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.