OENOBRANDS - Wijnbouwers

OENOBRANDS ADVANCED WINEMAKING SOLUTIONS

Aurélien BASTIANI – Area Manager

2016

Where it comes from ? 6 production sites in Europe and South Africa

In Denmark : for yeast in vermicelli form Dantar Ferment

In Denmark : for Extraferm yeast Nutrient and Claristar

In Estonia : for Maxaferm yeast Nutrient

In Netherlands : for Natuferm yeast Nutrient

In South Africa : for yeast in granules from Anchor

BioTechnologies

In France : for enzymes from DSM Food Specialties

WHERE IT GOES ?

OENOBRANDS OUR PRODUCTS

OUR PRODUCTS

YEASTS: FERMIOL® - FERMIVIN® - ANCHOR®

YEASTS NUTRIENTS: NATUFERM® - MAXAFERM® - EXTRAFERM®

ENZYMES: RAPIDASE®

BACTERIA

MANNOPROTEINS: CLARISTAR® - FINAL TOUCH®

OENOBRANDS YEASTS RECOMMENDATIONS

YEASTS PORTFOLIO

FERMIVIN® PROUD HISTORY – BRIGHT FUTURE

1869: 1st yeast production plant in Delft (Gist)

1968: Foundation of Gist-brocades Company

1970’s: Selection of 3 founding strains with INRA

Strains 7013 + 67J + 7303 (Fermivin + Fermichamp + Fermirouge)

1998: Creation of Fermicru and Collection Cepage ranges (DSM)

2010: Foundation of OENOBRANDS Company

2016: Rebranding of FERMIVIN range

HISTORY

POSITIONING

OUR OFFER OF FERMIVIN YEASTS

YEASTS FOR WHITE WINES

YEASTS FOR WHITE WINES

Suitable for primary and secondary fermentations

For delicate, light and aromatic white wines, base Cognac

The ideal yeast for Riesling type wines

ß-damacenon = floral and fruity flavors exhauster

For aromatic and crisp thiols wines

For aromatic white wines, complex and base Cognac

For intensely aromatic white wines, ester, amylic, fruits

For aromatic white wines that have a long finish, volume

For mineral fresh aromatic white wines

YEASTS FOR RED WINES

For early release fruity red wines

For fruity and elegant red wines

For fruity smooth red wines

For fruity spicy red wines

For red wines to be aged

For structured red wines

YEASTS FOR ROSÉ WINES

For intensely aromatic rosé wines

For AMYLIC style: Very fruity, candy, banana

For aromatic rosé wines For ESTER style: White flowers, rose, pineapple

For aromatic rosé wines that have a long finish For THIOL style: Fruity (Grapefruit, stone fruits, tropical fruits)

For fruity smooth rosé wines For RED BERRIES style: Harmonious wine, red fruits

YEASTS FOR ROSÉ WINES

YEASTS FOR SPARKLING WINES

Classical sparkling wines: NEUTRAL

For aromatic sparkling wines: AROMATIC

For mineral fresh sparkling wines: FRESH & MINERAL

MULTIPURPOSE YEASTS

For fast complete fermentations, respecting the typical

features of each grape variety and terroir

Multipurpose yeast for safe fermentations

SPECIAL YEAST

The best fructophilic yeast for restarting

stuck fermentations

MARKETING TOOLS

PACKS:

500 G PACKS:

ALL THE STRAINS

10 KG PACKS:

FERMIVIN 3C + A33 + AR2 + CHAMPION + JB3 + MT48 + TS28 + VR5

IN-LINE READY: FERMIVIN 4F9 + AR2 + LVCB + PDM + VR5

15 KG PACKS:

FERMIVIN 7013 + E73 + PDM

PACKAGING

LABELS

Product name

Strain number

Place of selection

Specie

Special attention

was paid to the

Science and

Technology

section of each

strain

For each strain

we have

collected

testimonials from

winemakers from

all world wine

regions

Main oenological

properties are

presented as a

graph for more

clarity

« PROUD

HISTORY –

BRIGHT

FUTURE »

