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9015 W. Maple Street
WI, 53214
United States
Julia Millard

About Us


In short, we are a global supplier of bioscience based ingredients for the food, nutritional, pharmaceutical and agricultural industries. The diverse ranges of products we develop in collaboration with our customers have a visible impact on the health and food industries worldwide with documented benefits.
We produce cultures, enzymes, probiotics and natural colors. Our market positions are built on our product innovation and applications, production processes, long-term customer relationships and intellectual property.
With production facilities based in EU and USA, the company delivers innovative and cost effective solutions to manage fermentations, get the very best out of the grapes and differentiate wines through a toolbox of natural products named 'Viniflora®'.
Today Chr. Hansen leads the growing market of malolactic fermentation cultures and the emerging business of non-Saccharomyces yeasts thanks to its leadership in biotech research, selection, production and logistic of cultures. These successes are related to our strong commitment to the wine industry through important investments with state of the art factories, high quality production standards and a permanent dialogue with winemakers around the world from North America to Australia.
The outcome is a dedicated range of direct inoculation malolactic bacteria for various wine applications and a very innovative range of pure non-Saccharomyces yeast products used to initiate alcoholic fermentation.

Both ranges represent the yard stick within the industry.
Viniflora® products are exclusively distributed by
Gusmer Enterprises, Inc. in North America.

Wine Ingredients


Competition in the global market for wine increases daily with consumers asking for better quality products, higher diversity of wines and better value per bottle.

Accordingly, wine producers throughout the world have increased their focus on two key areas when it comes to wine:

Irrespective of the type of wine: classical 'terroir type' or modern 'varietal type', fermentation management is key to transforming the potential wine coming from the grapes into the best and safest wine possible.

To achieve these natural transformations in optimal conditions, Chr. Hansen has developed a range of natural solutions to assist winemakers and marketing managers in:

  • creating wines in connection with new consumption trends; see for instance how the combination of our products Viniflora® FrootZen and  Viniflora® CiNe help to optimize fruit flavour intensity in white and red wines;


  • creating clear differentiation; e.g. Viniflora® non-Saccharomyces yeasts range and their very distinct effects on mouthfeel and flavour complexity.


  • optimizating wine production through a better control of alcoholic and malolactic fermentations


This toolbox for winemakers is named Viniflora® and contains different types of innovative yeasts, bacteria, nutrients and enzymes all carefully selected to bring wine producers the very best from Nature


Solving the Challenge of Nematodes in the Vineyard
Solving the Challenge of Nematodes in the Vineyard
Nematodes represent one of the biggest challenges in agriculture, causing yield loss of up to 90% in severe infestations.
This Is What We Do
This Is What We Do
Chr. Hansen is a global bioscience company that develops natural ingredient solutions for the wine and several other industries.
The Most Sustainable Company in the World
The Most Sustainable Company in the World
We are extremely proud that we have just been ranked “The World’s Most Sustainable Company”
Managing Malolactic Fermentation
Managing Malolactic Fermentation
Essential Knowledge to Manage Malolactic Fermentation, presented by Dr. Peter Sommer from Gusmer Enterprises Inc.
Caviro - A Circular Economy Partnership
Caviro - A Circular Economy Partnership
At Chr. Hansen we always look to nature for innovative and sustainable solutions. Our Natural Colors Division uses grape skin to make a natural color for the food and beverage industry. The color is subtracted after the grapes have been used to create grape wine.
Yeast & Bacteria Trends in Winemaking
Yeast & Bacteria Trends in Winemaking
The Utilization of non-Saccharomyces vs. Saccharomyces Yeast, presented by Dr. Hentie Swiegers from Chr. Hansen’s Wine Innovation Department. The latest applications of non-Saccharomyces and Saccharomyces yeast producing unique and stylistic wines that are redefining winemaking.

News Archive

Join Us for Two Complimentary Technical Webinars Presented by Gusmer Enterprises
06 May, 2020

Manage your fermentations with Chr. Hansen’s range of Viniflora® non-Saccharomyces yeast.

May 19th from 8:30am-9:30am PST

Presentation Topics include:

  • Selecting the proper Viniflora® yeast strain for your wine
  • Using pre-fermentative yeasts to protect the must by preventing the growth of unwanted yeast and bacteria
  • Differentiating your wine by aroma intensification, acid production and mouthfeel perception through biological mean

Space is limited, please register today!

Speaker Spotlight:

Dr. Lorenzo Peyer
Chr. Hansen Senior Application Manager,
Dept. of Wine & Fermented Beverages

After completing his PhD, Lorenzo joined the department of Wine at Chr. Hansen as an Application Manager. Acting as a project manager, HACCP responsible, technical and bacterial enthusiast, Lorenzo is regularly travelling to wine‐making regions all over the world to conduct field trials and provide technical support for the Chr. Hansen Oenology products, as well as developing new concepts on other fermented substrates as fruit juices, coffee and water kefir.

Mastering Malolactic Fermentation – a deep dive into the life of your malolactic bacteria, Oenococcus oeni.

May 20th from 8:30am-9:30am PST

Learn more about malolactic fermentation to make it work consistently and efficiently with your wines. Innovative leader in fermentation management, Chr. Hansen, will be chatting about topics such as:

  • Selecting the proper Viniflora® bacteria strain for your wine
  • The magic number needed to start converting malic acid to lactic acid
  • Troubleshooting stuck malolactic fermentations

Space is limited, please register today!

Speaker Spotlight:

Nathalia Kruse Edwards
Chr. Hansen Senior Application Manager
Dept. of Wine & Fermented Beverages

After completing her MS, Nathalia joined the wine research and development team at Chr. Hansen as an Application Scientist. During her first years of employment, Nathalia had the opportunity to work vintage in various European regions to hone her winemaking skills. Today she is focused on Chr. Hansen’s oenology products leading the company’s global Wine Application Network, while also developing new concepts for other fermented beverages such as cider and fermented tea.

COVID-19 Update: We Are Still in Full Operational Mode
17 March, 2020

The coronavirus continues to evolve and take hold on a global scale. We monitor the situation closely and focus relentlessly on delivering products to our customers all over the world, while safeguarding the health and safety of all Chr. Hansen employees.

