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Press Releases


  • designing ingredients that improve wine quality
  •  creating websites and social networks to build an active global wine community 
  • developing a unique smartphone application that performs the calculations and conversions used daily in winemaking.



In the aim of providing winemakers with useful and innovative high-tech solutions, Oenobrands has launched several computer-based resources that capitalize on the advantages of each type of media:

  •  information via websites 
  • daily technical data via blogs and Twitter
  •  exchange of ideas and experiences via Facebook
  •  a portable tool for instant calculations via smartphone application.

Oenotools is Oenobrands’ latest computer-based resource. Developed in collaboration with Olivier Zebic, this one-of-a-kind, free smartphone application performs the calculations and conversions professional winemakers use in their daily work. The application is available for iPhone, iPad and Android in five languages: English, Spanish, German, French and Italian. Since its launch, it has been downloaded by over 3,000 users in the main wine-producing countries (the United States, France, Spain, Italy, Australia, Germany, etc.), proving its success.


The conception and development of this unique universal wine calculator bears witness to the innovation and dynamism of the Oenobrands team. Always attentive to the industry's needs, Oenobrands constantly seeks how best to meet them, from developing high-quality winemaking products to designing computer-based resources at the service of winemakers. These resources have enabled Oenobrands to create an active global wine community, facilitating contact between its team and wine professionals, as well as between winemakers.

The Oenobrands site provides information on the company, its team, its brands and its range of products.

Oenobrands on Facebook serves as an interactive platform for industry professionals and the Oenobrands team to exchange information on market trends and industry events (trade fairs and seminars), as well as on results obtained using Oenobrands products.

New World Winemaker an Oenobrands-run news site for winemakers providing today’s most complete information on winemaking techniques. Topics include fermentation, yeast nutrition, wine filtration and stabilization.

New World Winemaker is also on Facebook and Twitter, updated with daily technical information. is an interactive blog on winemaking and related issues. Bloggers are free to use it to exchange opinions, ideas, philosophies and personal experiences. New World Winemaker an Oenobrands-run news site for winemakers providing today’s most complete information on winemaking techniques. Topics include fermentation, yeast nutrition, wine filtration and stabilization. New World Winemaker is also on Facebook and Twitter, updated with daily technical information.

The multiple resources developed by Oenobrands perfectly reflect the approach of the company: vision and creativity at the service of wine professionals.

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

Oenobrands, finely attuned to the needs of winemakers, cultivates innovation in all its forms(EN)

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 This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Find out more about Oenobrands, our solutions, our innovations and our brands on our website,, or on Facebook at

Press Release Claristar - May 2012 (EN)

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)

This pioneering dual technology is the result of a joint effort between two innovative companies with complementary expertise.

  • Oenobrands, a biotechnology company specializing in the oenological field, develops innovative products adapted to the needs of winemaking professionals.
  • Silverson, a world leader in the manufacture of solid–liquid high-shear mixers, supplies a range of customers in the food, pharmaceutical and chemical industries.

These two companies have combined their skills to develop IN-LINE READY, a revolutionary dual technology that enables dried yeast to be directly inoculated.

IN-LINE READY wine yeast is produced by a unique process that enables the mixer to add it directly to the must. The mixer has been specially developed for this process and is ergonomically designed to make it suitable for use in the winery. This revolutionary technology has received an international patent.

Previously, all dried yeast required rehydration before being added to the must in order to ensure the smooth progression of alcoholic fermentation. This essential rehydration phase necessitates time, access to hot water and trained, experienced staff.

How does IN-LINE READY work?

IN-LINE READY wine yeast is produced by a patented process that allows it to be added directly to the must by means of the mixer. The high-shear mixer used for direct inoculation is connected to the fermentation vat. The shearing mechanism in the rotor-stator has been specifically developed to enable IN-LINE READY wine yeast to be dispersed under physiological conditions that ensure successful seeding in the must, regardless of its temperature or sugar concentration.

Its main advantages:

  • time- and labor-saving: a 1,000 hl vat can be inoculated in about two minutes, which is a considerable reduction in time compared to a standard rehydration that may take several hours
  • yeasting reliability and repeatability: avoids operator error and eliminates problems related to unsuitable temperatures or thermal shock
  • ease of use: can be used by anyone; it is as simple as connecting a pump.

Dual IN-LINE READY technology will be available for the 2013 harvest. The main strains in the FERMICRU and ANCHOR ranges will be produced in the IN-LINE READY format and sold in 10 kilogram packets for dosing at the rate of 30 g/hl. The characteristics of the wine produced using either strain will be the same as those obtained with standard rehydration. All the winemakers who have tested this solution look forward to implementing it in their wineries as soon as it is available.

Montpellier, France. Get your free copy of Oenotools – the app for winemakers.

Oenotools - Available in the App Store and Android Market

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

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.

Get the Oenotools App from the App Store or Android Market










Find out more about Oenobrands, our solutions, our innovations and our brands on our website,, or on Facebook at

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

Oeno Tools Mobile Application FAQ's

1.  Is Oenotools available for Blackberry(R)?

We are aware that some of you do use Blackberry® Smartphone but we had to make choices when we decided to develop the Oenotools Application.
We have considered that the functionalities of the Blackberry® did not allow to design a user friendly intuitive tool in line with our expectations.
We have therefore decided to only focus on Iphone ® and Android ® systems. As a result the tool is also available on Ipad®.
2.  Is OENOTOOLS available to be demonstrated on a PC?

Oenotools was designed as a mobile smartphone application to be used in cellar conditions. It is not meant to be available on a computer. Should you need to use it on a more “at home” conditions Oenotools is available on Ipad®.
3.  I have an idea for improvement for OENOTOOLS, can you implement it?

We really appreciate your input. We do collect all improvement and new calculation tool ideas and will make a selection for the second version of Oenotools we are planning to launch in 2012.

Simple, secure and speedy: the world’s first malolactic starter culture blendMontpellier, 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.

  1. Simple – bacterial addition to the must occurs at the same time as yeast addition
  2. Secure – wide pH range, high alcohol tolerance and co-fermentation with alcoholic fermentation enhances security
  3. 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 World wine production. The Lactobacillus culture, with its higher pH optimum, ensures an early onset of MLF.

Press Release - Anchor NT 202 Co-Inoculant October 2011 (EN)

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

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.

Battle against Brettanomyces: the light at the end of the tunnel!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 Brettanomyces is limited by the reactions that occur when Rapidase Maxifruit and a POF+ yeast are used in the wine production process.

These results offer exciting possibilities; nevertheless, rigorous control is still required to avoid Brettanomyces contamination in the first place, as in all cases studied, the quantity of volatile phenols remained superior to the olfactory detection threshold.

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

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)

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.

Anchor Exotics SPHWinemaking 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 world wine yeast strain, brought to you by OENOBRANDS offers winemakers the opportunity to create wines with increased complexity in controlled conditions.

Press Release - Anchor Exotics SPH May 2011 (EN)

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