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Press Releases
Wednesday, 13 June 2012 21:32
Claristar: More than a tartrate stabilization, an enhancement of the white and roses wines
Montpellier, France. Claristar: More than a tartrate stabilization, an enhancement of the white and roses wines. Oenobrands developed Claristar, the mannoprotein fraction with proven instant action on the potassium tartrate stabilization of white and rosé wines. Claristar has been on the market since 2007 and is recognized by 98% of users as easy-to-use, fast, precise and non-traumatic for wines (survey on 1200 batches of wine treated with Claristar). Highly soluble, Claristar interacts with microcrystals to stop their growth and keep them at a size invisible to the eye. Claristar is an unmatched natural alternative to exogenous and harmful stabilization techniques, thanks to the positive action of the mannoproteins on colloidal balance. This method presents the additional combined benefit of preserving the wine’s aroma, colour and natural acidity. Customers testify to this, since 92% of tasters observe comparing to wines stabilised using cold treatment, an increased aroma expression, a sensation of volume and roundness on the palate and an improved aromatic freshness during wine storage. The liquid formulation facilitates the instant stabilizing effect, allowing immediate final filtration. The use of Claristar results in an average 15-day reduction in the tartrate stabilization process. Many winemakers worldwide already benefit from the use of Claristar and testify to its added value. This innovative liquid ingredient is easy to use by following the simple application recommendations. This is another ADVANCED WINEMAKING SOLUTION brought to you by OENOBRANDS. For more information on Claristar, please contact Oenobrands at
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Thursday, 17 May 2012 21:28
Natuferm®, a unique new yeast nutrient that favors aromatic ester production
Montpellier, France. The wine yeast nutrient Natuferm® is particularly rich in amino acids known to be aromatic ester precursors. When used under suitable temperature and turbidity conditions in association with a yeast strain selected for its ability to produce aromatic esters, Natuferm can significantly increase the sensorial quality of white, red and rosé wines. Its contribution to the full aromatic expression of wines and its positive impact on fermentation have been demonstrated in comparative trials both in research institutes and in wineries. Exclusively composed of autolysed yeast, Natuferm® offers a unique source of nutrition that enhances yeast viability with its high concentration of organic assimilable nitrogen and trace elements. This new nutrient, unique in its kind, can only be added during the first step of alcoholic fermentation. Despite its very high concentration in amino acids, Natuferm® has been specifically formulated to avoid increasing undesirable compounds, such as biogenic amines and ethyl carbamate in wines. TESTIMONIAL ‘I added Natuferm to my white wines right before yeast addition. I was positively impressed by the effect this nutrient had on fermentation consistency and wine quality. In our Sauvignon Blanc, Verdejo and even our Macabeo, we noticed a great difference in terms of aromatic intensity and mouthfeel.’ - Bodega in La Mancha, Spain. Press Release Natuferm - May 2012 (EN)
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Tuesday, 22 November 2011 23:59
Get your free copy of Oenotools – the app for winemakers
Montpellier, France. Get your free copy of Oenotools – the app for winemakers. Oenotools is the latest smartphone and tablet application to help winemakers make essential calculations during wine production. This free application developed by OENOBRANDS in collaboration with Olivier Zébic contains the most widely used calculation and conversion tools required in the winery. The development of this application is in line with Oenobrands’ strategy of offering winemakers innovative, advanced winemaking solutions. The first version of OENOTOOLS allows the winemaker to: Calculate the quantity of any powder, liquid or gas additive to add to a tank. For instance, OENOTOOLS will determine the amount of gum arabic, enzymes, tannins or any fining agent to add to a tank from a powder or liquid source. Determine the amount of sulfite to add according to the winemaker’s selected source (various concentrations or gas) to reach a set total, free and/or active SO2 target. Convert the common measuring units used for grape juice and wine: for example, liters into gallons, brix into sugar concentration, etc. Establish the conditions and flow rate for deoxygenation and decarbonization using nitrogen stripping. The Oenotools app provides a range of quick and accurate winemaking calculation tools in four languages: English, Spanish, French and Italian. Find out more about Oenobrands, our solutions, our innovations and our brands on our website, www.oenobrands.com, or on Facebook at www.facebook.com/Oenobrands. This is another ADVANCED WINEMAKING SOLUTION brought to you by OENOBRANDS. Oeno Tools Mobile Application FAQ's 1. Is Oenotools available…
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Wednesday, 19 October 2011 01:10
Simple, secure and speedy: the world’s first malolactic starter culture blend