The health and safety of our employees are absolutely paramount to us, which is why we have instituted a number of guidelines across the organization, while complying with protocols of global and local health authorities in each of the markets we operate in.

Many of our employees across the globe are therefore working from home these days to help slow down the spread of COVID-19. As a company we are committed to doing everything we can to sustain the functioning of our society and keep employees, partners and customers safe.

In these times of adversity, delivering to our customers remains a key priority for us. Securing global food supply is more crucial now than ever, and we are therefore pleased to confirm that we are still in full operational mode. Our production sites globally still run at normal capacity, and our inventories serve as a safety stock to give us a solid buffer should the situation change.

If you have any questions, please reach out to your regular Chr. Hansen contact – we are open for business.


Chr. Hansen Remains in World Elite of Most Sustainable Companies
28 January, 2020

“The world’s most sustainable company 2019” ranks no. 2 on Corporate Knights’ list for 2020. With three Danish companies in the top ten, Denmark shows clear leadership in sustainability. 

Today, Corporate Knights, a specialized Toronto-based media and investment research firm, published their annual ranking “Global 100 Most Sustainable Corporations in the World” 2020 in Davos, Switzerland. Last year’s no. 1 in the ranking, global bioscience company Chr. Hansen, cements its position at the top by coming out second on the list for 2020.

“We are honored and proud that our efforts to work for a better world together with our customers are noticed and valued. We improved our total score against Corporate Knights’ indicators, and although it was not enough for a first place this time, we are still ranked as the number one most sustainable food ingredient company. This reinforces our unwavering commitment to the Power of Good Bacteria and a future defined by natural ingredients,” says CEO Mauricio Graber.

“Chr. Hansen’s overall purpose is to contribute to a better world through the natural and microbial solutions we deliver. We are grateful for the reinforcement of our position at the top of the world’s most sustainable companies and appreciate the good collaboration with our customers that support our continued journey towards a greener future for the planet.”

A catalyst for change
The renewed ranking in the world elite of most sustainable companies comes after a remarkable 2019 for the 145-year-old company. Highlights of the year included the no. 1 position on Corporate Knights’ list, inclusion on Fortune Magazine’s Change the World List of 50 companies that do well by doing good and the Golden Peacock Global Award for Sustainability presented in London as recently as November.

Another milestone in Chr. Hansen’s sustainability journey was reached when the company announced a groundbreaking agreement with Better Energy of switching 100% to green electricity from two new solar parks, wind energy and bio gas for its Danish operations by April 2020. Through its engagement in establishing the new solar parks, Chr. Hansen is contributing positively to the transition to green energy in Denmark as a whole. While its Danish operations account for almost half of the company’s total electricity consumption, the model is scalable and can be introduced in other countries going forward.

“All these elements have truly been a catalyst for change and an even stronger focus on what we can do to contribute to a more sustainable future; mobilizing and inspiring all employees to do more and meeting the increasing expectations and ambition levels from our customers and investors,”

“The time is now for individuals, corporations and governments to work together and take action. At Chr. Hansen we are determined to keep pioneering science and innovate to enable a resilient food system from farm to fork; Fighting food waste and the overuse of antibiotics and chemical pesticides.” Mauricio Graber concludes.

The background for ranking Chr. Hansen the second most sustainable company in the world 2020:

  • Chr. Hansen improved its total score against Corporate Knights’ indicators. Although this was not enough for a first place this year, the company is still ranked as the number 1 most sustainable food ingredient company.
  • Clean revenue: Chr. Hansen has been able to account for and document its direct product impact on the UN Global Goals. 82% of the revenue directly supports the UN Global Goals, and PWC has reviewed the methodology to document this.
  • The UN Global Goals are used as a framework to link the impact of the corporate strategy to sustainable development, and the performance is measured and reported on an annual basis.
  • Environmental performance: Chr. Hansen scored high relative to its peers on its environmental performance, specifically related to energy, CO2, water and waste. Continuously reducing its environmental footprint has been a priority during the past year. During 2019 it led to the partnership with Better Energy where Chr. Hansen committed to switching 100% green electricity from two new solar parks, wind energy and bio gas for its Danish operations by April 2020
  • Diversity: We score high on % of female directors, and also get some points from female senior executives and sustainability pay link

About Corporate Knights and the ranking “Global 100”

Corporate Knights Inc., the company for clean capitalism, includes the sustainable business magazine Corporate Knights and a research division that produces rankings and financial product ratings based on corporate sustainability performance.

The Global 100 Most Sustainable Corporations in the World is an annual project initiated by Corporate Knights. Launched in 2005, the Global 100 is announced annually on the sidelines of the World Economic Forum in Davos.

Chr. Hansen is a leading, global bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. We develop and produce cultures, enzymes, probiotics and natural colors for a rich variety of foods, confectionery, beverages, dietary supplements and even animal feed and plant protection. Our product innovation is based on more than 30,000 microbial strains – we like to refer to them as ‘good bacteria’. Our solutions enable food manufacturers to produce more with less – while also reducing the use of chemicals and other synthetic additives – which make our products highly relevant in today’s world. Sustainability is an integral part of Chr. Hansen’s vision to improve food and health. In 2019 Chr. Hansen was ranked as the world’s most sustainable company by Corporate Knights thanks to our strong sustainability efforts and our many collaborative partnerships with our customers. We have been delivering value to our partners – and, ultimately, end consumers worldwide – for over 140 years. We are proud that more than one billion people consume products containing our natural ingredients every day. Revenue in the 2017/18 financial year was EUR 1,097 million. Chr. Hansen was founded in 1874 and is listed on Nasdaq Copenhagen.

Chr. Hansen’s Head of Sustainability Recognized as Meaningful Business 100 Leader
11 November, 2019

Global platform brings together the top 100 business leaders who are combining profit and purpose to help achieve the UN Sustainable Development Goals

Annemarie Meisling, who heads up Chr. Hansen’s sustainability efforts, has been recognized as a Meaningful Business 100 (MB100) Leader by, a global business thought leadership platform.

