Maximum complexity is reached when using a sequence of three microbial solutions including PRELUDE™ (a pure yeast from the species Torulaspora delbrueckii), MERIT™ (a selected Saccharomyces cerevisiae) and CH35 (a slow fermenter strain of Oenococcus oeni) to achieve MLF.
To maximize fruit expression in red wines, we recommend starting alcoholic fermentation with Pichia kluyveri (FROOTZEN®) or Kluyveromyces thermotolerans (CONCERTO™). These exclusive yeasts maximize esters, terpenes and thiols conversion at a very early stage, increasing the fruit’s note intensity and the final wine’s elegance. Follow this with JAZZ, a strain of Saccharomyces cerevisiae selected by Chr. Hansen for red wine producers, and then by CINE™ to manage malolactic fermentation without the producing buttery, creamy flavors that are typical of malolactic fermentations. The outcome is a fantastic expression of the grape varietal(s) used to make the wine.
For red winemaking without sulfites in warm climate regions, malolactic fermentation can be managed prior to alcoholic fermentation with our Lactobacillus plantarum solution: NOVA™. This helps to bio-protect the must (without sulfites) and stabilize the red wines as early as possible. FML with NOVA™ takes from 1 to 3 days depending on the initial conditions. NOVA™ is also extremely effective in converting fruit flavors from the precursors present in the must, delivering a high fruit-flavor intensity.