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PRELUDE™ Torulaspora delbrueckii yeast product
To get wild ferment complexity…
… without the risks
What is PRELUDE™?
It is a pure Torulaspora delbrueckii yeast (a wild yeast specie) used by winemakers:
Practicing ‘wild ferments’ as the yeast is naturally present in grape mustsProducing wines with MELODY™ and HARMONY™ yeast blends from Chr. Hansen
The first and the best Torulaspora product available to use in combination with current standard yeast for alcoholic fermentation
PRELUDE™ is particularly suitable for:
For rosés and reds from Cabernet (S or F), Merlot, Shiraz, Pinot Noir…Premium whites from Chardonnay, Sauvignon blanc, Riesling, Semillon, Pinot Gris…Sparkling wines
VINIFLORA® PRELUDE™
Complexity of wild ferment
HIGHER FLAVOUR COMPLEXITY
ROUNDER MOUTH-FEEL
WILD FERMENT EFFECT
without
BIOGENIC AMINES
PRODUCTION
HIGHER FLAVOURINTENSITY
LOWER VOLATILE ACIDITY
PRELUDE™ represents a new era in enology
Dr. Hentie SwiegersHead of Innovation - Wine
PRELUDE™´s launch dayAugust 2009
PRELUDE™ is not just another yeast, it´s a unique species of Torulaspora delbrueckii that will optimise flavour and mouth-feel development during alcoholic fermentation.
PRELUDE™ represents a clear first step into a ‘NEW ERA’ in winemaking as it is a complete solution to get the benefits of WILD FERMENTS… without the risks!
This yeast specialty product represents a decade of investigation, selection and trials.
PRELUDE™ is a breakthrough innovation signed by CHR. HANSEN, the PIONEER in wild yeasts species for winemaking.
PRELUDE™´s effects
Rounder mouth-feelRounder mouth-feel Higher flavor intensity, complexity & fruitiness
Higher flavor intensity, complexity & fruitiness Lower volatile acidityLower volatile acidity
Better wines through a simple, natural approach: a better use of biodiversity
Consumers preference with PRELUDE™
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Which wine do you prefer? Which wine smells fruitier? Wich wine tastes fruitier? Which wine has morebody/mouth-feel?
S. cerevisiae + PRELUDE
S. cerevisiae
Comparison between control in purple (S. cerevisiae) and experiment in blue (PRELUDE™ + S. cerevisiae)Wine tasting with a panel of 15 wine tasters similar to consumersPlumpton College, UK
Nu
mb
er
of
win
e t
aste
rs
S. cerevisiaealone
PRELUDE™+ S. cerevisiae
Higher flavour intensity with PRELUDE™
Comparison between control in purple (S. cerevisiae) and experiment in blue (PRELUDE™ + S. cerevisiae)demonstrating the higher flavor intensity with PRELUDE™ in wines from Sauvignon Blanc.Experiment and grading achieved externally, in France by IFV Sud Ouest, V´innopôle 2010
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9Flavor intensity*
Reduction intensity
Defaults*
Vegetable / Pyrazines
Green thiol
Fruity thiols*
Fruity terpens
Fermentation
MineralPalate weight
Sugar
Acidity
Astringence
Biterness
Alcohol
Herbaceous
Flavor intensity in mouth*
CONTROL PRELUDE + CONTROL
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9Flavor intensity*
Reduction intensity
Defaults*
Vegetable / Pyrazines
Green thiol
Fruity thiols*
Fruity terpens
Fermentation
MineralPalate weight
Sugar
Acidity
Astringence
Biterness
Alcohol
Herbaceous
Flavor intensity in mouth*
CONTROL PRELUDE + CONTROL
Higher flavour complexity with PRELUDE™ rosé wine from Cabernet-Sauvignon
Comparison between control in purple (S. cerevisiae) and experiment in blue (PRELUDE™ + S. cerevisiae)Wine tasting with a panel of 18 trained wine tasters focused on aromas & flavors descriptorsNumbers indicate a frequencyBurgundy, France
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12R
aspberr
y/S
traw
berr
y
Bla
ckberr
y
Cherr
y
Citru
s
Ban
ana
Am
ylic
App
le
Rose
Toaste
d
Fruits Flowers Others
S. cerevisiae
S. cerevisiae + PRELUDE
S. cerevisiaealone
PRELUDE™+ S. cerevisiae
Higher flavour complexity with PRELUDE™ white wine from Chardonnay
Comparison between control in purple (S. cerevisiae) and experiment in blue (PRELUDE™ + S. cerevisiae)Wine tasting with a panel of 18 trained wine tasters focused on aromas & flavors descriptorsNumbers indicate a frequencyBurgundy, France
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12C
itrus
/Gra
pefr
uit
Pea
ch/A
pric
ot
Pin
eapp
le/M
ango
Dry
nut
s
Dry
frui
ts(a
pric
ot, f
ig,
grap
e)
Ora
nge
blos
som
Vio
lette
Cin
nam
on
Clo
ves
Gril
led/
Toa
st
Car
amel
Dai
ry
Fruits Flow ers Spices Pastries
S. cerevisiae
S. cerevisiae + PRELUDE
S. cerevisiaealone
PRELUDE™+ S. cerevisiae
Lower volatile acidity with PRELUDE™ high sugar content wine from Semillon
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S P+S
Marina Belly´s laboratory, ISVV Bordeaux
Wine made from high sugar Semillon must, Bordeaux, France 2009
VA
g
/L H
2S
O4
VA reduced by 50%!
S. cerevisiaealone
PRELUDE™+ S. cerevisiae
PRELUDE™ Torulaspora delbrueckii made by Chr. Hansen, launched in August 2009
To get wild ferment complexity… without the risks!
● mouth-feel increase
● higher flavor intensity & complexity
● lower volatile acidity
To be used sequentially in combination with your preferred standard yeast