anchor harvest book 2013 - oenobrands · 2013-05-15 · rapidase® rosÉ can, depending on the...
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WINE YEASTTHE LEADING NEW WORLD WINE YEAST BRAND
A N C H O RH A R V E S TB O O K2 0 1 3
Contents
The Wine Team01
INDUSTRY FEEDBACK / HARVEST 2012
Rapidase Rosé & Fermicru Rosé:The one and only Rosé wine synergy solution
02
Natuferm:A nutrient to boost yeast aroma production
07
N E W P R O D U C T S
Claristar:Stabilise & improve your wines
09
L A U N C H
In-Line Ready:You may never have to rehydrate your yeast again!
11
Oenotools:Download our free app.
13
D O W N L O A D
Anchor Co-Inoculant Bacteria:Simple, Secure, Speedy and Super-Aromatic
15
A R T I C L E
Ordering & Banking details20
G E N E R A L
Administrative Officer
KATHY KEDZIOR 021 534 [email protected]
Ordering and deliveries
SEBASTIAN PETERSEN 021 534 [email protected]
The Wine Team
Wine Business Director
MARGARET FUNDIRA (M.Sc. MBA) 082 883 [email protected]
Technical Consultant
ELDA LERM (M.Sc) 082 903 [email protected]
Technical Consultant
BERNARD MOCKE (M.Sc) 082 881 [email protected]
International Brand Manager
LIDA MALANDRA (M.Sc) 082 907 [email protected]
Technical Consultant
MMULE MASALESA (B.Sc) 082 882 [email protected]
All queries
ANCHOR WINE YEAST OFFICE 021 534 [email protected]
01
I N D U S T R Y F E E D B A C K / HARVEST 2012
The first Synergistic Enzymeyeast solution for Rosé wines
02
The South African 2012 harvest saw the introduction of theworld’s first enzyme and yeast combo specifically developedby Oenobrands for the production of top Rosé wines.
RAPIDASE® ROSÉ has been extensively tested by the ‘Centredu Rosé’ in France and by winemakers from Europe andArgentina. Some of the unique RAPIDASE ® ROSÉ attributesthat made winemakers rosy-cheeked were; an optimal set ofside activities for quality and yield improvement, lowanthocyanase levels and the benefit of a once-off addition.
Oenobrands’ new yeast, FERMICRU ® ROSÉ, allowed new worldwinemakers to experiment with two styles of Rosé; PinotageRosé with raspberry, strawberry and cherry flavour or CabernetSauvignon, Merlot and Shiraz Rosé with red berry flavour andtypical thiol character relevant to these cultivars.
As per usual, many of the winemakers decided to create theirown combos, with excellent Rosé being the result!
Some bought the full combo while others boughteither the enzyme or the yeast. All of thewinemakers that used the product were happywith the performance of the products. Wines
that were made included Merlot, Pinotage,Shiraz, Cabernet franc and Cabernet Sauvignon.
All the wineries that bought the enzyme and used it werevery happy (except one winery where the cooling decided
to go on strike during the harvest) and apart fromsome other minor hiccups (like no controls oran intern that forgot to add the enzyme), the
product was very well received and we had 100%satisfaction. Definite improvements were seen in terms ofcolour stability, aroma and fermentation rate.
Equally well received were the Pink Ladies! They travelled with usfrom winery to winery and suffice to say, the winemakers (particularlythe male winemakers) were more than happy to see the charmingyoung ladies. Aptly dressed in pink, the Pink Ladies contributed a fairshare of the excitement that surrounded the launch of Synergy Rosé.
RAPIDASE® ROSÉ
03
1.THE ENZYME
RAPIDASE® ROSÉ can, depending on the winemaking process,
be applied either directly onto grapes or after pressing. Applying
the enzyme onto the grapes will first favour the extraction of
aroma compounds and/or precursors and increase juice yields
(around 9% according to trials organised in France in 2009).
Secondly, without the need of a second addition, RAPIDASE®
ROSÉ facilitates and accelerates must clarification. Monitoring
maceration temperatures and duration allow the winemaker full
control over colour levels.
A sole application on must enables both thorough settling, necessary
for producing ester-type aromas, and targeted extraction of aromatic
compounds from the grape skin and pulp particles in suspension.
With these two possible applications, RAPIDASE® ROSÉ can be
fully integrated into any rosé production itinerary. In general,
enzyme addition saves time, a sizeable advantage in a market
where speed is a key success factor. Moreover, speeding up the
process has a positive impact on wine quality by allowing less
oxidation.
