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Avoid producing off-flavors

Off-flavors in wine often comes from bad fermentation practices

5 to 10% of the wine production is downgraded every year due to deviations arising during either alcoholic fermentation or malolactic fermentation. This means that for a winery, 5 to 10% of its production will not be sold at the optimal price but downgraded. This is a lot of value “lost in fermentation.”

Developing bio-protection solutions helps reduce downgrading and preserves the wine’s initial qualities.

Three actions are needed to perfectly preserve the wine from off-flavor production:

  • Avoid early installation of negative molds, yeasts and bacteria such as acetobacter (producing acetic acid [vinegar] from sugars), Hanseniaspora uvarum, the most present yeast in vineyards, is a high producer of ethyl acetate. To combat this, our early bio-protection solutions include NOVA™, PRELUDE™, CONCERTO™ and FROOTZEN®, which can help achieve this goal by competitive exclusion inhibiting molds, some yeasts or acetic-acid bacteria growth.
  • Monitor nitrogen levels in must and then wine to avoid a shortage of nutrients for yeasts and bacteria, but also look out for an excess of nitrogen in wines. A balanced nitrogen level is the target to keep in mind to avoid production of off-flavors by Saccharomyces during or at the end of alcoholic fermentation.
  • Manage malolactic fermentation with VINIFLORA® Oenococcus oeni direct-inoculation products to stop the development of Brettanomyces yeasts, Pediococcus and other negative lactic-acid bacteria that are able to grow in wine.

Chr. Hansen’s wine team has solid expertise in avoiding Brett. installation at any stage. Our VINIFLORA® solutions, being based on natural selected strains of yeasts and bacteria, help comply with two market trends simultaneously: reducing the number of wine manipulations in wineries to deliver authentic wines and the use of natural solutions. 

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