Hansen bioprotect wines with viniflora nsac tarragona april 2015

Bioprotect musts, wines and brands with NSAC yeastsACE – Arnes, 2015

Bioprotect musts, wines and brands with NSAC yeastsACE – Arnes, 2015

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Bio-protective effects

against contaminantsNatural way to increasefermentation flavors

intensity, longevity and complexity

Full use ofgrape juice and wine

bio-diversity

No productionof biogenic amines

Better management of grape juice initial content:flavor precursors/org. acids/…

Excellent return on investment

Less downgradesduring production

=

preserve initial potentialand personality

Outline: feedback from winemakers using NSAC yeastsWhy is it interesting to use NSAC yeasts? 6 years global survey

Outline: feedback from winemakers using NSAC yeastsWhy is it interesting to use NSAC yeasts? 6 years global survey

NSAC under scrutiny: the starting point… NSAC under scrutiny: the starting point…

Population dynamics of non-Saccharomyces yeast

Goddard MR. 2008. Ecology 89: 2077-2082

NSAC proliferate at early stages

Saccharomyces takes over, after starting from a low conc.

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MFC* sequence in winemakingMFC* sequence in winemakingPopulation

Timein days then weeks

Non-Saccharomycesspp.

Saccharomyces spp. Oenococcus oeni /

Lactobacillus ssp.

Alcoholic fermentation

Malolacticfermentation

* MFC: Microbial Food Cultures

Metabolites produced by non-Saccharomyces yeasts

� Non-Saccharomyces wine yeasts are mainly studied for their impact on flavors, glycerol and organic acids production… and their potential ability to convert sugars into these metabolites instead of ethanol

Number of peer reviewed publications and reviews per wine non-Sacch. positive to neutral species and main metabolites studied

period 2005-2012

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5

10

15

20

25

30

Torulaspora

Kluyveromyces

Pichia

Metschnikowia

Schizosaccharomyces

Hanseniaspora

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NSAC yeasts: organoleptic impact is the primary aimwine characteristics impacted per type

1 species among wine NSAC yeasthas shown the highest

potential: Pichia kluyveri

1 species among wine NSAC yeasthas shown the highest potential:

Lachancea* thermotolerans

* : following OIV guidelines regarding wine yeast selection* *: formerly Kluyveromyces thermotolerans

1 species among wine NSAC yeast has shown the highest

potential: Torulaspora delbrueckii

Flavors

Precursors conversionMetabolism differences

Acid balance

Organic acidsproduction/reduction

Mouth-feel

PolysaccharidesMannoproteins

Concerto™ Prelude™FrootZen™

NSAC yeasts: nowadays protection against contaminants is becoming the primary objective of their application

Phase 1 Phase 22003

Pure strainsBio-protection

New applications

Phase 32009

Phase 42012

BlendsFirst attempts

- Torulasporadelbrueckii

- Schizosaccharomycespombe

- …

- Saccharomyces cerevisiae, mixed with:


and/or

- Kluyveromycesthermotolerans

MELODY™ blendfrom Chr. Hansen


- Lachancea/Kluyveromycesthermotolerans

- Pichia kluyveri

- …

Mimic wild fermentAdd extra complexity

Initial interest forexotic yeast species

potential

Get ‘wild ferment’ benefits without

the risks

Preserve, protect, convert precursors contained in mustand avoid contaminants

PRELUDE™ first pure Td product launched in August 2009 by Chr. Hansen

Ex. of

species

Main use

Ex. ofproducts

FrootZen™ first pure Pkproduct by Chr. Hansen

Timeline

NSAC yeasts: bio-protection mainly comes from competitive exclusion, 7 different applications have been developed

* MFC: Microbial Food Cultures

NSAC yeasts new applications in winemaking:COMPETITIVE EXCLUSION

NSAC inoculation: high concentration per ml of viable populations from species that are well adapted to must conditions (high sugar content for instance) vs. Saccharomyces spp.

=> fast development that will limit availability of nutrients for molds/other yeasts/ bacteria and create the few % ethanol to protect the must

Advanced winemakers are now usingthis competitive exclusion feature

to bio-protect red, rosé or white musts4 main final objectives identified

� No/less sulfites in winemaking

� <10 ppm sulfites in bottles

�Avoid Biogenic amines (histamine/tyramine/…)

� Avoid phenolic compounds/volatile acidity

� Limit oxygen impact

� Optimize flavor precursors conversion (pool of enzymes, early timing, …)

� Bring complexity (flavors/org. acids/polysaccharides/ …)

When used earlier enough in the process, spread on grapes right after crush for instance, high populations of some NSAC yeasts bring protection against contaminants by competitive exclusion (competing to access the same limited resources than molds, wild yeasts, some bacteria…)