2.THE YEAST
The second part of this synergistic
solution is the yeast strain FERMICRU®
ROSÉ, that produces on must previously
clarified with RAPIDASE® ROSÉ (the
production of ester-type aromas
requires advanced clarification), a large
quantity of aromatic compounds
synonymous with red berries, white
flesh fruits and caramel. This effect
has been validated analytically, as well
ROSÉ WINE HYPE!
Rosé wines are an integralpart of the international wine
market. They occupy agrowing portion of the
‘popular premium’ segment.Being aware of the
importance of this fastgrowing sector, OENOBRANDShas concentrated its effortson providing solutions, aimingto help the winemaker toproduce fruity, red berry-
type rosé wines!
Using the principle that hasbecome one of
OENOBRANDS’ undeniablestrengths, this solution is
based on pairing an enzymeand yeast that act in synergy.
fermentationbenefits:
aroma
filtrationyields
fasterprocessing
reducedoxidation
no impacton colour
drain juice
UNIQUE TO RAPIDASE ® ROSÉ
Optimal set of side activities
for quality and yield
improvement, enhancing the
fruity character and the
protection of the colour in a
once-off addition.
as in tastings of wines produced with a variety of winemaking
techniques in institutes and in numerous wineries.
The combination of OENOBRANDS’ in-depth knowledge of enzymatic
reactions, grape berry compounds and winemaking processes, allowed
the formulation of the RAPIDASE® range according to desired
benefits and targeted wine profile. In order to induce the desired
ratio of principal, as well as essential secondary activities, each
enzyme production strain is selected with the same care we use
for enological yeast strains. Our enological enzymes are produced
by Aspergillus niger or Trichoderma harzianum in fermenters under
aerobic conditions. The enzymatic product is isolated by filtration
and concentrated by ultra filtration, all done by the DSM Food
Specialties state-of-the-art food enzyme production facility.
These modern aids are accessible to any winemaker willing to
improve their control over the production of popular and
premium wines.
Negligible levels of cinnamyl esterase
In white and rosé wines, vinyl phenols cause nail polish and paint
odours. In low concentrations these compounds spoil the aromatic
subtlety of a wine.
RAPIDASE® NFCE enzymes used for white or rosé wines limits the
formation of volatile phenols.
Negligible levels of anthocyanase
In red wines, anthocyanins responsible for the colour are
stabilised by covalent linkage with a glucose unit.
Anthocyanases hydrolyse these links, which destabilize the
colour. RAPIDASE® red maceration enzymes are produced
by fungal strains that naturally produce anthocyanase activity
far below the concentration that becomes harmful to red wine
colour.
FERMICRU® ROSÉ is aSaccharomyces cerevisiaeyeast strain with a significantproduction capacity for esters,ethyl esters (red fruits, whitefleshed fruits) and higheralcohol acetates (pineapple,rose) producing notes of redfruit, white flesh fruit andcaramel and a remarkablemouthfeel.
FERMICRU® ROSÉ can beadded in pre-ferment skincontact or after direct press. The yeast gives the bestexpression of the ‘fruity roséwine’ profile for turbiditylevels between 50 and 100 NTUand for temperatures between14 and 18˚C.
04
Intensityof aroma
Balance
Persistence
Volume
Fruitiness
Freshnessof fruityaroma
Floral
BoxSweetness
Acidity
ComplexityVegetal
4
321
0
RAPIDASE ROSÉ/FERMICRU ROSÉRAPIDASE ROSÉ/YEAST X
NATUFERM®: A nutrient toboost yeast aroma production
I N D U S T R Y F E E D B A C K / HARVEST 2012
Back in the days, yeast nutrients were simply just that - nutrients to
aid with fermentation. This has not changed. After all, a healthy
yeast population has always been universally sought after when it
comes to alcoholic fermentation. What did however change, is our
knowledge of nutrients. The advance of science has allowed
OENOBRANDS to change and improve nutrients in very specific ways.
NATUFERM® is an example of a yeast nutrient with numerous positive
attributes. The unique amino acid rich formulation of NATUFERM®
assists fermentation and also facilitates the increased production of
aromatic esters. Naturally low concentrations of biogenic amine
precursors (histidine, tryptophane and tyrosine) and easy mixing of
this nutrient has proven to be a further boon to new world winemakers.
