 Anchor Oenology, dedicated to fermentation excellence Anchor LEGACY, the Anchor blue pack range 3 Anchor ALCHEMY, blends of yeast strains 32 Anchor EXOTICS, range of interspecies hybrids, MOSAIC and new NOVELLO 33 Anchor DUET bacteria range, co-inoculant bacteria 34 Fermivin, range of yeasts with proud history and bright future 38 Yeast and enzyme, best combination for more stable red pigments 42 67J strain as Fermivin CHAMPION and Fermivin CHAMPION BOOSTER 43 In-Line Ready, dual technology for yeast addition 44 Maloferm range of sequential bacteria Maloferm PLUS and new Maloferm FRUITY 46 feel SAFE! with Natuferm, Maxaferm and Extraferm : dedicated winemaking aids Natuferm Bright, a new specific autolyzed yeast to boost aroma production 49 Natuferm Pure, a new name for the nutrient from yeast origin 5 Maxaferm, complex nutrient 5 Restart easily with a new protocol 5 1 post-vintage solutions Rapidase Revelation Aroma, new data about aroma release 54 Rapidase Filtration, a new enzyme for the ease of filtration 56 Extraferm, unique cell walls for detoxification 59 How to speed up aging on lees 6 How to reduce smoke taint in contaminated wines 6 1 Our mannoprotein expertise 62 Claristar, a unique mannoprotein solution for tartrate stabilization 63 Final touch, mannoprotein solutions for wine perfection 64 Final touch GUSTO, new product for red wines 65 Diligent care has been taken to ensure that the information provided here is accurate. Since the user s specific conditions of use and application are beyond our control, we give no warranty and make no representation regarding the results which may be obtained by the user. The user is responsible for determining the suitability and legal status of the use intended for our products. 3 / OENOBOOK N 8

3 OUR COMPANY

4 ABOUT US our production sites and logistics center FRANCE RAPIDASE THE NETHERLANDS NATUFERM PURE our mission ISO 91 : 28 FSSC 22 ISO 91 : 215 ISO 22 : 25 FSSC 22 ESTONIA MAXAFERM, NATUFERM BRIGHT FRANCE OUR LOGISTICS CENTER Oenobrands designs and markets oenological products. Its permanent innovation strategy allows for the creation of solutions that answer to the ambitions and desires of winemakers, wine traders and consumers. It is with a strong belief in the future of the industry and dealing with continous change that Oenobrands, supported by its world renowned parent companies (DSM Food Specialties and Anchor Oenology) has developed a range of oenological products, including enzymes, yeast, yeast-derived products and bacteria. With a highly qualified team, experts in many fields, Oenobrands strives to offer winemakers novel and scientifically sound solutions. Oenobrands distributes its famous brands on five continents continents through a specialized distribution network: ISO 91 : 28 ISO 91 : 215 BRC FRANCE ANCHOR DUET MALOFERM our parent companies anchor oenology dsm food specialties ISO 91 : 28 FSSC 22 Anchor Oenology is a division of Anchor Yeast which has been South Africa s premier yeast company since Anchor Yeast has remained the leader in the supply of yeast, dough raising and fermentation technology to the consumer, bakery, wine and alcohol industries in Southern Africa. The company has a talented workforce of 4 people, state of-the-art production facilities and its own network of national distribution. Anchor Yeast has built its leadership position through a strong, competent management team that has maintained market focused Business Units, an ongoing commitment to building brands, application of technology and high levels of customer service. More information on DSM Food Specialties is a leading producer of valueadded ingredient solutions for the international food and beverage industries, contributing in a major way to the success of the world s favorite dairy, processed food, fruit juice, alcoholic beverage and functional food brands. DSM Food Specialties commitment to reliable and traceable products which meet today s stringent safety and sustainability requirements, is represented by its mark of excellence in nutrition: Quality for Life. With 1,4 employees active in 25 locations worldwide, DSM Food Specialties is a true global player. More information about DSM Food Specialties can be found at and SOUTH AFRICA ANCHOR WINE YEAST ISO 91 : 215 FSSC 22 DENMARK FERMIVIN, CLARISTAR, FINAL TOUCH, EXTRAFERM ISO 91 : 28 GFSI: FSSC 22 / BRC / IFS 7 / OENOBOOK N 8

5 OUR DISTRIBUTION NETWORK CZECH REPUBLIC O.K. SERVIS BIOPRO POLAND n BROWIN GERMANY n C. SCHLIESSMANN KELLEREI-CHEMIE n MAX F. KELLER SLOVAKIA O.K. SERVIS BIOPRO UNITED STATES SCOTT LABORATORIES CANADA SCOTT LABORATORIES MEXICO SCOTT LABORATORIES HUNGARY CORIMPEX SERVICE CHILE F.H. ENGEL AUSTRIA n DI FÜR WEINBAU & ÖNOLOGIE n MAX F. KELLER SLOVENIA VASON RUSSIA VINSOLD UKRAINE VINTECH MOLDAVIA GABO NEW ZEALAND n VINIQUIP INTERNATIONAL n SULKEM JAPAN SERVICETEC JAPAN CORPORATION URUGUAY ABASTECIMIENTOS PORTUGAL A. FREITAS VILAR ROMANIA ELTON CORPORATION SA BULGARIA ELTON CORPORATION LTD TURKEY IMCD ARGENTINA DUROX ENOLOGÍA SPAIN ERBSLÖH ESPAÑA SERBIA VASON FRANCE ERBSLÖH SAS GREECE ELTON INTERNATIONAL TRADING SWITZERLAND n ERBSLÖH SAS n C. SCHLIESSMANN AUSTRALIA VINTESSENTIAL LABORATORIES SOUTH AFRICA ANCHOR OENOLOGY ITALY n ENOLOGICA VASON n CORIMPEX SERVICE CROATIA VASON GEORGIA VINE AND WINE GROUP 9 / OENOBOOK N 8

6 OUR SCIENTIFIC PARTNERSHIP NETWORK BY PURCHASING OENOBRANDS PRODUCTS, YOU ARE HELPING TO FUND OENOLOGICAL RESEARCH CONDUCTED BY OUR SCIENTIFIC PARTNERS SUCH AS: france south africa INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE: RESEARCH CENTER OF PECH ROUGE AND DIJON ARC NIETVOORBIJ I.F.V. - THE FRENCH WINE AND VINE INSTITUTE B.N.I.C. - BUREAU NATIONAL INTERPROFESSIONNEL DU COGNAC australia C.R.V.I - CENTRE DE RECHERCHE VITI-VINICOLE I.U.V.V. - INSTITUT UNIVERSITAIRE DE LA VIGNE ET DU VIN «JULES GUYOT» THE AUSTRALIAN WINE RESEARCH INSTITUTE C.S.G.A.CENTRE FOR TASTE AND FEEDING BEHAVIOUR IN SENSO VERITAS - CONSULTING AND TRAINING DEDICATED TO THE ORGANOLEPTIC QUALITY OF WINES chile italy C.R.E.A. - CONSIGLIO PER LA RICERCA IN AGRICOLTURA E L ANALISI DELL ECONOMIA AGRARIA FONDAZIONE EDMUND MACH DI SAN MICHELE ALL ADIGE spain AMPELIDEA - FIRM OF ALDO VENCO AND BEPPE ZATTI, SPECIALIZED IN TECHNICAL ASSISTANCE IN THE VITICULTURAL AND OENOLOGICAL SECTORS ENOLAB DI DARIO MONTAGNANI - SERVICE OF ANALYSIS AND ENOLOGICAL CONSULTING VITEC - CENTRO TECNOLÓGICO DEL VINO L.A.A.E. - LABORATORY FOR FLAVOR ANALYSIS AND ENOLOGY 11 / OENOBOOK N 8

7 OENOBRANDS TEAM SOPHIE GROUSSET Supply and Customer Service Manager sophie.grousset@oenobrands.com ANTONIO ÁLAMO AROCA Area Manager antonio.alamo@oenobrands.com KATHY KEDZIOR Administrative Officer kkedzior@anchor.co.za AURÉLIEN BASTIANI Area and Brand Manager aurelien.bastiani@oenobrands.com BLANDINE LEFOL Area and Brand Manager blandine.lefol@oenobrands.com LAUREN BEHRENS - B.SC. Technical Sales Manager lbehrens@anchor.co.za ELDA LERM - M.SC International Product Manager elerm@anchor.co.za MICHELE BOGIANCHINI Area Manager michele.bogianchini@oenobrands.com DR. DANIE MALHERBE Director Anchor Oenology dmalherbe@anchor.co.za CAROLINE BURTIN Administration & Accounting Manager caroline.burtin@oenobrands.com MMULE MASALESA - B.SC. Technical Sales Manager mmasalesa@anchor.co.za ANNABELLE COTTET Area and Brand Manager annabelle.cottet@oenobrands.com DR. DONATELLA PETEGOLLI - PH.D. Brand Manager donatella.petegolli@oenobrands.com PRAISY DLAMINI Technical Sales Manager pdlamini@anchor.co.za DR. RÉMI SCHNEIDER Product and Application Manager remi.schneider@oenobrands.com AGATHE GARCIA Sales and Marketing Assistant agathe.garcia@oenobrands.com ISABELLE VAN ROLLEGHEM Managing Director isabelle.van.rolleghem@oenobrands.com 13 / OENOBOOK N 8

8 OUR COMMUNICATION TOOLS oenotools: the reference calculation tools for world winemakers! share your experience with us on our websites! 1. WITH OUR EXCLUSIVE SMARTPHONE APP CALCULATE IN A FEW SECONDS: NEW WORLD WINEMAKER WEBSITE AND FACEBOOK PAGE A website and a Facebook page that cater to innovative, trendsetting winemakers. Technical articles. Innovation. Meet the winemakers. SO 2 ADDITIONS DESULPHURING UNIT CONVERSIONS TAILORED PRODUCT DOSES SPECIFIC ADDITIONS OF SUGAR AND ETHANOL ACIDIFICATION AND DE-ACIDIFICATION STRIPPING OF O 2 OR CO 2 REMOVAL FRIGORIES NEEDED FOR SKIN CONTACT, MUST SETTLING OR WINE COOLING TANK VOLUME AND MANY MORE! 2. THE IPAD OENOTOOLS BLENDS APPLICATION TO ASSIST YOU IN BLENDING SESSIONS: HIGHLY INTUITIVE AND EASY-TO-USE TO SIMPLIFY BLENDING DECISIONS n Assists the tasting session by calculating test tube volume n Instantly extrapolates volumes used for tasting with volumes available in the cellar n Instantly calculates likely analytical parameters of wine batches created during the blending session n Calculates the remaining available volume of each wine batch, and the volume of the blend created OENOBRANDS WEBSITE Discover our team, find all our products, brands and innovations, our technical and press articles, certification documents Information. Documentation. Network. OENOBRANDS FACEBOOK PAGE Follow the Oenobrands team, our new findings, team meetings and trips, wine tastings around the world Sharing. News. Community / OENOBOOK N 8