Reduce downgrades Preserve wines´ personality

14 April 2015 Australia & NZ, July 20129

Viniflora® NSAC yeasts: impact on mouthfeel

Flavours


Acid balance


Mouth-feel

Polysaccharides


Select ’OK’

Viniflora® PRELUDE™Viniflora® PRELUDE™


Torulaspora delbrueckii - effect on palate-weight: high production of polysaccharides

Sc alone Sc + Torulaspora delbrueckii

Source: Comitini, F., et al., Selected non-Saccharomyces wine yeasts in controlled multistarter f..., Food Microbiology (2011)

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Viniflora® PRELUDE™ usage in cold soak: to protect the must

by competitive exclusion

Average population of cells (in CFU/ml) for Prelude™ (orange), Frootzen™ (blue) and the blend of NSAC and SAC Melody (green) on YPG mediaat different temperatures

Implantation and growth in musts at low temperature

of different NSAC products

Viniflora® Prelude™ - Torulaspora delbrueckiiexample of volatile acidity reduction & fatty acids reduction

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Acetic acid g/l

Glycerolg/l

Esters mg/l

Fatty acids (C6,8,10,12) mg/l

S. cerevisiae (EC1118) 0.21 6.7 6.3 14.5

T. delbrueckii (Prelude™) + S. cerevisiae (EC1118)

0.06 6.9 7.3 3.5

p.t. ~ 20 mg/L

The primary reason for these decrease in volatile acidity and fatty acids is the high

tolerance of Td yeasts for high sugar substrates, they are less stressed by their environment than

Saccharomyces spp.

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0

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20

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60

70

Merit + CiNe Prelude + Merit + CiNE FrootZen + Merit + CiNe

Pe

rce

nt

[%]

ma

lic

aci

d c

on

cum

ed

Day 2

Day 4

Viniflora® PRELUDE™ : effect of treating the must with T. delbrueckii on MLF management

Malic acid degradation in % measured 2 and 4 days after inoculation with Viniflora® CiNe™

Merit: pure S. cerevisiae, controlPrelude: pure T. delbrueckiiFrootZen: pure P. kluyveri

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Customers in 15 countries

Primarily in Europe, South Africa, New Zealand, Chile, USA

Dosages vary from 30 to 60 g/hl; 2 days to 8 days ferment.

Red wines or white wines matured with oak chips or in barrels

Red wines grapes picked early (to limit ethanol final concentration)

Cold soak/pre fermentation maceration (Pinot Noir for instance)

Prelude™ (Td CH111) applications


Viniflora® NSAC yeasts: impact on flavors


Flavors


Acid balance


Mouth-feel

Polysaccharides

Select ’OK’

Viniflora® FROOTZEN™Viniflora® FROOTZEN™

FrootZen™: the magic of direct inoculation

Sequential inoculation: FrootZen™ followed by S. cerevisiae

Time

Must

Specific gravity ° Brix

Direct inoculationwith FrootZen™

Inoculation with usual standard S. cerevisiae yeast

110024°

B

990

1070 17°

B

Wine

Wine ready for malolactic fermentation

with Viniflora®

cfu/ml of wine

1E+04

1E+05

0

1E+06

10308°B

30 points7 °°°°B

STEP 1

STEP 2

5E+05 cfu/ml at inoculation

Additional effects of FrootZen™ protecting the mustsfaster consumption of oxygen than S. cerevisiae

Additional effects of FrootZen™ protecting the mustsfaster consumption of oxygen than S. cerevisiae

Sugar consumption

0,0

20,0

40,0

60,0

80,0

100,0

120,0

140,0

160,0

180,0

200,0

0 1 2 3 4 5 6 7

Day

Fruc and Gluc g/L

Sc

Td

Pk

Viniflora® FrootZen™ : fermentation kinetickey differences compare to Sc and Td

Viniflora® FrootZen™ : fermentation kinetickey differences compare to Sc and Td

Ethanol production

0,0

5,0

10,0

15,0

0 1 2 3 4 5 6 7

Day

Ethanol vol%

Sc

Td

Pk

Viniflora® FrootZen™ : fermentation kineticPichia kluyveri is not a strong fermenter, ethanol production is limited

Viniflora® FrootZen™ : fermentation kineticPichia kluyveri is not a strong fermenter, ethanol production is limited

Total acid

2,0

2,5

3,0

3,5

4,0

0 1 2 3 4 5 6 7

Day

g/L

Sc

Td

Pk

Viniflora® FrootZen™ : fermentation kineticPichia kluyveri produces organic acids… and flavors!

Viniflora® FrootZen™ : fermentation kineticPichia kluyveri produces organic acids… and flavors!

