hansen bioprotect wines with viniflora nsac tarragona april 2015
TRANSCRIPT
Bioprotect musts, wines and brands with NSAC yeastsACE – Arnes, 2015
Bioprotect musts, wines and brands with NSAC yeastsACE – Arnes, 2015
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Select ’OK’
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.
Select ’OK’
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
0
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:
- Torulasporadelbrueckii
and/or
- Kluyveromycesthermotolerans
MELODY™ blendfrom Chr. Hansen
- Torulasporadelbrueckii
- 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
Precursors conversionMetabolism differences
Acid balance
Organic acidsproduction/reduction
Mouth-feel
Polysaccharides
Concerto™ Prelude™FrootZen™
14 April 2015 Australia & NZ, July 201211
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
30
40
50
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
14 April 2015 Australia & NZ, July 201216
Viniflora® NSAC yeasts: impact on flavors
Concerto™ Prelude™FrootZen™
Flavors
Precursors conversionMetabolism differences
Acid balance
Organic acidsproduction/reduction
Mouth-feel
Polysaccharides
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)
Sensory profile improvement with FrootZen™
white wine example (Sauvignon blanc)
Sensory profile improvement with FrootZen™
red wine example (Pinot Noir)
Sensory profile improvement with FrootZen™
red wine example (Pinot Noir)
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Customers in 20 countries
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
14 April 2015 Australia & NZ, July 201228
Viniflora® NSAC yeasts: impact on organic acids balance
Flavours
Precursors conversionMetabolism differences
Acid balance
Organic acidsproduction/reduction
Mouth-feel
Polysaccharides
Concerto™ Prelude™FrootZen™
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.
14 April 2015 Australia & NZ, July 201232
The Red: Cabernet Sauvignon
0
1
2
3
4
5
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)
14 April 2015 Australia & NZ, July 201233
The Rosé: Bobal
Rosé from Bobal
0
1
2
3
4
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6
7
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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Customers in 10 countries
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
Concerto™ Prelude™FrootZen™
++
+
+
++
++
++
++
++
Historical
primary aim
during strain selection