Winemaking / Markets Served

Fermentation

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Enological enzymes have proven their value in wineries around the world to produce wine with enhanced varietal aroma, flavor, mouthfeel and color. Novozymes, the world’s largest manufacturer of enzymes for foods and beverages, introduced the first enzyme for wine processing over 35 years ago. Together, Novozymes and Gusmer have dedicated many years of research and application development to the continued advancement of enzyme treatments in winemaking.

Novozymes enzymes are blends of purified enological enzymes that can be used to enhance and support the winemaking process to achieve desired and reliable results.

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One of Chr. Hansen’s core competencies is microbial physiology. By investigating how bacterial cultures interact with their environment, valuable insight is gained into strain functionality and performance. As the world leader in bacterial cultures for the food industries, Chr. Hansen has committed R&D and advanced production resources to providing the best malolactic bacterial cultures to the wine industry. That is evident by the fact that Chr. Hansen Viniflora® cultures are the most widely used malolactic cultures. Reliable and predictable, Viniflora bacteria cultures are trusted by more winemakers worldwide to get their wines through malolactic fermentation on time and with desirable organoleptic outcomes.

Not all strains of Oenococcus oeni are the same, nor are all malolactic bacterial preparations. Some strains are more tolerant to environmental parameters such as pH, temperature, sulfur dioxide and alcohol. That tolerance depends partly on the natural capabilities of the strain, but more importantly on a production process that properly adapts the cell to enter the harsh environment of wine. It takes properly conditioned cells to survive the freeze drying process, and the ultimate inoculation into wine, to assure a high degree of cell viability. Chr. Hansen preparations are not only tested for viability, but each batch of bacteria is also tested for the cell’s ability to convert malic acid to lactic acid. Only Chr. Hansen uses this “MACC” test (Malic Acid Conversion Capacity) as a quality control parameter for each batch produced.

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