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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.

After three years of testing, results appear to showthat using this new mannoprotein solution noticeably improves the organoleptic qualities, freshness and balance of sparkling wines, as well as producing higher-quality bubbles.

Today’s sparkling wine producers seek to make wines that stand out in a very demanding market. One challenge is that the organoleptic qualities of sparkling wine can be reduced by the natural ageing process during storage.

To address this, Oenobrands, in collaboration with the specialist mannoprotein manufacturer DSM Food Specialties, has launched Final touch® POP. This unique liquid mannoprotein-based innovation is specially formulated to improve the quality of sparkling wines.

Final touch® POP consists of mannoproteins, whose colloidal action extends the optimum shelf-life of sparkling wines. Wine treated with Final touch® POP has noticeably improved organoleptic qualities, is fresher and more elegantly balanced, and has higher-quality bubbles.

The results from three years of intensive tests carried out in Italy have clearly demonstrated the positive impact of Final touch® POP on the colloidal balance and aromatic expression of sparkling wines. Final touch® POP increases aromatic intensity and suppleness from the moment it is added to the wine and maintains these qualities in the long term. Wines treated with Final touch® POP have a longer shelf-life and improved aromatic freshness: minerality and fermentation aromas are preserved, while oxidative aromatic compounds are attenuated.

Final touch® POP can be added after the second fermentation immediately before bottling (Charmat method), or in the dosage of liqueur added after disgorging (traditional method) at a rate of 20–40 ml/hl (the rate varies according to the desired results and the technological parameters). This product will be available from December 2014, sold in 1 and 5 litres containers.

Wednesday, 19 November 2014 22:18

Oenobrands releases Oenotools 3.0

After the success achieved in the field of smartphone and tablet applications, Oenobrands releases Oenotools 3.0: totally redesigned and packed with new functions As a result of the worldwide success of the free winemaking calculation application OenotoolsTM Oenobrands has now released a new version that is even more comprehensive, fast and easy to use, while still free of charge. More than 10,000 winemakers (and growing) in over 60 countries are now using this application, which was recently awarded an innovation prize.

Oenotools allows winemakers to:

  • calculate how much of an oenological product must be added whether it is powder, liquid or gas
  • determine the amount of sulfur to add based on its type in order to obtain a specific concentration of total, free or active SO2
  • convert measurement units into those commonly used by winemakers (liters to gallons, brix to sugar concentration, etc
  • establish the conditions and flow of nitrogen diffusers for deoxygenation or decarbonization
  • calculate how much liquid CO2 or dry ice to add to cool harvested grapes
  • calculate sugar or alcohol enrichment
  • calculate acidity correction for acidification or deacidification

To make the application even more user friendly, Oenobrands worked in collaboration with Olivier Zébic’s consultancy agency to develop Oenotools 3.0. This new version simplifies the navigation between different functions and enhances the tool with new features, now allowing winemakers to:

  • calculate refrigeration needs at each winemaking step
  • determine flow rate and duration of refrigeration as well as the final temperature obtained
  • rapidly determine tank volume based on form and size

Oenotools 3.0 not only expands the range of its rapid, accurate calculation tools, but is also available in five languages: English, Spanish, French, Italian and German.

On 24 June, Oenobrands was awarded the 2014 ‘Vincoeurs’ innovation prize at the ‘Vincoeurs en Hérault’ event in Montpellier, the capital of the Languedoc-Roussillon region, France’s largest wine-producing area.

The annual ‘Vincoeurs en Hérault’ event celebrates the tremendous diversity of winegrowing in the department of Hérault by awarding exemplary players in the wine industry. The awards cover categories ranging from wine tourism to audacity and innovation and environmental and social responsibility. This was the fourth year of the event, which was hosted by the French actor Pierre Arditi, a great wine lover. From the 39 nominations, 8 prizewinners were selected, with the awards presented by André Vézinhet, president of the department of Hérault.