9 IN THE SPOTLIGHT

10 wine aroma management using biotechnological solutions Wine aroma consists of more than 15 volatile compounds, various chemical structures and at different concentrations from ppt to ppb levels (1-9 to 1-3 g/l). But those compounds don t have the same sensorial impact. A way to integrate the potency of each compound is to express their concentration in Odor Active Value, that is to say to include the olfactory threshold of each compound. For each compound, the ratio between its concentration in g/l and its olfactory threshold can be considered as an indicator of its contribution to wine aroma. It is considered that with a ratio above 5, a compound contributes to wine aroma. This approach is very simple and quite useful, but the major drawback is that it doesn t take into account the interactions, synergistic or antagonistic effect, that strongly impact the overall aromatic expression. Obviously, amongst all these aroma compounds, the ones that warrant the most attention, are those that are easily perceivable. Biotechnological solutions can exert a strong influence on their concentration leading to modification of the wine aroma profile. 1. IN THE VINEYARD: THE VARIETAL AROMA Some aroma compounds are already present in the grape. These so-called varietal aroma compounds are only at significant levels in free form, i.e. odorant, in few varieties such as Muscat, Gewürztraminer, Torrontès, Riesling, Albarinho, Loureiro, etc. with free terpenols that contribute directly to the floral scents of the wines. Or Carmenère family with the potentially high levels of pyrazine with bell pepper notes, and finally Shiraz, Duras, Gamay, Schiopettino, Grüner Veltliner, presenting high levels of rotundone, reminescent of black pepper. However, most of the grape varieties are poor in free aroma compounds, but all are rich in aroma precursors, i.e. nonvolatile compounds that could generate free volatiles during the winemaking process. Amongst these precursors, the best known remain the glycoconjugates, the varietal thiol precursors and the dimethylsulfide precursors. These compounds constitute a real aroma potential the winemaker can exploit in order to maximize the grape potential. Beyond the variety effect, both free and bound aroma compounds are impacted by the pedoclimatic conditions, the cultural techniques (nitrogen fertilization, canopy management) and the grape maturity. Depending on their structure, the bound compounds can be cleaved by various biotech solutions to reveal their aromatic moieties. Glycoconjugates are very stable compounds and it is mainly during wine aging that we can observe their hydrolysis. But this reaction can be hastened with the use of exogenous enzymes like glycosidase preparations, produced from specific strains of fungi. The use of such a preparation can increase the aroma intensity, but also modify the aroma profile, depending on the glycoconjugate composition. Thus, preliminary trials must be performed in order to estimate the convenience of the treatment and the contact time. The only drawback of all the glycosidase enzymes is their inhibition by sugar; we advise to use them on wine. Thiol precursors are mainly cleaved by the yeast during the fermentation, and thus, this aspect will be discussed later. The important factor here is the role of the level of YAN in this release mechanism, depending on the cultural practices, but possibly modulated by the addition of yeast nutrients, as we will see. The management of dimethylsulfide liberation from their precursors (PDMS) is less documented, but again nitrogen and yeast strain are of key importance. 2. AT THE PREFERMENTATIVE STEP: MAIN FOCUS ON AROMA EXTRACTION, BUT ALSO OTHER FACTORS n EXTRACTION Both free and bound aroma compounds are located mainly in the skin. Thus, one goal of the prefermentative operation, especially in white wine production, is to extract them from the berry to increase their concentration in the must. For this purpose, the use of appropriate enzyme formulations allows for the destruction of the skin cells, enough to favor the diffusion of aroma precursors into the must. Pulp Skin Cys-3MH G-3MH G-4MMp Concentration (µg/l) Figure 1. Composition of varietal thiols precursors in Sauvignon blanc berries in the skin and pulp (cysteinylated precursor of 3MH = Cys-3MH, Glutathionylated precursor of 3MH = G-3MH, Glutathionylated precursor of 4MMP=G-4MMP), adapted from Roland et al., 21. n CLARIFICATION In addition, in white and rosé production, the juice clarification is a crucial step. In terms of aroma biosynthesis, low turbidity of the must leads to higher fermentative esters content. 5 4,5 4 3,5 3 2,5 2 1,5 1,5 mg/l Fused alcohol acetates Non-clarified musts Clarified musts Ethyl esters of linear fatty acids Figure 2. Impact of must clarification on fermentative esters (acetates and ethyl esters), adapted from Bertrand, / OENOBOOK N 8

11 3. ALCOLIC FERMENTATION: THE PROCESS OF WINE AROMA DEVELOPMENT The alcoholic fermentation is the fundamental step in wine aroma development. At this step, the most abundant compounds are biosynthesized by the yeast: ethyl esters, fusel alcohols and their acetates, light sulfur compounds, etc. Amongst them, very few can be considered as key aroma compounds, but they globally contribute to the wine aromatic buffer, that makes wines distinguishable from other alcoholic beverages. Isoamyl acetate, with its typical banana flavor, is the only one that is often at sufficient concentrations to break the aromatic buffer and be perceivable. n SECONDARY YEAST METABOLISM Of the different fermentation elements, the yeast strain is often described as the strongest impacting factor, and the choice of the strain is definitely an efficient tool to guide the aroma profile. In addition, the nitrogen composition of the must and its adjustment are also important. Ester biosynthesis by the yeast is indeed linked to the yeast nitrogen metabolism. This link is very linear for fusel alcohol acetates derived from amino acid metabolism, and nutrients rich in amino acids can help to boost this category of compounds, favoring concomitantly the successful achievement of the fermentation. THE CASE OF THE «THIOLIC» YEASTS produce high levels of esters and thiols can also be a good option since a good balance between thiols and esters has been shown to be responsible for the tropical fruit profile in rosé wines from Provence, a profile highly preferred by the consumers. Another factor has to be taken into account for thiol liberation in wines: the nitrogen uptake of the yeast. In this context, several scientific and technical studies have pointed out the importance of the YAN level, but also its composition. Indeed, ammonium salts, usually added to correct nitrogen deficiencies, are detrimental for thiol release since they inhibit the thiol precursor uptake by the yeast. This mechanism called Nitrogen Catabolic Repression, can explain the positive effect of the addition of nutrients rich in amino acid (yeast derivatives). CYS-3MH AND AMINO ACIDS GAP1 EXCESS NH4+ Figure 4. Nitrogen catabolic repression of the thiol precursors (namely Cys-3MH), adapted from Subileau et al., 28. NCR Both yeast strain and nutrition status are key impact factors for varietal thiol release during the alcoholic fermentation. In terms of yeast strains, two type of yeast strains can be distinguished amongst the thiolic yeasts. 3-mercaptohexanol (odor units) n OTHER EFFECTS OF THE YEAST Yeast are also able to metabolize the potential dimethylsulfide (PDMS): a general consumption of 8% of these precursors are generally observed. Yeast likely use the main DMS precursor, i.e. S-methylmethionine, as a nitrogen source, but differences have been seen in the level of consumption depending on yeast strain and nitrogen content. First results demonstrate that, again, nutrients rich in nitrogen are able to help the PDMS preservation throughout the alcoholic fermentation, leading to a higher and faster release of significant concentrations of DMS in wine. DMS has been shown to be a fruity enhancer in reds, and can also contribute to the red wine bouquet of premium wines, as observed for iconic Rhône or Bordeaux wines. GSH, AMINO ACIDS AND DERIVATIVES STRIPPED OUT BY THE FERMENTATIVE GASES DIMETHYLSULFIDE (DMS) Y1 Y2 Y3 Y4 Y5 Y6 Figure 3. Ability of different yeast strains (Y1 to Y6) to release 3-mercaptohexanol from the same Colombard must (from IFV Sud Ouest, 27). GRAPES FERMENTATION YEAST CONSUME UP TO 8% OF PDMS STORAGE, AGING (BOTTLE) The first one, the so-called releaser yeast, exhibits a high capacity to release thiols from their precursors. The second family, the so-called converter yeast, are strains able to either release thiols from their precursors, but also to convert the 3MH released into its acetate (3MHA). This conversion can be very interesting in terms of aroma profile, since it shifts the profile from citrus to passion fruit and tropical fruit notes, but in addition, it increases the aroma intensity due to the 15 times lower olfactory threshold of 3MHA vs. 3MH. Thus, increasing the 3MHA/3MH ratio is an opportunity to have young wines with very intense and pleasant flavors. In addition, yeast that are able to PDMS MAIN PRECURSOR = S-METHYLMETHIONINE Figure 5. Formation of dimethylsulfide (DMS) in wine. RESIDUAL PDMS DIMETHYLSULFIDE (DMS) Finally, during alcoholic fermentation, off-odor compounds can be generated. The most abundant are light sulfur-containing compounds. Their over-production can be due to a nitrogen deficiency and organic nitrogen nutrients can be useful to avoid it. In addition to nutrition, in order to avoid sluggish fermentation, cell wall products with high adsorption capacity can be added at the end of the fermentation. Acting as a detoxifying agent, it is also able to trap the compounds responsible for the reductive notes. 21 / OENOBOOK N 8

