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Chr. Hansen Saccharomyces Yeast
Merit TM
Jazz TM
100% Saccharomyces cerevisiae • Best with high alcohol wines • Use in combination with non- Saccharomyces yeast for complete fermentation
100% Saccharomyces cerevisiae • Direct innoculation strain • Strong fermenter • High symbiotic effect of Jazz when used with Chr. Hansen bacteria
FERMENTATION STAGE
Flavor Aroma Modification
Alcoholic Fermentation
Malolactic Fermentation
Day 1 to 3
Day 4 to 7
Day 8 to 21
Malolactic Bacteria
Non- Saccharomyces
Renaissance Yeast Saccharomyces
Chr. Hansen FrootZen Concerto
Chr. Hansen
Culture Strains
Viva Brio
Muse
Allegro
Vini ora Oenos Vini ora Oenos 2.0
Avante Bella Bravo TR-313 Ossia (organic)
Prelude Octave
Vini ora CH11 Vini ora CH16 Vini ora CH35 Vini ora CiNe
Chr. Hansen Merit Jazz
Chr. Hansen Melody Mixed Cultures
*Simultaneous
Three Stages of Fermentation
**Sequential
Mixed Cultures
Malolactic Bacteria
Non- Saccharomyces
Saccharomyces
In a sequential inoculation, non- Saccharomyces yeast are added to the must either during cold soak or at the onset of primary fermentation. During this early phase (which typically lasts one to three days or one to two degrees drop in Brix), the non- Saccharomyces yeast dominate the yeast population, thus bio-protecting the wine by outcompeting potential undesirable indigenous strains. It is also during this time that the non- Saccharomyces yeast contribute greatly to flavor, aroma and mouthfeel of the wine. Subsequent inoculation with your favorite Saccharomyces yeast quickly suppresses the non- Saccharomyces yeast and drives the fermentation to completion. In a simultaneous inoculation, the non- Saccharomyces and Saccharomyces yeast are added at the same time (as with Chr. Hansen’s mixed culture blends). The non- Saccharomyces yeast is active during the lag/log phase of the Saccharomyces yeast, thus bio-protecting the wine and developing flavor, aroma and mouthfeel. As the Saccharomyces population becomes established, and the alcohol level increases and oxygen level decreases, the non- Saccharomyces population is quickly dominated and the fermentation is driven to completion by the Saccharomyces yeast. **Sequential Inoculation *Simultaneous Inoculation
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