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Selected in Burgundy (France) by IFV Beaune (French Institute of Vine and Wine) from Pinot Noir and Gamay grapes, Fermivin® P21 is a yeast that brings good structure, stable fruity aromas and stable pigments for good colour.

Compared to six different commercial yeasts, Fermivin P21 gives the highest Total Polyphenol Index (TPI). Fermivin P21 is a very strong releaser of ethyl esters, fruity aromas known to be very stable over time. Finally, thanks to its extremely high level of HCDC activity (100%), when combined with a high Cinnamyl Esterase (CE) enzyme Fermivin P21 can stabilise colour and prevent the formation of Ethyl Phenol (EP) by Brettanomyces.

As a result, Fermivin P21 is very well recommended for high quality fruity wines with a good aging potential.

Following on from the 2018 launch of the Anchor Oenology division, Anchor Yeast announces a rebranding of its yeast and bacteria products and presents their new packaging and positioning.

The refreshed Anchor yeast offering comprises three distinct ranges, namely:

EXOTICS (now a range of two products); the trusted ALCHEMY blends and the newly positioned blue pack range, renamed LEGACY. Launched to coincide with the 2019 vintage, the Anchor yeast portfolio is now divided as follows: EXOTICS – The name Exotics refers to a range of two products, both interspecies yeast hybrids designed to create iconic wines. Previously known as Exotics SPH, the first product in the range is Exotics MOSAIC. This yeast is designed to help create complex wines that grow into their sensory profiles during the ageing period.

Joining the family is the newest addition to this range: Exotics NOVELLO. A new interspecies hybrid, it is designed to produce soft, elegant, fresh and fruity, top quality wines.

ALCHEMY – The existing Alchemy yeast blends range has a brand new look. This family now consists of four blends: two for white wine production, and two for red and rosé wine. Alchemy yeast blends are scientifically formulated to produce intensely aromatic, complex wines.

LEGACY – The newly branded Legacy range is the backbone of the Anchor yeast family. Known for their quality and robustness, these strains have been given a new look.

The refreshed Anchor Yeast portfolios Oenology, home to the Anchor yeast, nutrients and bacteria products. now positioned under the umbrella name Anchor.

There will be a transition from the old to the new packaging in the upcoming harvest season.

Oenobrands is proud to announce the launch of a new nutrient which joins the Natuferm family: Natuferm FRUITY.

This nutrient is a selected autolysed yeast, chosen for its performance as a yeast nutrient during alcoholic fermentation and for its ability to optimise red wine aromas.

Natuferm Fruity is 100% autolysed yeast, selected for its richness in amino acids, precursors of esters aroma, produced during alcoholic fermentation and also for its capacity to preserve aromas during ageing. The presence of ergosterol is a bonus, as this lipid is necessary for the yeasts in order to protect the membranes for a better viability and to ensure capacity to adsorb amino acids to produce esters. Natuferm Fruity is also naturally rich in vitamins and oligo elements needed by the yeasts for a quick and safe fermentation.

2018 Syrah – Traditional method of winemaking – Natuferm Fruity at 40 g/hL added at inoculation – Must : 115 mg/L of YAN, 13% alcohol potential, pH 3.6 _ IFV (France).

Here is the result of dosage of aroma molecules (expressed in odour units) on a Syrah wine, fermented with and without Natuferm Fruity.

Natuferm Fruity enhances the fruity and floral notes found in the mouth. An added benefit is the reduction of fusel alcohol which could mask aromas. Natuferm Fruity is an aromatic booster in terms of both quantity and quality.

The tasting done on a Syrah wine (classical vinification, 2018 vintage) with Natuferm Fruity shows its positive impact on the wine's sensorial profile. This wine is preferred due to the quality of red fruit aromas and the enhancement of varietal characteristic of Syrah wines from the south of France. With Natuferm Fruity the wine is less bitter and has more freshness, with better aromatic expression.

Recommended use:

- 20 to 40 g/hl based on nitrogen requirements 

addition before the first third of the alcoholic fermentation (density >1060).

- addition before the first third of the alcoholic fermentation (density >1060).

Micro granulation makes this product easy to use.

Natuferm FRUITY will be available for the 2019 harvest from the OENOBRANDS distributor, in 1 and 10kg packs.

Published on October 22nd 2018, the Implementing Regulation n°2018/1584 allows, for certain applications, six new oenological inputs in organic winemaking, including autolysed yeast.

This update means that Oenobrands' Natuferm Pure, Natuferm Bright and Natuferm Fruity nutrients can now be used by European organic wine producers. Thus, wineries' practices can be updated thanks to this regulatory amendment.

Oenobrands is proud to announce the launch of three new products, Natuferm BRIGHT, Natuferm PURE and Natuferm FRUITY. Both are selected autolysed yeasts, chosen for their performance as yeast nutrients during alcoholic fermentation and for their ability to optimise wine aromas.

Natuferm Pure is an autolysed yeast especially suitable in cases of nitrogen deficiency and/or high potential alcohol percentage. Suitable for use in red, white and rosé winemaking, its high nutrient content promotes yeast growth and a rapid completion of fermentation, while also preserving and enhancing the aromatic typicity of each grape variety. Natuferm Pure may increases the yeast’s production of aromatic fermentation esters.

