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Bioprotect musts, wines and brands with NSAC yeasts
ACE – Arnes, 2015
Bioprotect musts, wines and brands with NSAC yeasts
...
ct ’OK’
Bio-protective
effects
against contaminants
Natural way to increase
fermentation flavors
intensity, longevity and ...
NSAC under scrutiny: the starting point…NSAC under scrutiny: the starting point…
Population dynamics of non-Saccharomyces ...
ct ’OK’
MFC* sequence in winemakingMFC* sequence in winemaking
Population
Time
in days then weeks
Non-Saccharomyces
spp.
S...
Metabolites produced by non-Saccharomyces yeasts
Non-Saccharomyces wine yeasts are mainly studied for their impact
on flav...
6
NSAC yeasts: organoleptic impact is the primary aim
wine characteristics impacted per type
1 species among wine NSAC yea...
NSAC yeasts: nowadays protection against contaminants is
becoming the primary objective of their application
Phase 1 Phase...
NSAC yeasts: bio-protection mainly comes from competitive
exclusion, 7 different applications have been developed
* MFC: M...
14 April 2015 Australia & NZ, July 20129
Viniflora® NSAC yeasts: impact on mouthfeel
Flavours
Precursors conversion
Metabo...
ct ’OK’
Viniflora® PRELUDE™Viniflora® PRELUDE™
14 April 2015 Australia & NZ, July 201211
Torulaspora delbrueckii - effect on palate-weight:
high production of polysaccha...
12
Viniflora® PRELUDE™ usage in cold soak: to protect the must
by competitive exclusion
Average population of cells (in CF...
Viniflora® Prelude™ - Torulaspora delbrueckii
example of volatile acidity reduction & fatty acids reduction
13
Acetic acid...
14
0
10
20
30
40
50
60
70
Merit + CiNe Prelude + Merit + CiNE FrootZen + Merit + CiNe
Percent[%]malicacidconcumed
Day 2
Da...
15
Customers in 15 countries
Primarily in Europe, South Africa, New Zealand, Chile, USA
Dosages vary from 30 to 60 g/hl; 2...
14 April 2015 Australia & NZ, July 201216
Viniflora® NSAC yeasts: impact on flavors
Concerto™ Prelude™FrootZen™
Flavors
Pr...
ct ’OK’
Viniflora® FROOTZEN™Viniflora® FROOTZEN™
FrootZen™: the magic of direct inoculation
Sequential inoculation: FrootZen™ followed by S. cerevisiae
Time
Must
Specific gravity
° Brix
Direct inoculation
with Froo...
Additional effects of FrootZen™ protecting the musts
faster consumption of oxygen than S. cerevisiae
Additional effects of...
Sugar consumption
0,0
20,0
40,0
60,0
80,0
100,0
120,0
140,0
160,0
180,0
200,0
0 1 2 3 4 5 6 7
Day
FrucandGlucg/L
Sc
Td
Pk
...
Ethanol production
0,0
5,0
10,0
15,0
0 1 2 3 4 5 6 7
Day
Ethanolvol%
Sc
Td
Pk
Viniflora® FrootZen™ : fermentation kinetic
...
Total acid
2,0
2,5
3,0
3,5
4,0
0 1 2 3 4 5 6 7
Day
g/L
Sc
Td
Pk
Viniflora® FrootZen™ : fermentation kinetic
Pichia kluyver...
FrootZen™ impact on consumer panels:
value creation
Measure with a panels:
professionals and/or consumers
Assess through t...
Flavors frequence mentioned by external trained/non professional jury
Loire Valley wine (Sancerre - Sauvignon blanc)
Data:...
Sensory profile improvement with FrootZen™
red wine example (Pinot Noir)
Sensory profile improvement with FrootZen™
red wi...
27
Customers in 20 countries
Primarily in Europe, South Africa, New Zealand, USA
2 to 4 days in fermentation.
Application ...
