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Novonesis FrootZen TM
Viniflora FrootZen is the first commercial yeast preparation based on a pure strain of Pichia kluyveri . This non- Saccharomyces yeast strain is specifically noted for its ability to enhance tropical fruit intensity and mouthfeel in white wines such as Sauvignon Blanc, Chardonnay, Riesling, and fruit forward rosé and red wines. FrootZen is an extremely powerful producer of the volatile thiol aromas 3-MHA (passion fruit) and 3-MH (grapefruit), and significantly boosts flavor compounds such as “peach, citrus and mineral”. Since its launch in 2011, it has been widely adopted into wine programs in North America, New Zealand, France, Spain and other regions known for bright, aromatic wines. Key Features: • Increased fruit flavor and complexity • Reduced risk of oxidation • Reduced risk of volatile acidity by apiculated yeast ( Hanseniaspora spp. ) • Boost indigenous Saccharomyces in non-inoculated wines Use FrootZen with your favorite Saccharomyces yeast in a sequential inoculation. Known as the “quiet fermenter”, this strain of Pichia kluyveri does not create noticeable amounts of CO2, and a treated tank will appear to be very still. However, the fermentation is still progressing as evident by the noticeable increase in fruit aromas associated with the yeast and the 1 - 3 degree drop in brix over a three-day period. This specialty yeast is not intended to achieve complete alcoholic fermentation but to enhance wine complexity. After FrootZen has done its job, inoculate with your Saccharomyces strain of choice to complete fermentation. FrootZen is a direct-inoculation yeast, and no rehydration step is needed. Add directly to harvested grapes, crushed grapes, or must.
FROZEN OR FREEZE-DRIED
Pack Sizes Frozen: 500 g pack for 50 hL (1,320 US gallons) Delivered to your winery on dry ice. It can be stored for a short time on dry ice until used, or for longer term storage, in a -40 °C freezer. Freeze-Dried: 375 g bag for 25 hl (660 US gallons)
Example: Viniflora ® FrootZen™ to boost tropical fruit flavors Increase in thiol levels when co-fermenting Sauvignon Blanc with FrootZen ( Pichia kluyveri ) at 14 ºC / 57 °F
Thiol 3-MHA (ng/L)
Customer Testimonial
1000
“Last year was the first year we did a full-scale trial with FrootZen and absolutely loved the results. Ended up ordering more and more of it as the harvest season went on…”
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Gabriel Miller, Head Winemaker Noboleis Vineyards - Augusta, MO
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Saccharomyces only
FrootZen + Saccharomyces
7 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com
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