The new motto

of FERMIVIN

range highlights

the history of the

brand and its

promising future

NEW ADS

FERMIVIN TABLE

ADVERT - POSTER

ANCHOR® THE LEADING NEW WORLD WINE YEAST BRAND

Strong fermenting S. cerevisiae wine yeast x

S. paradoxus isolated from Croatian vineyards

S. paradoxus:

Partially degrades malic acid (25%)

Pectinolytic activity

Completes AF

Positive aroma profile

Icon white wines

Barrel ferments/warm ferments 18ºC

Cold sensitive

Stone fruit, lychee, thiol, tropical

Sauvignon blanc fume style

Chardonnay

ANCHOR ALCHEMY YEAST BLENDS

Anchor Alchemy yeast blends

• Anchor Alchemy blends enhance VOLATILE THIOLS (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wines.

• SYNERGISTIC ACTION of the specific yeast strains used in the blend.

• The RATIO of the yeast strains in each blend has been scientifically formulated to provide this optimum aromatic profile.

Blend of yeasts FOR ESTERS PRODUCTION

For aromatic whites

More intense aromas than a single strain, adds to

neutral wines

Pinot grigio

Esters

Blend of yeast FOR THIOL RELEASE AND CONVERSION

Sauvignon blanc, Chenin blanc, Verdelho,

Verdicchio

Thiols releaser and converter

Industry scale trials 2015 Alchemy III – Complex

Alchemy IV – Intense Fruit

0%

50%

100%

150%

200%

250% 3-mercaptohexan-1-ol

2-phenylethanol

isoamyle acetate

2-phenylethyl acetate

ethyl hexanoate

ethyl lactate isobutyl methoxy-

pyrazine

beta-Ionone

beta-damascenone

Terpenes

Total esters

Alchemy III Alchemy IV

NYSEOS aroma profiles

Marketing material

Natuferm®, Maxaferm®, Extraferm® YEAST NUTRITION & RANGE OF NUTRIENTS

What do yeast need during fermentation?

• Sugars → Energy source

• Nitrogen → Proteins synthesis

→ Yeast growth and constant fermentation turnover

• Oxygen and/or Sterols → Maintain membrane permeability

• Long chain fatty acids → Maintain membrane permeability

• Phosphates, Minerals and Vitamins → Enzyme cofactors and energy metabolism (ADP/ATP)

44

Excretion in the must

SO42-

SO32-

SO42-

S2-

H2S

Must

With nitrogen deficiency

Yeast

Sulfur-AA

N

Nitrogen shortage and H2S

Grape must nitrogen content

• Measured as YAN = Yeast Assimilable Nitrogen →Ammonia + amino acids →Excludes Proline, abundant in musts but not

metabolized by yeast

• Low YAN (<150 mg/l) is a potential risk of nitrogen

shortage , aggravated by:

→Low solids (< 60 NTU) →Low temperature (< 16 °C)

Ammonium

Yeasts prefer ammonia Used for protein synthesis Over stimulates biomass formation Too much yeast, eat more

Too much Nitrogen – off flavours Suppresses amino acid consumption

Amino acids

Protein building blocks – Cellular structure

– Transport proteins through membrane

– Enzymes

– Aroma precursors

Amino acid are used only during first 1/3 of alcoholic fermentation

Proline, Arginine, Glutamine : amino acids most common in grape juice

Natuferm →100% autolyzed yeast

→Aroma booster

Maxaferm →Complete nutrient = Blend of inactivated yeasts, ammonium salt and vitamin

EXTRAFERM →100% yeast hulls

→detoxifying product

Our Nutrients

What is special about Natuferm?

• 100% yeast autolysate

• Rich in Aromatic esters precursors

• An easy to use form

– Microgranular, easy to disperse into liquids

mg/g Aroma precursors

Preferred

Not utilised

Note *: Gln calculated on Glu - internal standard

Natuferm - Amino Acid composition

How to use Natuferm ?