14 April 2015 Australia & NZ, July 201228
Viniflora® NSAC yeasts: impact on organic acids balance
Flavours
Precursors conv...
ct ’OK’
Viniflora® CONCERTO™Viniflora® CONCERTO™
Concerto™ - Kluyveromyces thermotolerans – strain CH456
lactic acid production -natural acidification- ideal for
warm clim...
Australia & NZ, July 201231
Concerto™ vs. FrootZen™ vs. Prelude™
Trials carried out in 2011 to assess the differences impa...
14 April 2015 Australia & NZ, July 201232
The Red: Cabernet Sauvignon
0
1
2
3
4
5
6
7
Acidity
Fruitiness
Body
Bitterness
C...
14 April 2015 Australia & NZ, July 201233
The Rosé: Bobal
Rosé from Bobal
0
1
2
3
4
5
6
7
Acidity
Fruitiness
Body
Bitterne...
34
Customers in 10 countries
Primarily in Europe, South Africa, Australia, USA
Dosages vary from 30 to 60 g/hl; 2 days to ...
Conclusions
No/less sulfites
in winemaking
<10 ppm sulfites in bottles
Avoid Biogenic amines
(histamine/tyramine/…)
Avoid ...
36
--
Thank you for your attention!
more information are available at
www.chr-hansen.com/wine
Thank you for your attention!
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Hansen bioprotect wines with viniflora nsac tarragona april 2015

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Hansen bioprotect wines with viniflora nsac tarragona april 2015

  1. 1. Bioprotect musts, wines and brands with NSAC yeasts ACE – Arnes, 2015 Bioprotect musts, wines and brands with NSAC yeasts ACE – Arnes, 2015 • --
  2. 2. ct ’OK’ Bio-protective effects against contaminants Natural way to increase fermentation flavors intensity, longevity and complexity Full use of grape juice and wine bio-diversity No production of biogenic amines Better management of grape juice initial content: flavor precursors/org. acids/… Excellent return on investment Less downgrades during production = preserve initial potential and personality Outline: feedback from winemakers using NSAC yeasts Why is it interesting to use NSAC yeasts? 6 years global survey Outline: feedback from winemakers using NSAC yeasts Why is it interesting to use NSAC yeasts? 6 years global survey
  3. 3. NSAC under scrutiny: the starting point…NSAC under scrutiny: the starting point… Population dynamics of non-Saccharomyces yeast Goddard MR. 2008. Ecology 89: 2077-2082 NSAC proliferate at early stages Saccharomyces takes over, after starting from a low conc.
  4. 4. ct ’OK’ MFC* sequence in winemakingMFC* sequence in winemaking Population Time in days then weeks Non-Saccharomyces spp. Saccharomyces spp. Oenococcus oeni / Lactobacillus ssp. Alcoholic fermentation Malolactic fermentation * MFC: Microbial Food Cultures
  5. 5. Metabolites produced by non-Saccharomyces yeasts Non-Saccharomyces wine yeasts are mainly studied for their impact on flavors, glycerol and organic acids production… and their potential ability to convert sugars into these metabolites instead of ethanol Number of peer reviewed publications and reviews per wine non-Sacch. positive to neutral species and main metabolites studied period 2005-2012 0 5 10 15 20 25 30 Torulaspora Kluyveromyces Pichia Metschnikowia Schizosaccharomyces Hanseniaspora
  6. 6. 6 NSAC yeasts: organoleptic impact is the primary aim wine characteristics impacted per type 1 species among wine NSAC yeast has shown the highest potential: Pichia kluyveri 1 species among wine NSAC yeast has shown the highest potential: Lachancea* thermotolerans * : following OIV guidelines regarding wine yeast selection * *: formerly Kluyveromyces thermotolerans 1 species among wine NSAC yeast has shown the highest potential: Torulaspora delbrueckii Flavors Precursors conversion Metabolism differences Acid balance Organic acids production/reduction Mouth-feel Polysaccharides Mannoproteins Concerto™ Prelude™FrootZen™