The platform recognizes leaders who are combining profit and purpose to help achieve the 17 UN Sustainable Development Goals (SDGs). The inaugural MB100 leaders were curated through a rigorous nomination process, led by an expert panel of 12 judges. The platform received over 500 peer nominations, from more than 50 countries, with each one scored across four key areas: leadership, innovation, scope and durability.

Founding Editor of, Tom Lytton-Dickie, speaking on the MB100 list, “We are delighted to recognize Annemarie Meisling as part of the Meaningful Business 100, which celebrates leaders from across the world, cutting across geography, industry, role and company size. Our goal is to create a unified platform for these leaders to collaborate and share knowledge in order to amplify their social impact in support of the UN 2030 agenda.”

“I am so honored and proud to be included on the Meaningful Business list for 2019. Sustainability has been a guiding star throughout my entire career, and I feel privileged to work for a company that wants to make a difference. This is yet another thumbs up to our sustainable solutions based on the power of good bacteria,” says Annemarie Meisling.

The 100 business leaders represent 40 countries, including the UK, US, India, Nigeria, Indonesia, Germany, Switzerland, Ghana and Brazil. Industries that dominate the list include technology, retail, energy, education, waste management, food & beverage and agriculture. is devoted to facilitating meaningful business conversations featuring the world’s most influential leaders. Learn more about the MB100 platform and leaders, here:

Chr. Hansen is a leading, global bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. We develop and produce cultures, enzymes, probiotics and natural colors for a rich variety of foods, confectionery, beverages, dietary supplements and even animal feed and plant protection. Our product innovation is based on more than 30,000 microbial strains – we like to refer to them as ‘good bacteria’. Our solutions enable food manufacturers to produce more with less – while also reducing the use of chemicals and other synthetic additives – which make our products highly relevant in today’s world. Sustainability is an integral part of Chr. Hansen’s vision to improve food and health. In 2019 Chr. Hansen was ranked as the world’s most sustainable company by Corporate Knights thanks to our strong sustainability efforts and our many collaborative partnerships with our customers. We have been delivering value to our partners – and, ultimately, end consumers worldwide – for over 140 years. We are proud that more than one billion people consume products containing our natural ingredients every day. Revenue in the 2017/18 financial year was EUR 1,097 million. Chr. Hansen was founded in 1874 and is listed on Nasdaq Copenhagen.

Chr. Hansen's Proactive Approach with Bio-protective Cultures Helps Reduce Sulfites
23 August, 2019

Consumer demand is evolving rapidly within the wine industry. The megatrend about ‘natural and pure’ means that consumers want winemakers to minimize the use of exogenous products, such as preservatives in their wines.

This change in consumer demand is leading to a worldwide trend within the wine industry for lower sulfite content and even the development of no-sulfite wine ranges. The secret to success in making high-quality, yet non-sulfated wines is to clearly assess why sulfites are used during the winemaking process and replace this activity with natural solutions, when possible.

Chr. Hansen's cultures for BioProtection

The best way to fight against the development of undesired microorganisms is to use well-know, safe and highly concentrated microbial solutions from the Viniflora® range developed by Chr. Hansen. In red, white, and rose wines, the use of Viniflora® protective cultures helps winemakers develop wines with minimal sulfites.

Our range of specialty yeast products helps contain the development of unwanted microbes during the pre-fermentation maceration and the early stages of alcoholic fermentation. Our strain of Torulaspora delbrueckii - Viniflora® PreludeTM - performs particularly well in these conditions.

With our range of specialty bacteria strains, winemakers have the ability to bring back the complexity and full potential of the wine by controlling the entire fermentation process. For example, our Oenococcus oeni strains Viniflora® CH11 and Viniflora® Oenos 2.0, by their high cell concentration and fast activity, can inhibit the growth of indigenous lactic acid bacteria that can generate VA and biogenic amines, all while lowering the level of total sulfites needed.

If you plan on reducing the amount of sulfites in your wines this harvest, be sure to contact our technical experts!

Chr. Hansen products are exclusively distributed by Gusmer Enterprises in the United States & Canada

Introducing a New Yeast from Chr. Hansen - Viniflora® DVS® JAZZ™
30 May, 2019

A direct-inoculation Saccharomyces cerevisiae yeast for efficient and reliable fermentation

Viniflora® JAZZ™ is a Direct Vessel Starter (DVS®) that eliminates the rehydration step. JAZZ™ provides pure, clean fruit flavor, and elegant structure, allowing you to master nature respectfully. This allows winemakers to deliver the best of each grape varieties character while enabling the expression of terroir. 

JAZZ™ has excellent compatibility with malolactic bacteria – ensuring reliable malolactic fermentation. Sluggish malolactic fermentation introduces the risk of contaminants like Brettanomyces or Acetobacter, leading to an unclear flavor – let Viniflora® DVS® JAZZ™ mitigate this concern!

Exclusively distributed by Gusmer.

Learn More

'FROOTZEN®' - The First and Only Pichia Kluyveri Yeast Available for Winemakers
23 April, 2019

Nature’s most interesting wild yeast delivers intense flavors, elegance and freshness to wines.

VINIFLORA® FROOTZEN® is based on a selected strain of the wine yeast Pichia kluyveri found naturally in New Zealand grape juice. This Pichia yeast product helps wineries meet consumer demands for natural, authentic and fruitier wines.

This yeast should be used in sequential inoculation, where FROOTZEN® is inoculated first, and 2 days later, (when the fermentation temperature is approx. 18–19C) a second yeast is inoculated (generally a Saccharomyces cerevisiae), as FROOTZEN® cannot support more than 4 to 5% alcohol. This scheme of 2 sequential inoculations mimic what happen in a wild ferment, bringing the best of two worlds: the complexity of successful wild fermentation with the safety and technical security of a controlled, alcoholic fermentation with selected strains.