For the second year running, Oenobrands was awarded the ‘Innovation’ prize for marketing creativity for its In-Line Ready® direct yeast-inoculation technology. This pioneering dual technology (wine yeast plus mixer) eliminates the need for yeast rehydration before inoculation, making the process faster, simpler and more reliable, while ensuring aspects critical for wine quality, such as a short lag phase, initial viability, the rapid establishment of yeast and continuous fermentation kinetics. In-Line Ready was used for the 2013 harvests in France, Spain, Italy, Germany and New Zealand.

Oenobrands is proud to announce that the innovation of this revolutionary dual technology developed in partnership with Silverson & INRA Pech Rouge was rewarded by the 2014 ‘Vincoeurs en Hérault’ jury.

« Vincoeurs » video :

Rapidase® Clear Extreme is an enzyme developed in collaboration with DSM, a world leader in food industry enzymes and a leading specialist in the oenological enzyme sector. Launched in 2013 after extensive product testing in both hemispheres, Rapidase Clear Extreme has proven its effectiveness in conditions of difficult clarification, including at temperatures as low as 6°C.

Rapidase Clear Extreme: a cryophilic enzyme active on a broad spectrum of pectins

Some white must clarifications can be problematic due to non-optimal physical or chemical conditions: for example, low temperatures during clarification (between 6 and 10°C), poor maturity at harvest, or grape varieties that have naturally high or complex pectic content. These factors can limit the effectiveness of standard commercial pectinases, resulting in insufficient, slow clarification, and sometimes even making clarification impossible.

The Rapidase Clear Extreme formulation has all the qualities recognized by Rapidase brand users – speed, simplicity, targeted efficiency and tested and validated reliability – with the ability to act on a wide range of pectins thanks to its cryophilic pectinases. For a simple, effective solution to even the most challenging clarification context, Rapidase Clear Extreme can be added to free-run must or juice after pressing. Its recommended dosage varies from 1 to 4 ml/100 kg depending on the technical parameters: grape variety, pectin content, maturity and, in particular, the duration and minimum and/or maximum temperature of clarification or maceration.

To assist winemakers, Oenobrands can provide supplementary test results, as well as aid in conducting a performance evaluation according to the winery’s specific conditions.

Rapidase Clear Extreme is now available in a range of sizes and formulations: 100 g boxes (microgranulated), 5 Liter containers (liquid), and a new 1 L container (liquid).

For more information about Rapidase® enzymes, please contact This e-mail address is being protected from spambots. You need JavaScript enabled to view it or visit

Cape Town, South Africa. The previously known Anchor NT 202 Co-Inoculant Bacteria is now available as the Anchor Co-Inoculant Bacteria. Indeed, recent research results display the compatibility of this mixed lactic acid bacteria starter culture (O. oeni x L. plantarum) not only with the yeast Anchor NT 202, but with a variety of other Oenobrands commercial yeast strains, such as Anchor Exotics SPH, Anchor NT 50, Anchor NT 116, Anchor WE 372, Anchor NT 112, Collection Cépage® Pinot, Collection Cépage® Cabernet, Collection Cépage® Merlot, Fermivin®, Fermirouge®, Fermicru® VR5 and Fermicru® XL.

In addition, the use of micro-oxygenation (MOx) together with the Anchor Co-Inoculant Bacteria, and the effect on wine quality, was investigated. It was found that wines co-inoculated with the Anchor Co-Inoculant Bacteria and treated with MOx, completed both alcoholic- and malolactic fermentations in a total of 12 days, compared to the 42 days taken for sequential inoculation with MOx. The co-inoculated wines also measured significantly higher in colour intensity.

The Anchor Co-Inoculant Bacteria wine treated with MOx was preferred by 80% of a tasting panel and the wine was described as being less vegetative, less lactic and lower in astringency and bitterness. The wine also had fruitier aroma, greater aroma intensity and better mouth feel properties.

This mixed culture for MLF, together with MOx, presents winemakers with the ability to optimize flavour, increase colour intensity and at the same time better mouth feel and increase overall wine quality during the malolactic fermentation process. A culture like the Anchor Co-Inoculant Bacteria specifically developed for co-inoculation means the above can be achieved in a shorter timeframe.