12 4. MALOLACTIC FERMENTATION The impact of the malolactic fermentation on wine aroma is less documented. For years, dedicated studies were focused on the fermentative performances for this important stabilization process and to a lesser extent, the avoidance of biogenic amines. Aromatic compounds have also been studied, especially diacetyl and 2,3-butanediol, with their buttery notes and also masking of fruity characters. The selection of MLF starter cultures help to provide winemakers with bacteria strains that ensure the achievement of MLF without any kind of spoilage. O O HO 2 RUTINOSIDES 2 HO TERP O O O O HO 2 HO ARABINOSILGLUCOSIDES 2 HO TERP O O O O 2 APIOSILGLUCOSIDES 2 HO TERP O O Nevertheless, winemakers have been the first to observe, in addition to the acidic balance evolution, the change of the wine aroma profile after MLF achievement. Recently, some studies afford us clues on the mechanisms, with the effect of malolactic bacteria on the ester concentration (with an increase or decrease depending on the strain and the compound). More recent studies point out the positive impact of L. plantarum on the hydrolysis of aroma glycoconjugates. RHAMNOSIDASE ARABINOSIDASE TERP 2 O O HO APIOSIDASE 6 β-glucosidase 5 TERP- Concentration (µg/l) Limonene (citrus) Geraniol (floral, roses) DUET AROM Figure 6. The monoterpene production of DUET AROM (a bacteria culture with β-glucosidase activity) and commercial cultures during co-inoculation in Shiraz. 5. POST FERMENTATIVE STEPS Nerol (fresh, sweet roses) After fermentation, the aroma profile of the wine evolves due to chemical reactions and re-arrangement of the key aroma compounds. n IMPACT ON GLYCOSIDES At this stage, some of the aroma precursors are cleaved, naturally under acidic conditions, or thanks to the addition of enzymatic preparations. For instance, terpenols and norisoprenoids from glyconjugates can be easily released with the proper enzyme preparation. Some of these compounds exhibit enhancer properties like β-damascenone for fruitiness. This hydrolytic action can also be involved in the case of glycosylated offflavors like smoke taint. The hydrolysis of the smoky aroma glycoconjugates and their Commercial culture 1 β-ionone (woody, floral, fruity) Commercial culture 2 β-farnesol 1 (floral) β-farnesol 2 (floral) further elimination by the appropriate yeast hulls, prevent the wine from the ticking time bomb that constitutes their presence in wine during the aging process. n IMPACT ON RELEASED OR BIOSYNTHESIZED AROMA COMPOUNDS Most of the compounds released or biosynthesized by the yeast and bacteria during the fermentations, are very reactive and can be quickly degraded during wine storage. This is the case of fusel alcohol acetates, and especially isoamyl acetate, of which hydrolysis is very fast. Varietal thiols have the same fate, mainly due to their irreversible addition to quinones generated by the oxidation of ortho-diphenols in wines and to a lesser extent, direct oxidation (disulfide formation). The best option to preserve these very qualitative Figure 7. Enzyme hydrolysis of monoterpenol glycosides. compounds, remains the storage of the wine at low temperature and in conditions that avoid any O 2 dissolution or oxidation (SO 2, lees, inert gas, etc.) but mannoproteins have also shown protective properties. IMPACT ON MOUTHFEEL In addition, aging on lees should not be forgotten due to its contribution to wine aroma that could be very pertinent. Lees have been shown to be able to consume oxygen and thus contribute to the preservation of varietal thiols during the aging process. During this step, yeast cells are progressively autolyzed. This phenomenon leads to the release of compounds of interest from an aromatic point of view: small peptides and (oligo)nucleotides which can enhance aroma and contribute to wine sweetness (HsP2), mannoproteins from yeast cell walls can interact with aroma compounds and contribute to wine stabilization and mouthfeel, glutathione with antioxidant properties, etc. This natural process can be enhanced and hastened using appropriate enzymes with β-glucanase activity ng/l Control Total varietal thiols Final touch TONIC (4 ml/hl) Figure 8. Concentration of total varietal thiols (3MH + 4MMP + 3MHA) of rosé wines produced with Thiol method, analyzed 12 months after bottling: without treatment vs. with 4 ml/hl of Final touch TONIC. 23 / OENOBOOK N 8

13 protocol for thiolic white and rosé wines 4 g/hl at initial stage 2-3 g/1 kg CRUSHING FREE-RUN JUICE CLARIFICATION ALCOLIC FERMENTATION C FINING, STABILIZATIONS FINAL FILTRATION, BOTTLING PRESS JUICE 2-4 ml/hl 1-2 g/hl YEAST CHOICE ACCORDING TO THE DESIRED PROFILE 4F9 TS28 3MH 3MHA 3MH 3MHA 3MH 3MHA 3MH 3MHA 3MH 4MMP 3MH 4MMP 3MH 4MMP Passion fruit, grapefruit, guava Grapefruit, stone fruits, tropical fruits Grapefruit, freshness Tropical, grapefruit Tropical fruits Boxwood, gooseberry, mineral (stone, gun flint) Guava, grapefruit 3MHA: 3-mercaptohexyl acetate; 3MH: 3-mercaptohexan-1-ol 4MMP: 4-mercapto-4-methylpentan-2-one 25 / OENOBOOK N 8

14 FERMENTATION SOLUTIONS

15 Created in 1922 in the city of Seclin, in the North of France, Rapidase has since proved its usefulness in speeding up industrial processes. Rapidase was the first and is today the most recognized enzyme brand for winemaking applications. To offer the best efficiency in application, each Rapidase formulation is developed and tested with the world s most renowned wine research institutes and validated in wineries at production scale. Our technical and sales staff is available to provide you with test results, as well as assist you in evaluating the product s premium performance in your specific conditions. 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 ingredient you buy 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-gmo, manufacturer certificates are available upon request. Rapidase fast and efficient enzymes Application Effect Liquid/granulate Packaging Principal activities Pectinases (main chain) β - glucanase β - glucosidase Pectinases (side chains) Secondary activities Hemicellulases Rhamno galacturonase Arabinosidases, Rhamnosidases, Apiosidases RAPIDASE Expression Aroma Aroma precursor extraction in white grapes Skin and pulp cell wall degradation G 1 kg 1 g RAPIDASE Extra Press Efficient grape pressing Pectin and insoluble protopectin degradation L 5 kg 2 kg G 1 g RAPIDASE Clear Clarification of grape must Pectin degradation G/L 1 kg L 2 kg RAPIDASE Clear Extreme Complete clarification in difficult conditions Pectin main and side chains degradation down to 6 C G L L 1 g 1 kg 5 kg RAPIDASE L 5 kg Flotation Grape must flotation Soluble pectin degradation L 2 kg RAPIDASE Thermoflash Depectinization of thermo treated grape must Advanced pectin degradation up to 7 C L 2 kg RAPIDASE Fast Color Fast color and polyphenol extraction in short maceration processes Loosening of grape skin cell walls L 5 kg RAPIDASE Extra Fruit Aroma precursor extraction in red grapes Skin and pulp cell degradation G 1 kg 1 g RAPIDASE Extra Color Color and polyphenol extraction in quality maceration Grape skin cell wall degradation G 1 kg 1 g NEW RAPIDASE Filtration Easier and faster must and wine filtration Degradation of pectic polysaccharides and glucans that interfere with filtration L 1 kg RAPIDASE Batonnage RAPIDASE Revelation Aroma Release of molecules contributing to mouthfeel Varietal aroma revelation Yeast cell wall degradation G 1 g Hydrolysis of glycosylated G precursors 1 g 29 / OENOBOOK N 8

16 The legacy of the Anchor Blue pack Range The trusted products that make up the LEGACY range Anchor Oenology has been working on the refreshment of the brand for the last two years. And where better to launch this new and refreshed look and feel, than in the home of the Anchor brand, South Africa. This means that the Southern Hemisphere can look forward to the transition to the brand new Anchor Oenology in the 219 Southern Hemisphere harvest season. After this launch, the brand new refreshed Anchor Oenology will be shared with the Northern Hemisphere in the 219 harvest season. FOR THE PRODUCTION OF WHITE AND/OR ROSÉ WINES: fresh and fruity white and rosé wines passion fruit, grapefruit, gooseberry and guava tropical fruit salad, floral aromas rosé wines with intense mouthfeel highly suited for restarting stuck fermentations The refreshed Anchor Yeast will now fall under the new umbrella, Anchor Oenology. This umbrella will be home to the Anchor yeast, nutrients and bacteria. And of course, each and every single product is designed, created and dedicated to providing you, the winemaker, with fermentation excellence. complex and aromatic white wines temperate fermentation speed suited for use in barrels tropical, floral and citrus aromas fresh pineapple and papaya aromatic and crisp white wines passion fruit, grapefruit, guava and tropical fruit salad zesty, citrus aromas white wines with intense thiol aromas passion fruit, grapefruit, gooseberry and guava robust, all-purpose yeast allows for the enhancement of varietal characters suited for the production of dry cider with enhanced varietal aromas THE ANCHOR YEAST WILL BE DIVIDED INTO THREE DISTINCT RANGES: FOR THE PRODUCTION OF RED WINES: EXOTICS ALCHEMY LEGACY fruity red wines strawberry, raspberry and cherry blackberry, blackcurrant and spicy This will now be a range of products, including a new product being launched in 218. This range is focused on exciting yeast hybrids that provide you with the complexity and interesting profiles of a spontaneous fermentation, with none of the risk. The blends we all love. This range will continue to bring you blends of yeast strains that provide intense and unique sensory profiles due to the synergistic working of the different yeast strains present in the blends. This brand new range will be home to all your favorite, well-known and loved strains. These are the strains that have been handed down through generations of winemakers and that have been delivering consistent, dependable results for more than 25 years. full-bodied wines destined for ageing blackberry, blackcurrant and red berries structured red wines with a firm tannin structure blackberry, blackcurrant and red berries aromatic red wines red berry, blackberry, blackcurrant, tobacco and prune aromatic, soft red wines red berry and floral aromas These yeast strains represent the trust, innovation and dependability that Anchor Oenology has been delivering to the wine industry for many generations. With us, you will always be assured of fermentation excellence. 31 / OENOBOOK N 8