Days

NATUFERM 20-30 g/hl

cells

/ml

MAXAFERM 20g/hl

1

2

AROMA & VIABILITY → Natuferm at the start + Maxaferm at about density 1040

Fermentation aromas on Chardonnay - C.R.A Asti Natuferm allows an higher concentration of esters

0 50 100 150 200 250 300 350 400

isoamyl acetate

ethyl hexanoate

ethyl octanoate

ethyl decanoate

ethyl-4-hydrossibutiyrate

2-phenethylacetat

e

2 phenyl ethanol

Competitor Natuferm Maxaferm DAP

0

200

400

600

800

1000

1200

DAP Maxaferm Natuferm Competitor

783

1010

1147

842

SUM

mg/l

Flavour compounds 2-phenylethanol, 2-phenylethyl acetate (Floral aroma, rose)

Exotics + Natuferm much more 2-phenylethanol (+50% compared to DAP)

Higher contents of 2-phenyl ethanol with Natuferm addition for all the strains

Natuferm enhances floral profiles

Exotics gives more floral aroma strain effect

Threeshold PEA : 0,25 mg/l Threeshold PE: 5 mg

Trials IFV-2011/2012 –Analyses after MLF, bottled wines – values mg/l

0 10 20 30 40 50 60 70 80 90 100

Fermivin-DAP

XL-DAP

XL-Natuferm

Exotics-DAP

Exotics-Natuferm

NT202-DAP

NT202-Natuferm

2-phenylethanol ß-phenylehyl acetate

Feedback of the market

Very positive feedback

→ Complete fermentation, even in high alcohol conditions

→ Regular fermentation kinetics (better than usual)

→ Intense nose of aromatic esters

→ Very clean nose

→ Roundness and complexity

• Inactivated Yeast (60%) – Source of sterols, long chain fatty acids, phospholipids, AA

– Cell walls will also adsorb toxic fatty acids

– Support to the release of CO2

• Ammonium Phosphate (39%) - Protein synthesis, ATP, enzyme turnover : yeast metabolism

• Thiamine / CoFactor – Yeast growth:

– 10 g/hl of Maxaferm = 4 mg/hl (40 µg/l) of thiamine

Addition before fermentation

Increasing yeast growth

Higher initial yeast count and fermentation activity

Limited effect on yeast viability at the end of AF

Addition at mid-fermentation (d 1040) 16 to 14 ° Brix Strengthening yeast resistance to inhibitors (alcohol, fatty acids,…)

Preservation of yeast plasma membrane permeability (sugar intake)

Higher yeast viability till the end of AF

Ensures complete fermentation in most cases !

How to use Maxaferm ?

Days

cells

/ml

1

2

MAXAFERM 20 g/hl

MAXAFERM 20 – 30 g/hl

SECURITY & VIABILITY OF YEAST → Maxaferm the day after yeast addition + Maxaferm at mid-FA

How to use Maxaferm ?

Addition of Maxaferm® at mid-AF preservation of yeast viability in final step

(addition at mid-fermentation)

Maxaferm

Yeast population

Alcohol production

Impact of Maxaferm on alcoholic fermentation

days

Alcohol / yeast

100 % Yeast cell wall

Exclusive process of production HALO : High Adsorption Low Odour

• Highly specific in adhering to undesirable contaminants • Without effecting wine aroma

Must and wine detoxifying agent

Impact of Extraferm on

wine organoleptic

qualities–Alsace (France)

Control Competition Extraferm

Pinot Blanc 30 g/hl 0 1 0

Pinot Blanc 100 g/hl 0 5 2

Sylvaner 30 g/hl 0 5 0



intensity 0 = no smell detected

►The winemaker concluded : “up to 80 g/hl no negative impact!!!”

Extraferm has no negative impact on wines aroma

Extraferm Lightness Red color Yellow color

0 g/hl 54.3 50.6 5.1

20 g/hl 54.9 50.2 5.0

40 g/hl 54.8 50.4 4.8

80 g/hl 54.5 50.0 4.8

► Up to 80 g/hl, no impact of EXTRAFERM on the colour of wines.

