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Novonesis Non- Saccharomyces Yeast
Wine fermentation practices have evolved greatly through the years as our understanding of grape and must ecology, microbial physiology and biochemistry continues to develop. Fermentation was once thought of as a one-stage process, primarily focused on sugar to alcohol conversion. As our understanding and appreciation of malolactic bacteria grew, fermentation practices evolved into two stages – sugar to alcohol and malic to lactic conversion – each stage with its own unique contribution to the organoleptic profile of the wine. With the commercialization of non- Saccharomyces yeast, yet another dynamic shift in fermentation practices is occurring. Today’s progressive winemakers are creating complex and multi-dimensional wines on a consistent basis by managing their fermentation regime in three stages – flavor, aroma and tactile development with non- Saccharomyces yeast, followed by sugar to alcohol conversion with Saccharomyces yeast, and malic to lactic conversion with malolactic bacteria. Novonesis led the charge in the development of non- Saccharomyces yeast strains with the creation of their screening and selection programs over a decade ago. Since then, three pure commercial strains, and three mixed culture preparations have become widely utilized in winemaking and are known for the exceptional impact they make to wine quality.
Pure non-Saccharomyces yeast
100% Pichia kluyveri • First commercial direct inoculum frozen yeast • Releases and converts FrootZen TM (Frozen) odorless bound precursors into volatile aromatic thiols
FrootZen TM (Freeze Dried)
100% Pichia kluyveri • Freeze dried format,
no need to store in -40 °C freezer • Can be used on harvested grapes, on crushed grapes, or in must
Mixed Culture Blends
Concerto TM
Melody TM
100% Lachancea thermotolerans* • Increases total acidity of wine (lactic acid formation) • Integrated red and black fruit, spice *Formerly Kluyveromyces thermotolerans
60% S. cerevisiae, 20% L. thermotolerans, 20% T. delbrueckii • S elected for enhancing exotic fruit and stone fruit flavors in complex wine such as Chardonnay, Viognier, and delicate white and red wines Gusmer Webinar: “ The use of Non-Saccharomyces yeasts in winemaking”
Prelude TM
100% Torulaspora delbrueckii • Controlled inoculum helps minimize VA production • Heavy producer of polysaccharides • For wines matured in oak
Octave
100% Lachancea thermotolerans* • For white and rosé grape varieties from warm/hot climate regions • Enhance fruit flavors (Esters) *Formerly Kluyveromyces thermotolerans
Duncan Hamm Novonesis Senior Application Specialist Fermented Beverages
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