  7. 7. NSAC yeasts: nowadays protection against contaminants is becoming the primary objective of their application Phase 1 Phase 2 2003 Pure strains Bio-protection New applications Phase 3 2009 Phase 4 2012 BlendsFirst attempts - Torulaspora delbrueckii - Schizosaccharomyces pombe - … - Saccharomyces cerevisiae, mixed with: - Torulaspora delbrueckii and/or - Kluyveromyces thermotolerans MELODY™ blend from Chr. Hansen - Torulaspora delbrueckii - Lachancea/Kluyveromyces thermotolerans - Pichia kluyveri - … Mimic wild ferment Add extra complexity Initial interest for exotic yeast species potential Get ‘wild ferment’ benefits without the risks Preserve, protect, convert precursors contained in must and avoid contaminants PRELUDE™ first pure Td product launched in August 2009 by Chr. Hansen Ex. of species Main use Ex. of products FrootZen™ first pure Pk product by Chr. Hansen Timeline
  8. 8. NSAC yeasts: bio-protection mainly comes from competitive exclusion, 7 different applications have been developed * MFC: Microbial Food Cultures NSAC yeasts new applications in winemaking: COMPETITIVE EXCLUSION NSAC inoculation: high concentration per ml of viable populations from species that are well adapted to must conditions (high sugar content for instance) vs. Saccharomyces spp. => fast development that will limit availability of nutrients for molds/other yeasts/ bacteria and create the few % ethanol to protect the must Advanced winemakers are now using this competitive exclusion feature to bio-protect red, rosé or white musts 4 main final objectives identified No/less sulfites in winemaking <10 ppm sulfites in bottles Avoid Biogenic amines (histamine/tyramine/…) Avoid phenolic compounds/ volatile acidity Limit oxygen impact Optimize flavor precursors conversion (pool of enzymes, early timing, …) Bring complexity (flavors/org. acids/polysaccharides/ …) When used earlier enough in the process, spread on grapes right after crush for instance, high populations of some NSAC yeasts bring protection against contaminants by competitive exclusion (competing to access the same limited resources than molds, wild yeasts, some bacteria…) Reduce downgrades Preserve wines´ personality
  9. 9. 14 April 2015 Australia & NZ, July 20129 Viniflora® NSAC yeasts: impact on mouthfeel Flavours Precursors conversion Metabolism differences Acid balance Organic acids production/reduction Mouth-feel Polysaccharides Concerto™ Prelude™FrootZen™
  10. 10. ct ’OK’ Viniflora® PRELUDE™Viniflora® PRELUDE™
  11. 11. 14 April 2015 Australia & NZ, July 201211 Torulaspora delbrueckii - effect on palate-weight: high production of polysaccharides Sc alone Sc + Torulaspora delbrueckii Source: Comitini, F., et al., Selected non-Saccharomyces wine yeasts in controlled multistarter f..., Food Microbiology (2011)
  12. 12. 12 Viniflora® PRELUDE™ usage in cold soak: to protect the must by competitive exclusion Average population of cells (in CFU/ml) for Prelude™ (orange), Frootzen™ (blue) and the blend of NSAC and SAC Melody (green) on YPG media at different temperatures Implantation and growth in musts at low temperature of different NSAC products
  13. 13. Viniflora® Prelude™ - Torulaspora delbrueckii example of volatile acidity reduction & fatty acids reduction 13 Acetic acid g/l Glycerol g/l Esters mg/l Fatty acids (C6,8,10,12) mg/l S. cerevisiae (EC1118) 0.21 6.7 6.3 14.5 T. delbrueckii (Prelude™) + S. cerevisiae (EC1118) 0.06 6.9 7.3 3.5 p.t. ~ 20 mg/L The primary reason for these decrease in volatile acidity and fatty acids is the high tolerance of Td yeasts for high sugar substrates, they are less stressed by their environment than Saccharomyces spp.
