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Our range of specialty yeasts brings a distinctive touch to wines helping winemakers to differentiate their production from another. The range is made of 2 different types of products answering different needs:
For high alcohol wines, we propose MERIT.ferm a pure Saccharomyces cerevisiae carefully selected for its ability to work at high % vol. ethanol (up to 16 % vol.). Global warming has increased the sugar content in grapes in several places around the world and MERIT.ferm is winning hearts and minds for its ability to:
MERIT.ferm is used all over the world in areas such as: Rhône Valley, Languedoc and Bordeaux in France; Amarone, Toscany, Piemonte in Italy; Douro or Rioja in Spain. On top of this many premium wines from California, Australia, South-Africa, Chile or Argentina are built around this high quality yeast.
For winemakers wishing to be closer to wild alcoholic fermentation character, we propose an exclusive range of 'exotic' yeasts known as our 'non-Saccharomyces' (.nsac) products.
Chr. Hansen is the first company to investigate the promising field of non Saccharomyces cerevisiae species in winemaking. Our products are the result of careful and patient work, performed by our wine research team, to study the population of yeasts present in wine grape juices and musts and select the best of them.
The idea is quite simple, knowing that wines which have been through a wild alcoholic fermentation offer a higher complexity -both in mouthfeel and flavors- how to give winemakers new, innovative tools for 'wild alcoholic fermentations' in secure and controlled conditions?
We can offer 5 different products in our '.nsac' range:
PRELUDE.nsac: our latest yeast specialty and a complete revolution in the world of winemaking! PRELUDE is a pure strain of Torulaspora delbrueckii to be used in co-inoculation with winemakers prefered Saccharomyces cerevisiae. PRELUDE increases the body, softens the palate and rounds the mouth feel of wines. It is particulary suitable for premium and high premium wines from Chardonnay, Sauvignon blanc or Semillon and some winemakers have started to use it successfully in rosé and red wines.
MELODY.nsac & HARMONY.nsac: a blend of 3 yeasts, Kluyveromyces thermotolerans, Torulaspora delbrueckii for the wild touch and a Saccharomyces cerevisiae to take the lead during the alcoholic fermentation and finish the consumption of sugars. MELODY has a stronger effect than HARMONY. They are both used for white, rosé and red wines depending on the desired effects.
RYTHM.nsac & SYMPHONY.nsac: a blend of 2 yeasts, Kluyveromyces thermotolerans -giving the wild berries and spicy flavors- and Saccharomyces cerevisiae doing the alcoholic fermentation until the consumption of sugars is done. RYTHM has a stronger effect than SYMPHONY and the two blends are mainly used in red and rosé wines and base white wines for sparkling wines.
Our 'non-Sacch.' products have been used successfully by winemakers from all over the world since 2003. An increasing number of internationally awarded wines have been made using the Viniflora® range of yeasts and bacteria.
