UNLOCK YOUR GRAPES' POTENTIAL
Chr. Hansen's range of specialty wine yeasts and bacterias can help you release the full potential in your winemaking, enhancing products through carefully managed alcoholic fermentation and microbial protection.
CHR. HANSEN WINE BACTERIAS
Making good wines is about more than just growing the right grapes on the right soil under the right climatic conditions. A wide array of microorganisms, including bacteria, fungi and yeasts, play a key role at all stages of grape cultivation (viticulture) and wine production (vinification). While some of these organisms are beneficial to the wine, some are potentially harmful. It's part of the winemaker's job to know which is which.
Chr. Hansen has been instrumental in bringing a much better understanding of wine microorganisms and their interactions to viticulturists and winemakers over the years. Their focus on 'bio-protection' gives winemakers an array of tools and techniques to better control fermentation and microbial populations management in the struggle to help preserve grapes’ initial quality and create better wines for consumers in a more sustainable way.
Good for most grape varieties (red or white), but particularly effective for Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot Noir, Gamay, Nebbiolo, Carignan and Tempranillo.
VINIFLORA® Oenos is a malolactic bacterium with a broad application that makes malolactic fermentation safe, easy and convenient in a broad range of wines.
Gives a stable and efficient malolactic fermentation in most wines and produces a medium amount of diacetyl. Oenos can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.
Ferments between 17-25°C, giving a minim pH of 3.2, total sulphur dioxide of 40ppm and a target ABV of 14%.
Good for elegant white wines with fresh fruit character (Chardonnay, Chenin, Verdicchio, etc); crisp, fruity rosés; sparkling wines and youthful, fruit-forward reds.
VINIFLORA® CiNe is a citrate-negative Oenococcus oeni culture that gives malolactic fermentation without diacetyl or buttery flavours.
Wines made with CiNe are typically crisp, balanced and fruity. The culture is unable to convert citric acid to diacetyl, so creating balanced, structured and a crisply fruity wines.
VINIFLORA® CiNe is also good for making fresh and fruity red wines for early drinking, where the benefits or malolactic fermentation are felt in the wine's texture, but with the fruit expression of the grapes undimmed.
VINIFLORA® CINE™ can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.
Ferments between 17-25°C, giving a minim pH of 3.2, total sulphur dioxide of 30ppm and a target ABV of 14%.
To increase the overall fruitiness, we recommend a combination of VINIFLORA® FROOTZEN® and VINIFLORA® CINE™.
Perfect for 'cool climate', high acid wines, where low temperature fermentation and low pH is the norm. Also good for moderate pH wines, giving rapid malolactic fermentation.
VINIFLORA® CH11 is an Oenococcus oeni bacteria isolated from cool climate wines. In these wines, pH is typically low, with a corresponding high acidity which can often kill or make inactive malolactic bacteria.
CH11, however, is highly robust when it comes to pH and can perform a fast and reliable malolactic fermentation even at low-pH levels and temperatures.
VINIFLORA® CH11 produces low to medium amounts of diacetyl, keeping the wines lean and elegant. While it has traditionally been used in white wines, recently winemakers have adopted it for red wines to achieve high-speed malolactic fermentation.
CH11 can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.
Ferments between 14-25°C, giving a minim pH of 3.0, total sulphur dioxide of 35ppm and a target ABV of 15%