0% 100%50%25% 75%
Added Natuferm withyeast inoculation
Added Natuferm after3-5˚Balling fermented off
Added Natuferm when H2Swas detected during ferment
Used Natuferm asnutritive agent
Used Natuferm for nutrition& aroma enhancement
Natuferm made a positivedifference
Natuferm created a clean &easy ferment
No nutrient additionsnecessary after Natuferm
Will use Natuferm again
Winemakers happywith Natuferm
05
What did winemakers say?
Customer feedback is very important and valuable to us, especially
when it comes to new products. Winemakers were given a questionnaire
on NATUFERM® and we would just like to shortly focus on the most
important aspects of the feedback. NATUFERM® was used on white
and red cultivars, with some winemakers that used it on all their wines.
The cultivars that popped up most often (in the questionnaire) were
Shiraz, Cabernet Sauvignon, Cabernet franc and Merlot. Chenin blanc,
Sauvignon blanc, Petit Verdot and Pinotage also featured, but to a
lesser extent. Apart from using NATUFERM® out of a purely nutritional
standpoint, some special conditions also prompted certain winemakers
to use NATUFERM®. These conditions were; particularly cold ferments
(white wine), grapes from virus infected blocks and wild ferments.
Some (46%) winemakers added the NATUFERM® with yeast inoculation
and 23% added it after three to five ˚Balling was fermented off. Some
(8%) added it when H2S was detected during the ferment. The majority
of winemakers (85%) used NATUFERM® as a nutritive agent, whereas
15% used it for nutrition and aroma enhancement. When asked if they
felt NATUFERM® made a difference, 85% responded positively. The
observed difference was in most cases (54%) a clean and easy ferment.
While only 8% of the winemakers noticed a positive effect on aroma
and fermentation kinetics, this is probably because most of them were
not able to make a comparison with a proper control. On another very
positive note, 15% of the respondents noted that no further nutrient
additions were necessary after the initial dosing with NATUFERM®.
The ease of mixing, packaging size and packaging type were very well
received and all of the winemakers commented favourably on this. As
far as repeat use is concerned, 69% of the winemakers said they will
use NATUFERM®again and 23% said they’ll probably use it again. It
looks like 85 is the number of the day, because that is the percentage
of winemakers that indicated that they were happy with the product.
Based on this, one could say that this new nutrient was widely liked
and that the launch was a success. In fact, more NATUFERM® had to
be ordered from overseas in the middle of the harvest in order to keep
up with the local demand. This is clearly the nutrient that everybody
is talking about and is definitely worth a try for the 2013 harvest!
06
The ease of mixing,
packaging size and
packaging type were very
well received and all of the
winemakers commented
favourably on this.
NUTAFERM ® is
formulated with
primarily grown yeast
dried with unique spray drying
technology. This allows the
production of an easy to use micro
granulated yeast based product
that does not lump together when
being poured into liquid. Complete
suspension of the product is
obtained within a few seconds.
This unique property makes
NUTAFERM ® usage completely
worry free!
NATUFERM® is a yeast nutrient composed of 100% autolysed
yeast rich in organic nitrogen and trace elements, specific to
the initial phases of alcoholic fermentation. Its high
concentration in available amino nitrogen and trace elements
promotes a healthy yeast population. It is especially rich in
those amino acids known as ester aroma precursors. Thus,
with appropriate fermentation conditions (turbidity and
temperature), NATUFERM® increases the production of aromatic
fermentation esters.
Although rich in amino acids, the use of NATUFERM® in
fermentation does not increase the concentration of the amino
acids that can lead to the formation of biogenic amines or
ethyl carbamate. Histidine or arginine concentrations are
identical in wines fermented with NATUFERM® or with DAP.
NATUFERM® exemplifies Oenobrands’ approach to offering
winemakers precision in fermentation management,
repeatability of organoleptic profiles and analytical quality.
NATUFERM® is very easily dispersible in water or must, a
property that offers the ease of use provided only by Oenobrands
products in this range (EXTRAFERM® and NATUFERM®). This
unique property (ease of use / time saving), makes its usage
extremely simple.
NATUFERM®. A nutrient to boostester production by yeast.
