web malolactic fermentation management with viniflora

Viniflora®

Direct Inoculation Starter Cultures for malolactic fermentation in wine

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‘Wine’ is all about controlled fermentations!

Alcoholic fermentation

Alcoholic fermentation

Malolacticfermentation

Malolacticfermentation

Managed by Managed by yeastsyeasts

Managed by Managed by lactic acid bacterialactic acid bacteria

Sugar(Glucose)

Alcohol(Ethanol)

Malic acid Lactic acid

100% of the wines Most of RED winesSome WHITE & ROSÉ

wines

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What is exactly the ‘Malolactic Fermentation’?

MALIC ACIDfrom grape berries

Is transformedby specific bacteria

into


into

Natural fermentation process where

LACTIC ACID

FERMENTATIONFLAVOURS

(dairy like flavours)

Other compounds such as organic acidsor biogenic aminesin spontaneous MLF

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Why a ‘Malolactic Fermentation’ (MLF)?

Malic acid is a substrate for different species of wild bacteria: Oenococcus, Pediococcus, Lactobacillus…

Its consumption stabilizes the wine avoiding fermentation to occur in bottles and/or spoilages and wine downgrading

Malic Acid gives a harsh sensation in wines. Its conversion by fermentation into Lactic Acid decreases acidic sensation in mouth: pH increases, mouth-feel is softer and rounder…

… while producing additional typical and classical fermentation flavours: fresh cream, butter, crème

caramel…

MALIC ACIDFERMENTATION

FLAVOURSLACTIC ACIDIs transformed

by specific bacteriainto


into

Microbialstability

Flavours&

mouth-feel

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How to manage ‘Malolactic Fermentation’?

The ‘wait and see’The ‘wait and see’approach approach

The ‘wait and see’The ‘wait and see’approach approach

The winemaker waits for ‘wild The winemaker waits for ‘wild bacteria’ bacteria’ to manage this key fermentation to manage this key fermentation for himfor himIt can occur at any timeIt can occur at any time

No one knows what specie is at work No one knows what specie is at work (it could be a spoilage bacteria)(it could be a spoilage bacteria)

Wild bacteria produce biogenic Wild bacteria produce biogenic amines amines

like histamine during fermentationslike histamine during fermentations

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How to manage ‘Malolactic Fermentation’?

The ‘pragmatic’The ‘pragmatic’approach approach

The ‘pragmatic’The ‘pragmatic’approach approach

In wine, the final quality comes from the In wine, the final quality comes from the grapesgrapes

……and to succeed, malolactic fermentation and to succeed, malolactic fermentation management management with selected strains is keywith selected strains is key

This is what Chr. Hansen proposes through This is what Chr. Hansen proposes through VinifloraViniflora® ®

As it is for a cook, winemaker´s duty is to keep, As it is for a cook, winemaker´s duty is to keep, reveal and maintain this potential as high as reveal and maintain this potential as high as possible…possible…

Vintage 2009 / 2010

Viniflora® cultures

the natural toolbox for Malolactic Fermentation management

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Chr. Hansen proposes direct inoculation bacteria already adapted to wine Please follow the inoculation parameters table

Each strain of Viniflora® has specific

features

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Benefits of Direct Inoculation with Viniflora®

Be among the first to be ready

Save energy

Optimize tank/ caskmanagement

Use manning for higher value operations

Accelerate Accelerate MLFMLF


Ensure Ensure Quality & Food safetyQuality & Food safety


Optimize Optimize wine quality potentialwine quality potential


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Save energy









Reduce Reduce costscosts

Reduce Reduce costscosts

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Control MLF as well as AF

Get consistency(flavor…)

Avoid biogenic amines production

Reduce SO2 levels







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Reduce SO2 levels







Reduce Reduce downgradingdowngrading

Reduce Reduce downgradingdowngrading

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Know & manage your inoculums

Use documented ingredients


Get traceability







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Improve Improve negotiating negotiating

positionposition

Improve Improve negotiating negotiating

positionposition

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Save energy




Know & manage your inoculums


Use documented ingredients


Get traceabilityReduce SO2 levels







Reduce costsReduce costsReduce costsReduce costs Improve Improve negotiating positionnegotiating position

Improve Improve negotiating positionnegotiating positionReduce downgradingReduce downgradingReduce downgradingReduce downgrading

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Example 1: be ready first!

Be the first on the market!

Be ready before winter, cold weather conditions

Be ready for wine tasting & journalists

Be ready for exhibitions

Produce “primeur” wines

Microbially stabilise sooner

Sell your wines earlier

Malolactic fermentation Shiraz 2006 (Australia)pH 3.43-3.45, Total SO2 18-22 ppm, EtOH 13.2-13.7 vol%

0

0,5

1

1,5

2

0 10 20 30 40 50

Time (days)M

alic

aci

d (g

/L)

Viniflora LS Cross seeded Viniflora oenos Spontaneous MLF

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Example 2: save energy! Reduce your costs with a positive impact on the

Environment…

Finish your fermentation before temperatures being below 20°C (68°F)

Do not spend on energy to

heat tanks

to keep tanks heated

Significantly reduce the number of days necessary to achieve malolactic fermentation

Reduce your carbon footprint*

* : depending type and origin of energy you use

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Example 3: control biogenic amines production

Biogenic amines are produced by some microorganisms during fermentation, the most known is “histamine”

Cause allergenic reactionsFlushing, headache, nausea

Viniflora® freeze dried and FroZen™ products do not produce biogenic amines

Using Viniflora® is an insurance of food safety and a way to limit biogenic amines final levels in wines

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Viniflora® the lowest cost in use… …the best investment!

Absolute convenience with direct inoculation

Consistency and quality

Perfect MLF management

Better food safety No additional production of biogenic amines

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The malolactic fermentation quizz…

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If you are unsure about one of the following

words then find what is exactly behind

through our website!

If you are unsure about one of the following

words then find what is exactly behind

through our website!

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Viniflora®

The natural toolbox for demanding winemakers

M agic numberMM agic number

MACC te

st CiNe™CiNe™

CH16

CH11CH11

CH35CH35 Bactiv-aid 2.0FroZen™

Oenos

DIRECT

INOCULATIONDIRECT

INOCULATION

diacetyl

Fruit character management

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You want to know more about Viniflora®?

Contact our closest representative through this web site!

web malolactic fermentation management with viniflora

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