FROOTZEN® is a double breakthrough innovation for winemakers:

It is the first ever commercial product based on a selected strain of the natural Pichia kluyveri wine yeast, a non-Saccharomyces yeast found in 'wild ferments' and selected for its ability to boost fruit flavors through a more efficient use of flavor precursors naturally present in grape skins and converted by yeasts during the alcoholic fermentation into volatile thiols, potent fruity compounds that produce passion fruit and tropical aromas in white wine and blackcurrant aroma in red wine (Figure 1 and Figure 2). In fact, FROOTZEN® is the most potent thiol producing non-Saccharomyces yeast on the market (Figure 1).

It is the first ever 'frozen yeast for winemakers.' An innovative production process allows Chr. Hansen to be able to deliver a wine yeast winemakers can inoculate directly into their must: no more rehydration, no more acclimation, no need to check water temperature, less risk of errors during yeast rehydration and, finally, fewer stuck or sluggish ferments! Now that’s fantastic news for winemakers.

 FROOTZEN® is particularly suitable for white and rosé wines, but recently some new tests have demonstrated how interesting it also is for developing well-balanced, elegant red wines (Figures 1, 2 and 3).

FROOTZEN® delivers very elegant red wines, thanks to its ability to boost thiols in Cabernet-Sauvignon, Cabernet Franc, Syrah (Shiraz), Merlot or Pinot Noir and high fruit intensity rosé and white wines.

FROOTZEN® is unique on the market and unmatched in terms of converting flavor precursors.

Figure 1. Effect of Pichia kluyveri (Pk) on the volatile thiol concentrations of Chilean Sauvignon blanc. The co-inoculation of FROOTZEN® resulted in more volatile thiols (3-MH = mercaptohexanol and 3-MHA = mercaptohexyl acetate), compared co-inoculation with Metschnikowia.

Figure 2. Effect of Pichia kluyveri (FROOTZEN®) on thiol production in Pinot noir from Chile (2014)

Figure 3. Sensory profile of FROOTZEN® (test) in Pinot noir from Chile (2014) with a significant amount of blackcurrant flavor 

Chr. Hansen Ranked as the Most Sustainable Company in the World
07 February, 2019

Topping the 2019 global index of the 100 most sustainable companies, as announced during the World Economic Forum in Davos, Switzerland

One month short of its official 145th anniversary, global bioscience company Chr. Hansen is ranked the most sustainable company in the world by Corporate Knights, a specialized Toronto-based media and investment research firm.

This was announced during the World Economic Forum in Davos, Switzerland, on January 22, 2019, upon the release of Corporate Knights’ 15th annual Global 100 Most Sustainable Corporations in the World ranking. More than 7,500 companies have been analyzed against global industry peers on a number of quantitative key performance indicators. Chr. Hansen scored 100% on the ‘clean revenue’ indicator, reflecting that the company’s products have clear environmental and certain social benefits, as stated in Corporate Knights’ definition.

The power of good bacteria

“We are extremely proud and humble to receive this amazing honor. I believe that one of the reasons why Chr. Hansen has been ranked as #1 is because the world is beginning to understand the power of good bacteria and the impact it can have on some of the major challenges the world is facing, such as food waste, antibiotic overuse and the need for a more sustainable agricultural sector to feed a growing world population while preserving our planet for future generations,” says CEO Mauricio Graber.

“Chr. Hansen is dedicated to promoting a wider adoption of natural solutions, and we are truly proud of our products which are consumed by more than 1 billion people every day. Having a global reach like that is indeed a great responsibility as well as an opportunity to make a positive difference for people, animals and plants. We are fortunate to have customers all over the world who are with us on this journey – determined to promote sustainable and natural products to the end-user,” Graber elaborates.

“We have, among other things, been recognized for our efforts to measure our impact on the UN Global Goals; 82% of our revenue directly supports these goals, and PWC has reviewed our methodology to document this.”

Read full article:

Fermentation. Redefined. No to Low Alcohol Beer Can Now Be Brewed in One Go with Full Flavor Intact
26 November, 2018


Chr. Hansen’s unique NEER™ yeast, part of the SmartBev™ range of beverage solutions, enables brewers to produce beer that meets consumer demands for low alcohol without compromising on flavor


Low alcohol beer is thriving in Europe, and a shift towards low alcohol options is building momentum in the US as well; consumers are clearly showing a more pro-active adoption of healthier drinking habits and with it a desire to consume delicious alternatives to alcohol.

Unfortunately, low alcohol is often associated with low flavor. Developing and producing fermented beverages on an industrial scale that matches consumer expectations for healthy and tasty remains a challenge. “Especially with beer, you must go the extra mile”, says Ad van Etten, Senior Manager Commercial Development, “consumers don’t want a lesser substitute. The trend is for refreshing, clean labelled & full flavored fermented drinks that can hold their own.”

Low alcohol, high flavor

Using only their brewing skills and the specially selected NEER™ yeast strain, brewers can produce a low alcohol beer that does not skimp on flavor. The ‘secret’ behind the concept is that this unique strain, which can be found in wine and beer through the ages but was previously unnoticed, consumes only a small part of the sugar but still finds a way to produce high levels of esters, which define that great beer flavor. “Instead of removing alcohol this new technology produces just the right amounts of alcohol and esters,” explains Sofie Saerens, Department Manager, FC&E.

Productivity and agility

NEER™ is one of the latest technologies from Chr. Hansen, developed by a team of some of the most highly skilled fermentation experts in the industry. NEER™ is unique in many ways, “not only does it deliver on quality”, according to Ad van Etten, “the fact that it is a direct inoculation solution makes for easier, faster and better controllable fermentation processes. This is what we consider crafting on an industrial scale.” 

This is Fermentation. Redefined.

Another Successful Year for Chr. Hansen: 9% Organic Growth in 2017/18
24 October, 2018

Based on good progress in strategic focus areas, Chr. Hansen raises ambitions to 9-11% organic growth next year

Chr. Hansen achieved strong results in 2017/18, and growth is set to continue in 2018/19. 