07
PREFERRED AROMAPRECURSORS
Arginine
Asparagine
Asparticacid
Glutamine
Glutamicacid
Isoleucine
Leucine
Phenylalanine
Tyrosine
Valine
S-CONTAINING
Cystein
Methionine
Alanine
Glycine
Serine
Threonine
Tryptophan
NOTPREFERRED
NOTMETABOLISED
Histidine
Lysine
Proline
N A T U F E R M
4
3
2
1
0
NATUFERM AMINOACID COMPOSITION
08
Combined
Free
AROMA CONCENTRATION IN WINES
RESIDUAL AMINO ACIDS AFTER AF
2 phenyl ethanol
2 phenyl ethylacetate
ethyl-4-hydroxybutyrate
ethyl decanoate
ethyl octanoate
ethyl hexanoate
isoamyl acetate
NUTRIËNT NATUFERM DAP
DAPNATUFERM COMPETITOR
ASP GLU ASN SERS GLN HIS THR GLY +ALA THYR VAL MET PHE ILEU LYS LEUARG
CLARISTAR®
More than a tartrate stabilizer, an enhancerof white and rosé wines
CLARISTAR®, developed
by DSM Food Specialties,
is a mannoprotein
fraction which has a
proven instant action on
the potassium tartrate
stabilization of white and
rosé wines.
92% of tasters observe:
• Preservation of
natural acidity.
• Enhanced aroma
expression.
• Increased sensation of
volume and roundness
on the palate.
• Improved aromatic
freshness during wine
storage.
92%
98%CLARISTAR® has been on the market since 2007 and is
recognized by 98% of users as easy-to-use, fast, precise
and gentle on wines (feedback from a survey conducted
on 1200 batches of wine treated with CLARISTAR®).
This highly soluble product, CLARISTAR®, interacts with micro-
crystals to stop their growth and keep them at a size that is invisible
to the eye. CLARISTAR® is an unmatched natural alternative to
exogenous and harmful stabilization techniques, thanks to the
positive action of the mannoproteins on the colloidal balance.
This method presents the additional combined benefits of preserving
the wine’s aroma, colour and natural acidity.
The liquid formulation facilitates the instant stabilizing effect, allowing
for immediate final filtration. The use of CLARISTAR® results in an
average 8-day reduction in the tartrate stabilization process.
Many winemakers worldwide already benefit from the use of
CLARISTAR® and can testify to its added value. This innovative
liquid ingredient is easy to use by following the simple application
recommendations.
ENOSIS MERAVIGLIA© PARTNERSHIPCOMPARISON OF COLD STABILIZATION, CLARISTAR©
AND METATARTRATE
Selected white (Chardonnay Alto Adige 2010 and Trebbiano/Ugni
blanc 2010) and rosé (2009 and 2010) wines were tested for their
evolution over time after being submitted to 3 different tartrate
stabilization techniques: addition of 100 ml/hL CLARISTAR®, or
addition of 10 g/hL metatartaric acid or cold stabilization for 6
days at -4˚C.
All treated wines were monitored for the absence of KHT crystals,
09
N E W P R O D U C T S
analyzed for their aroma composition (free and combined aroma
fractions) and tasted regularly for a period of one year.
CHARDONNAY 2010
The analytical data revealed better aromatic potential of the
wine with CLARISTAR®, thanks to a longer shelf life over time.
This is due to the lower level of esters which develop during aging,
especially diethyl succinate (marker of aging in white wine), their
concentrations remained lower in CLARISTAR® treated wine.
Also the preference in tasting is awarded to the CLARISTAR® wine
with a longer lasting taste in mouth in comparison to the others.
TREBBIANO 2010
After 6 months the data confirmed that the wine treated with
CLARISTAR® maintained the fresh aroma, typical of this wine, and
by extension a better resistance to the chemical aging for the
CLARISTAR® wine vs. the other wines, as shown in the table below.
ROSÉ 2009
After 12 months, all tested wines were stable. Analytically, the
main aroma compounds were not degraded and the CLARISTAR®
treated wine showed a better resistance to oxidation. The most
significant difference is seen with tasting, as the wine treated with
CLARISTAR® is much more intense and as a result more pleasant.
CONCLUSIONS
All the white and rosé winestreated with CLARISTAR®
maintained their aromaticprofiles over the period ofone year, with a lower effectof wine aging and werebetter appreciated at tasting(roundness, freshness). Interms of stability, the resultsobtained are similar to thoseusing other treatments.Satisfied by these results,Enosis and OENOBRANDS areplanning to test the impactof CLARISTAR® on red winesin terms of efficiency, colour,aroma and wine profiles overtime in comparison to coldstabilization.
After 6 monthsFree aromatic compounds (µg/L)
Esters developed during aging(gives oxidate & aged profile)
Coldstabilization
8556,0
Metatartrate
8641,6
Claristar
8091,9
Claristar
-21%
Coldstabilization Metatartrate
-14%
-27%
-23%
-26%
-25%
After 6 monthsLoss of bound aromaticcompounds
Bound terpens
Bound norisoprenoids
10
Now that we’ve had this short vocabulary lesson, let’s first talk
science and then revolution. But remember the definition of
‘paradigm’, because the word will pop up soon enough.