Recommended dose:

- 20 to 40 g/hl based on nitrogen requirements

- addition before the first third of the alcoholic fermentation (density >1060).

Natuferm® Bright is an autolysed yeast rich in free amino acids which are precursors of esters and stimulate varietal thiols liberation. Designed to boost esters and thiols levels in white and rosé wines, this autolysates yeast is also rich in ergosterol that increases yeast viability, especially at the end of alcoholic fermentation under stressful conditions.

The addition of Natuferm BRIGHT in two steps, at the beginning and then at 1/3 of the fermentation (density >1060), allows for a significant increase of the fruitiness of the wine. In parallel, the level of fatty acids, known to mask aromas, is decreased. An even more intense and aromatic wine is obtained with the double addition.

Recommended dose:

- 30 to 40 g/hl to be added in 1 or 2 additions at inoculation then at 1/3 of AF (density >1060).

Natuferm® Fruity is an autolysed yeast, selected for its richness in amino acids and naturally rich in vitamins and oligo- elements needed by yeasts during alcoholic fermentation.

The presence of ergosterol is an added value as lipid is necessary for the yeast to protect their membrane and ensure their capacity to release esters from amino acids.

It also provides organic nitrogen, the efficient form of YAN to insure achievement of alcoholic fermentation. Natuferm Fruity tends to preserve PDMS, depending on yeast strain used, to increase the fruitiness shelf life and impact the qualitative ageing aroma of wines.

Recommended dose:

- 30 to 40 g/hl to be added at inoculation with yeast

Natuferm Pure, Natuferm Bright and Natuferm Fruity are available in 1 and 10 kg packs and sold by OENOBRANDS distributors.

Published on 22 October, the Implementing Regulation n°2018/1584 allows, for certain applications, six new oenological inputs in organic winemaking, including yeast mannoproteins. This update allows Oenobrands to recall that now Claristar and products of Final touch range can be used by the European organic wine producers. Wineries practices will be updated thanks to this regulatory amendment.

 

This Oenobrands product provides an instant action on stabilization of potassium tartrate (KHT) in white, rosé and red still wines with long-lasting effects. Claristar is a highly soluble liquid product composed of unique mannoproteins extracted from yeast (Saccharomyces cerevisiae) using a patented separation technique that isolates mannoproteins with the highest Tartrate Stability Index.

Claristar is an unmatched natural alternative to exogenous and harmful stabilization techniques, inhibiting nucleation and the growth of potassium tartrate crystals, enabling lasting stabilization of white, rosé and red wines. This naturally yeast derived product preserves and contributes to the sensorial quality of a wine through the positive action of its mannoproteins on colloidal balance, on the stability of aromas and on increasing roundness in the mouth.

With Claristar® you can « stabilize and improve » with maximum security.

Oenobrands, an expert in oenological mannoprotein applications, offers a complete range of unique mannoprotein solutions with innovative properties and dedicated applications with Final touch® products: -

  • 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 freshness to white and rosé wines
  • Final touch GUSTO, to improve the aromatic intensity, promote fruitiness and to contribute to a rounder structure of red wines

Each solution of mannoproteins has been specially extracted from Saccharomyces cerevisiae to immediately improve the stability and quality of the respective wine it is dedicated. This range of unique mannoprotein-based solutions, totally soluble, for adding to the wine immediately before bottling at a dose to 10 to 50 ml/hl.

Based on the successful performance of Maloferm PLUS, Oenobrands is extending its Maloferm Bacteria range by introducing Maloferm FRUITY.

Maloferm FRUITY is an O. oeni bacteria selected by Oenobrands, specifically created to enhance the aroma profile during malolactic fermentation. In a trial conducted on Merlot in France (2017 vintage), it was found that in comparison with three other commercial bacteria cultures, Maloferm FRUITY:

  • enhances the total aroma concentration,
  • produces larger quantities of acetate esters and ethyl esters. This results in more fruity, especially stone fruit, and floral aromas being produced,
  • increases the amount of branched and hydroxylated esters, which result in more red and black fruit aromas.

Besides clearly enhancing the sensory profile of red and white wines during malolactic fermentation, Maloferm FRUITY is also robust and can tolerate:

  • temperatures as low as 15°C
  • a pH of 3.2
  • SO2 concentrations up to 50 ppm and
  • alcohol percentages of up to 15%

CHARACTERISTICS INHERENT TO THE MALOFERM RANGE INCLUDE: 

  • malolactic fermentation in premium red and white wines
  • sequential inoculation (also suited for co-inoculation)
  • a short lag phase and good fermentation kinetics
  • low VA production and
  • no biogenic amine production.

Inherent to the usage of both cultures is the fact that due to the unique production process, the bacteria cultures are more robust and require no rehydration. For better distribution in the wine, the bacteria can be dissolved in water before addition.

The Maloferm range now provides the opportunity to complete malolactic fermentation under more challenging conditions, as well as enhancing the sensory profile of red and white wine.

