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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.

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

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