The 2013 Simei trade fair marked 50 years of this major event in the wine-making industry. It was also a special date for Oenobrands, who celebrated the one-year anniversary of its In- Line Ready® system by bringing a roadshow to the event to present this dual technology. In- Line Ready® was officially launched in November 2012 at the Vinitech exhibition in Bordeaux. Over the last year, it has been widely promoted at fairs around the world and put to use by many winemakers in South Africa and Europe during 2013’s crushing season.

In-Line Ready® dual technology consists of two inseparable components: In-Line Ready® yeasts and the In-Line Ready® FMY45 machine.

  • In-Line Ready® yeasts are produced using a unique process that enables them to be added directly to the must with no risk of loss in viability, growth capacity or fermentation ability.
  • The In-Line Ready® FMY45 machine is a high-shear solid–liquid mixer that provides instant dispersal and activation of dry yeast.

Since its launch last year, the In-Line Ready® system has been implemented by winemakers in South Africa, Spain, Italy, Germany and France. To date it has been used successfully in 50 wineries, fermentting on more than 90,000 hl of must from 20 different grape varieties to produce white, rosé and red wines. The technology has been applied to several strains of yeast, such as In-Line Ready® Fermicru® VR5, AR2, LCVB, VB1 In-Line Ready® Fermivin® PDM, and In-Line Ready® Enolevure®K34.

To reveal the advantages of this dual technology system, In-Line Ready® has been presented at major wine industry events around the world:

  • Enomaq 2013: Zaragoza, Spain (where it received an award for technological innovation)
  • Intervitis Interfructa 2013: Stuttgart, Germany
  • The Australian Wine Industry Technical Conference 2013: Sydney, Australia
  • Simei 2013: Milan, Italy (where it received a ‘Lucio Mastroberardino Innovation Challenge’ prize)
  • The In-Line Ready® system is increasingly being recognized by winemakers and other professionals in the wine industry as a consistent, simple and fast solution for yeast addition. Its advantages include:
  • Speed and Ease of use (a thousand hectoliter tank can be yeasted in 2 minutes)
  • Reproducibility of yeast inoculation
  • Limitation of human error due to pressure and time constraints
  • Flexibility during peak season
  • Labor, water and energy savings
  • A machine that is multipurpose, robust and simple to maintain

The In-Line Ready® dual technology system (the In-Line Ready® FMY45 machine and In-Line Ready® yeasts) will be available in both hemispheres for 2014’s crushing period.

For more information, please contact: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

True to its creativity and its approach of listening to the needs of wine professionals, Oenobrands is launching a new, free iPad tablet application in partnership with Nyseos and Olivier Zebic: Oenotools® BLENDS, created to make wine blending easier for enologists and wine producers.

Building on the worldwide success of Oenotools®, the free winemaking calculator application that received the ‘Vincoeurs’ innovation award in 2012 and is used by almost 10,000 enologists throughout the world, Oenobrands is expanding its mobile solutions range. It is launching a new application to make life easier for enologists during wine blending sessions.

Oenotools® BLENDS has been developed by Oenobrands in partnership with Nyseos and Olivier Zebic. This iPad application is a highly intuitive and easy-to-use decision-making tool. It enables enologists and wine producers to:

  • manage test tube volumes more easily during tasting sessions;
  • instantly extrapolate volumes used for tasting with volumes available in the cellar;
  • decide on analytical and quantitative parameters that determine the blends produced;
  • instantly calculate likely analytical parameters of wine batches created during blending sessions;
  • calculate the remaining available volume of each wine batch, and the volume of the blend created

The Oenotools® BLENDS application can be downloaded free from App Store in five languages: English, Spanish, French, Italian and German.

To find out more about Oenobrands, its solutions, innovations and brands, visit its website,, or Facebook page at

A new ADVANCED WINEMAKING SOLUTION offered by OENOBRANDS and its partners!

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