  14. 14. 14 0 10 20 30 40 50 60 70 Merit + CiNe Prelude + Merit + CiNE FrootZen + Merit + CiNe Percent[%]malicacidconcumed Day 2 Day 4 Viniflora® PRELUDE™ : effect of treating the must with T. delbrueckii on MLF management Malic acid degradation in % measured 2 and 4 days after inoculation with Viniflora® CiNe™ Merit: pure S. cerevisiae, control Prelude: pure T. delbrueckii FrootZen: pure P. kluyveri
  15. 15. 15 Customers in 15 countries Primarily in Europe, South Africa, New Zealand, Chile, USA Dosages vary from 30 to 60 g/hl; 2 days to 8 days ferment. Red wines or white wines matured with oak chips or in barrels Red wines grapes picked early (to limit ethanol final concentration) Cold soak/pre fermentation maceration (Pinot Noir for instance) Prelude™ (Td CH111) applications
  16. 16. 14 April 2015 Australia & NZ, July 201216 Viniflora® NSAC yeasts: impact on flavors Concerto™ Prelude™FrootZen™ Flavors Precursors conversion Metabolism differences Acid balance Organic acids production/reduction Mouth-feel Polysaccharides
  17. 17. ct ’OK’ Viniflora® FROOTZEN™Viniflora® FROOTZEN™
  18. 18. FrootZen™: the magic of direct inoculation
  19. 19. Sequential inoculation: FrootZen™ followed by S. cerevisiae Time Must Specific gravity ° Brix Direct inoculation with FrootZen™ Inoculation with usual standard S. cerevisiae yeast 1100 24° B 990 1070 17° B Wine Wine ready for malolactic fermentation with Viniflora® cfu/ml of wine 1E+04 1E+05 0 1E+06 1030 8°B 30 points 7 °°°°B STEP 1 STEP 2 5E+05 cfu/ml at inoculation
  20. 20. Additional effects of FrootZen™ protecting the musts faster consumption of oxygen than S. cerevisiae Additional effects of FrootZen™ protecting the musts faster consumption of oxygen than S. cerevisiae
  21. 21. Sugar consumption 0,0 20,0 40,0 60,0 80,0 100,0 120,0 140,0 160,0 180,0 200,0 0 1 2 3 4 5 6 7 Day FrucandGlucg/L Sc Td Pk Viniflora® FrootZen™ : fermentation kinetic key differences compare to Sc and Td Viniflora® FrootZen™ : fermentation kinetic key differences compare to Sc and Td
  22. 22. Ethanol production 0,0 5,0 10,0 15,0 0 1 2 3 4 5 6 7 Day Ethanolvol% Sc Td Pk Viniflora® FrootZen™ : fermentation kinetic Pichia kluyveri is not a strong fermenter, ethanol production is limited Viniflora® FrootZen™ : fermentation kinetic Pichia kluyveri is not a strong fermenter, ethanol production is limited
  23. 23. Total acid 2,0 2,5 3,0 3,5 4,0 0 1 2 3 4 5 6 7 Day g/L Sc Td Pk Viniflora® FrootZen™ : fermentation kinetic Pichia kluyveri produces organic acids… and flavors! Viniflora® FrootZen™ : fermentation kinetic Pichia kluyveri produces organic acids… and flavors!
  24. 24. FrootZen™ impact on consumer panels: value creation Measure with a panels: professionals and/or consumers Assess through these information: How the wine made with FrootZen™ is rated and the value added by the NSAC yeast compare to the control Demonstrate the added value created by the NSAC yeast Generalize its use in wineries to differentiate wines and improve their value. In this example: > 40% price difference between real price and jury estimated price 24 HOW TO EXPLAIN THIS SYSTEMATIC CREATION OF VALUE?
