View Table of Contents Chr. Hansen Viniflora ® CiNe ™ Keep the fruit intensity and create new wine styles with this unique diacetyl-free malolactic culture Winemakers can now enjoy the benefits of malolactic fermentation without the production of diacetyl. Viniflora ® CiNe™ (citric negative) is a natural and innovative tool for winemakers to optimize fruit intensity, improve mouthfeel and reduce acidity. With Chr. Hansen’s Viniflora CiNe, winemakers now have the opportunity to create new types of wine styles (white, rosé, sparkling and red), differentiate similar wines within a larger program, and bring fruitiness to its highest level. This lends itself perfectly when working towards consumer demands for natural, fruit forward wines. Viniflora CiNe offers all the benefits of malolactic fermentation management, such as microbial stability
and a softer palate, while preserving the fruit derived flavors and aromas from the grape and alcoholic fermentation. The key to CiNe is its lack of ability to metabolize citric acid, the primary driver of diacetyl production in wine, while maintaining the full ability to metabolize malic acid. The absence of the gene(s) responsible for the citric metabolic pathway is a naturally occurring mutation in CiNe… it is certified non-GMO. CiNe produces much lower levels of acetic acid (VA), because it is unable to metabolize citric acid, and it does not produce biogenic amines. The feedback from winemakers that have tried CiNe is universal – it is a perfect tool for fruit forward wines. CiNe is available in the same freeze-dried, direct inoculation format as all the other Chr. Hansen bacteria strains. Contact your Gusmer representative to find out what Viniflora CiNe can do for your wines this harvest.
Viniflora ® CiNe ™ Fermentation Characteristics
Citric acid (ppm)
Acetic acid (ppm)
600
600
400
400
r a CiNe Other ML bacteria
Other ML bacteria r a CiNe
200
200
0
0
0
5
10
15
20
0
5
10
15
20
Days
Days
Viniflora CiNe strain is incapable of degrading citric acid and displays a reduction in volatile acidity. Field Trial 2009, France, Rosé: Co-inoculation
Viniflora ® CiNe ™ Main Bene ts for Winemakers Effects on red/rosé/white wines that normally go through MLF V iniflo ra ® CiNe ™ the ‘diacetyl-free’ cultur e main benefits for winemakers Effects on rosé/white wines that normally do not go through MLF
Incr ease fruit flavor intensity Decr ease volatile acidity
Decr ease sulfites content and its effect on flavor intensity
FLAVOR PROFILE
Decr ease harshness/acidity Get a r ounder mouth-feel
MOUTHFEEL
Reduce Malic Acid Reduce the amount of SO 2 needed to stabilize wines MLF effect on white wines without comp r omising fruit or primary fermentation flavors
STABILITY
‘Diacetyl fr ee’ wines: • new wine in a range • new wine in a blend
NEW APPLICATIONS
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