17 Silver, sexy and sophisticated: the anchor alchemy range THE ANCHOR ALCHEMY RANGE NOW CONSISTS OF FOUR PRODUCTS: THE FUTURE OF EXOTICS The concept behind these unique hybrids is to provide you with all the benefits and complexity of a spontaneous fermentation, without the associated risks. Now Exotics will be known as a range of yeast strains, no longer just a single product. And we are introducing a brand new interspecies hybrid to complement the complex flavour profile you have come to expect from the Exotics range. WE INTRODUCE TO YOU: WHITE WINES ALCHEMY I AROMATIC ESTERS RED AND ROSÉ WINES ALCHEMY III COMPLEXITY MOSAIC n S. cerevisiae x S. paradoxus hybrid (ex. Exotics SPH) n For iconic, complex and intense red and white wines n Temp. 18 C, Sugar tolerance: 25 Brix, Glycerol: 9-1 g/l n Fruity and floral esters n Tropical fruit aromas n Some volatile thiols ALCHEMY II VOLATILE THIOLS n Boxwood, passion fruit, grapefruit, gooseberry and guava n Rose, floral and fruity n Raspberry n Decreased green methoxypyrazines n Structure and body ALCHEMY IV INTENSE FRUIT n Significant production of esters and terpenes n Cherry, raspberry, redcurrant and pomegranate n Longevity of fruit aromas n Decreased green methoxypyrazines n Round and smooth NEW NOVELLO In WHITE WINES, Exotics NOVELLO decreases tannin intensity, astringency and bitterness, with increased softness and increases the production of fruity and floral esters, as well as thiols. Taste impact of Exotics NOVELLO in Sauvignon blanc Bitterness Tannin intensity 2 1,5 1,5 Softness Commercial yeast Exotics NOVELLO Astringency n S. cerevisiae x S. cariocanus hybrid (new product) n For soft, fresh, full-bodied and aromatic red and white wines n Temp. 15 C, Sugar tolerance: 25 Brix, Glycerol: 8-9 g/l Ethyl esters (µg/l) Aroma impact of Exotics NOVELLO in Sauvignon blanc Commercial yeast 1 Ethyl Esters (fruity and floral) Commercial yeast 2 Exotics NOVELLO Thiols (µg/l) Thiols (3MH, 3MHA and 4MMP) In RED WINES, Exotics NOVELLO decreases astringency, dryness and bitterness, whilst increasing mouthfeel and overall quality. It also increases notes of red and black fruit and spice, with decreased green and vegetal characters. Contrary to other blends of yeast where the sensory impact is reliant on the sequential aroma contribution of the different yeast species, the Alchemy range relies on the synergistic effect: all the different yeast strains work together to create and enhance the sensory profile of the wine. NEW APPLICATIONS Since the launch we have discovered some interesting new applications for Alchemy IV: ROSÉ WINES - Alchemy IV is ideal for fruit forward rosé wines, with distinct aromas of raspberry and redcurrant. This yeast blend is suited for fresh and fruity rosé wines, with a lovely hint of strawberries and cream. PINOT NOIR - The feedback on the use of Alchemy IV on Pinot noir wines have been phenomenal. Users in New Zealand and South Africa are raving about the unctuous, juicy wines, with great color and amazing aromas of raspberry and strawberry on the nose. Taste impact of Exotics NOVELLO in Merlot Overall quality Bitterness Commercial yeast Astringency Dryness Exotics NOVELLO Volume 2,5 2 1,5 1,5 Aroma impact of Exotics NOVELLO in Merlot Red and black fruit Spicy Commercial yeast Green characters Vegetal Exotics NOVELLO Balsamic The Alchemy range of yeast blends were created to enhance a specific sensory style of red, white and rosé wine: be it fruity and floral, thiolic, complex or fresh and fruit driven. With the Alchemy range, Anchor is dedicated to fermentation excellence. The Exotics range, now consisting of MOSAIC and NOVELLO, provides you with unique hybrid yeast strains that produce complex and iconic wines with all the benefits of a spontaneous fermentation and none of the risks. 33 / OENOBOOK N 8

18 The Anchor Bacteria range: new look, same quality enhancing bacteria Since the launch of the Anchor Bacteria range in 21, we have brought you two innovations, the first of their kind in the world: 2. CO-INOCULATION A BLEND OF BACTERIA The DUET range of bacteria is a blend of a low volatile acidity producing O. oeni strain with a homofermentative L. plantarum strain. This reduces the volatile acidity produced in the wine. BLENDS OF BACTERIA, OENOCCOCUS OENI AND LACTOBACILLUS PLANTARUM, FOR ENHANCING WINE QUALITY DURING THE CO-INOCULATION OF MALOLACTIC FERMENTATION THE ANCHOR DUET PORTFOLIO FOR ENHANCING WINE QUALITY INOCULATE: YEAST (2-3 g/hl) AND ANCHOR DUET BACTERIA (1 g/hl) Commercial O. oeni cultures (heterofermentative) Sequential inoculation or spontaneous MLF Anchor Yeast would like to introduce the brand new DUET AROM, previously known as the Anchor Co-Inoculant Bacteria. This bacteria enhances the AROMa profile and aromatic intensity by increasing fruity and floral aromas during coinoculation. Anchor Yeast would like to introduce the brand new DUET SOFT, previously known as the Anchor Co- Inoculant Bacteria 3.2. This bacteria enhances the SOFTness and mouthfeel of the wines by decreasing green characters and astringency and enhancing dark fruit aromas during co-inoculation. Density YEAST GROWTH Sugar AF + MLF Volatile acidity Days 1. CO-INOCULATION MUST VS. WINE CONDITIONS The DUET range of bacteria is added at the beginning of fermentation (together with the yeast). This way, sequential conditions of high alcohol, inhibitory yeast compounds like short and medium chain fatty acids, and low nutrient content and low temperatures, are avoided. 3. IMPACT ON AROMA LESS DIACETYL, BUTTERY CHARACTERS The DUET range is inoculated directly in the must. In a high sugar medium, the citric acid metabolism of the bacteria that produces diacetyl, is suppressed. Wines are therefore fresher and fruitier and less sensitive to oxidation. INOCULATE: YEAST (2-3 g/hl) AND ANCHOR DUET BACTERIA (1 g/hl) Commercial O. oeni cultures (24-48 hours after yeast) Sequential inoculation or spontaneous MLF INOCULATE: YEAST (2-3 g/hl) AND ANCHOR DUET BACTERIA (1 g/hl) Sequential inoculation or spontaneous MLF Favours diacetyl production Density GRAPE MUST: optimal conditions for LAB development No alcohol % No medium chain fatty acids Nutrients available Optimal temperature (22-28 C) AF Yeast stress at the end of AF WINE: non optimal conditions for LAB development High % alcohol Medium chain fatty acids Low nutrients Low temperature MLF Days Density [Sugar]: suppressed diacetyl biosynthesis AF + MLF High [diacetyl] MASKS complex and intense aromas after AF PROMOTES wine oxidation Days 35 / OENOBOOK N 8

19 4. IMPACT ON AROMA ENZYMATIC ACTIVITY OF LACTOBACILLUS PLANTARUM The L. plantarum strain displays β-glucosidase activity that releases glycosylated aroma compounds. In addition, iminopeptidase activity liberates bound amino acid precursors for aroma production. Concentration (µg/l) The monoterpene production of DUET AROM and commercial cultures during co-inoculation in Shiraz Limonene (citrus) Geraniol (floral, roses) Nerol (fresh, sweet roses) β-ionone (woody, floral, fruity) β-farnesol 1 (floral) DUET AROM Commercial culture 1 Commercial culture 2 INCREASED COMPLEX AND INTENSE AROMA AFTER AF + MLF β-farnesol 2 (floral) 6. BIOLOGICAL PROTECTION REDUCED SO 2 USAGE The alcoholic and malolactic fermentations happen simultaneously and there is no window period for spoilage between the completion of AF and the start of MLF, as is the case with sequential inoculation. INOCULATE: YEAST (2-3 g/hl) AND ANCHOR DUET BACTERIA (1 g/hl) REDUCED SO 2 ADDITION (2-3 PPM) Density YEAST GROWTH Second SO 2 addition after the completion of AF and MLF BIOLOGICAL PROTECTION against indigenous spoilage microorganisms AF + MLF Days 5. DUET AROM IMPROVE COLOR IN RED WINES Co-inoculation with DUET AROM, together with micro- and macro-oxygenation during AF/MLF, increases the color intensity in red wines. SENSORY IMPACT OF THE DUET RANGE DUET AROM DUET SOFT 12 More fruit intensity Enhanced mouthfeel Color intensity AROMA ATTRIBUTES More red berry aroma characteristics Enhanced spicy notes Enhanced aroma intensity Decrease in green characters Reduced astringency Enhanced dark fruit aromas 2 DUET AROM control DUET AROM + MOX Sequential control Sequential + MOX Yellow Red Blue PRODUCTION PROCESS, TRANSPORT AND STORAGE Due to their unique production process, the DUET range of bacteria are robust and do not need to be kept frozen, unlike other commercial cultures. This is because the water activity (W a ) of the bacteria is extremely low and it is therefore less sensitive to temperature fluctuations. Transport of the bacteria can happen at room temperature without any negative impact on the bacteria or their performance. Bacteria can be kept between -18 C and 4 C. 37 / OENOBOOK N 8

20 presentation of the fermivin range The Fermivin range includes yeast strains selected for many applications: to achieve rapid and complete fermentations; for red, white, rosé or sparkling wines; for the revelation of thiols, terpenes, fruity, floral and mineral aromas; for the production of wines for early release or to be aged; or to restart stuck fermentations. «For each strain, one performance»: all the strains have been selected to answer a specific need from the wine industry. white wine yeast strains white wine yeast strains PRODUCT NAMES 3C 4F9 TS28 LVCB PRODUCT NAMES AR2 VB1 JB3 SM12 LS2 POSITIONING Round, fruity, barrel fermented Fruity wines with a long finish Aromatic and crisp thiol types Mineral and fresh aromatic wines POSITIONING Intensely aromatic wines Premium dry wines whites Aromatic, floral, light wines Delicate, light and aromatic wines Classical sparkling wines FEATURES High production of polysaccharides and β-damascenone Good thiol converter volume and esters Important releaser of thiols Strong fermentor FEATURES High production of esters Riesling, Grüner Veltliner, etc. Good production of esters Good for semisweet wines Recommended for brandies Primary and secondary fermentations AROMA ATTRIBUTES Citrus, acacia, well balanced Grapefruit, stone fruits, tropical fruits Boxwood, gooseberry, mineral (stone, gun flint) Citrus, pear, apricot, tropical fruits, minerality AROMA ATTRIBUTES Very fruity, candy, banana Floral, musk, lime, apple, minerality White flowers, rose, pineapple Fruity, good mouthfeel Very clean and subtle aroma EXAMPLES OF USE Chardonnay, Viognier, Pinot blanc Sauvignon blanc, Chardonnay, Verdejo, Viognier, Pinot gris, Vermentino, Traminer Sauvignon blanc, Verdejo, Riesling Chardonnay, Viognier, Pinot gris, Roussanne, Marsanne, Fiano, Muscat, Traminer, Riesling EXAMPLES OF USE Sauvignon blanc, Chardonnay, Verdejo, Trebbiano Riesling, Grüner Veltliner Vermentino, Airén, Muscat Distillation based wines, Muscat, Chardonnay, Riesling, Gewürztraminer, Chenin blanc, Trebbiano Pinot noir, Pinot blanc, Chardonnay ROSÉ WINES Thiol style ROSÉ WINES Amylic style Ester style SPARKLING WINES Fruity Fresh and citrus SPARKLING WINES Classical TEMPERATURES ( C) TEMPERATURES ( C) ALCOL TOLERANCE (% VOL.) 14 15,5 14,5 15 ALCOL TOLERANCE (% VOL.) MAXAFERM RECOMMENDATION* 3 g/hl 3 g/hl 3 g/hl 2 g/hl MAXAFERM RECOMMENDATION* 2 x 2 g/hl 2 g/hl 3 g/hl 3 g/hl 2 g/hl POLYSACCHARIDES (g/l) POLYSACCHARIDES (g/l) GLYCEROL (g/l) GLYCEROL (g/l) HCDC ACTIVITY (%) HCDC ACTIVITY (%) PACKAGING 5 g 1 kg 5 g 5 g 1 kg 5 g PACKAGING 5 g 1 kg 5 g 15 kg 5 g 2 x 5 kg 5 g 5 g * Recommendation for standard YAN level. Ask us for protocols involving more nutrients and including alcohol, turbidity, level of YAN etc. Available in formulation In-Line Ready 39 / OENOBOOK N 8

