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May 9, 2017

New Zealand Vintage 2017 – Specific Inactivated Yeast for post-fermentation use

 

Challenging harvest in New Zealand

This vintage has presented numerous challenges for winemaking in New Zealand; particularly sugar and flavor ripeness. To help manage sugar ripeness, juice chaptalization was permitted up to the equivalent of 2% alcohol.  In addition, a common theme observed is a lack of weight and volume in the wines.  Aromatic intensity is not as impressive as in recent years and special efforts should be taken to preserve esters, thiols etc.  While residual sugar and/or juice concentrate will help palate weight, winemakers will be taking care not to add too much to avoid imbalance and cloying sweetness.

In order for winemakers to get the optimum thiol and fruit expression, palate weight and volume from their wines with the appropriate sugar-acid balance, Lallemand Oenology suggests the following Specific Inactivated Yeast (SIY) products that can be used post fermentation to assist.

Noblesse®

  • SIY with an unique combination of soluble yeast cell wall fractions (including polysaccharides and mannoproteins) that when added to finished wine will improve wine structure, mouthfeel and palate weight
  • Helps stabilize wine colloidal balance
  • Tends to mask vegetative aromas and promote fruit aromas
  • Easy to use: add post fermentation at 10-30 g/hL – a bench trial can assist to determine the optimum dose for your wine

Reduless®

Specific Inactivated Yeast with biologically bound copper (as an alternative to elemental copper) which will reduce sulfur compound off-flavours in wine. Specific uses include;

  • Treat a specific sulfide problem
    • Conduct a bench trial to ascertain the right does for your wine – recommended dosage is 10-30 g/hL
  • Provide more ‘freshness’ and ‘fruit expression’ by treating underlying (often undetectable) sulfides
    • Apply Reduless® at a low dose rate 1g/hL (10 ppm) to provide more freshness into the wine

Pure-Lees Longevity™

Specific Inactivated Yeast to protect wine against oxidation during storage and aging.

  • Longevity™ has a high oxygen consumption capacity, which will help minimize the loss of fruit aromas due to oxidation
  • Loss of colour (from oxidation) can be minimized by using Longevity™
  • Add Longevity™ post fermentation at 20-40 g/hL (200ppm addition = 1 mg/L oxygen consumption by the yeast)

Ultima Fresh™ – IOC Yeast mannoproteins

  • These mannoproteins restore the wine’s fresh flavour
  • Help to increase length in mouth and sweetness, and decrease bitterness to provide optimal flavour balance
  • Add Ultima Fresh™ post fermentation at 5 to 25 g/hL

Ultima Soft™ – IOC Yeast mannoproteins

  • Mannoproteins which significantly reduce the perception of acidity
  • Improve the colloidal balance, providing roundness and aromatic persistence
  • Add Ultima Soft™ post fermentation at 5 to 25 g/hL

For CAL – Lallemand Orders:       John Carter; john@cal.org.nz Phone: 09 836 4974

North Island Technical Queries: Evan Ward evan@cal.org.nz Phone: 0272876446

South Island Technical Queries: Sonal Shouler sonal@cal.org.nz Phone: 0211104705

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New Zealand Vintage 2017 – Specific Inactivated Yeast for post-fermentation use