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Based on the successful performance of Maloferm PLUS, Oenobrands is extending its Maloferm Bacteria range by introducing 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 conducted on Merlot in France (2017 vintage), it was found that in comparison with three other commercial bacteria cultures, Maloferm FRUITY:

  • enhances the total aroma concentration,
  • produces larger quantities of acetate esters and ethyl esters. This results in more fruity, especially stone fruit, and floral aromas being produced,
  • increases the amount of branched and hydroxylated esters, which result in more red and black fruit aromas.

Besides clearly enhancing the sensory profile of red and white wines during malolactic fermentation, Maloferm FRUITY is also robust and can tolerate:

  • temperatures as low as 15°C
  • a pH of 3.2
  • SO2 concentrations up to 50 ppm and
  • alcohol percentages of up to 15%

CHARACTERISTICS INHERENT TO THE MALOFERM RANGE INCLUDE: 

  • malolactic fermentation in premium red and white wines
  • sequential inoculation (also suited for co-inoculation)
  • a short lag phase and good fermentation kinetics
  • low VA production and
  • 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 water before addition.

The Maloferm range now provides the opportunity to complete malolactic fermentation under more challenging conditions, as well as enhancing the sensory profile of red and white wine.

About Malferm Plus

Oenobrands first launched Maloferm PLUS in 2016. Selected to complete malolactic fermentation under challenging conditions, this bacteria (an Oenococcus oeni culture) performs well under stressful conditions such as 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 well-suited to the following applications:

  • malolactic fermentation under challenging conditions
  • wines with little to no diacetyl, buttery characteristics
  • wines where the varietal character and freshness is preserved

Maloferm PLUS and FRUITY are available in 25g packaging from the OENOBRANDS distributor.

Oenobrands is proud to announce the launch of two new products, Natuferm BRIGHT and Natuferm PURE. Both are selected autolysed yeasts, chosen for their performance as yeast nutrients during alcoholic fermentation and for their ability to optimize wine aromas.

Natuferm® Bright is an autolysed yeast rich in free amino acids which are precursors of esters and stimulate varietal thiols liberation. Designed to boost esters and thiols levels in white and rosé wines, this autolysate is also rich in ergosterol that increases yeast viability, especially at the end of the alcoholic fermentation under stressful conditions.

Its richness in amino acid improves the production of esters and thiols during alcoholic fermentation of white and rosé wines. The addition of Natuferm BRIGHT in two steps, at the beginning and then at 1/3 of the fermentation (density >1060), allows for a significant increase of the fruitiness of the wine. In parallel, the level of fatty acids, known to mask aromas, is decreased. An even more intense and aromatic wine is obtained with the double addition.

Test on a Chardonnay grape variety (12% vol., YAN 150 mg/l, AF at 15°C) – Comparison between an untreated control and a mode supplemented with 40 g/hl of Natuferm Bright (added at the start + after 1/3 of AF) – 8 tasters – * indicates a significant difference – VITEC, Spain 2017.

Adding Natuferm Bright in two stages – at the start and after 1/3 of alcoholic fermentation – makes wine significantly fruitier and also reduces its level of short-chain linear fatty acids (C6-C10), which are aroma-masking compounds. The wine obtained using the 'double addition' method is more aromatic and intense.

Recommended dose: - 30 to 40 g/hl to be added in 1 or 2 additions at inoculation then at 1/3 of AF (density >1060).

Natuferm Pure is an autolysed yeast that is especially suitable in cases of nitrogen deficiency and/or high potential alcohol percentage. Suitable for use in red, white and rosé winemaking, its high nutrient content promotes yeast growth and a rapid completion of fermentation, while also preserving and enhancing the aromatic typicity of each grape variety. Natuferm Pure increases the yeast’s production of aromatic fermentation esters.

Fermentation kinetics of a Syrah must (in the liquid phase, NTU 328, pH 3.72, Nass 188 mg/l) – Natuferm Pure and DAP added at density - 10 points - DAP at 8 mg / l of YAN vs. Natuferm Pure at 2.5 mg / l of YAN.