Impact of Extraferm on

wine organoleptic

qualities–Alsace (France)

Study of chromaticity parameters by Inter Rhône

Capacity to settle quick

on time-Measurement

of turbidity

Dose : 40 g/hl White wine -> Inter Rhône 2015

1,01 1,2 1,2 1

12,2

4,02 3,94

2,02

33

16

10

3,2

0 45 min 90 min 24h

Reference (Water)

Extraferm

Competition

The best solution to

1- Prevent stuck and sluggish fermentation

2- Adsorb undesirable compounds

REMOVE FATTY ACIDS

INHIBITEURS OF ALCOHOLIC FERMENTATION

Fatty acids : C6, C8 & C10 Hexanoïc, Octanoïc and Decanoïc acids Inhibition of the alcoholic fermentation by blocking the permeability of the membranes of yeast versus sugar Fatty acids also inhibit lactic bacteria

CAPACITY TO REMOVE OCTANOIC ACID FROM A MODEL SOLUTION

CONTAMINATED WITH 2.9 MG/L.

Dose : 20 g/hl Contact time : 48h Agitation : 3 times /day -> Inter Rhône 2015

2,9 mg/l

1,7 mg/l

2,3 mg/l

Control Extraferm Competition

CAPACITY TO ADSORB DECANOIC ACID FROM A MODEL SOLUTION

CONTAMINATED AT 26,7 MG/L.

26,7 mg/l

10,3 mg/l

14,4 mg/l


Dose : 20 g/hl Contact time : 48h Agitation : 3 times /day -> Inter Rhône 2015

CAPACITY OF EXTARFERM TO HELP ON THE RESTARTING OF

ALCOHOLIC FERMENTATION

Dosage of residual sugar (g/l) on time (h) from a wine treated or not with Extraferm. Fermichamp used to restart the alcoholic fermentation.

15,6 15,2

10,9 10,0

7,0

3,6

14,8 14,0

8,6

5,3

2,1 1,6

20 63 137 160 220 330

Wine not treated with yeast cell walls

Wine after Extarferm at 40 g/hl

The best solution to

1- Prevent stuck and sluggish fermentation

2- Adsorb undesirable compounds

ADSORB DIBUTUYL PHTALATE

Molecule not smelling Part of the composition of plastics : tanks, corks, BIB, tubes, epoxy resin Alcohol helps on the migration of molecules into the wine and also to alter walls of tanks National survey conducted by IFV on 400 wines

-> 50 % contain dibutyl phtalate -> up to 0.85 mg/l ( = 854 µg/l)

Maximum limit fixed by China on imported wines

-> 0.3 mg/l (= 300 µg/l)

CAPACITY TO ADSORB DIBUTYL PHTALATE FROM UNTREATED

WINES CONTAINED 314 µG/L.

Wine naturally contaminated Dose : 2 successive treatment at 20 g/hl Contact time : 48h -> Inter Rhône 2015

Control

Extraferm

Competition

314,5 µg/l

112,3 µg/l 164,1 µg/l

ADSORB OCHRATOXINE A (OTA)

Mycotoxin naturally present on food Produced by Aspergillus carbonarius naturally present on vines with hot & dry climate

Presence of OTA only on berries having alterations on skin

Maximum concentration fixed by EU at 2 µg/l

CAPACITY TO ADSORB OCHRATOXIN A FROM UNTREATED WINES

CONTAINED 4µG/L


4 µg/l

2,89 µg/l

3,88 µg/l


ADSORB MOLECULES OF ANISOLES

Trichloroanisole (TCA) - Brings cork smells - Can be found on wine stock in tanks - Odor threshold : 4 to 6 ng/l

Tetrachloroanisole (TeCA) - Moldy taste - Odor threshold : 20 ng/l

Pentachloroanisole (PCA)

- Moldy taste - Odor threshold : 4 µg/l

Tribromoanisole (TBA)

- Moldy & earthy taste - Odor threshold : 3 to 8 ng/l

CAPACITY TO ADSORB ANISOLES TCA (TRICHLORO ANISOLE) FROM

UNTREATED WINES CONTAINED 40 NG/L

Control

Extraferm

Competition

40 ng/l

13 ng/l

21 ng/l


CAPACITY TO ADSORB ANISOLES TECA (TETRA CHLORO ANISOLE) FROM

UNTREATED WINES CONTAINED 82 NG/L

Control

Extraferm

Competition

82 ng/l

17 ng/l 19 ng/l


How to use Extraferm ?