Montpellier, France. Anchor NT 202 Co-inoculant is the first malolactic starter culture blend of two bacterial species, developed for New World winemaking conditions to ensure simple, secure and speedy malolactic fermentation (MLF). For optimal results, it should be used in co-inoculation with the wine yeast Anchor NT 202. Simple – bacterial addition to the must occurs at the same time as yeast addition Secure – wide pH range, high alcohol tolerance and co-fermentation with alcoholic fermentation enhances security Speedy – MLF is completed shortly after alcoholic fermentation There are currently no other MLF starter cultures that contain a mixture of lactic acid bacteria. In terms of wine yeast, mixed cultures of Saccharomyces cerevisiae strains or S. cerevisiae and non-Saccharomyces have been successfully implemented in the last five years to enhance the aroma characteristics of wine. The same strategy was employed combining Oenococcus oeni and Lactobacillus plantarum as MLF starter cultures. Although both bacterial species contribute positively to the final wine aroma profile, the main differentiator between NT 202 Co-Inoculant and other bacterial starter cultures is the overwhelming positive organoleptic contribution of the Lactobacillus bacteria. Wines that have undergone MLF with Anchor NT 202 Co-Inoculant are described by winemakers as being more integrated, balanced and fruity, with better mouthfeel; and overall, they are market-ready sooner. This bacterial blend is promoted for co-inoculation only, since co-inoculation reduces overall MLF time and wines are available sooner for racking, fining and sulphur additions. Anchor NT 202 Co-Inoculant is targeted at the higher-pH, higher-alcohol red wines often associated with warmer winegrowing areas and New…
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Wednesday, 19 October 2011 00:58
Battle against Brettanomyces: the light at the end of the tunnel!
Montpellier, France. Recent studies have shown that negative preconceptions about cinnamyl esterase are not the whole story. Certain cinnamyl esterase enzymatic activities not only stabilize wine color, but also reduce the production of unpleasant ethyl phenols in the event of Brettanomyces contamination. For years, manufacturers of oenological enzymes have waged war against cinnamyl esterase. In 2008, however, the oenology unit at DSM Food Specialties (now represented by Oenobrands) introduced RAPIDASE® Maxifruit, demonstrating that cinnamyl esterase activity combined with an appropriate yeast such as Fermicru XL (POF+ strain) contributes to color stabilization. Today this theory has been widely accepted. An initial comprehensive study in 2009 carried out by Inter Rhône on Syrah showed that using Oenobrands’ enzyme/yeast synergy resulted in color enhancement of between 11 and 18%, without affecting the hue. Follow-up studies have been carried out to explain how the RAPIDASE® Maxifruit enzyme contributes to producing more colorful wines. The results extend the studies carried out by the French group of researchers known as “groupe enzyme” whose conclusions on enzyme effectiveness in red wine have up to now been rather controversial. Studies have also demonstrated that the quantity of volatile phenols produced due to Brettanomyces spoilage tends to drop in tests conducted on samples with RAPIDASE® Maxifruit enzyme compared to a control without the enzyme, because the reactions that stabilize the color consume the substrate necessary for Brettanomyces to produce ethyl phenols. Further research is being carried out in France as well as in other countries to demonstrate how the production of ethyl phenols by…
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Monday, 05 September 2011 21:38
Because yeast nutrition is a matter of precision, Oenobrands has developed Natuferm®
Montpellier, France. Looking back to the days when the first yeast nutrient was developed, knowledge in the field has made considerable progress. It is today common practice to pilot fermentation by adding targeted amounts of oxygen, organic nitrogen or ammonium salts, vitamins, sterols, minerals, trace elements, anti-inhibitor compounds or antioxidant compounds. As a result of scientific research, an incredible variety of complex yeast nutrients are now available for winemaking. Many winemakers want to take an increasingly active role in managing fermentation. These winemakers are seeking to combine their experience with new scientific developments to find the yeast nutrition product best adapted to the specific requirements of their harvest, winemaking facilities and quality objectives. To support this approach, Oenobrands has developed Natuferm®. Composed of 100% inactivated yeast rich in yeast-available organic nitrogen and trace elements, Natuferm® offers ideal nutritional properties. Comparative tests have proven its efficacy on fermentation performance, as well as its contribution to a wine’s aromatic quality. Natuferm suspends extremely easily in liquid, a property that offers the ease of use provided only by Oenobrands products in this range (Maxaferm®, Extraferm®, Natuferm®). Natuferm® has a naturally low level of the amino acids that can lead to the formation of biogenic amines or ethyl carbamate. The negligible amount of histidine, arginine, tryptophan and tyrosine ensures that their derivates remain below levels that could pose problems in marketing the wine. Natuferm® exemplifies Oenobrands’ approach to offering winemakers precision in fermentation management, repeatability of organoleptic profiles and analytical quality. Press Release - Natuferm® July 2011 (EN)
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Tuesday, 10 May 2011 21:07
