Updated – Wine fermentation Guidelines for New Zealand Sauvignon blanc
The following document showcases some key strategies to maximize the potential of New Zealand Sauvignon blanc during wine fermentation
Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Bench Trial Procedure Determination of REDULESS Dosage rate
Reduless is a Specific Inactivated Yeast. This is a unique yeast derived product with biologically bound copper, developed to reduce sulphur compound off-flavours and improve wine quality.
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Bench Trial Procedure – Determination of Dosage rates for Noblesse or OptiLEES
Noblesse and OptiLEES are two different Specific Inactivated Yeast products, developed from two different oenological yeast strains. These products are added post Alcoholic fermentation. PRE-ADDITION LABORATORY BENCH TRIALS are highly recommended to determine which product best suits the wine and to confirm the most suitable dosage rate. Refer to the information sheets in Expertise Documents for more technical information or the product technical datasheets.
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Managing Smoke Taint in red and white grapes
The most high-risk period for sun damage and smoke taint is at the onset of ripening, or veraison. There are several white and red winemaking techniques that could assist to minimize the smoky character in finished wine.
Please consult the documents enclosed and do not hesitate to contact us for support.
Smoke taint white Smoke taint RED