Freeze out traditional winemaking culture

Chr Hansen has launched a product designed to enable winemakers to manage malolactic fermentation in high-pH, high-alcohol wines without producing biogenic amines such as histamine during fermentation.

Malolactic fermentation softens wine's mouthfeel by transforming malic acid into lactic acid. This produces additional flavours and stabilises wines. According to Chr Hansen, 10% of today's global wine production is innoculated with malolactic cultures.

Viniflora Freasy is part of the firm's portfolio of 'natural' oenological frozen products. It can be stored at -18°C, which is easier and cheaper for small- and medium-sized wineries. Rival products need to be stored at -50°C.

"By changing some steps in the production of Viniflora cultures we can deliver the product at -50°C," explains Laurent Hubert, marketing director, wine industry, Chr Hansen. "At the winery they can be stored at -18 °C for up to 12 weeks before use. Winemakers can avoid time-consuming bulk starter cultures and benefit from the convenient and lowest-cost-in-use technology on the market. This is likely to change the landscape within the world of winemaking."

Freasy is delivered frozen in a 'ready to be used' carton.

Contact: Chr Hansen