CEO Mauricio Graber says: “2017/18 was another good year for Chr. Hansen, and we finished strongly in Q4 driven by Food Cultures & Enzymes and Health & Nutrition. We achieved all the overall financial targets that we set at the beginning of the year, in spite of currency headwinds impacting both revenues and earnings, with organic growth reaching 9%, EBIT margin before special items increasing to 29.2%, and free cash flow before special items and acquisitions increasing by 4% to EUR 196 million. For the full year, Food Cultures & Enzymes delivered strong growth organic of 12%, performing well above the long-term ambition of growing 7-8% per year, while Health & Nutrition and Natural Colors delivered moderate growth and grew by 8% and 5%, respectively.

2017/18 was also a good year from a strategic perspective: We updated our strategy to become Nature’s no. 1 Sustainably and set a new financial ambition to take us to 2021/22. We reconfirmed that the products behind 82% of our revenues directly support three of the 17 UN Sustainability Development Goals. We began utilizing our new fermentation capacity in Copenhagen, which is the largest and most modern culture production plant in the world. Our three lighthouse projects each showed great progress through the year. Revenue in bioprotection grew around 35% and with the second-generation products showing impressive early progress. 

Plant Health also had good results, with very good traction of the newly launched products, Quartzo® and Presence® in Brazil. Human Microbiome saw exciting developments in two key projects – a partnership with Prota Therapeutics on peanut allergy and a discovery of the potential to use a probiotic to treat side-effects from regular consumption of acetylsalicylic acid, the active ingredient in aspirin.

The key focus for Chr. Hansen in 2018/19 will be to continue to execute the Nature’s no. 1 Sustainably strategy and to bring strong organic growth through innovation.”

Read More

Viniflora® Direct Inoculation Malolactic Bacteria
24 September, 2018

Chr. Hansen's Viniflora® direct inoculation malolactic bacteria are relied on by winemakers world-wide for dependable malolactic fermentations.  

As the world leader in bacterial cultures, Chr. Hansen scientists have developed a method which measures the bacteria cell’s ability to convert malic acid to lactic acid, known as the “MACC” (Malic Acid Conversion Capacity), a ground-breaking method to measure this very difficult parameter. All Viniflora products are tested for the correct number of viable cells and for the assurance that these cells have the desired level of malolactic activity in wine.  Only Chr. Hansen does this!

Chr. Hansen brings winemakers control of malolactic fermentations through a full range of high-quality bacteria products ready for direct inoculation.


Volatile Phenols: Why Brettanomyces Is the Root Cause - Not Bacteria
20 September, 2017

Volatile phenols can only be produced by some Brettanomyces strains, as B.Bruxellensis is the only species having a functional Vinylphenol reductase enzyme, in wine. Read on to see how volatile phenols are synthesized in wine, the role of Brettanomyces and how to avoid it, and more. 

Enhance Fresh Fruit Forward Wines by Increasing Aromatic Complexity with Viniflora® Concerto™
21 June, 2017

Viniflora® Concerto™ is a pure strain of Lachancea thermotolerans to be used in combination with your Saccharomyces cerevisiae strain of choice. This non-Saccharomyces yeast strain has been carefully selected to mimic successful wild ferments, increase aromatic complexity, enhance fresh fruit forward wines, and develop a round mouthfeel. This is particularly recommended for white and red wines from warmer climates.

This specialty yeast is not intended to achieve complete alcoholic fermentation but to enhance wine complexity. Concerto has to be followed by a Saccharomyces cerevisiae yeast of choice to achieve a safe and fast alcoholic fermentation.

Key Features

  • Recommended for Mediterranean and medium body wines, Merlot, Zinfandel, Grenache, Tempranillo and Sangiovese
  • Integrates red and black fruit, spice
  • Increases total acidity (lactic acid formation)
  • Develops a softer palate
  • Alcohol tolerance is up to 10% (v/v)

Pack Size: 500 g

For more information, click here


Speed Up Malolactic Fermentation
08 March, 2017

How speeding up the MLF process helps protect sensory qualities, reduce costs and get wines ready earlier.

Time is money, also true in winemaking

The primary cluster of benefits from improving the speed of malolactic fermentation are financial and managerial: 

  • wines are ready earlier and stabilized earlier 
  • the winery saves energy per tank, lowering the cost of heating and/or cooling
  • winery managers can better plan how to use their fermentation capacities, storage tanks and barrels
  • staff can be used for higher-value operations than monitoring MLF for weeks and sometimes months, saving analytic costs

An example of this is given in the diagram below for a 2008 Spanish Tempranillo.

Alcoholic fermentation was nearly finished when the VINIFLORA® malolactic bacteria were inoculated into the must for the two co-inoculation modalities (green and yellow in the graph). The red curve corresponds to a wine that went through spontaneous fermentation with wild bacteria that were moved from a tank in fermentation and inoculated as a control (cross-seeding with wild unidentified flora).

The timing difference between these two modalities inoculated with VINIFLORA® or by spontaneous fermentation is 23 days!

Wines inoculated with VINIFLORA® were microbiologically stabilized more than 3 weeks earlier than the spontaneous ferment and were ready to enter into their maturation phase, to be filtered and bottled, or tasted by journalists and traders; definitively a great competitive advantage.

VINIFLORA® malolactic cultures not only bring speed to the malolactic fermentation process but also consistency and reliability through natural, selected strains of Oenococcus oeni and Lactobacillus plantarum bacteria. 

Three main axes are available to manage MLF speed: the strain selected, MLF temperature and the timing of bacteria inoculation compared to yeast inoculation: early co-inoculation, late co-inoculation or sequential inoculation. 

We have a Wine Team available all around the world to bring assistance and help calculate the savings made by using VINIFLORA® through our value calculator: VINISAVE.

Make Wines Safer for Your Customers
21 November, 2016

Lower histamine - Historically, the primary reason to use VINIFLORA® oenological bacteria from Chr. Hansen was to ensure a minimal production of histamine in the final wine.

When we launched the first VINIFLORA® freeze-dried products ready for direct inoculation in wine, our first customers were some of the most famous, sometimes iconic, wineries producing red wines in Europe and USA that applied a famous principle: “If we can make it safer for our customers, we have to do it’’.