As shown in the graph, the YAN provided by Natuferm Pure is more efficient in terms of kinetics than YAN from DAP.

Recommended use: - 20 to 40 g/hl based on nitrogen requirements - addition before the first third of the alcoholic fermentation (density >1060).

Natuferm Pure and Natuferm Bright will be available for the 2018 harvest from the OENOBRANDS distributors. Natuferm BRIGHT is sold in 1kg packs, while Natuferm PURE comes in 1kg and 10kg sizes.

Fermivin CHAMPION BOOSTER is the latest new product to be launched by Oenobrands. With a new formulation that speeds up the 67J yeast strain, improving implantation and fermentation performance, Fermivin CHAMPION BOOSTER is ideal for faster restarting of stuck fermentations.

Since its release in 1978, the 67J yeast strain (selected and validated by INRA in 1967) has proven its efficiency in many different and particularly problematic conditions.

67J is an exceptionally strong Saccharomyces cerevisiae ex. bayanus yeast, characterised by a very high alcohol tolerance and a capacity to ensure complete fermentation, even in challenging conditions (high potential alcohol, toxic compounds, very low turbidity, low YAN).

This strain's capacity to restart stuck fermentation is thanks to its improved ability to ferment glucose and fructose, being a fructophilic yeast with a unique hexose carrier (HXT3 version of strain 67J) that has higher fructose affinity.

Fermivin CHAMPION BOOSTER has been tested and validated by INRA for its ability to restart stuck fermentations faster than the other strains.

INRA-tested and validated

In a stuck Chardonnay wine at 12.85 % alcohol by volume and 21.1 g/L residual sugars - pH: 3.50 - TA: 3.90 g/L H2SO4 - VA: 0.46 g/L H2SO4 - Free SO2: 14 mg/L - Total SO2: 92 mg/L (after addition of 4 g/hL), the fermentation restarted faster than the two other modalities and finished three days before the fastest (Fermivin CHAMPION).

Fermivin CHAMPION BOOSTER will be available in 500g packs for North Hemisphere harvest 2018 from the OENOBRANDS distributor.

New enzymatic preparation improves wine filtration by targeting polysaccharide compounds in colloidal dispersion.

A unique, complex enzyme, Rapidase Filtration is a new product suitable for all filter 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.

 

 

Thanks to its specificity, Rapidase Filtration acts only on target molecules and does not affect the quality standards of the wine. In addition, unwanted 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 cleaning and longevity.

How it works

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 normal microorganism metabolism and retained by the finished product. Aspergillus activities 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.

Rapidase Filtration product benefits

  • Enhanced filtration flow, particularly for clogging problems attributable mainly to glucans or complex pectic polysaccharides;
  • improved filterability index, especially when the control sample wine shows high indices. In situations of trouble-free filtration, benefits can be seen during analysis;
  • filters are cleaner, with long-term benefits for filter life and processing time;
  • particularly suited for use with wines that quickly clog filters, eg. wines made from alterated grapes or wines rich in polysaccharides;
  • can be used in a wide variety of conditions (pH, sulphites, different types of wine, temperature, alcohol content);
  • no organoleptic impact, even when added in larger amounts;
  • can be used in primary and secondary fermentation without affecting fermentation kinetics.

Tried and tested

A trial conducted on 1-year lees of red Porto wine demonstrated the efficiency of Rapidase Filtration, as follows: without the addition of Rapidase Filtration, the cross-flow filtration stopped after 4 hours, without having reached the minimum filtration flux of 100 L/h, and thus no significant volume of wine was recovered.

With the addition of 5 g/hL of Rapidase Filtration and a contact time of 48 hrs at about 25°C, the filtration performance was significantly improved, as shown on the graph below, with 50 hL of wine recovered from 90 hl of lees.

Figure shows filtration values with enzyme:

Parameters for the filtration of one year-old red Porto wine lees, with 30% of solids. Ceramic membrane cross-flow filter.