The traditional way of yeast rehydration and inoculation is well-
known within the international winemaking community. By
properly rehydrating the yeast and then cooling the rehydration
mixture, you pave the way for a successful ferment. Unfortunately,
bigger wineries often struggle to keep up with the daily inoculation
of a large number of tanks. The rehydration process can take
anywhere from 30 minutes to 2 hours after which the mixture
still has to be cooled down to a temperature that is within 10˚C
of the must temperature. As far as temperature and control is
concerned, human error can creep in and then you might even
be stuck with a stuck ferment (pardon the pun). Large scale
wineries are becoming increasingly mechanised, so what if there
was a way to lighten the burden and remove the human error
aspect of numerous rehydrations and inoculations per day? It’s
time to make a paradigm shift!
What if I told you that you don’t have to rehydrate anymore?
What if I told you that OENOBRANDS has developed a special
machine that you can use to inoculate our enhanced yeast,
specifically formulated for this application, directly into your
Skip yeast rehydration withour revolutionary new concept:In-line dry machine andIN-LINE READY® yeast
What if I told you that you don’thave to rehydrate anymore?
IN-LINE READY®
L A U N C H
11
Paradigm:
Intellectual perception
or view, accepted by
an individual or a
society as a clear
example, model, or
pattern of how things
work in the world.
www.businessdictionary.com
tank - without rehydration? This is revolutionary, right? Well,
get ready to be blown away! We have this technology! You can
now simply add our new enhanced yeast into our machine, open
a valve and Bob’s your uncle. For those of you that are sceptical,
the science behind this technology is solid. The machine and the
enhanced yeasts have been tested extensively in South Africa,
Spain and France. Large winery scale trials up to 12 000 hL tanks
have repeated what was seen on small-scale level. We observed
that the completed fermentation time is similar to that of a
traditional rehydration, inoculation and fermentation (see graph).
Wine quality and analytical
parameters were also similar
in both methods of yeast
addition.
To truly appreciate the speed
at which the un-rehydrated
yeast is inoculated into the
must, you would have had to
be there, but we’ve seen up
to 20kg of yeast being
inoculated into a tank within
4-5 seconds! The setup of the
IN-LINE READY® concept
machine takes no longer than the setup of the usual pump and
bin when doing a traditional rehydration and inoculation.
IN-LINE READY® inoculation is truly a revolution in winemaking
technology, because not only does it allow you to inoculate must
at a fraction of the time that it takes to do a traditional
rehydration and inoculation, it is also easy to use and clean.
We have formulated select yeast strains to be used with this
technology (both for white and red wines) and there is no doubt
that the IN-LINE READY® concept is one of the most important
technological advances to hit the current winemaking scene.
Further good news is that this technology is not only limited to
yeast inoculation, it can also be used to add other powders,
granules and crystals (like acid, bentonite etc.) as an in-line
process. Watch this space.
IN-LINE READY® trial that was
done at winery scale in France,
2012. Density measurements
were taken of Chardonnay
must (16.8˚C fermentation
temperature) to compare the
effect of Fermicru® AR2 that
was rehydrated prior to
inoculation vs. IN-LINE
READY® AR2.
12
1100
1080
1060
1040
1020
1000
980
9600 1098.57.56.55.54.53.52.51.50.5 1 3 4 5 6 7 82
Den
sity
Chardonnay - France 2012
D -̊ CONTROL FERMICRU® AR2 D -̊ IN-LINE READY® AR2
days
OENOTOOLS is the latest smartphone and tablet application to
help winemakers make essential calculations during wine
production. This free application developed by OENOBRANDS®
in collaboration with Olivier Zébic contains the most widely used
calculation and conversion tools required in the winery.
The development of this application is in line with Oenobrands’
strategy in offering winemakers innovative, advanced winemaking
solutions.
OENOTOOLS allows the winemaker to:
Calculate the quantity of any powder, liquid or gas additive
to add to a tank. For instance, OENOTOOLS will determine
the amount of gum arabic, enzymes, tannins or any fining
agent to add to a tank from a powder or liquid form.
OENOTOOLS
13
D O W N L O A D
OENOBRANDS won the prize forinnovation at the “Vincoeurs en
Herault’ in 2012
iPhone Andriod
Determine the amount of sulfite to add according to the
winemaker’s selected source (various concentrations or gas)
to reach a set total, free and/or active SO2 target.