And indeed, wines are safer when using VINIFLORA® oenological cultures, as we have selected strains from nature that are not able to produce histamine, putrescine and some other biogenic amines during malolactic fermentation. Spontaneous, wild bacteria may have the ability to produce a high concentration of biogenic amines, particularly histamine, putrescine and cadaverine during malolactic fermentation. Chr. Hansen’s team of experts know how to avoid this.

Today, our expertise in minimizing the production of histamine is renown worldwide, and we have helped several wine companies around the world to perfectly define their fermentation program to avoid the production of histamine, to name but one amine. 

This technical expertise now satisfies consumer demand in some part of the world, such as northern Europe. Ever more consumers are aware about the impact of histamine when they consume a moderate amount of wine. Red-face Syndrome and sometimes minor headaches are examples of symptoms associated with the presence of biogenic amines, and the alcohol contained in a glass of wine can enhance the absorption and the impact of histamine even at low concentration.

Developing wines that do not contain biogenic amines and, reduce the histamine level to the minimum in particular, is one of the niche markets the large category of red wines where Chr. Hansen is heavily involved, improving food and health. 

Make the Wine You Really Had in Mind with Viniflora® Bacteria
17 October, 2016

Natural Solutions for Malolactic Fermentations and Bio-Protection.

Oenological bacteria

With our broad knowledge regarding lactic acid bacteria and fermentation management, we have created a range of malolactic bacteria covering all types of winemaking applications and bringing to winemakers the best strains of Oenococcus oeni and Lactobacillus plantarum for their wines.

Our approach is quite simple: grapes production and alcoholic fermentations are currently well managed and controlled by viticulturists and then by winemakers. However there is a lack of focus on malolactic fermentation management, destroying an important part of the good work previously done! 

The Viniflora® bacteria range is made up of several strains selected to cover the main needs identified through our constant dialogue with winemakers but also in assessing consumers’ current and future demands.

Sophisticated flavor profiles to reflect wines diversity 

Viniflora® strains can help modulate the amount of diacetyl (buttery, creamy flavors) produced during malolactic fermentation, from no production (with CiNe™) to the highest possible conversion rate with CH35, giving wines an additional layer of complexity.

Winemakers can also select the strain to use in relation to the final flavor profile they expect, for instance by improving fruit flavor intensity with NoVA™, CiNe™, CH16 or Oenos 2.0 in red, rosé or white wines. This flavor intensity modulation is a natural process where selected strains of bacteria show their ability -or absence of ability- to convert some types of flavor precursors that are already present in the wine.

Efficient solutions to lower a wine’s final sulfur content and get more authentic wines 

The CiNe™ strain is now widely used in white and rosé wines to manage malolactic fermentation without impacting the flavor profile of the wine. Winemakers can now achieve this secondary fermentation in wines that traditionally do not go through malolactic fermentation: rosé wines or fruit-forward white wines from aromatic grape varieties: Sauvignon Blanc, Riesling or Viognier. 

The primary consequence is a wine stabilized through a microbial solution instead of being stabilized by sulfites that are classically used to kill microorganisms and avoid the development of unwanted bacteria. 

Highly concentrated products to maximize bio-protective effects and ensure a smooth fermentation

Chr. Hansen brings winemakers some powerful tools to control their malolactic fermentations through a range of high-quality bacteria products ready for direct inoculation: the 'DVS®' technology. The different Viniflora® strains are able to cover a large spectrum of wine applications: from difficult base wines for sparkling wines coming from cool or cold areas to high-alcohol wines produced in extremely hot climates. In all cases, managing MLF speed is a key success factor. In some cases, wineries seek the fastest solutions possible, and that is when CH11, Oenos 2.0, CH16 or NoVA™ become very good options to answer this ‘need for speed.’ In some other cases, a slowdown may be needed, making CH35 and CiNe™ the ideal strains to select

The Secret to Success in Making Good Yet Non-Sulfited Wines
16 September, 2016

Our proactive approach with bio-protective cultures helps reducing sulfite content

Consumer demand is evolving rapidly within the wine industry. The megatrend about ‘natural and pure’ products is also affecting wine demand. Consumers want winemakers to minimize the use of exogeneous products, such as preservatives. 

This is clearly leading a worldwide trend within the wine industry for lower sulfite content and even the development of no-sulfite wine ranges.

Replacing sulfites whenever possible:

The secret to success in making good yet non-sulfited wines is to clearly assess why sulfites are used during the winemaking process and replace this activity with natural solutions.

Consumer demand crossed with new technical knowledge leads to one main aim: no more sulfites in winemaking.

Chr. Hansen has been a participant in the quest to replace sulfites in wines since the very beginning. Today, the influential book How to make great wines without sulfites? states it very firmly: to fight against the development of undesired microorganisms, the best way is to use well-know, safe and highly concentrated microbial solutions from the Viniflora® range developed by Chr. Hansen.

In red wines, the use of Viniflora® protective cultures helps develop wines made without sulfites and those that use 5–15 ppm sulfites only at the very end of the process during bottling. The absence of sulfites until then makes this final addition extremely active against the growth of spoilage organisms.

Chr. Hansen's cultures for bio-protection

Our range of specialty yeast products helps contain the development of unwanted yeasts during pre-alcoholic fermentation phases such as cold soak, pre-fermentation maceration. Our strain of Torulaspora delbrueckii performs particularly well in these conditions.

Within our range of oenological bacteria, our new Lactobacillus plantarum (NoVA™), which helps suppress Acetobacter and molds, our Oenococcus oeni strains CH16 or CH35, which fights against the development of Brettanomyces in red wines during maturation, and CiNe™ are fantastic innovations to lower the level of total sulfites when producing wines.

Planning on launching a new range of non-sulfited wines? Or do you simply want to improve your winemaking process by implementing better practices to dramatically reduce sulfites? 

Then contact our technical experts!

Low-Alcohol Wines
15 August, 2016

How can Chr. Hansen’s know-how in fermentation help deliver low-alcohol wines?

Consumer demand for more digestible, low-alcohol wines is growing, but global warming is making the task harder!