  25. 25. Flavors frequence mentioned by external trained/non professional jury Loire Valley wine (Sancerre - Sauvignon blanc) Data: In senso veritas, Feb. 2013 Tropical fruit notes Floral notes Sensory profile improvement with FrootZen™ white wine example (Sauvignon blanc) Sensory profile improvement with FrootZen™ white wine example (Sauvignon blanc)
  26. 26. Sensory profile improvement with FrootZen™ red wine example (Pinot Noir) Sensory profile improvement with FrootZen™ red wine example (Pinot Noir)
  27. 27. 27 Customers in 20 countries Primarily in Europe, South Africa, New Zealand, USA 2 to 4 days in fermentation. Application in red/white/rosé wines Intense, elegant wines, very early protection against contaminants FrootZen™ (Pk) applications
  28. 28. 14 April 2015 Australia & NZ, July 201228 Viniflora® NSAC yeasts: impact on organic acids balance Flavours Precursors conversion Metabolism differences Acid balance Organic acids production/reduction Mouth-feel Polysaccharides Concerto™ Prelude™FrootZen™
  29. 29. ct ’OK’ Viniflora® CONCERTO™Viniflora® CONCERTO™
  30. 30. Concerto™ - Kluyveromyces thermotolerans – strain CH456 lactic acid production -natural acidification- ideal for warm climates red or rosé wines Sc only control Kluyveromyces* thermotolerans + Sc Source: Comitini, F., et al., Selected non-Saccharomyces wine yeasts in controlled multistarter f..., Food Microbiology (2011) * : Kluyveromyces thermotolerans is also named Lachancea thermotolerans (L. thermotolerans)
  31. 31. Australia & NZ, July 201231 Concerto™ vs. FrootZen™ vs. Prelude™ Trials carried out in 2011 to assess the differences imparted by 3 pure NSAC Prelude™, FrootZen™ and Concerto™ Three wines: Red, Rosé and White Bodegas Purisima Concepción, Ribera del Jucar, Spain Where? How? SEQUENTIAL INOCULATION: NSAC first followed by SAC NSAC inoculated first Dosage 20g/hl for ADY today we recommend 25g/hl for ADY Dosage 10g/hl for FROOTZEN™ CIU for winemaker: 2cEuro/L ROI monitored, average measured: 2E/L SAC inoculated 2 different yeasts for white and rosé Dosage 15g/hl SAC inoculated after a loss of 25-30 points in spec. gravity 36 to 48h most time.
  32. 32. 14 April 2015 Australia & NZ, July 201232 The Red: Cabernet Sauvignon 0 1 2 3 4 5 6 7 Acidity Fruitiness Body Bitterness Cherry Black plum Strawberry Blackberry Honey Green Beans Cabernet Sauvignon FrootZen Prelude Concerto Winemaking: Sacc: S.G. 101 AF temp: 25°C Maceration: 6 days MLF: Yes Analysis: RS: 3.0 g/l Alc: 13.8% pH 3.6 TA = 4.8g/l (as tartaric)
  33. 33. 14 April 2015 Australia & NZ, July 201233 The Rosé: Bobal Rosé from Bobal 0 1 2 3 4 5 6 7 Acidity Fruitiness Body Bitterness CherryBlack plum Strawberry Blackberry Green Beans FrootZen Prelude Concerto Winemaking: Sacc: S.G. 101 AF temp: 16°C Maceration: 4 hours MLF: No Analysis: RS: 3.5 g/l Alc: 14.0% pH 3.5 TA = 4.8g/l (as tartaric)
  34. 34. 34 Customers in 10 countries Primarily in Europe, South Africa, Australia, USA Dosages vary from 30 to 60 g/hl; 2 days to 10 days ferment. Red/white/rosé wines from warm climate areas Cleaner wines, more complexity, far less contamination issues Concerto™ (Kt CH456) applications
  35. 35. Conclusions No/less sulfites in winemaking <10 ppm sulfites in bottles Avoid Biogenic amines (histamine/tyramine/…) Avoid phenolic compounds/ volatile acidity Limit oxygen impact Optimize flavor precursors conversion (pool of enzymes, early timing, …) Bring complexity (flavors/org. acids/polysaccharides/ …) Reduce downgrades Preserve wines´ personality Flavours Precursors conversion Metabolism diff. Acid balance Organic acids production/reduction Mouth-feel Polysaccharides Concerto™ Prelude™FrootZen™ ++ + + ++ ++ ++ ++ ++ Historical primary aim during strain selection
  36. 36. 36
  37. 37. -- Thank you for your attention! more information are available at www.chr-hansen.com/wine Thank you for your attention! more information are available at www.chr-hansen.com/wine

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