Yeast Prelude


This yeast specialty product, launched in August 2009, was a complete revolution in the world of winemaking as the first pure strain of Torulaspora available for winemakers.

Torulaspora delbrueckii is an osmotolerant yeast that results in lower concentrations of volatile acidity, especially in high-sugar musts. It generates more flavor complexity, due to the production of high concentrations of medium-chain fatty-acid esters (more stable esters) and promotes malolactic fermentation, due to a decreased production of toxic medium-chain fatty acids. One of the main characteristics of Torulaspora delbrueckii is the production of high concentrations of mannoproteins, resulting in a fuller, smoother mouth feel and increased palate weight.

PRELUDE is a pure strain of Torulaspora delbrueckii for use in sequential inoculation with winemakers’ preferred Saccharomyces cerevisiae. It increases the body, softens the palate and rounds the mouth feel of wines. 

It is particularly suitable for premium and ultra premium wines from Chardonnay, Chenin, Pinot Noir, Merlot and Cabernet-Franc, that will be aged in barrels or with oak chips, as there is a clear synergy between this strain of Torulaspora and wood.

Torulaspora delbrueckii
occurs naturally in wild ferments 

With its innovative Torulaspora yeast for wine, Chr. Hansen offers winemakers the benefit of wild alcoholic fermentations.

"Torulaspora contributes to the special characters these wines have, and Chr. Hansen was the first company in the world to develop this yeast for commercial use. Now, winemakers have the flexibility of using the single strain PRELUDE product," explains Dr. Hentie Swiegers, Head of the Department for Wine Innovation, who developed the product with his team in Denmark and tested it in wine regions across the world.

Differentiate wines and create additional value

The strain behind PRELUDE yeast has been selected from hundred of other strains for the strong proven improvement of the "wine value" during wine tastings.

We have mainly targeted the wine segment that is growing now: bottles of wine priced between 4.5 € and 14 € (or 7 US$ and 20 US$). Wines produced with the PRELUDE yeast all received higher tasting notes and were rated at higher prices (consumer perception). This is exactly what wineries and winemakers are looking for now: differentiation, value creation and return on investment.

The consumer demand for low-manipulation, more natural wines is creating a whole lot of interest in products such as PRELUDE  

There is a global trend for both natural products and closer-to-nature production processes. PRELUDE is exactly what demanding winemakers are asking for: a way to achieve alcoholic fermentation with the benefits of spontaneous fermentation but none of the risks. Conventional and organic winemakers around the world are already huge fans of our non-Saccharomyces Torulaspora yeast concept.

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