1-To prevent stuck & sluggish fermentation

2-To restart a stuck fermentation

3-To remove unwanted compounds

EXTRAFERM TO PREVENT STUCK & SLUGGISH FERMENTATION

→ 20 g/hl of EXTRAFERM

→ Dilute in 10 volumes

→ For the adsorption of decanoic & octanoic acids

→ Addition into the must just after the yeasting

→ Addition at mid-fermentation if necessary at 20 g/hl





1- Clean the stuck wine

Cool the fermentation tank

Add 6 to 8 g/hl of SO2, homogenize (if the wine contains high level, limit

the addition to 2 g/hl)

Add 40 g/hl of EXTRAFERM

After 24h max, rack off the gross lees

2- Re starting the fermentation with FERMIVIN CHAMPION

Dedicated fructophile yeast

Able to ferment up to 17% vol. & 30°C

EXTRAFERM TO RESTART STUCK FERMENTATION

PROTOCOL FOR A 100HL TANK





EXTRAFERM TO REMOVE UNWANTED COMPOUNDS

Add 40 g/hl of EXTRAFERM dissolved in 10 times water

Addition into wine contaminated after fermentations

Best results when treatment done in 2 times

-> Twice 20 g/hl successively

Rapidase® HIGH SPEED ENZYMES SINCE 1922

POSITIONING RAPIDASE

THE BRAND IS DEFINED BY 4 CORE VALUES

1. High Speed

2. Tested & Validated

3. One product - One effect

4. A DSM Product

RAPIDASE ENZYMES

• An accelerator of winemaking processes

Satisfied by results and time saving

• Tested & Validated

Reassuring : Testimonials and results

Engaging : ask us to assist when needed!

• 1 enzyme 1 application

Ease of choice, names refer to the usage

Reassuring = it only does what it is supposed to

• A DSM product

Reassured by the traceability, quality and reproducibility

• A long lasting brand

Proud to be a pioneer

RAPIDASE ENZYME PORTFOLIO ONE PRODUCT ONE APPLICATION

• PEACE OF MIND COMES WITH DSM ENZYMES • Rapidase enzymes are made by DSM one of the very few global market leaders

in food enzymes. DSM enjoys the longest history in producing winemaking

enzymes and commits to its reliability through its Quality for lifeTM program.

This commitment assures you that any DSM ingredients you are buying is safe

in terms of quality, reliability, reproducibility and traceability but also is

manufactured in a safe and sustainable way. Any product specification,

Material Safety Data Sheet, allergen and non GM, manufacturer certificates is

available upon request.

• www.qualityforlife.com

RAPIDASE® FROM A RELIABLE SOURCE

http://www.qualityforlife.com/

Winemaking enzymes

Enzymes form an essential tool of any

winemaking process

2 main types of objectives

1. Process improvement

2. Wine quality enhancement

1. Processing enzymes

2. Quality enhancers

Winemaking enzymes

Fermentation

Press juice Free-run

Clarification tank

Destemming

Ageing / Storage

Press

Rapidase® Extra Press Crusher

10-30 ml / Ton

Rapidase® Clear

1 ml / hl

Cooling down

Increase free run juice yield : 4 – 15% Increases & reduces pressing time especially useful for hard-to-press grapes

Process improved Rapidase Activity profile Benefits for winemakers

Pressing and yield improvement

Pectinases active on homo-galacturonans and arabinan side chains

Cost savings , more juice yield

AF 14-18 °C

Press juice

Free-run

Harvest

Depectinization 1-3h at 15°C

Pressurization (5-7 bars)

Flotation (> 30 min.)