Convert the common measuring units used for grape juice
and wine. For example, litres into gallons, brix into sugar
concentration, etc.
The Oenotools app provides a range of quick and accurate
winemaking calculation tools in five languages; English, Spanish,
French, Italian and German. Watch out for the upgraded version
for cooling, fortification and acidification management!
14
MODULES
Malolactic fermentation (MLF), conducted by lactic acid bacteria
(LAB) holds several benefits: a decrease in overall acidity and a
moderate increase in pH; increased microbial stability and very
importantly, flavour modifications to the final product. Similar
to active dried yeast cultures for alcoholic fermentation (AF),
there are commercial MLF starter cultures available. These starter
cultures mainly consist of Oenococcus oeni as the primary bacteria
culture, although this innovative research focused on the use of
Lactobacillus plantarum as part of a revolutionary mixed LAB
starter culture. The NT 202 Co-Inoculant starter culture for MLF
from Anchor Yeast was developed at the Institute for Wine
Biotechnology, Stellenbosch University, South Africa, in order to
address various novel factors in one efficient package:
The FIRST commercial MLF starter culture with a MIXTURE of
LAB (O. oeni S5 and L. plantarum 56).
Developed for CO-INOCULATION (starter culture inoculated
with the wine yeast).
A starter culture in combination with a specific YEAST CULTURE,
Anchor NT 202.
This led to the development of a product that ensures a SIMPLE,
SECURE and SPEEDY fermentation, while adding favourable AROMA
characteristics to the wine.
Why a mixture of Oenococcus oeni and Lactobacillus plantarum?
Oenococcus oeni is the LAB species best adapted to the harsh
wine environment (low pH, SO2 and ethanol).
Table 1: The differences in the enzymatic profiles of the two LAB strains in themixed Anchor NT 202 Co-Inoculant starter culture.
L. plantarum 56 O. oeni S5 Significance:Enzyme:
Release of glycosidically bound aroma compounds
Metabolism of phenolic acids
Release of free amino acids as aroma precursors
Diacetyl production
Ethyl carbamate production
ß -D-glucosidase
Phenolic acid decarboxylase
Proline iminopeptidase
Citrate lyase α -subunit
Arginine deiminase
+
+
+
+
-
-
-
-
-
+
A R T I C L E
INTRODUCING THE WORLD’SFIRST MALOLACTIC STARTERCULTURE BLEND:The development of a mixedmalolactic fermentation starterculture of Oenococcus oeniand Lactobacillus plantarum andbenefits of its use in co-inoculation with Anchor NT 202.
E. Lerm1, L. Malandra1,
P. Pellerin2 & M. du Toit3
1 Anchor, South Africa2 Oenobrands, France3 Institute for Wine Biotechnology,
Department of Viticulture and
Oenology, University of Stellenbosch,
Private Bag X1, Matieland
(Stellenbosch), South Africa
15
Table 1
Anchor NT 202 Co-Inoculant:Simple, secure, speedy andsuper-aromatic
Co-inoculation concerns:
Adverse interactions between yeast and bacteria: select correct
bacteria-yeast combination as is the case with Anchor NT 202 and
the Anchor NT 202 Co-Inoculant.
Volatile acidity (VA) production: the O. oeni strain in the
mixed culture was selected for insignificant VA production. Lacto-
bacillus plantarum is homofermentative and unable to produce
VA from residual sugars.
The Anchor NT 202 Co-inoculant starter culture produced
significantly higher concentrations of total esters during co-
inoculation, compared to sequential inoculation (Figure 1).
In addition, L. plantarum is the dominant Lactobacillus species
found in grape must/wine, can also survive the harsh wine
conditions and displays a more complex aroma-contributing enzyme
profile compared to O. oeni (Table 1). Very importantly, the
presence of the ß-D-glucosidase gene in L. plantarum suggests
this strain has the ability to release grape-derived aroma compounds
that can contribute to the final wine aroma profile. In addition,
having two types of LAB present ensures complete MLF at most
wine parameters.
16
Conc
entr
atio
n (m
g/L)
PINOTAGE (2009)
A comparison of the total ester (excluding ethyl acetate)production of the Anchor NT 202 Co-Inoculant during sequential-
and co-inoculation.70
60
50
40
30
20
10
0
55.0967.25
Co-inoculation advantages:
Wine matrix not yet depletedof nutrients by yeast growth.Insufficient time for yeast toproduce inhibitory compounds(ethanol, medium chain fattyacids).