  • Global warming is clearly raising the sugar concentration of grapes: the higher the number of warm, and sunny days, the higher the sugar concentration in grape, which has with one final consequence: more alcohol in the final wine. Alcohols, particularly ethanol, are produced by yeasts converting sugars into ethanol and many other things (flavors for instance) as soon as the grapes are crushed.

Today, we can identify two types of demands regarding lowering the alcohol content in wines: 

  • Lowering alcohol in wines containing 13 to 15% alcohol by 1.5 to 2.0% and therefore rusulting in containing an alcohol maximum of 11% to 13% 
  • Developing wines with a 9 to 11% alcohol content.

These two categories of products, despite both representing lower-alcohol alternatives, are radically different.

On one hand, consumer demand is focused on a limited, alcohol reduction that would bring the level of alcohol to a maximum value between 11 and 13% without affecting the wine’s sensorial properties. Technically, it involves removing alcohol or not producing the same amount of alcohol per liter of wine, which is not an easy task if one aims at retaining the same organolepic qualities.

The second category requires more ‘product development’ to get an ideal, final wine with a balanced flavor, no residual sugar, enough body to be easily identified by consumers as being a wine, yet with a low level of alcohol from the very beginning, i.e., even at the time the grapes were harvested and crushed.

Viniflora® specialty yeasts and bacteria can help develop wines in both these product categories. Picking the grapes earlier in the season, when they have a lower level of sugars, is an excellent way of reducing alcohol content in wines. Chr. Hansen’s expertise in fermentation management can help in designing global solutions for lower alcohol yet full-of-taste products!

Better "Promise Consistency" Per Bottle
30 June, 2016

Take advantage of Chr. Hansen’s know-how in fermentation to deliver natural, authentic wines loved by consumers

Consistency, the secret to avoid uniformity!

  • Wine is now a global discussion topic and a global market. Brands and branding will become more important in the next decade, and a successful brand needs excellent product definition. This definitional effort will help develop the brief for winemakers, grape selection by grapegrowers and also all communication and promotional elements: final product color, general flavor profile, labels, bottles, etc.
  • In this global move to more wine brands, consumers are asking for authenticity to not compromised; instead they want it to be preserved, empahsized and better communicated. Winemaking improvements do not lead to uniformity; on the contrary these result in a better expression of grapes, terroirs and the diversity of winemakers’ styles.
  • With consumers coming from various regions of the world and occasionally countries with a low per-capita wine consumption, delivering information about where the wine is made and how it is made will be key. Consumer demand for unbiaised and authentic information will become the rule. Consumer expectations are pretty clear about what should be in the bottle: organic grapes, processed by the most natural processes possible, with limited adjunctions of products such as sulfites.

To deliver wines enjoyable all around the world, winemakers and wineries now have to focus their attention on fermentation management

  • With 5 to 10% of the wines having their quality downgraded during the winemaking process, focusing on better practices that will preserve the initial potential is the way to improve the overall quality. This focus on fermentation management is becoming a primary objective for many advanced winemakers and wineries: it is a sustainable, natural way to improve the volumes produced and the quality, creating value for wineries and consumers. 
  • Viniflora® products help winemakers to focus, improve and better manage their alcoholic and malolactic fermentations to avoid early downgrades or spoilages during wine maturation at a later stage. Our bio-protective cultures and our expertise in fermentation management and bio-protection are renown all around the world. We are committed to protecting and preserving the inherent potential in grapes once harvested, and this helps create authentic and natural wines that both winemakers and consumers can enjoy and be proud of!

Chr. Hansen receives innovation award from US wine industry
14 March, 2016

We are proud to announce the reception of an Innovation + Quality Award for our Viniflora® CONCERTO™, a specialty yeast to kick-start the alcoholic fermentation

The award was handed out at the 2016 edition of Innovation + Quality (IQ) held in Napa Valley, California; an annual forum for ultra-premium wineries focused on cutting-edge innovations that advance wine quality.

“We are proud to be receiving this accolade from an organization of the top high end wine producers in the US, which is an important market for us.

Award candidates were hand selected solely on criteria of innovation that lends itself to high-quality, ultra-premium winemaking, focusing on products that they believe are the best of the best. This honor will undoubtedly strengthen our market position and image as a reliable and innovative partner to the global wine industry,” says Dr Hentie Swiegers, Head of Chr. Hansen’s Wine Innovation department.

In photo: Chr. Hansen’s Hentie Swiegers (right) with Peter Mondavi Jr, a renowned wine maker and head of the Charles Krug-Peter Mondavi Family Napa Valley Winery. Peter, on the advisory board for the IQ Award, was impressed that our award winning yeast, Concerto™, had the ability to produce lactic acid from sugars and thereby help reduce alcohol levels naturally.

A microbial solution to defeat global warming impact on wines

The award winning product Viniflora® CONCERTO™ was launched a few years ago and is a natural alternative to push away uniformity and bring complexity to the wine.

The special strain of yeast partially converts the sugars present in the must into lactic acid, which increases the acidity in the wine and moderately reduces the alcohol/ethanol level. This meets increasing consumer demand for rounder, easier-to-drink wines with lower alcohol by volume (ABV), centered around 12-13%.

It also offsets the impact that increasing temperatures have on the grapes, causing dull, low acid, high alcohol and qualitatively less drinkable wine. Concerto™ is a natural weapon to give freshness and balance to heavy powerful wines from warm climate regions such as California, Australia and the Mediterranean countries.

In North America Viniflora® Concerto™ is available exclusively at Gusmer Enterprises Inc. who also markets other Chr. Hansen strongholds in the Viniflora® portfolio of yeasts and bacteria for winemaking.

Only in 2014 Chr. Hansen received a Frost & Sullivan “Global Award for New Product Innovation Leadership” for its proven track record in pioneering innovation for the wine industry and ensuring consumers high quality, safe and diverse wines.


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Produce Fabulous Wines Using the Best of Nature
26 August, 2015

Make great wines easily with Viniflora!
Viniflora® is a range of innovative yeasts and bacteria developed to meet the requirements and needs of todays demanding winemakers.