Rapidase® Flotation

1-3ml / hl

Adjuvants, gas

Viscosity is the main limiting factor:

80-85 % due to Glucose + Fructose

15-20 % due to Soluble

Homogalacturonans

Induce a fast viscosity decrease of grape must Facilitates the aggregation of grape berry particles Promote faster migration of solids resulting in higher flotation yields


Clarification of grape musts by Flotation

Pectinase active on homogalacturonan backbone

Time and labour savings

AF 14-18 °C

Press juice

Free-run Harvest

Depectinization 4-8h from 6 °C

Yeast Nutrition Static settling tank

1-3ml / hl

Induce a fast viscosity decrease of grape must Facilitates the aggregation of grape berry particles Eases settling and gives better compactation of grape lees

Rapidase® Clear Cooling down


Clarification of grape musts by static settling

Pectinase active on homo-galacturonans and side chains

Energy and water savings

AF 14-18 °C

Press juice

Free-run Harvest

Static settling in extreme conditions

Depectinization 4-8h from 6 °C

Yeast Nutrition

Static settling tank

Rapidase® Clear Extreme

3ml / hl

Heat-exchanger

Fermentation

Clarification tank

Press

Rapidase® Batonnage active on Botrytis glucans

2-3 ml / Hl

Fast hydrolysis of fungal glucans Faster filtration rates Avoid filter plugging

Grapes affected by grey or noble rot (B. cinerea)

Filtration storage


Clarification of grape musts and wines by filtration

Pectinase active on homo-galacturonans and fungal beta-Glucans

Sustainability : less energy used

Fast depectinisation Allows grape juice flottation or filtration before fermentation

Rapidase® Thermoflash

Thermostable Pectinases, active up to 70 °C in grape juice

Destemming, crushing, draining

Hot maceration 60-70 °C

20-30 g / Ton

Press Press juice

Heat-exchanger

Up to 75 °C

Flotation

Drain juice

Fermentation

Filtration


Thermovinification Thermostable pectinases Process not applicable without enzyme

Winemaking enzymes

1. Processing enzymes

2. Quality enhancers

Fermentation

Press juice Free-run

Clarification tank

Destemming, crushing

Pressing

Rapidase® Expression Aroma

Skin contact

2-16 h at 8-16 °C

Rapidase® Clear

Heat-exchanger

20-30 g / Ton

1 ml / hl

Partial degradation of grape skin and pulp cell walls for enhanced aroma precursors release Drain juices do not need a second pectinase addition

Quality enhanced Rapidase Activity profile

Applied to processing step

Benefits for winemakers

Aroma precursors released from grape skins

Pectinases , Rgases, pectin side-chains

Skin contact of white and red grapes

Increase in grape aromas as thiols, terpenes, ….

Rapidase® Extra Color

Destemming & crushing

AF and maceration

Pumping over, …

20-30 g / Ton

MLF

Press

Press wine

Drain wine

Grape berry skin and pulp cell wall degradation for fast and enhanced release of polyphenols and aroma precursors




Tannins and other polyphenols concentration

Pectinases , Rgases, Xylanases, cellulases

Maceration of red grapes

Increase in color and polyphenols, essential for red wine quality

Destemming & crushing

AF & maceration

Pumping over, …

20-30 g / Ton

MLF

Press

Press wine

Drain wine

Grape berry skin and pulp cell wall degradation for fast and enhanced release of polyphenols and aroma precursors

Rapidase Extra Fruit




Tannins and other polyphenols concentration

Pectinases , Rgases, Xylanases, cellulases

Maceration of red grapes

Increase in color and polyphenols, essential for red wine quality

Fermentation

Clarification tank

Press

2-3 ml / Hl

Releases volatiles aroma (terpenes, norisoprenoids) from non volatile glycosylated precursors

Rapidase Revelation Aroma Glu, Ara, Rha, Apio-sidases

storage

Rapidase Activity profile

Rapidase Activity profile



Non volatile glycosylated grape aroma turned into volatile flavors

Glucosidase, arabinosidase, rhamnosidase, apiosidase

Applied to wine Increased in terpenes and norisoprenoids

Bottling

“Enzyme for fast color and polyphenol extraction in short

maceration processes”