21 presentation of the fermivin range The Fermivin range includes yeast strains selected for many applications: to achieve rapid and complete fermentations; for red, white, rosé or sparkling wines; for the revelation of thiols, terpenes, fruity, floral and mineral aromas; for the production of wines for early release or to be aged; or to restart stuck fermentations. «For each strain, one performance»: all the strains have been selected to answer a specific need from the wine industry. red & technical wine yeast strains red & technical wine yeast strains NEW PRODUCT NAMES A33 VR5 MT48 XL PF6 PRODUCT NAMES E PDM CHAMPION CHAMPION BOOSTER POSITIONING Structured and complex wines Wines to be aged Fruity, spicy wines Fruity, smooth wines Fruity and elegant reds POSITIONING Early release fruity reds Fruit wines and Distillation Multipurpose yeast Difficult conditions Fast restart FEATURES Enhances polyphenol content High extraction of polyphenols Favors color stability High production of glycerol High adsorption of harsh tannins decreasing astringency High production of polysaccharides Release of aromatic C13 compounds FEATURES Cryophilic High production of esters High ethanol conversion Secure fermentations Very robust yeast Ferments in extreme conditions High alcohol tolerance Fructophilic Fast restart of fermentation Highly fructophilic High alcohol tolerance AROMA ATTRIBUTES Complex aromas of fruits, chocolate, tobacco, wellbalanced Red and black fruits, jam, fullbodied Red fruits, plum, floral, spice and smooth Balanced, harmonious, red fruits Bright red fruits, subtle earthy notes, spice, smooth tannins AROMA ATTRIBUTES Red berries, stone fruits, freshness Varietal and terroir typicities Varietal and terroir typicities Varietal and terroir typicities Varietal and terroir typicities EXAMPLES OF USE Cabernet sauvignon, Sangiovese Cabernet sauvignon, Merlot, Carménère, Tempranillo, Sangiovese, Nebbiolo Merlot, Shiraz, Barbera Cabernet sauvignon, Merlot, Carignan, Carménère, Tempranillo, Bobal, Sangiovese Pinot noir, Gamay, Tempranillo, Sangiovese EXAMPLES OF USE Merlot, Cabernet sauvignon, Cabernet franc, Pinot noir, Zinfandel, Sangiovese Fruit wines, Distillation based wines Any base wine for sparkling (Chardonnay, Pinot), Merlot, Carménère Secondary fermentation, Shiraz, Grenache, Carménère, fruits wines Restart stuck fermentation ROSÉ WINES Red berry style ROSÉ WINES SPARKLING WINES SPARKLING WINES TEMPERATURES ( C) TEMPERATURES ( C) ALCOL TOLERANCE (% VOL.) 15,5 15, ,5 14 ALCOL TOLERANCE (% VOL.) 15 14, MAXAFERM RECOMMENDATION* 2 x 2 g/hl 2 g/hl 2 g/hl 3 g/hl 3 g/hl MAXAFERM RECOMMENDATION* 2 x 2 g/hl 2 g/hl 2 g/hl 3 g/hl 3 g/hl POLYSACCHARIDES (g/l) POLYSACCHARIDES (g/l) GLYCEROL (g/l) GLYCEROL (g/l) HCDC ACTIVITY (%) HCDC ACTIVITY (%) PACKAGING 5 g 1 kg 5 g 1 kg 5 g 1 kg 5 g 5 g PACKAGING 5 g 15 kg 5 g 15 kg 5 g 15 kg 5 g 1 kg 5 g * Recommendation for standard YAN level. Ask us for protocols involving more nutrients and including alcohol, turbidity, level of YAN etc. Available in formulation In-Line Ready 41 / OENOBOOK N 8

22 yeast and enzyme: how to select the right combination to get red wines with more stable color The hydroxycinnamate decarboxylase (HCDC) activity of some HCDC+ Saccharomyces cerevisiae strains promotes the formation of stable pigments, the vinylpyranoanthocyanins (VPA). These pigments are formed during fermentation as described in Figure 1. Vinylphenols (VPh) are also precursors of ethylphenols (EP) in case of contamination by Brettanomyces that can bring off-flavors detrimental to the wine quality. HOW TO PREVENT THE PRODUCTION OF ETHYLPHENOLS AND OBTAIN STABLE RED PIGMENTS The combination of HCDC+ yeasts with the use of cinnamyl esterase enzymes is a natural enzymatic-biologic-chemical way to : 1. Stimulate the release of free HCA in the must. 2. Induce the production of VPA (stable and non bleachable compounds) from HCA, preventing the reduction of VPh into EP in case of contaminations by Brettanomyces and stabilizing the color as shown in Figure ,5 2 1,5 1,5 Hydrocinnamyl Tartaric Acid (TE-HCA) Pyranoanthocyanins (VPAs) (mg/l) Ethylphenols (EPs) produced after Brett. contamination (µg/l) Control yeast (HCDC-) + CE Cinnamyl Esterase (CE) Hydroxycinnamic Acid (HCA) Fermivin VR5 (HCDC+) + CE Figure 2. Color stabilization and Brettanomyces prevention with the use of HCDC+ yeast (Fermivin VR5) in contaminated red wine. Adapted from Morata et al, 213. Hydroxycinnamate Decarboxylase (HCDC+) VR5 Fermivin A33 and Fermivin VR5 yeast strains present the highest level of HCDC activity within the Fermivin range with respectively 65% for A33 and 8% for VR5!! That is why they are recommended for red wines with longer ageing and storage period and for varieties and processes requiring color stability Fermivin XL Vinylphenol (VPh) Ethylphenol (EP) Figure 1. Formation of stable VPAs from successive reactions involving HCDC+ yeast activity. Fermivin E73 Anthocyanins Brettanomyces HCDC Activity (%) Fermivin MT48 Vinylpyranoanthocyanin (VPA) Fermivin PF6 Fermivin A33 Figure 3. HCDC activity of Fermivin yeasts strains for reds. The way to favor the production of stable red pigments in red wine is to use HCDC+ yeast strains of Saccharomyces cerevisiae, combined with the right enzyme such as Fermivin A33 or Fermivin VR5 and Rapidase Extra Fruit. Fermivin VR5 NEW 67j, the champion strain for challenging fermentation conditions Since its release in 1978, the strain 67J, selected and validated by INRA in 1967, has proven its efficiency by performing under many different, but still problematic conditions. CHAMPION Fermivin CHAMPION is THE POPULAR yeast for extreme fermentation conditions, produced by the traditional method. It is a very strong Saccharomyces cerevisiae ex. bayanus yeast characterized by a very high alcohol tolerance and a capacity to ensure complete fermentation under challenging conditions (high potential alcohol, toxic compounds, very low turbidity, low YAN). Fermivin CHAMPION is also a fructophilic yeast with a unique hexose carrier (HXT3 version of strain 67J), which has a higher fructose affinity. This improves the strain s ability to ferment glucose and fructose and thus its capacity to restart stuck fermentation. FERMIVIN CHAMPION, THE WELL-KNOWN AND UNSTOPPABLE YEAST Hxt3 Pyruvate Ethanol YEAST X Fructose Glucose Hxt3 Pyruvate Ethanol Fermivin CHAMPION A white must (Viognier) at 24 g/l sugar has been inoculated with Fermivin CHAMPION. The conditions were tough with low turbidity (5 NTU) and low YAN (83 mg/l). The fermentation started well. As a test, we chilled the tank mid-fermentation to 2 C for 7 days then heated to 25 C: the fermentation was complete. The fermentation never stopped!! SPEED UP YOUR RESTART USING CHAMPION BOOSTER During the year 217, we have designed a new specific production process which improves the implantation and fermentation performance of our 67J strain. We are now launching Fermivin CHAMPION BOOSTER. This yeast is particularly suited to restart a stuck fermentation even faster. Fermivin CHAMPION BOOSTER has been tested and validated for its capacity to restart stuck fermentations faster than other strains. This figure shows the comparative efficiency to restart of 3 strains, tests done by INRA on a Chardonnay wine at 12.85% vol. alcohol and 21.1 g/l residual sugars - ph: TA: 3.9 g/l H 2 SO 4 - VA:.46 g/l H 2 SO 4 - Free SO 2 : 14 mg/l - Total SO 2 : 92 mg/l (after addition of 4 g/hl). Day 1 Day 3 Day 9 Day 13 Day 18 Day 29 Day 31 Day 37 Day 45 Day 54 Fermivin CHAMPION restarts the fermentation faster than the control yeast, while Fermivin CHAMPION BOOSTER is even FASTER!! Residual sugars (g/l) Control Fermivin CHAMPION Fermivin CHAMPION BOOSTER 43 / OENOBOOK N 8

