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Fresh and fruity white and rosé wine … no matter how hot it gets

Proven its value in the northern hemisphere, VINIFLORA® OCTAVE – our newly launched yeast – gives winemakers a solution to counterbalance a warming world and produce fresh and lively taste experiences

What do you expect when taking a sip of your glass of rosé wine? A crisp, fruity flavor and a sense of lightness, of course.

But increasing temperatures worldwide have made it harder for winemakers in warm regions to create the optimal environment for producing lighter wines like white and rosé. One solution to that challenge is our newly launched strain: VINIFLORA® OCTAVE.

VINIFLORA® OCTAVE is a Lachancea thermotolerans yeast that restores freshness by generating a high concentration of stable lactic acid from grape sugars. As a result, the pH drops and the total natural acidity increases, which is often lacking in hot climates.  

“Rosé and white wine are especially sensitive to global warming due to the lack of acidity, and winemakers describe lack of freshness as one of the biggest challenges. With our newest strain solution for wines, we address this challenge and commit to the bioprotection of wines,” says Anne-Claire Baiquis, Commercial Development Manager in Wine and Fermented Beverages. 

Natural acidity provides many benefits 

To avoid dull wine, some winemakers previously needed to add tartaric acid – which can be unstable and costly. This can be avoided by using naturally produced lactic acid.

A rise in pH required other winemakers to increase the level of SO2 to guarantee its efficiency. Again, with lactic acid production, SO2 can be kept low. A pH increase also triggers the risk of spontaneous malolactic fermentation that can be detrimental to rosé and white wines. The early production of lactic acid inhibits Oenococcus oeni, reducing the risk of such fermentation. 


Full of flavor 

The VINIFLORA® OCTAVE yeast enhances flavor in white wine with yellow stone fruits (such as nectarine or peach) – and New Zealand producers also describe guava and mango in their white and rosé wines. 

Conversely, our other Lachancea thermotolerans strain from the VINIFLORA® range, CONCERTO, produces red fruit aromatics (such as strawberries or raspberries) and is well suited for red wines. 

Yeast usage

The VINIFLORA® OCTAVE yeast is added just after pressing and settling of the grapes, before alcoholic fermentation. The winemaker decides when to add the Saccharomyces after the OCTAVE – usually between 1 to 3 days after. The later the addition of Saccharomyces, the greater the production of acidity and flavor.