No need for bacterial nutrientadditions and the heat offermentation favours bacterialgrowth.
More efficient MLF in‘challenging’ (high ethanol,nutrient depleted) wineenvironments.
Reduced overall fermentationtime (wines immediatelyavailable for stabilization withSO2, racking, fining).
Reduced risk of microbialspoilage during waiting periodbetween AF and MLF insequential inoculation.
Co-inoculated wines tend to bebetter structured, morecomplex, less ‘buttery’ andfruitier.
Why co-inoculation?
Sequential Inoculation Co-Inoculation
Figure 1
The selection of the most compatible yeast-bacteria combination
for MLF has been simplified with the commercialisation of Anchor
NT 202 Co-Inoculant. Both the yeast- and bacteria cultures were
selected as to ensure that there are no negative interactions that
could have a detrimental effect on either AF or MLF.
In the 2008 vintage, in a comparison of the NT 202 Co-Inoculant
with a commercial strain, the mixed culture consistently, in all
three cultivars, produced significantly larger total ester
concentrations compared to the commercial culture (Figure 2).
In 2010, in a comparison of the NT 202 Co-Inoculant with commercial
cultures, NT 202 Co-Inoculant produced significantly higher
concentrations of total esters and diethyl succinate (fruity and
melon aromas) (Figure 3a and 3b).NT 202 CO-INOCULANT
COMMERCIAL CULTURE
70
60
50
40
30
20
10
0
Conc
entr
atio
n (m
g/L)
Pinotage Cabernet-Sauvignon Shiraz
A comparison of the total ester concentration (excluding ethyl acetate)produced by the Anchor NT 202 Co-Inoculant and a commercial O.oeni
starter culture in 2008 during sequential inoculation.
The Anchor NT 202 Co-Inoculant was developed inorder to deliver a product that:
Successfully completes MLF(evaluated in various cultivars,number of vintages and co-inoculation) (Table 2).
Acts as only a minorcontributor to VA.
Is compatible with variouscommercial S. cerevisiae yeastcultures.
Is unable to producebiogenic amines.
Produces favourable aromacompounds.
17
Why Anchor NT 202 Co-Inoculant?
Figure 2
Table 2
Table 2: The average time (in days) taken by the Anchor NT 202 Co-Inoculantstarter culture to complete MLF (AF completed on average on day 7) during fermentation trials.
Cultivar Inoculation Total Duration In Days(incl. AF and MLF)Vintage
9
9
26
22
2009
2010
2011
Pinotage
Cabernet Sauvignon
Shiraz
Pinotage
Cabernet Sauvignon
Shiraz
Merlot
Co-Inoculation
Co-Inoculation
Co-Inoculation
Co-Inoculation
Grape-derived non-aromatic compounds that can be converted
to volatile aroma-contributing compounds provide a latent resource
of compounds that are able to add to the wine aroma profile. The
NT 202 Co-Inoculant produced significantly larger concentrations
of terpenols (such as limonene, nerol) and much larger
concentrations of norisoprenoids (such as ß-ionone) compared to
the individual O. oeni S5 strain and two commercial cultures
(Figure 4). In addition, the NT 202 Co-Inoculant produced a
A comparison of the diethyl succinate production of the AnchorNT 202 Co-Inoculant and various commercial cultures during
co-inoculation with Anchor NT 202 .
Die
thyl
suc
cina
te c
once
ntra
tion
(m
g/L)
4.0
3.5
3.0
2.5
2.0
1.5
1.0
0.5
0.0
NT 202Co-Inoculant
Comm.culture 1
Comm.culture 2
Comm.culture 3
80
70
60
50
40
30
20
10
0
Conc
entr
atio
n (m
g/L)
The total ester production (excluding ethyl acetate) of the AnchorNT 202 Co-Inoculant compared to various commercially available
MLF starter cultures.
NT 202Co-Inoculant
Commercialculture 1
Commercialculture 2
Commercialculture 3
SIMPLE: Inoculate yeastand bacteria at thesame time in the juice
SPEEDY: MLF is com-pleted zero to 14 daysafter alcoholicfermentation underoptimal conditions
SECURE: Co-inoculation ofyeast and bacteria hasseveral advantages overinoculation after alcoholicfermentation
18
MLF TREATMENTS IN SHIRAZ IN 2010 VINTAGE
MLF STARTER CULTURES EVALUATED IN 2010 SHIRAZ
Figure 3a and 3b
Anchor Co-Inoculant Bacteriais the WORLD’S FIRST mixedbacterial starter culturecontaining two differenttypes of bacteria. Apartfrom offering simple, secureand speedy MLF’s that aresuper-aromatic, the mainadvantage of using thisproduct compared tocompetitor products on themarket, is its organolepticcontribution.
