Search: Viniflora
Gusmer Enterprises
Gusmer Enterprises specializes in Liquid Filtration Products, Fermentation Technology and Beverage Processing Aids In 1924, Aage Gusmer incorporated our company as the...
Novonesis
IMPROVING FOOD & HEALTH In short, we are a global supplier of bioscience based ingredients for the food, nutritional, pharmaceutical and agricultural industries. The...
Achieve First-Class Winemaking with a Complete Selection of Natural Cultures.
While it takes time and diligence to build a strong brand, your hard work can be jeopardized by a quality deviation in a single vintage.Preserving your good work with cultures you can count onThe robu
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FrootZen Now Available in Frozen and Freeze-Dried Format
Every winemaker's favorite non-Saccharomyces yeast, FrootZenTM, is now available in both frozen and freeze-dried formats, offering unparalleled flexibility, aroma, and BioProtection in your winema
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Chr. Hansen Yeast & ML Bacteria Webinars - WATCH NOW
CHR. HANSEN WEBINAR:THE USE OF NON-SACCHAROMYCES YEASTS IN WINEMAKING Explore the yeast landscape – Saccharomyces cerevisiae and beyondHow, when, and why to apply non-Saccharomyces yeastHow read more
5 Fun Facts About Lactobacillus Plantarum
Lactobacillus plantarum is a lactic acid bacteria commonly found in wine and beer fermentation. This bacteria is known for producing lactic acid, which contributes to the sour taste and decreased read more
Come By and Meet Chr. Hansen at Unified!
Exciting news! Our team at Chr. Hansen is excited to announce that we will be attending the Unified Wine & Grape Symposium. We'll be at the Gusmer Booth #622 showcasing our innovative Viniflora&re read more
Chr. Hansen ML Bacteria - Trusted by more Winemakers | Learn More
Chr. Hansen Viniflora® cultures are the most widely used malolactic cultures. Reliable and predictable, Viniflo read more
Can't decide which ML Strain to use? We're here to help!
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 thro read more
Effects of Six Commercial Oenococcus Oeni Cultures on Volatile Smoke-taint Compounds During Malolactic Fermentation
The phenolic compounds responsible for smoke taint in wine move from odorless glycosides to unbound volatile forms during vinification processes. Little scientific data exists however on how malolacti read more
