9015 W. Maple Street, Milwaukee, WI, United States of America, 53214
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Viniflora FrootZen Now Available in Freeze Dried Format
Novonesis, the New Name in Yeast
Master Malolactic Fermentation: Troubleshoot Your Stuck Ferments with Our 7-Part Video Guide
It’s that time of year!
Stuck malolactic fermentations can challenge even the most seasoned winemakers. Arm yourself with the right knowledge to troubleshoot the range of issues—from low cell counts to pesky pesticide residues.
Check out our 7-part video series to keep your winemaking on track this season.
Watch the full series here
Viniflora® Is Not Only a Product, It Is Also an "Insurance" for Your HACCP Process
Spontaneous malolactic fermentation can be risky business for winemakers as it offers very little control over the microflora in wine.
Some concerns include:
- Variable speed of MLF
- VA production
- Biogenic amines (e.g. histamine)
- Risk of MLF in the bottle (CO2!!)
- Opportunity for spoilage microbes like Brettanomyces, Acetobacter, and undesirable LAB species
- Unwanted sensory flavors
Managing these risks is crucial to ensure consistent and high-quality wines.
winemaking enology winequality MLF enology Viniflora goodbacteria Novonesis Food & Beverage Gusmer Wine
Unlocking the Power of Bioprotection in Winemaking
Winemaking is an art that has been perfected over centuries, yet there’s always room for innovation. One of the most exciting advancements in recent years is the use of bioprotection to enhance the quality and safety of wine. But what exactly is bioprotection, and how does it work? Let’s dive in!
What is Bioprotection?
Bioprotection in winemaking refers to the use of beneficial microorganisms to control the growth of unwanted microbes. This method leverages the natural antagonistic properties of certain bacteria and yeasts to create an environment that is unfavorable for spoilage organisms.
How Does It Work?
Passive Strategies
1. Competition for Nutrients - Beneficial microbes outcompete harmful ones for essential nutrients, effectively starving the undesirable organisms.
2. Space Occupation - By colonizing available spaces, these helpful microbes prevent spoilage organisms from finding a foothold.
3. pH Modification - Some bioprotective agents can alter the pH of the must, making it less hospitable for harmful microbes.
Active Strategies
1. Antimicrobial Metabolites Production - Certain beneficial microbes produce antimicrobial substances that inhibit or kill spoilage organisms.
2. Enzyme Secretion - These enzymes can degrade the cell walls of unwanted microbes, leading to their destruction.
3. Biofilm Formation - Beneficial microbes form protective biofilms that act as barriers against contamination.
Benefits of Bioprotection in Winemaking:
Enhanced Quality - By controlling spoilage organisms, bioprotection helps in preserving the natural flavors and aromas of the wine.
Reduced Chemical Use - It minimizes the need for chemical preservatives and additives, promoting a more natural winemaking process.
Sustainability - Utilizing natural microorganisms aligns with sustainable winemaking practices, reducing the environmental impact.
Example: The Role of Lactobacillus plantarum
One notable example is the use of Lactobacillus plantarum. This lactic acid bacterium competes with spoilage organisms by rapidly consuming available sugars and lowering the pH, creating an environment that is inhospitable to undesirable microbes.
Conclusion
Bioprotection is a game-changer in the winemaking industry. By harnessing the power of beneficial microorganisms, winemakers can produce higher quality, more natural wines while also contributing to sustainability. So next time you enjoy a glass of wine, remember the invisible helpers working behind the scenes to bring you that perfect sip.
Stay curious and keep exploring the science behind your favorite beverages!
Cheers!
Comparative Analysis of Glutathione Production by Commercial Non-Saccharomyces Yeast Strains in Wine Fermentation
Did you see our poster at the 2024 ASEV National Meeting? It was a big hit, possibly even the most popular poster at the conference – though the Voodoo Doughnuts we handed out might have helped!
Feel free to download the poster for reference. If you're interested in a one-pager on the topic written specifically for winemakers, message me and I'll send it your way.
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 on
The robust cultures in Novonesis's Viniflora™ range not only ensure consistent quality, but they also enable winemakers to improve the quality of wine from year to year with respect to character, allowing the brand to flourish and improve through each vintage.
The Viniflora™ culture range consists of high-quality cultures specifically selected to address the primary needs in the industry, which we identify through ongoing dialogue with winemakers and in assessments of consumer demands of the present and future. All cultures in the Viniflora™ range are exceptionally easy to use and control fermentation processes to preserve the unique, varietal character of the grapes they work to ferment.
Sophisticated flavor profiles to reflect diverse flavor notes across wines
Produce your signature wine with cultures that create your desired flavor profile, by improving flavors in whichever direction you're after, whether dry, fruity or buttery. This flavor intensity modulation is a natural process where selected strains of bacteria demonstrate their ability to convert some types of flavor precursors that are already present in the wine—or to have no effect on those flavors, depending on the desired outcome.
The Viniflora™ range covers a wide spectrum of wine applications with solutions available for difficult base wines, sparkling wines coming from cold areas, and for high-alcohol wines produced in extremely hot climates.
Elevate Your Fermented Beverages with Our Customer Co-Creation Team
At Novonesis, we're not just about creating; we're about co-creating. Our dedicated Customer Co-Creation Team is your go-to partner in developing the next generation of fermented beverages. With a foundation deeply rooted in understanding consumer needs and backed by industry-leading application expertise, we're here to bring your ideas to life.
Why choose to work with us? Because we believe in the power of collaboration across multiple disciplines, enabling us to offer insights and innovation that go beyond the ordinary. Whether it's flavor profile development, fermentation process optimization, or scalability, our team is equipped to support your project's aspirations from conception to final product.
Join forces with our Customer Co-Creation Team and take your projects to new heights with an experience that's not just efficient but truly inspiring
So, if you’re ready to take your fermented beverage projects beyond the conventional and into the realm of extraordinary, our Customer Co-Creation Team is your ally. Together, let’s brew the future.
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 winemaking process!
Novonesis Emerges from Chr. Hansen and Novozymes Merger
Chr. Hansen and Novozymes have merged to form Novonesis, a new entity poised to revolutionize winemaking through advanced biosolutions. This merger combines Chr. Hansen's expertise in microbial and fermentation solutions with Novozymes' enzymatic innovations, offering winemakers novel tools to enhance wine quality, sustainability, and production efficiency. Novonesis is set to drive the future of winemaking, focusing on natural, innovative solutions tailored to the modern winemaker's needs.
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