FrootZen™ impact on consumer panels: value creation

Measure with a panels:

professionals and/or consumers

Assess through these information:

How the wine made with FrootZen™ is rated and the value added by the NSAC yeast compare to the control

Demonstrate the added value created by the NSAC yeast

Generalize its use in wineries to differentiate wines and improve their value.

In this example: > 40% price difference between real price and jury estimated price

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HOW TO EXPLAIN THIS SYSTEMATIC CREATION OF VALUE?

Flavors frequence mentioned by external trained/non professional jury

Loire Valley wine (Sancerre - Sauvignon blanc)

Data: In senso veritas, Feb. 2013

Tropical fruit notes Floral notes

Sensory profile improvement with FrootZen™

white wine example (Sauvignon blanc)


white wine example (Sauvignon blanc)


red wine example (Pinot Noir)


red wine example (Pinot Noir)

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Primarily in Europe, South Africa, New Zealand, USA

2 to 4 days in fermentation.

Application in red/white/rosé wines

Intense, elegant wines, very early protection against contaminants

FrootZen™ (Pk) applications


Viniflora® NSAC yeasts: impact on organic acids balance

Flavours


Acid balance


Mouth-feel

Polysaccharides


Select ’OK’

Viniflora® CONCERTO™Viniflora® CONCERTO™

Concerto™ - Kluyveromyces thermotolerans – strain CH456 lactic acid production -natural acidification- ideal for warm climates red or rosé wines

Sc onlycontrol

Kluyveromyces* thermotolerans+ Sc

Source: Comitini, F., et al., Selected non-Saccharomyces wine yeasts in controlled multistarter f..., Food Microbiology (2011)

* : Kluyveromyces thermotolerans is also named Lachancea thermotolerans (L. thermotolerans)

Australia & NZ, July 201231

Concerto™ vs. FrootZen™ vs. Prelude™

Trials carried out in 2011 to assess the differences imparted by 3 pure NSAC Prelude™, FrootZen™ and Concerto™

Three wines: Red, Rosé and WhiteBodegas Purisima Concepción, Ribera del Jucar, Spain

Where?

How? SEQUENTIAL INOCULATION: NSAC first followed by SAC

NSAC inoculated first

Dosage 20g/hl for ADYtoday we recommend 25g/hl for

ADYDosage 10g/hl for FROOTZEN™

CIU for winemaker: 2cEuro/L

ROI monitored,average measured: 2E/L

SAC inoculated

2 different yeasts for white and rosé

Dosage 15g/hl

SAC inoculated after a loss of 25-30 points in spec. gravity

36 to 48h most time.


The Red: Cabernet Sauvignon

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6

7Acidity

Fruitiness

Body

Bitterness

Cherry

Black plum

Strawberry

Blackberry

Honey

Green Beans

Cabernet Sauvignon

FrootZen

Prelude

Concerto

Winemaking:Sacc: S.G. 101AF temp: 25°CMaceration: 6 daysMLF: Yes

Analysis:RS: 3.0 g/lAlc: 13.8%pH 3.6TA = 4.8g/l(as tartaric)


The Rosé: Bobal

Rosé from Bobal

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Acidity

Fruitiness

Body

Bitterness

CherryBlack plum

Strawberry

Blackberry

Green Beans

FrootZen

Prelude

Concerto

Winemaking:Sacc: S.G. 101 AF temp: 16°CMaceration: 4 hoursMLF: No

Analysis:RS: 3.5 g/lAlc: 14.0%pH 3.5TA = 4.8g/l(as tartaric)

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Primarily in Europe, South Africa, Australia, USA

Dosages vary from 30 to 60 g/hl; 2 days to 10 days ferment.

Red/white/rosé wines from warm climate areas

Cleaner wines, more complexity, far less contamination issues

Concerto™ (Kt CH456) applications

Conclusions

� No/less sulfites

in winemaking

� <10 ppm sulfites in bottles

�Avoid Biogenic amines

(histamine/tyramine/…)

� Avoid phenolic compounds/

volatile acidity

� Limit oxygen impact

� Optimize flavor precursors

conversion (pool of enzymes,

early timing, …)

� Bring complexity (flavors/org.

acids/polysaccharides/ …)

Reduce downgrades

Preserve wines´

personality

FlavoursPrecursors conversion

Metabolism diff.

Acid balanceOrganic acids

production/reduction

Mouth-feelPolysaccharides


++

+

+

++

++

++

++

++

Historical

primary aim

during strain selection

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Thank you for your attention!

more information are available atwww.chr-hansen.com/wine

Thank you for your attention!

more information are available atwww.chr-hansen.com/wine

Hansen bioprotect wines with viniflora nsac tarragona april 2015

Science

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