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Displaying items by tag: Natuferm®

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)

Published in Press Releases

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)

Published in Press Releases