Rapidase Filtration is marketed in 1 kg packs and is available from January 2018 from the Oenobrands distributor.

Research-proven product improves aromatic profile and texture of red wines, accentuating intensity, finesse and freshness.

 

One of the problems winemakers can encounter in red wine production is a lack of olfactory and aromatic expression, along with dryness or astringency.

 

To address this problem, Oenobrands has addressed this problem by developing Final touch® GUSTO, a new, mannoprotein-based solution formulated to improve the aromatic and taste profile of red wines.

 

The mannoproteins contained in Final touch GUSTO are sourced from a Saccharomyces cerevisiae yeast strain selected for its aromatic expression and its refreshing and rounded qualities. The positive results linked to the use of Final touch GUSTO have been confirmed by intensive testing carried out in Italy, France and Greece over a period of two years. This involved comparative tastings of 50 wines and 10 trials at the winery level. Using Final touch GUSTO resulted in red wines with greater freshness and aromatic persistence as well as reduced astringency, with improved aromatic intensity and organoleptic characteristics.

 

Final touch GUSTO is added to wine immediately before bottling in

doses of between 10 and 40 ml/hl, the dosage depending on the

desired results and technological parameters of the wine. The product

is marketed in 1 L packaging and available from February 2018 from the Oenobrands distributor.

 

Oenobrands offers a complete range of unique mannoprotein solutions with innovative properties and dedicated applications:

  • Final touch POP, to improve the profile and bubbles of sparkling wines
  • Final touch TONIC, to preserve aromas from oxidation and impart greater intensity and punch to white and rosé wines
  • Final touch GUSTO, for red wines.

The organoleptic profiles presented below illustrate the positive effects obtained

 

Graph 1: Organoleptic profile – compilation of the results of 6 red wines. Control vs Final touch GUSTO.

*** significant at 1%, ** at 5% and * at 10%. The dose of Final touch GUSTO given to these 6 wines varies from 10-30 ml/hl. The wines treated with Final touch GUSTO were judged fresher and fruitier, with less astringency and a notable long finish.

 

 

Graph 2: Evaluation of quality of tannins – compilation of the results of 6 red wines. Control vs Final touch GUSTO. The dose of Final touch GUSTO given to these 6 wines varies from 10-30 ml/hl. The addition of Final touch GUSTO allowed for the development of tannins, resulting in increased finesse, suppleness and unctuosity at tasting.

 

Thursday, 01 June 2017 10:41

A new image for Oenobrands’ nutrients

Natuferm, Maxaferm and Extraferm are three nutrients proposed by Oenobrands for winemakers.

All nutrients are now branded under one unique umbrella: Feel SAFE !

We have chosen to illustrate this umbrella with a bee as our icon. Do you know that bees are essential to our survival.

They ensure the pollination of 80 % of plants and contribute to the production of more than one third of human foodstuff.

Each bee has a specific task in their hive and performs a dedicated action, yet they all work in synergy as a team.

Our nutrients are like bees - specifically formulated for a dedicated performance and together they support life by providing nutrition for the yeast.

Oenobrands‘ aim is that you ferment your must using the correct nutrient:

Extraferm: Highly adsorbent yeast hulls for detoxification.

Maxaferm: The yeast nutrient rich in organic and inorganic nitrogen for the vinification of red, white and rosé wines.

Natuferm: The nutrient that provides aroma precursors.

A new enzyme for the Rapidase range

 

Oenobrands, in line with its ongoing strategy for continuous innovation, has perfected a new enzymatic formula specifically aimed at reducing maceration time while improving winemaking results. Like the other products in the range, Rapidase Fast Color benefits from a high level of enzyme activity, allowing the swift, effective extraction of color and polyphenols during skin-contact maceration.

The key features of Rapidase Fast Color

The intensive color and polyphenol extraction potential of this new enzyme is due to its high overall action on pectin and secondarily on hemicellulose and cellulose. The unique formulation of Rapidase Fast Color ensures complete maceration in just a few days, enabling wines to advance more effortlessly through the subsequent stages of drawing off the free-run juice, pressing and clarification.