Anchor Exotics SPH, a novel new world wine yeast strain from Anchor Yeast
Montpellier, France. Anchor Exotics SPH is the world's first non-genetically modified hybrid between Saccharomyces cerevisiae and Saccharomyces paradoxus (SPH). It has the benefits of wild yeast without the risks that natural fermentation is sometimes associated with. This strain ensures complete fermentation, facilitation of malolactic fermentation (in red winemaking), up to 15 g/l glycerol production and, most importantly, allows winemakers to produce full-bodied complex wines. Winemaking trials conducted with Exotics SPH in France and South Africa revealed exceptional results. In tastings of Syrah wines in France, Exotics SPH was the tasters' preferred yeast, delivering a well-balanced, complex, round wine. They described it as a yeast suitable for the production of 'cuvée' and single vineyard wines. Compared to S. cerevisiae commercial strains, Exotics SPH also has the ability to partially break down malic acid, thereby substantially increasing the speed of bacterial malolactic fermentation (MLF). This crucially important attribute enables the quick processing of wine and also protects against microbial spoilage (for example, from Brettanomyces). Exotics SPH facilitates the speedy completion of the MLF process. In addition, in high grape-sugar conditions, the yeast produces significantly more glycerol and less alcohol than most commercially available strains. In trials, Exotics SPH fermented South African Pinotage with a level of 15.5% alcohol to a dry wine with ease. Due to its moderate fermentation speed, Exotics SPH has also been used successfully in South Africa to produce barrel-fermented white wines (Chardonnay and Chenin Blanc). Winemakers describe the resulting wines as having a complex, exotic bouquet with a very pleasant mouthfeel. This new…
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Saturday, 30 April 2011 11:08
Oenobrands One Year Anniversary
May 2011 will mark the first anniversary of OENOBRANDS, the joint venture between DSM (The Netherlands) and Anchor Yeast (South Africa). In an increasingly demanding competitive environment, OENOBRANDS was created to bring together the strength of both companies in order to provide innovative integrated biotechnological solutions that respond to the needs of winemakers, traders and consumers alike. Reflecting on the company’s first year, Alan Mac Donald, OENOBRANDS President: “It has been a busy and exciting first year. With the talents and imagination of our team we have developed many innovative solutions for the wine industry. We are really benefiting from the synergies between the teams and cultures from the north and southern hemispheres”. For this year’s harvest in the northern hemisphere, OENOBRANDS backed by its world-renowned parent companies, will release five new products. The first of these is ANCHOR®NT202 CO-INOCULANT, a unique blend of bacteria. This product will allow for optimal success of malolactic fermentations, in particular when used with ANCHOR®NT202 yeast. Winemakers in South Africa can already testify to this! The second product, ANCHOR® EXOTICS SPH, is a very promising interspecies yeast hybrid that results in wines with outstanding sensory qualities without requiring a second yeast inoculation. This unique yeast strain has proved its superiority in a wide variety of winemaking conditions. The third new product is the first-ever enzyme for rosé wines: RAPIDASE® ROSé, This innovative enzyme, when used with our new yeast FERMICRU® ROSé, favors the production of rosé wines with an intense nose of red berries. And finally, OENOBRANDS team is…
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Tuesday, 01 March 2011 05:15
The first synergetic enzyme-yeast solution for producing rosé wines
Montpellier, France. Today, Rosé wines are an integral part of the international wine market. Fresh, pleasant and easy to drink, they occupy a growing portion of the "popular premium" market segment. Aware of the importance of this fast growing sector, OENOBRANDS has concentrated its efforts on providing solutions for each one of the three main rosé wine profiles. The first solution, aiming to help the winemaker to produce fruity, red berries-type rosé wines is now available! Using the principle that has become one of OENOBRANDS' undeniable strength, this solution is based on an enzyme-yeast pair acting in synergy. AN ENZYME: Rapidase Rosé will, depending on the winemaking process, be applied either directly onto grapes or after pressing into the must. Applying the enzyme onto the grapes will first favour the extraction of aroma and/or precursors, and increase juice yields (around 9% according to trials organised in France in 2009). Secondly, without the need of a second addition Rapidase Rosé facilitates and accelerates must clarification. The maceration temperatures implemented allow full command of colour levels. A sole application on must enables both thorough settling; necessary for producing ester-type aroma, and targeted extraction of aromatic compounds from the lees. With these two possible applications, Rapidase Rosé can be fully integrated into any rosé production itinerary. More generally, enzyme addition saves time, a sizeable advantage in a market where speed is a key success factor. Moreover, speeding up the process has a positive impact on wine quality by allowing lesser oxidation. A YEAST. The second part of the…
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