23 Yeast addition has never been so simple: with In-Line Ready, a tested, proven and patented technology! Quick / Easy / Innovative / Reliable Qualitative wines ILR technology allows for the production of high quality aromatic wines. Aroma analysis has been done in many comparative tests; the same strain of yeast used in the standard way and with ILR technology. The analytical data has shown a slightly higher production of esters from fermentation with ILR yeasts. Aroma production comparing ILR and standard production of the yeast Esters of fatty acids Higher alcohols Acetate esters mg/l An advanced winemaking solution from Oenobrands and Silverson In-Line Ready, innovative dual technology for the yeast addition phase, consists of a high-shear solidliquid mixer (produced by Silverson) and dry yeasts, of which the formulation and production method have been adapted to the direct-addition conditions applied by the machine. The yeasts produced with the In-Line Ready technology are subjected to high shear forces, resulting in their instant dispersal, hydration and consequent activation. In-Line Ready solution is the best way to: n add the right population of ADY at its optimal physiology state n secure, safe & reliable fermentations and aroma & sensory optimization n add yeast faster and in a more secure and professional way to be flexible and to adapt to harvest needs. Versatile Besides ILR yeasts, ILR FMY45 equipment allows wineries to facilitate the addition of wine products such as: n NUTRIENTS and FERMENTATION AIDS such as Maxaferm, Natuferm, Extraferm n FINING AGENTS: Gelatin, Bentonite, Products based on casein, Carbon n SULPHITING AGENTS: PMS, SO 2 n WOOD DERIVATIVES: Oak chips, Tannins n CORRECTIVE TREATMENTS: Tartaric acid, Citric acid, Sugar n STABILIZING agents: Sorbic acid Fermivin PDM wine 1 ILR Fermivin PDM wine 1 Fermivin PDM wine 2 ILR Fermivin PDM wine 2 In-Line Ready (ILR) FERMIVIN Yeast strains Year to date, more than 4 hl have been successfully fermented with In-Line Ready yeasts and technology!!! VR5 LVCB AR2 PDM 4F9 SM12 VB1 713 Testimonial We were looking for the improvement of the process of adding yeasts and other oenological products to the must, and to improve the quality of the wines. We ve got very good results: preparation time has been significantly reduced and the wines produced were fresher and more aromatic. The oxygenation of musts before the start of fermentation by opening the addition valve slightly to allow the entry of air while the must was recirculated has also been very successful. RAFAEL ARNEDO, Enologist and Head of the Microbiology and Control Laboratory, Bodegas González Byass, Jerez, Spain. H 2 O 45 / OENOBOOK N 8

24 the maloferm range µg/l MALOFERM FRUITY Commercial 1 Commercial 2 Commercial 3 µg/l MALOFERM FRUITY Commercial 1 Commercial 2 Commercial 3 Figure 1. Total aroma concentration (including esters, norisoprenoids and terpenols). Figure 2. Acetate esters - Fruity and floral aromas. Oenobrands first launched Maloferm PLUS in 216. This bacteria, selected to complete malolactic fermentation under challenging conditions, has been a great success! This Oenococcus oeni culture performs well under stressful conditions like low ph, high alcohol concentrations, high sulphur concentrations plus low temperatures. This robust O. oeni, created to be used in sequential inoculation (inoculation after the completion of alcoholic fermentation), is extremely suited to the following applications: n malolactic fermentation under challenging conditions n wines with little to no diactetyl/buttery characteristics n wines where the varietal character and freshness is preserved. µg/l MALOFERM FRUITY Commercial 1 Commercial 2 Figure 3. Ethyl esters - Stone fruit aromas. Commercial 3 µg/l MALOFERM FRUITY Commercial 1 Commercial 2 Commercial 3 Figure 4. Branched and hydroxylated ethyl esters - Red and black fruit aromas. NEW BASED ON THE SUCCESSFUL PERFORMANCE OF MALOFERM PLUS, OENOBRANDS HAS FOCUSED ON EXPANDING THE RANGE OF MALOFERM BACTERIA AND WE ARE EXCITED TO INTRODUCE TO YOU: MALOFERM FRUITY. Maloferm FRUITY is an O. oeni bacteria selected by Oenobrands, specifically created to enhance the aroma profile during malolactic fermentation. In a trial done in Merlot in France in the 217 vintage, it was found that, in comparison with three other commercial bacteria cultures, Maloferm FRUITY: n enhances the total aroma concentration (Figure 1) n produces larger quantities of acetates and ethyl esters. This results in more fruity, especially stone fruit, and floral aromas being produced (Figures 2 and 3) n increases the amount of branched and hydroxylated esters, which result in more red and black fruit aromas (Figure 4). Besides clearly enhancing the sensory profile of red and white wines during malolactic fermentation, Maloferm FRUITY is also quite robust and can tolerate: n temperatures of 15 C n a ph of 3.2 n SO 2 concentrations up to 5 ppm and n alcohol percentages of up to 15% CHARACTERISTICS THAT ARE INHERENT TO THE MALOFERM RANGE, INCLUDE: n malolactic fermentation in premium red and white wines n sequential inoculation (also suited for co-inoculation) n a short lag phase and good fermentation kinetics n low VA production and n no biogenic amine production. Inherent to the usage of both cultures, is the fact that due to the unique production process, the bacteria cultures are more robust and require no rehydration. For better distribution in the wine, the bacteria can be dissolved in some water before addition (please see application datasheet for more detailed instructions). The Maloferm range now offers you the opportunity to complete malolactic fermentation under more challenging conditions, as well as enhance the sensory profile of the wine. These bacteria cultures provide peace of mind and enhance the quality of your red and white wine. 47 / OENOBOOK N 8

25 NEW NEW NEW DEDICATED WINEMAKING AIDS Our nutrients are now branded under one unique umbrella. We have chosen to illustrate this umbrella by using a bee as our icon. Bees are essential to our survival. They ensure the pollination of 8 % of plants and contribute to the production of more than one third of human food. Each bee has a specific task in their hive and performs a dedicated action, yet they all work in synergy as a team. Oenobrands aim is that you, while you are fermenting your must, use the right nutrient. Our nutrients are like bees - specifically formulated for a dedicated application and together they support life by providing the yeast with nutrients. ALSO, OUR NUTRIENTS ARE PRODUCED SPECIFICALLY FOR EASE OF USE UNDER WINEMAKING CONDITIONS. PRODUCED FROM A SPECIFIC AUTOLYZED YEAST AND DESIGNED TO BOOST ESTERS & THIOLS OF WHITE & ROSÉ WINES Natuferm Bright is a new autolyzed yeast rich in free amino acids which are precursors of esters and stimulate varietal thiol liberation. This autolysate is also rich in ergosterol that increases yeast viability, especially at the end of the alcoholic fermentation under stressful conditions. Recommended dose: 3 to 4 g/hl to be added in 1 or 2 additions at inoculation then at 1/3 of AF (density > 16). Its richness in amino acid boosts the production of esters and thiols during alcoholic fermentation of white and rosé wines. The addition of Natuferm Bright in two additions, at the beginning and then at 1/3 of the fermentation (density > 16), allows for the significant increase in the fruitiness of the wine. In parallel, the level of fatty acids, shown to mask aromas, is decreased. We obtain an even more intense and aromatic wine with the double addition. Isoamyl acetate µg/l CH control CH initial CH 1/3 Fatty acids CH both Trial on Chardonnay (12%vol., YAN 15 mg/l, AF at 15 C) with Natuferm Bright added at 2 g/hl at the beginning of AF (CH initial), at 1/3 of the AF (CH1/3) and at the beginning + at 1/3 of AF (CH both), in comparison with no addition Vitec, Spain 217. Extraferm stands out for its high efficiency in the adsorption of wine contaminants, while keeping intact all the organoleptic qualities and the flavor of the treated wine. This ability is due to the exclusive HALO (High Adsorption Low Odor) process used to produce Extraferm yeast hulls. This unique production process allows Extraferm to be highly specific in adhering to undesirable contaminants without affecting wine aroma. This makes Extraferm the best solution for eliminating undesirable compounds without adulterating the organoleptic qualities of the treated wine or introducing yeast-like odors. THE NETHERLANDS NATUFERM PURE ESTONIA MAXAFERM, NATUFERM BRIGHT Oenobrands formulates its products with primary grown yeast, dried with selected technologies. Special care is taken to produce micro-granulated products that do not clump. Their complete suspension is obtained within a few seconds. DENMARK EXTRAFERM The double addition of Natuferm Bright shows a noticeable improvement in aroma during tasting. Aroma Persistence Unctuous* Fresh fruit 5 4,5 4 3,5 3 2,5 2 1,5 1,5 Ripe fruit* Flowers* CH control CH both Acidity* Spicy* Green character* ISO 91 : 28 FSSC 22 ISO 91 : 215 BRC ISO 91 : 28 GFSI: FSSC 22 / BRC / IFS Vitec, Spain tasters - * means the difference is statistically significant 49 / OENOBOOK N 8

26 new protocol for the easy restart of a stuck fermentation - for 1 hl THE NUTRIENT DERIVED FROM YEAST Its composition supports the yeast while fermenting under stressful conditions such as lack of nitrogen & high potential alcohol. In addition, Natuferm Pure increases the production of aromatic fermentative esters by the yeast while preserving the typicity of the grape variety. As shown in the graph, the YAN provided by Natuferm Pure is more efficient in terms of kinetics than YAN from DAP. Recommended use: n 2 to 4 g/hl based on nitrogen requirements n to add before the first third of the alcoholic fermentation (density > 16). Fermivin 713 & DAP Fermivin 713 & Natuferm Pure Density Days Kinetics of fermentation in Shiraz (liquid phase, NTU 328, ph 3.72, YAN 188 mg/l) - Natuferm Pure and DAP were added at density 11, DAP at 8 mg/l of YAN and Natuferm Pure at 2.5 mg/l of YAN. DAY 1 DETOXIFICATION OF THE STUCK WINE 1. If necessary, cool the tank down to 15-2 C 2. Add SO 2 : 4-6 g/hl *If Total SO 2 > 15 mg/l: add Delvozyme (lysozyme) at g/hl with 2 g/hl SO 2 3. Treat with Extraferm: 3-4 kg 4. Let settle and rack after 24 hours DAY 2 REHYDRATION OF FERMIVIN CHAMPION BOOSTER 1. Dilute 1.5 kg sugar in 5 l water at 38 C 2. Add 3 kg Fermivin CHAMPION BOOSTER to this solution 3. Leave to rehydrate for 3 minutes DAY 2 PREPARATION OF THE RESTART INOCULUM 1 hl 15-2 c 1.5 kg sugar 5 l water 38 C mix 2-3 min 24 hours leave to rehydrate for 3 min 3 min Add to the rehydrated suspension of Fermivin CHAMPION BOOSTER: 1. Water: 7 l (at room temperature) kg sugar and 5 l stuck wine and mix 3. Maxaferm: 7 g 4. Let it cool down to 2-25 C 5. Wait until the density reaches 15 (maximum 24 hours) 2-25 c 24 hours THE NUTRIENT DESIGNED FOR PROVIDING YOUR YEAST WITH THE BEST NUTRITION Maxaferm is a complete yeast nutrient based on: n yeast cell walls that remove fatty acids blocking alcoholic fermentation, to provide sterols to preserve the permeability of the yeast cell and to help them to resist the stressful conditions (high temperature & alcohol) n diammonium phosphate - a source of nitrogen n thiamine essential vitamin needed for the improved growth of the yeast Recommended use: Sequential addition of 2 g/hl at the start of fermentation (12-24 h after yeast addition), followed by 2 to 4 g/hl at mid-fermentation to optimize the product efficacy. A dosage of 2 g/hl of Maxaferm provides 17 mg/l of YAN Density Maxaferm 9 11 Control Days Fermentation kinetics of Muscat Petits Grains Racked off at < 2 NTU & < 15 mg/l assimilable nitrogen. Comparison between a non-supplemented fermentation and a fermentation with 2 x 2 g/hl Maxaferm (24h after inoculation then at a density of 15). Inter-Rhône 216. DAYS 3 AND 4 ACCLIMATIZATION OF THE RESTART INOCULUM STEP 1: add to the inoculum n Stuck wine: 14 l n Water: 7 l (room temperature) n Sugar: 25 kg n Maxaferm: 18 g Wait for +/- 24 hours (or density 995) STEP 2: add to the inoculum n Stuck wine: 45 l n Water: 5 l (room temp.) n Sugar: 25 kg n Maxaferm: 4 g Wait for +/- 24 hours (or density 995) Add the acclimatized inoculum to the tank containing the stuck wine that was previously detoxified and racked c Step 1 24 hours 2-25 c Step 2 1 hl 2 C 24 hours 51 / OENOBOOK N 8

