Fresh and fruity white and rosé wine … no matter how hot it gets
Proven its value in the northern hemisphere, VINIFLORA® OCTAVE 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.
“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.
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.
Want to know more?
Source: https://www.chr-hansen.com/en/food-cultures-and-enzymes/fermented-beverages/cards/article-cards/fresh-and-fruity-white-and-rose-wine