• Liquid pectolytic enzyme product

• Wide range of pectinase and essential hemicellulase

activities

• Specifically suited for the weakening of grape skin cell

walls

=> faster anthocyans and polyphenol release in short

maceration time

Use and dosage

- Add as early as possible at the crusher or in maceration

- - Dose: 1 to 3 ml/100 kg:

- early harvest or under 3 days maceration: 3 ml/100 kg

- over 3 days maceration: 1-2 ml/100 kg

- Temp: 10 to 50 °C (50 to 122 °F)

Rapidase Fast Color is available in 5 kg drums

Positioning red winemaking enzymes

RED WINEMAKING

Fast Color

Faster extraction

Easy-to-use

Extra Color

More Color and

polyphenols

Extra Fruit

More Color and Aroma precursors

for fast color and polyphenol extraction in short maceration processes

for fast and enhanced color and polyphenols extraction in quality maceration

for fast, early aroma precursors extraction in red grape maceration

Positioning red winemaking enzymes

PRODUCT APPLICATION SHEET

HIGH SPEED

1. new graphical writing

2. base line

3. graphical design

ONE EFFECT

1. Product name = no

ambiguity

2. Single application

3. No co lateral benefit

RELIABLE SOURCE

1. Emphathise DSM

2. Quality for life

TESTED & VALIDATED

1. Concept explanation

2. 1 example

3. Invitation to contact

4. Stamp

• LIQUID

• GRANULATE

• IN 20KG, 5KG, 1KG, 100GR

PACKAGING

ADVERTIZING

HIGH SPEED

1. new graphical writing

2. base line

3. graphical design

RELIABLE SOURCE

1. Emphathise DSM

2. Quality for life

TESTED & VALIDATED

1. Stamp

ONE EFFECT

1. Product name = no

ambiguity

2. Single application

3. No co lateral benefit

CO-INOCULATION FOR MALO LACTIC FERMENTATION

• pH < 3.5

• Alc 16%

• Min temp. 18°C

• TSO2 50 ppm

• Low increase in VA

• No BA

• Enhance aroma

– Ester production

• Most commercial cultures

• pH > 3.5

• Alc 8%

• Min temp. 20°C

• TSO2 40 ppm

• No increase in VA

• No BA

• Enhance aroma

-Release of glycosulated

aroma compounds

- Release of terpenols and

norisoprenoids

• One commercial culture

Oenoccocus.Oeni vs. Lactibacillus plantarum

CO-INOCULATION WITH YEAST

INOCULATE SIMULTANEOUSLY

1 kg of yeast

+ 50 g Anchor Co-Inoculant

= 50 hL of juice

Rehydratation of 50g co-inoculant in 1 liter of chlorine free water at 20⁰C

for a maximum of 15 minutes

* overcome high ethanol concentrations; gradual increase during MLF

* overcome reduced nitrogen/nutrient content

* bacteria utilises fermentation heat from AF

* organoleptic advantage: less butter; retain more fruitiness; more complex

* better structured, balanced and integrated wines

* reduce overall fermentation time; wine immediately available for racking,

fining, SO2 additions; prevent microbial spoilage (Brettanomyces)

* more efficient MLF in ‘difficult’ wines (medium chain fatty acids and

antibacterial proteins)

Advantages of co-inoculation

COMPLEX AROMATIC CONTRIBUTION

L. plantarum contains a much more diverse enzyme profile; able to:

* metabolize phenolic acids, release free amino acids for aroma precursors

* is negative for ethyl carbamate production

* can produce diacetyl

* contains β-glucosidases; free grape-derived volatile aroma compounds

* release terpenols and norisoprenoids

* O2 → polymerisation of tannins and anthocyanins * VITEC, Falset, Spain: Tempranillo must * 4 treatments:

Sequential inoculation Co-inoculation

-O2 / +O2

C-SQ O-SQ

-O2 / +O2

C-CO O-CO

Compatibility of co-inoculation and micro-oxygenation

MANNOPROTEINS FINAL TOUCH®

FINAL touch POP

For Making Perfect Sparkling Wines

MANNOPROTEIN FOR THE SPARKLING WINES

• 1991: Brissonet and Maujean showed MP

released during 2nd AF contribute the wine's

sensorial quality by affecting the finesse and

persistence of CO2 bubbles.