About Malferm Plus

Oenobrands first launched Maloferm PLUS in 2016. Selected to complete malolactic fermentation under challenging conditions, this bacteria (an Oenococcus oeni culture) performs well under stressful conditions such as low pH, high alcohol concentrations, high sulphur concentrations plus low temperatures.

This robust O. oeni, created to be used in sequential inoculation (inoculation after the completion of alcoholic fermentation), is well-suited to the following applications:

  • malolactic fermentation under challenging conditions
  • wines with little to no diacetyl, buttery characteristics
  • wines where the varietal character and freshness is preserved

Maloferm PLUS and FRUITY are available in 25g packaging from the OENOBRANDS distributor.

Oenobrands is proud to announce the launch of two new products, Natuferm BRIGHT and Natuferm PURE. Both are selected autolysed yeasts, chosen for their performance as yeast nutrients during alcoholic fermentation and for their ability to optimize wine aromas.

Natuferm® Bright is an autolysed yeast rich in free amino acids which are precursors of esters and stimulate varietal thiols liberation. Designed to boost esters and thiols levels in white and rosé wines, this autolysate is also rich in ergosterol that increases yeast viability, especially at the end of the alcoholic fermentation under stressful conditions.

Its richness in amino acid improves the production of esters and thiols during alcoholic fermentation of white and rosé wines. The addition of Natuferm BRIGHT in two steps, at the beginning and then at 1/3 of the fermentation (density >1060), allows for a significant increase of the fruitiness of the wine. In parallel, the level of fatty acids, known to mask aromas, is decreased. An even more intense and aromatic wine is obtained with the double addition.

Test on a Chardonnay grape variety (12% vol., YAN 150 mg/l, AF at 15°C) – Comparison between an untreated control and a mode supplemented with 40 g/hl of Natuferm Bright (added at the start + after 1/3 of AF) – 8 tasters – * indicates a significant difference – VITEC, Spain 2017.

Adding Natuferm Bright in two stages – at the start and after 1/3 of alcoholic fermentation – makes wine significantly fruitier and also reduces its level of short-chain linear fatty acids (C6-C10), which are aroma-masking compounds. The wine obtained using the 'double addition' method is more aromatic and intense.

Recommended dose: - 30 to 40 g/hl to be added in 1 or 2 additions at inoculation then at 1/3 of AF (density >1060).

Natuferm Pure is an autolysed yeast that is especially suitable in cases of nitrogen deficiency and/or high potential alcohol percentage. Suitable for use in red, white and rosé winemaking, its high nutrient content promotes yeast growth and a rapid completion of fermentation, while also preserving and enhancing the aromatic typicity of each grape variety. Natuferm Pure increases the yeast’s production of aromatic fermentation esters.

Fermentation kinetics of a Syrah must (in the liquid phase, NTU 328, pH 3.72, Nass 188 mg/l) – Natuferm Pure and DAP added at density - 10 points - DAP at 8 mg / l of YAN vs. Natuferm Pure at 2.5 mg / l of YAN.

As shown in the graph, the YAN provided by Natuferm Pure is more efficient in terms of kinetics than YAN from DAP.

Recommended use: - 20 to 40 g/hl based on nitrogen requirements - addition before the first third of the alcoholic fermentation (density >1060).

Natuferm Pure and Natuferm Bright will be available for the 2018 harvest from the OENOBRANDS distributors. Natuferm BRIGHT is sold in 1kg packs, while Natuferm PURE comes in 1kg and 10kg sizes.

Fermivin CHAMPION BOOSTER is the latest new product to be launched by Oenobrands. With a new formulation that speeds up the 67J yeast strain, improving implantation and fermentation performance, Fermivin CHAMPION BOOSTER is ideal for faster restarting of stuck fermentations.

Since its release in 1978, the 67J yeast strain (selected and validated by INRA in 1967) has proven its efficiency in many different and particularly problematic conditions.

67J is an exceptionally strong Saccharomyces cerevisiae ex. bayanus yeast, characterised by a very high alcohol tolerance and a capacity to ensure complete fermentation, even in challenging conditions (high potential alcohol, toxic compounds, very low turbidity, low YAN).

This strain's capacity to restart stuck fermentation is thanks to its improved ability to ferment glucose and fructose, being a fructophilic yeast with a unique hexose carrier (HXT3 version of strain 67J) that has higher fructose affinity.

Fermivin CHAMPION BOOSTER has been tested and validated by INRA for its ability to restart stuck fermentations faster than the other strains.

INRA-tested and validated

In a stuck Chardonnay wine at 12.85 % alcohol by volume and 21.1 g/L residual sugars - pH: 3.50 - TA: 3.90 g/L H2SO4 - VA: 0.46 g/L H2SO4 - Free SO2: 14 mg/L - Total SO2: 92 mg/L (after addition of 4 g/hL), the fermentation restarted faster than the two other modalities and finished three days before the fastest (Fermivin CHAMPION).

Fermivin CHAMPION BOOSTER will be available in 500g packs for North Hemisphere harvest 2018 from the OENOBRANDS distributor.

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.

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