 

Rapidase Fast Color is a liquid enzyme produced by the leading enzyme manufacturer DSM Food Specialties in its Seclin facility in France. It was meticulously tested during preliminary tests conducted by research institutes and later validated through intensive winery trials on significant volumes of crushed grapes. In all trials, compared to a control batch that was not treated with Rapidase Fast Color, the time to first racking was decreased by 1–3 days, depending on the grape variety and the type of maceration. On average, maceration time was reduced from 8 to 6 days, while retaining the same levels of anthocyanins and polyphenols that contribute to wine quality. By the second day of maceration, color extraction was double that of the control batch.

The Rapidase range for reds

Rapidase Fast Color joins the Rapidase range, enhancing the possibilities for red grape maceration:

  • Rapidase Extra Color: results in optimal extraction of color and polyphenol during maceration
  • Rapidase Extra Fruit: results in early extraction of aroma precursors in red grapes
  • Rapidase Fast Color: results in rapid extraction of color and polyphenol during short maceration times

Winemakers have long used yeast starter cultures during fermentation to manipulate the final profile and quality of the resulting wine. This practice has become the norm around the world. Taking this a step further, Anchor Yeast has created a product that significantly enhances a wine’s sensory profile and quality through the use of carefully selected bacteria strains during malolactic fermentation.

Based on winemakers’ success with the original Anchor Co-Inoculant Bacteria, Anchor Yeast in collaboration with the Institute for Wine Biotechnology at the Stellenbosch University in South Africa, have developed a new bacteria blend: the Anchor Co-Inoculant Bacteria 3.2. This starter culture has been scientifically formulated to improve the taste and aroma profile of red and white wines; specifically for wines with a pH of 3.2 and higher. The new Anchor Co-Inoculant Bacteria 3.2 is a mixed lactic acid bacteria starter culture for malolactic fermentation that offers the following advantages:

  • used for CO-INOCULATION, which creates more aromatic wines when compared with sequential inoculation and also increases ease of use
  • the inclusion of OENOCOCCUS OENI, which has proven importance in completing malolactic fermentation
  • and the inclusion of LACTOBACILLUS PLANTARUM, which results in an enhanced sensory profile.

The specific blend of O. oeni and L. plantarum strains in the Anchor Co-Inoculant Bacteria 3.2 were selected for their interaction and performance and result in the following sensory changes:

  • more intense aromas
  • an aroma profile with increased fruit
  • fewer reductive or green flavours, especially in lower pH wines
  • decreased astringency and tannin intensity.

Trials have shown that this bacteria starter culture increases the overall quality of wine compared to other starter cultures (see Fig. 1 ‘Aromatic profile’ and Fig. 2 ‘Taste profile’). In addition to providing winemakers with a powerful tool to augment red and white wine quality, this new culture is also easy to use and effective in completing the malolactic fermentation.

Anchor Alchemy Red Blends III and IV were developed to respond to the industry’s need for similar innovation to Alchemy Blends I and II for white wines. Following this overwhelming success, Oenobrands is proud to launch Alchemy Blends for red wines. These two novel blends for red wine application have been scientifically formulated by Anchor Yeast, in collaboration with the Australian Wine Research Institute.

Anchor Alchemy III Complex Red - produces complex red wines with good structure and body.

Anchor Alchemy IV Intense Red - produces well-rounded and smooth red wines with significantly higher aroma intensity.

Common to both blends is their significant contribution to aromatic fruit intensity due to a high level of total esters and ethyl hexanoate. This is further enhanced by the inclusion of -damascenone and a reduced level of methoxypyrazines, which can mask fruity characteristics. These blends offer winemakers the opportunity to create wines with increased complexity and more intense aromas. Anchor Alchemy III Complex Red and Anchor Alchemy IV Intense Red are available from Oenobrands distributors.

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