• Final touch POP in sparkling wines will

- Improve softness,

- Promote its aromatic expression and

persistence,

- Contribute to wine’s colloidal balance

•helping to improve its structure.

MANNOPROTEIN FOR THE SPARKLING WINES

• Final touch POP is:

• - Pure mannoprotein solution. 100% soluble.

• - Extracted from Saccharomyces cerevisiae.

• Final touch POP

• acts instantly,

• has a long-term effect.

• 20-40 ml/hl

• After 2nd fermentation

BENEFITS FOR THE SPARKLING WINES

• Improvement of the organoleptic qualities:

– Preserving elegance, freshness and balance.

– Improve the shelf-life of the wine.

Sensory profile after 8 months – Prosecco Tasting done by In Senso Veritas – 25 persons


• Over times, minerality & fermentative aroma are dominant

with less oxidative aroma.

Sensory profile after 8 months – Prosecco Tasting done by In Senso Veritas – 25 persons


• Comparison of Asti Dolce • Dose : 30 ml/hl • Tasting after 8 months

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Alcohol Acidity Freshness Sweetness Aroma intensity

Balance Bubble finesse

After taste

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Asti Dolce, moscato variety Tastings done by Spanish, French, Slovakian winemakers - 20 persons


• Comparison of Spumante • Dose : 30 ml/hl • Tasting after 6 months

Spumante, Müller Thurgau variety Tastings done by Spanish, French, Italian winemakers - 15 persons

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FINAL touch TONIC

For Making Perfect White and Rose Wines

What is it?

• Final touch TONIC in white and rose wines will

- Improve & Sustain the freshness preserving from

oxidation,

- Promote its aromatic expression and persistence,

- Contribute to wine’s colloidal balance helping to improve

its structure.

What is it?

• Mannoprotein solution (25% dry matter).

• 100% soluble.

• Extracted from a dedicated Saccharomyces cerevisiae

strain.

• Final touch TONIC

• acts instantly,

• has a long-term effect.

Application of Final touch TONIC

• To be added directly to wine = 20-40 ml/hl.

• Dose based on tasting

• Addition before bottling.

• Works in perfect synergy with the usual additives utilized

at bottling – special attention for tannins to be tested.

• Density = 1.088 – SO2 at 1.5g/l

Benefits for ROSE wines

• ‘Amyl alcohol’ Technical route : fruitier, fresher, more

aromatic and less bitter with Final touch TONIC.

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5 Amylic taste

Fruitiness

Floral hints

Minerality

Vegetal Acidity

Volume

Bitterness

Aromatic intensity

Control

Final touch TONIC 30 ml/hl

10 month old rosé wine - Tasting done at Centre du Rosé (15 people)

Benefits for ROSE wines • ‘Thiol’ Technical route : fresher, more aromatic (citrus,

minerality) + less bitter and less acidic with Final touch

TONIC.

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Fruitiness

Minerality

Vegetal

Aromatic persistence Acidity

Volume

Bitterness

Aromatic intensity

Control

Final touch TONIC 30 ml/hl

10 month old rosé wine - Tasting done at Centre du Rosé (15 people)

• Better results on preserving initial freshness and better

balance of the wines over time.

Sauvignon blanc after 12 months - Analysis by Nyseos

Benefits for WHITE wines

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3MH

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A3MH 4MMP

Control Mannoprotein X 50ml/hl Final touch TONIC 50ml/hl

ng/l

ng/l

Positionning The potential customer white and rose producer, open

minded, exporting wines, producing easy-to-drink/fresh wines,

small or big, whishing improvement of shelf life for better turn

over.

Innovative a new argument = anti-oxidant/freshness of

white and rose wines + mouthfeel improvement (Better

balance/unstress)

With a strong qualitative argument longer optimal shelf-life

Different from the potential competitors a liquid, soluble MP

with better freshness & mouthfeel impact

Application Data Sheet

Packaging

Advert

Documents

OENOBRANDS - Wijnbouwers