27 POST FERMENTATION SOLUTIONS

28 RECOMMENDED USE: RAPIDASE REVELATION AROMA AND WHITE WINES The terpenic and norisoprenoidic varietal aromas, mainly responsible for floral and fruity notes, are present in grape, must and wine in two forms: n free and thus odor active n glycosylated, i.e. linked to a glucose or to a diglycoside moiety, non volatile and thus odor neutral. The transformation of the glycosylated forms into the free form significantly increases the aromatic expression of the wine. It occurs spontaneously during fermentation and wine storage, but to a limited extent and slowly; the use of specific enzyme preparations allows for the reveal of potentially unexpressed varietal character. Figure 1 shows the main grape terpenols, while Figure 2 describes the most common norisoprenoids in wine; terpenols exist in both glycosylated and free form. H 3 C H 3 C Figure 1. The most relevant grape terpenols. Rapidase Revelation Aroma is an enzymatic formulation manufactured by DSM from a selected strain of Aspergillus sp. It has the advantage of the complete set of glycosidase activities for highly targeted and effective action. Figure 3 shows the active mechanism of the enzyme, which acts on glycosylated terpenols and norisoprenoids, significantly increasing the intensity and the complexity of aroma. HO 2 H 3 C CH 3 O CH 2 RUTINOSIDES CH 3 O 2 HO RHAMNOSIDASE TERP O O Figure 3. The active mechanism of Rapidase Revelation Aroma. O CH 3 β-damascenone LINALOOL CH 3 ARABINOSIDASE 2 HO O O TERP- TERP O O 2 HO 2 HO HO ARABINOSILGLUCOSIDES GERANIOL Figure 2. The most common norisoprenoids in wine after hydrolysis of glycosides. H 3 C H 3 C CH 3 CH 3 CH 3 TDN CH 3 TERP O O β-glucosidase H 3 C H 3 C O CH 3 CH 3 O APIOSIDASE NEROL CH 3 O CH HO APIOSILGLUCOSIDES CH3 CIS AND TRANS-VITISPIRANES TERP O O n Grape varieties: any white, rosé or red wine n Timing of addition: no prescription, except for inhibition of enzyme at glucose concentration above 5 g/hl n Dose: 2-3 g/hl n Temperature: above 13 C n Reaction time: 3-6 weeks, however strongly correlated to temperature and wine conditions n At the end of the process, it is necessary to treat the wine with 5-1 g/hl of bentonite, in order to remove the enzyme and stop the activity of the enzyme. N.B. a simple preliminary test is recommended to check the impact of the enzyme on the specific wine and to define the treatment time. The test is described in details in the below figure. + 1 ml enzyme solution 1 bottle per week Week 1 Week 2 6 weeks treatment 5 weeks treatment Week 3 Week 4 Week 5 Week 6 4 weeks treatment In the last twenty years, DSM and Oenobrands have completed several studies on Rapidase Revelation Aroma. As an example, the result of a study carried out a few years ago in Switzerland at the Changins Institute is shown in Figure 4. The effect of Rapidase Revelation Aroma (2 g/hl) on the release of terpenes in three non-aromatic varieties (Pinot noir, Chardonnay, Pinot gris) was evaluated. After each time interval, the wine was treated with 5 g/hl of bentonite, in order to block the enzymatic activity. The effect of the enzyme is evident in all three wines; the highest content of free terpenes was reached after eight weeks for Pinot noir and after six weeks for Chardonnay and Pinot gris. This leads to suggest the use of the preliminary test described above, in order to precisely define the contact time of the enzyme according to the specific wine to be treated. 3 weeks treatment Terpenols (µg/l) weeks treatment Pinot noir 1 week treatment WHY RAPIDASE REVELATION AROMA IS UNIQUE: Control 6 weeks Chardonnay Control g/hl Control 4 weeks 8 weeks Tasting order Pinot gris Figure 4. Addition of Rapidase Revelation Aroma (2 g/hl) and measure of the concentration of free terpenols. Trial carried out on different wines at the Changins Institute (Switzerland). Rapidase Revelation Aroma is characterized by: n high specific enzymatic activity n presence of all the activities needed for the release of glycosylated aromas n being produced by DSM in France, in accordance with strict and quality-conscious rules n being widely tested on many varieties in different countries of the world. 55 / OENOBOOK N 8

29 NEW NEW NEW mg/l Control before filtration Control after filtration With enzyme before filtration With enzyme after filtration A NEW ENZYMATIC PREPARATION TO IMPROVE WINE FILTRATION BY TARGETING POLYSACCHARIDE COMPOUNDS A unique, complex enzyme, Rapidase FILTRATION is a new product suitable for all filtration systems. Its liquid formulation allows it to be easily added and mixed with wine at any time during the winemaking process and it is effective even in challenging conditions such as very low ph and high sulphite levels (lab tests on preserved must). Thanks to its specificity, Rapidase FILTRATION acts only on targeted molecules and does not affect the quality of the wine. In addition, unwanted side activities have been tested and kept at naturally low levels, with no significance from a winemaking or quality perspective. This new product offers direct benefits in terms of wine filtration, as well as indirect benefits in terms of filter maintenance and longevity. HOW DOES IT WORK Rapidase FILTRATION contains high polygalacturonase and α-n-arabinofuranosidase activity, obtained from selected strains of Aspergillus niger and endo-1,3 (4)-β-glucanase obtained from a selected strain of Talaromyces emersionii, as well as secondary activities derived from standard microorganism metabolism and retained by the finished product. The activities from Aspergillus allow the degradation of both simple and complex pectic polysaccharide chains, while glucanase activity leads to the degradation of any glucans, mainly from Botrytis contaminated grapes. TEST CONDUCTED IN RED WINE The wine used for the test was a Merlot IGT produced in central Italy by a mediumsized cellar. The wine was divided into two 1 hl tanks; 5 ml/hl of the enzyme was added to one of the two tanks. The contact time was about 14 days and the temperature was around 15 C. Subsequently, the wine from both tanks were subjected to separate filtrations using a Juclas hollow fibre crossflow. For the enzymated wine, the following differences were noted: n when processing was complete, the filter was much cleaner; n work continued seamlessly to the end, while in the case of the control sample wine, filtration had to be interrupted to carry out a wash cycle; n flow for both samples were 17 hl/h, constant throughout the cycle; for non-enzymated wine, the flow progressively decreased and a wash cycle was required, while filtration of the enzymated wine continued without interruption to the end. For each sample, the polysaccharides present in the different wine fractions collected during the test were quantified; Figure 1 shows the quantities for the different classes of the most significant polysaccharides for testing purposes. Details of the analyzed sugars: galacturonic acid from all homogalacturonans; arabinose from arabinan and arabinogalactan pectin side chains; xylose from pectin xylans and arabinoxylans and from xyloglucans; rhamnose from RG-II; galactose from pectin galactans and arabinogalactans; mannose from mannoprotein mannans; glucose from fungal glucans and xyloglucans Galacturonic acid Arabinose Rhamnose Galactose Mannose/5 Glucose Figure 1. Polysaccharide analysis (method analysing the basic sugars of polysaccharides in wine and galacturonic acid, using liquid chromatography after precipitation, lyophilization and hydrolysis) in the control sample wine before and after filtration, and in the enzymated wine before and after filtration. Analysis of Figure 1 highlights the following facts: n only small amounts of linear pectic chains (homogalacturonans) are present in this wine and are therefore barely affected by the presence of the enzyme; n pectin arabinan side chains are hydrolysed by 5%; n RG-II was not really affected by the enzyme, but for practical purposes, it showed no clogging effect on the filters; n galactans were partially hydrolyzed by the enzyme and about 5% was then removed by filtration; n mannoproteins are not hydrolyzed by the enzyme; nor did filtration affect the mannoprotein fraction; n glucans were significantly hydrolyzed by the enzyme, with a reduction of 3% before filtration and values almost halved after filtration. This enzymatic action was the one which influenced filtration performance the most; n insignificant amounts of xyloglucans and xylans are present in the wine (data not shown on the chart). RECOMMENDED USE OF RAPIDASE FILTRATION WINE Pectin and Glucan tests FINING 3 to 6 ml/hl FILTRATION n Temp C: 5-6 ml/hl for 6-7 days n Temp. > 15 C: 3-5 ml/hl for 3-5 days n With positive glucan test: 2 weeks contact time at temp. > 12 C 57 / OENOBOOK N 8

