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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.

A complete range

For over four decades, Oenobrands instant dry yeasts have been used by winemakers around the world to produce every style of wine. These innovative wine yeasts, designed to meet the demands of winemakers and consumers, have been marketed under a variety of names according to their specific use: Fermivin® (for rapid and complete fermentation), Fermichamp® (for restarting stuck fermentations), Fermirouge® (for red wines), Fermiblanc Arom® (for white wines), Fermicru® (for improving aromatic potential) and Collection Cépage (for varietals). As the number of products has grown over the years for increasingly targeted applications, Oenobrands has decided to bring them together into one whole and comprehensive range. All of Oenobrands’ instant dry wine yeasts are now part of the umbrella brand FERMIVIN.

Specific products

The launch of the Fermivin range is not simply a rebranding exercise. To develop the range, Oenobrands conducted a full review of its offering, which includes yeast strains for a wide range of applications: to achieve rapid fermentation, to enhance the quality of red, white, rosé or sparkling wines, to obtain different types of aromas (thiols, terpenes, fruity, floral, mineral), to produce wines for early release or for ageing, to restart stuck fermentation, etc. Oenobrands reevaluated and tested each strain to specify its potential. Application tests also led to new positioning for rosés and sparkling wines. Aurélien Bastiani, brand manager of the Fermivin range, says: ‘We collected testimonials on the different strains from winemakers in each wine region around the world to ensure that our products provide them with targeted solutions for their needs.’ Oenobrands will continue to expand the range as it develops new fermentation solutions, supported by research from international institutes such as the French National Institute for Agricultural Research (INRA), the French Institute of Vineyards and Wine (IFV), the University of Chile, and many others. Once a promising strain is identified, it is cultivated, dried and checked in our factories to insure its authenticity, high performance and quality.

Increased ease of use

To make the new Fermivin range as clear as possible for winemakers, Oenobrands has named each specific product by its selection number and letters referring to its application. As winemakers tend to refer to strains in the production process, these new names are more accessible and will facilitate which product to select and use. The new range also features new packaging that exemplifies the long-standing reputation of the brand as well as its guiding principle of looking forward, embodied in the logo PROUD HISTORY – BRIGHT FUTURE. As Aurélien Bastiani explains, ‘Fermivin yeasts have 40 years of experience behind them, and our continuing research promises a bright future. This is illustrated by a spiral, symbolizing the idea of an infinite continuous process bringing products from the past into the light of the future.’

The 18 yeast strain products in the new Fermivin range will be available from Oenobrands distributors for the 2016 harvest.

Two years of intensive trials have revealed that this new mannoprotein perceptibly improves and sustains the freshness of white and rosé wines, preserving them from oxidation. Aroma analyses were performed at intervals during the storage period of wines, and the stability in aroma and freshness was markedly noticeable.

A concern for many winemakers is the continual loss of varietal aromas and fermentation esters that occurs as white and rosé wines age. This is due to the gradual oxidation of aromatic compounds over time and is sometimes also accompanied by a color change.

To address this problem, Oenobrands has developed Final touch TONIC, an innovative liquid mannoprotein- based product specially formulated to preserve the aromatic freshness of white and rosé wines and to delay the onset of oxidation. The efficacy of Final touch TONIC is due to a mannoprotein fraction extracted from a specific strain of Saccharomyces cerevisiae, which has been selected for the powerful protective colloid properties of its mannoproteins.

The benefits of using Final touch TONIC have been confirmed during two years of intensive trials in France and Germany. These studies found that the product resulted in white and rosé wines with greater freshness and less oxidative aromas, as well as improved aromatic intensity and organoleptic qualities. When tested over time, these effects proved to be lasting.

Final touch TONIC is added immediately before bottling at a dosage of 20–40 ml/hl (the dosage varies depending on the desired results and the technological parameters). The product is sold in 1 L or 5 L canisters and is available since February 2016.

The following sensory profiles illustrate the benefits obtained by adding Final touch TONIC to rosé wines. Two types of rosé wines were chosen: those made with ‘amylic' or ‘thiol’ production methods. Half of the wines of each type were treated with 30ml/hl of Final touch TONIC and then tasted after 10 months to compare the control group wines to those treated with Final touch TONIC.

 

Figure 1: Sensory profile of a 10-month rosé wine made using an ‘amylic’ method. The wine treated with Final touch TONIC tasted fruitier, fresher, more aromatic and less bitter.

Figure 2: Sensory profile of a 10-month rosé wine made using a ‘thiol’ method. The wine treated with Final touch TONIC had more aromatic intensity (citrus fruit), freshness and minerality, with less acidity.

Experiments recently carried out with Inter-Rhône (a professional organization of winegrowers and wine merchants in the Rhône Valley in France) have confirmed Extraferm’s ability to bind to and eliminate phthalates. By adding two successive 20 g/hl dosages of Extraferm yeast hulls during the winemaking process, the phthalate content of red, white and rosé wines can be reduced by more than 50%.

In fact, phthalates are only one of the many undesirable compounds against which Extraferm has proven to be effective. The results from the research by Inter-Rhône have also demonstrated that treating wine with 40 g/hl of Extraferm, added in two dosages, is highly effective in eliminating saturated fatty acids from fermenting musts, as well as eliminating ochratoxin A and anisoles (TCA, TeCA, PCA) from wine.

Figure 1: The change in dibutyl phthalate concentration following the addition of two successive dosages of Extraferm yeast hulls.

Extraferm stands out for its high efficacy in the adsorption of wine contaminants, while retaining all the organoleptic qualities and the flavour of the treated wine. This ability is due to the exclusive HALO (High Adsorption Low Odour) process used to produce Extraferm yeast hulls. The main advantage of this unique production process is that it allows Extraferm to be highly specific in adhering to undesirable contaminants without effecting 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 odours.

Another advantage of Extraferm is ease of use. The yeast hulls disperse quickly in water by virtue of their microgranulated formulation. The hulls settle quickly at the end of the treatment, so there is no long waiting period after Extraferm is added to the must or wine. After just 24 hours of settling, wine treated with Extraferm has a turbidity of approximately 8 NTU.

This is another ADVANCED WINEMAKING SOLUTION brought to you by OENOBRANDS.

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