The concept is revolutionaryand is an advanced toolavailable to winemakers toenable them to producecutting edge wines in a verycompetitive market.
Anchor Co-Inoculant Bacteria.You’ll never experienceanother fermentation like it!
significantly higher total monoterpene concentration compared
to any of the other treatments evaluated. This is why we recommend
the use of the NT 202 Co-Inoculant in order to produce more
aromatic wines. Specifically, the L. plantarum strain contributes
to the significant release of terpenols and norisoprenoids due to
its ß-glucosidase activity (Table 1). Thus, NT 202 Co-inoculant,
besides ensuring an efficient fermentation, also makes a significant
and favourable contribution to the wine aroma profile.
While the Anchor NT 202 Co-Inoculant and Anchor NT 202 ensure
a simple, secure and speedy AF and MLF, more recent studies
display the compatibility of the NT 202 Co-Inoculant with various
other yeast strains in the Anchor portfolio, including Anchor
Exotics, NT 116, WE 372 and NT 50. These results were generated
in Merlot, a notoriously difficult cultivar with regards to MLF. This
has led to the rebranding of Anchor NT 202 Co-Inoculant as ANCHOR
CO-INOCULANT BACTERIA, which means you can now enjoy all
the advanced benefits of this MLF starter culture with your other
favourite Anchor yeast strains.
19
Conc
entr
atio
n (μ
g/L)
A comparison of the monoterpene production (excluding geraniol) of theAnchor NT 202 Co-Inoculant, the individual O. oeni strain and commercial cultures
during co-inoculation in Shiraz in 2011.
Compounds
60
50
40
30
20
10
0
NT 202 CO-INOCULANT O.OENI S5 COMMERCIAL CULTURE 1 COMMERCIAL CULTURE 2
ß-Farn
esol
2
Limon
ene
Linalo
ol Oxid
e
(+) Li
naloo
l
Linaly
l Ace
tate
a-Terp
ineol
Citron
ellol
Nerol
ß-Farn
esol
1
a-Ion
one
ß-Ion
one
Figure 4
Orders can be e-mailed, faxed or placed telephonically with either
Kathy or Sebastiaan. If technical assistance is needed to help make
a decision before placing an order, a Technical Consultant will
gladly assist you with your order.
Please use the Anchor order forms as provided.
Order numbers or name of person placing the order are compulsory.
For initial orders, please indicate a week during which we can
deliver. We cannot deliver all orders on a Monday, as this is the
most popular day for deliveries and the delivery trucks are quickly
fully booked for Mondays.
We do not guarantee a 24-hour delivery although we will do our
very best to ensure speedy delivery of your order.
No COD orders will be delivered without payment on delivery or
payment by Internet banking before delivery.
Deliveries to Malmesbury, Riebeek Kasteel, Riebeek West and
Porterville are every Tuesday via the Anchor Yeast Bakery truck.
Anchor Yeast payment terms are strictly 30 days from statement.
January’s purchases must be paid in full by the end of February or
accounts will automatically go on hold on 1 March.
If you don’t already have an account with Anchor, please apply
before harvest since we require adequate time to do a proper credit
check, as per the Credit Act.
All certificates such as non-GMO, MSDS, Allergen and COA’s are
available on: www.oenobrands.com/en/non-gmo
Ordering & Banking details
Anchor Yeast does not take any unused product back afterthe season. The products all have adequate shelf lives andcan be used the next year if stored correctly.
REFERENCE: If you are anaccount holder, pleaseindicate your accountnumber, starting with SA,on your invoice orstatement
If you are a COD client,please use the invoicenumber. DO NOT use yourcompany name or yourpersonal name.
PLEASE NOTE: Ourpayment terms foraccount holders arestrictly 30 days from thestatement.
Late payment will resultin the account beingplaced on hold andultimately closed.
20
Full name of account:RYMCO (PTY) LTDT/A ANCHOR YEAST
BANK:Nedbank
BRANCH:Industria
BRANCH CODE:196-305
ACCOUNT TYPE:Current
ACCOUNT NO:196 328 3910
Please ensure that your financial departmenthas this information.
G E N E R A L
WINE YEASTTHE LEADING NEW WORLD WINE YEAST BRAND
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