30 NEW NEW NEW CONCLUSIONS From all the tests conducted so far, the use of Rapidase FILTRATION brought significant advantages: 1. Enhanced filtration flow, more evident if there are any clogging problems attributed mainly to glucans or complex pectic polysaccharides. In this case, it was possible to filter larger wine volumes without having to wash filters; 2. Better filterability index, especially when the control sample wine shows high indices. In situations of trouble-free filtration, benefits can be seen during analysis; 3. In many cases, filters are found to be cleaner, with long term benefits for filter longevity and processing time; 4. An option for the filtration of wines that quickly clog filters, as in the case of wines made from unhealthy grapes or wines rich in polysaccharides; 5. The enzyme can be used in a wide variety of conditions (ph, sulphites, type of wine, temperature, alcohol content); 6. No organoleptic impact, even when adding larger amounts of enzyme; 7. This enzyme can also be used in primary and secondary fermentation, without affecting fermentation kinetics. RAPIDASE FILTRATION... AND MUCH MORE! Because of some pectin or residual glucans in the wine, the fining process can be sometimes very difficult which can cause a decrease in the quality as well as taking a lot of time. Thanks to its specificity, Rapidase FILTRATION offers significant advantages such as a faster and more complete clarification as well as a better filterability index and a lower or no use of physical treatments such as centrifugation, which is detrimental to the quality of the wine. This figure shows the effect of Rapidase FILTRATION, added at 5 ml/hl, 1 days before the fining process, in a red wine with an initial turbidity level of 243 NTU in comparison with no enzyme treatment. The test was done in northern Italy in a cooperative winery. The fining process includes a combination of gelatin (G) and bentonite (B) at various doses - in g/hl (dry matter) - and the turbidity was measured 7 and 14 days after the fining. We can see that Rapidase Filtration allows for a better fining effect with lower dosage of the fining agents. Turbidity (NTU) G + 5 B after 7 days Control 1 G + 7 B after 7 days Rapidase FILTRATION 1 G + 5 B after 14 days 1 G + 7 B after 14 days THE UNIQUE & HIGHLY ADSORBENT CELL WALL FOR DETOXIFICATION Extraferm consists of 1% highly adsorbent and odorless yeast hulls. It improves fermentation conditions by removing toxic compounds from must and wine, such as fatty acids, ochratoxin (OTA) and dibutyl phthalate. By adsorbing wine contaminants such as anisoles (TCA, TBA, PCA, TeCA etc.), Extraferm binds unpleasant smells and tastes, thereby restoring wine quality. Recommended dosage: 2 to 4 g/hl. FATTY ACIDS C6, C8 and C1 fatty acids Block alcoholic and malolactic fermentations by making cell membranes impermeable to sugars Inhibit yeast & lactic acid bacteria growth Extraferm at 2 g/hl reduces fatty acids in wine with 29% (graph below). ANISOLES 76 mg/l Untreated control Odorous molecules TCA - Causes cork taint - Found in wine contained in tanks, barrels and wine under cork - Olfactory detection threshold: 4-6 ng/l TeCA - Associated with moldy taste - Olfactory detection threshold: 2 ng/l 54 mg/l Extraferm 2 g/hl PCA - Linked to moldy taste - Olfactory detection threshold: 4 µg/l TBA - Causes earthy/musty taste - Olfactory detection threshold: 3-8 ng/l DIBUTYL PHTHALATE Odorless molecule Plasticizer used in vats, synthetic corks, BIBs, piping, epoxy coating of vats China has set a limit of.3 mg/l (3 µg/l) for imported wine Naturally contaminated wine is treated with Extraferm (2 x 2 g/hl). Extraferm reduces the dibutyl phthalate content by more than 6%. 314 µg/l Control 112 µg/l Extraferm 82 ng/l Control Wine naturally contaminated with TeCA and treated with Extraferm at 2 x 2 g/hl. The amount of TeCA is then below the threshold. OCHRATOXIN A (OTA) Produced by Aspergillus carbonarius naturally present on spoiled grapes in vineyards with a hot, dry climate. Maximum concentration set at 2 µg/l in EU and China and at 1 µg/l in Canada. Extraferm (2 x 2 g/hl) can achieve a 27% reduction of OTA content in naturally contaminated wine. 164 µg/l Other yeast hulls 17 ng/l Extraferm 59 / OENOBOOK N 8

31 Using a combination of Extraferm and Rapidase Batonnage reproduces the naturally occurring autolytic reaction under controlled conditions. This will speed up the release of components such as polysaccharides, amino acids, nucleic acids and mannoproteins, having a sensorial impact improving the mouthfeel, balance and reducing bitter notes. 1-2 g/hl how to speed up aging on lees 2-3 g/hl Volatile phenols (guaiacol and 4-methylguaiacol) exist as odorless glycosylated precursors that are hydrolyzed slowly into volatile taints. WHAT WE RECOMMEND: how to reduce smoke taint in contaminated wine n to do short macerations to avoid the extraction of the off-flavor compounds, mainly located in the skin (free and bound guaiacol and 4-methylguaiacol). n to eliminate the bound AND the free forms in order to solve the immediate problem and to prevent the delayed occurrence of smoke taint. 1. CONVERT ALL BOUND FORMS OF SMOKY MOLECULES INTO FREE FORMS WINE FINISHING MLF 2 weeks at 1-18 C Stir regularly Rack off Wine affected with smoke taint Tasting or Analysis of Glycosides n Temp. > 16 C: 2-3 g/hl n Temp C: 3-4 g/hl Min. 2 weeks incubation to complete enzyme hydrolysis of glycosylated precursors OPTION: TO WORK ON A FRACTION OF THE WINE Rapidase Revelation Aroma is a microgranulated pectolytic enzyme preparation with the four essential glycosidases activities. WINE FINISHING MLF Rack 3 to 5% volume of the initial wine 1 g/hl 1 g/hl 24h at 35-4 C Stir 2. REMOVE THE FREE FORMS OF SMOKY MOLECULES FROM THE WINE 3 g/hl 3 g/hl Sodium bentonite to inactivate the enzyme 3-5% fraction 1 g/hl Wine after enzyme treatment Rack off after 48h Rack off after 48h Tasting or Analysis of Glycosides Extraferm is a unique & highly adsorbent cell wall for detoxification, which adsorbs and eliminates many toxic and undesirable compounds present in must and/or wine. Rapidase BATONNAGE is microgranulated pectolytic and ß-glucanase enzyme preparation enhancing the release of mannoproteins and other beneficial colloids contained in dead yeast cells naturally present in wine lees. Its use creates wines with increased mouthfeel and balance. 2 x 3 g/hl Treat the wine with Extraferm in 2 successive additions at 48h intervals. Homogenize/stir, settle and rack off between the 2 additions. Extraferm is a unique & highly adsorbent cell wall for detoxification, which adsorbs and eliminates many toxic and undesirable compounds present in must and/or wine. 61 / OENOBOOK N 8

32 OUR MANNOPROTEIN EXPERTISE what makes our mannoprotein products unique? Oenobrands is able to provide qualitative, selected mannoprotein-based solutions, because of its knowledge of yeast/mannoprotein biochemistry, its expertise in extraction and production, as well as its know-how of the enological applications of mannoproteins. YEAST YEAST CELL WALL MANNOPROTEIN The mannan chains can be of different lengths THE MANNOPROTEIN SOLUTION FOR WINE QUALITY: STABILIZATION AND IMPROVEMENT Claristar is a natural inhibitor of KHT precipitation in white, rosé and red wines, with long-lasting effects. A stabilized and improved wine, with more sensations, according to users. Users describe it best! CREAM OF YEAST EXTRACTION OF MANNOPROTEINS SOLUBLE MANNOPROTEIN FRACTION MICRO & ULTRA FILTRATION STABILIZATION production process The relative proportions of peptide and mannan fractions can vary Different yeast strains can be used as starting material Different types of Extraction can be applied Different conditions of Ultra filtration can be used FORMULATION OF MANNOPROTEIN SOLUTIONS The peptide part can be of different sizes Oenobrands expertise on mannoprotein structure and their possible applications This purified solution of specific mannoproteins extracted from Saccharomyces cerevisiae contains the fraction with the highest Tartrate Stability Index (TSI), meaning the highest effectiveness on tartrate stability. The article «Prevention of tartrate crystallization in wine by Hydrocolloids: The mechanism studied by dynamic light scattering», Lankhorst et. al. has been published in JACF, Journal of Agricultural and Food Chemistry in October 217. It shows the understanding of the mechanisms of action of crystallization inhibitors and the importance to use an active and dedicated fraction of mannoprotein such as Claristar. 8% Many Oenobrands and Enolab have developed an analytical method accompanying Claristar (ISS test based on Checkstab equipment). The aim of this analysis is to provide you with the exact dosage of Claristar needed to stabilize your wine. The result of this analysis will inform you whether the wine is suitable for Claristar addition, as well as the correct dosage at which you will achieve tartrate stability. Claristar presents the additional benefits of preserving wine aroma, color and natural acidity. This innovative liquid ingredient facilitates an instant stabilizing effect, allowing for perfect homogeneity and filtration close to the addition. winemakers worldwide already benefit from the use of Claristar and can testify to its added value. So far we estimate that more than 8% of Claristar customers have been using the product for more than 5-6 years. STABILIZE + IMPROVE 63 / OENOBOOK N 8

33 NEW NEW NEW Final touch products are a range of unique mannoprotein-based solutions, totally soluble, for adding to the wine immediately before bottling at a dose to 1 to 5 ml/hl. Each solution of mannoproteins has been specially extracted from Saccharomyces cerevisiae to immediately improve the stability and quality of the respective wine it is dedicated. How to make your sparkling wines perfect Provides a refined aromatic profile Aids in elegance, freshness and balance Provides smooth and round mouthfeel Limits oxidation to increase longevity Reduces astringency of rosé and tannic sparkling wines Can also refresh base wines To be added directly to the liqueur at disgorgement or before bottling for Charmat methods. How to make your white and rosé wines perfect Improves & preserves the freshness Protects from oxidation over time Promotes aromatic expression and persistence Contributes to the wine s colloidal balance helping to improve its structure Adds to the continuity of the wine, a lower perception of acidity and more balance overall To be added directly to the wine prior to bottling or using dosage pump in bottle. How to make your red wines perfect Improves the aromatic intensity Promotes freshness and fruitiness Reduces astringency, more significantly at lower dosages Contributes to a rounder wine structure To be added directly to the wine prior to bottling or using dosage pump in bottle. A new mannoprotein solution that gives perfect red wines Oenobrands, expert in oenological mannoprotein applications, has developed Final touch GUSTO. This innovative mannoprotein solution is specially formulated to improve the aromatic and taste profile of red wines. The fraction of mannoproteins contained in Final touch GUSTO is sourced from a Saccharomyces cerevisiae yeast strain, selected for its aromatic expression and both refreshing and rounded qualities. The use of Final touch GUSTO can accentuate the aromatic intensity, fineness and freshness of red wines due to the colloidal action of its particular fraction of mannoproteins, as well as an improved aromatic persistence and reduced astringency. Final touch GUSTO is in liquid form (1 liter pack) and is totally soluble. It is very convenient to use and added immediately before bottling/final filtration in red wines in doses of between 1 and 4 ml/hl. Control Final touch GUSTO Fruitiness** Volume** Fineness*** 5% 4% 3% 2% 1% % For Making Perfect Red Wines Freshness** Aroma persistence** Herbaceousness* Figure 1. Sensory profile - compiled results of 8 red wines - 25 people. Control vs. Final touch GUSTO. *** significant at 1% level, ** at 5% and * at 1% 65 / OENOBOOK N 8