The worldwide growing success of Viniflora® is related to the high level of process control it gives and the superior return on investment achieved: better wines, higher safety, easier exportations... the list of benefits is long!

We propose 2 types of specialty products to winemakers:




Wine's Invisible Allies and Foes Under The Spotlight
17 June, 2015

Chr. Hansen in new EU-funded project to characterize the community of microorganisms that lies at the heart of wine production

A new four-year project has received a grant of € 4 mill. from the Marie Skłodowska-Curie Actions European Training Network within the EU Framework Program for Research and Innovation.

In the project an international collaboration of scientists from a wide range of universities, research institutions, vineyards and private companies aims to characterize the community of microorganisms that lies at the heart of wine production. An improved understanding of the wine microbiome (exploring the relation between terroir and grape micro flora) will have significant effects on the wine industry.

Potential commercialization
“Chr. Hansen is the major industrial partner in this grant and the only one specializing in microbial solutions. One of the outcomes of this study might be the identification of microorganisms with novel application in the wine industry which can potentially be commercialized in future,” says Dr. Hentie Swiegers from Chr. Hansen’s Wine Innovation department.

Dr Swiegers moreover holds a seat on the executive committee of the project, which is led by Professor Lars Hestbjerg Hansen of the Department of Environmental Sciences at Aarhus University, DK.

Chr. Hansen’s role in the project will be to host training sessions for the 15 PhD students from six countries that are studying the vine (grapes) and wine microbiome to characterize it, thereby eventually providing science-based knowledge that can help winemakers control the processes optimally.  

“We take pride in being a partner in this project. Not only does it give us a sharp competitive edge in the industry, it is also a blue stamp of our high scientific profile,” notes Dr Swiegers.

Chr. Hansen is a leading global supplier of wine ingredients. Only last September the company was presented with the 2014 Frost & Sullivan Global Award for New Product Innovation Leadership in wine ingredients. The prestigious award was a recognition of Chr. Hansen’s recent product and technology launches that represent landmarks in enology.

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16 June, 2015

A brand new range of Viniflora® products is now available to red wine producers reversing the classical scheme of fermentation management in wines.

Production of red wine requires two fermentation steps during the winemaking process: The alcoholic fermentation where yeasts transform sugars into ethanol and some flavors, traditionally followed by the malolactic fermentation where lactic acid bacteria transform malic acid into lactic acid and a second layer of fermentation related flavors.

“Our approach with Viniflora® NoVA™ is totally opposite; what we now offer to winemakers is to manage their malolactic fermentation in the grape juice before the alcoholic fermentation: A complete change of paradigm,” explains Laurent Hubert, Marketing Director, Wine & Fermented beverages, Chr. Hansen.

Benefits for winemakers: Dramatically reduced fermentation time and risk of spoilage 
When the malolactic fermentation happens in grape juice instead of wine the time of this fermentation phase is considerably decreased. Typically with NoVA™, malolactic fermentation is managed in 1 to 3 days as opposed to 3 to 12 weeks today. The wines go through malolactic and alcoholic fermentation within 10 days and are then microbiologically stable.

In warm climate regions, red wines are frequently spoiled by indigenous flora from different molds, yeasts and bacteria species that bring a high frequency of downgrades to the final wine affecting its quality compared to its initial potential, e.g. off-flavors or acetic acid (volatile acidity) produced from the grape juice sugars.

“Speed is absolutely crucial in warm climate environments in order to bio-protect the grape juice and the wines from potential contaminants. This helps in preserving and expressing the flavor precursors from the grape resulting in a fruit forward wine with a higher flavor intensity and complexity,” states Dr. Hentie Swiegers from Chr. Hansen’s Wine Innovation department and in charge of this development project.

Benefits for consumers: Improved wine quality and less sulfites 
“Through this new approach, we will help a lot of wineries around the world to limit quality downgrades happening between grape harvesting and alcoholic fermentation or between alcoholic fermentation and malolactic fermentation. The outcome is higher wine quality or more volume of high quality wines from the same amount of grapes.

Ultimately it helps in producing red or rosé wines with far less sulfites (preservatives) and this responds well to consumer’s wishes for healthier and more ‘natural’, clean label products,” concludes Hubert.

NoVA™ is launched in France, Spain, Portugal, Italy and Bulgaria for the 2014 vintage after which it will be available worldwide.  Red wine production is around 1.1 billion liters per year.

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Chr. Hansen non-Saccharomyces yeasts, get the best from your wines
25 July, 2014

Now with three pure strains, all selected for their abilities to enhance flavor, aroma and mouth feel, Chr. Hansen has the widest selection of non-Saccharomycesyeasts. All strains are exclusively available through Gusmer Enterprises. Use Chr. Hansen non-Saccharomycesyeast in conjunction with your favorite Saccharomycesyeast for distinct wines, reminiscent of a “wild fermentation”, and with complete control.

• Enhance flavor, aroma, mouth-feel

• Reduce volatile acidity

• Ensure bio-protection

Click here to read more!

19 December, 2012

Among the major global trends within the wine industry, Chr. Hansen idendifies a growing demand from wine consumers for fresher, easier, closer to the initial fruit.

This is particularly true in North America where a wave of 'unoaked' wines (sometimes mentioned as 'naked wines') has reached the shelves and the tables since the beginning of this decade...

To answer that need Chr. Hansen recently launched a new concept named 'Optimize Fruit Expression through fermentations' that works both in white, rosé and red wines gathering together our two most innovative products in a very effective combo:

1- the non-Saccharomyces yeast product 'FrootZen' - to use in grape juices as a prefermentation product before winemakers´ classical yeast product;

2- the malolactic culture 'CiNe' - to achieve your malolactic fermentation without producing a single molecule of diacetyl (typical creamy/dairy like flavour) keeping all the freshness of your initial wine while you increase mouthfeel (natural lactic acid production) and you stabilise the wine through an elegant, natural way.

Wineries around the world have now a solution to optimize fruit expression in their wines and this creates new opportunities for winemakers and marketing managers!


Visit us during Unified on booth #1004 where we will be together with our partner and distributor in North America: Gusmer Enterprises Inc.