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VINIFERM NS CHANCE

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Non-Saccharomyces Lachancea thermotolerans yeast strain selected for its high capacity of lactic acid synthesis. The use of Viniferm NS CHANCE solves the problem of loss of acidity of wines due to climatic changes. It favors the production of longer lasting, more complex and unctuous wines.

Viniferm NS CHANCE not only has a high acidification power – increased lactic acid formation – but also increases aromatic complexity, accentuates unctuosity and smoothness – due to glycerol formation – and gives rise to wines with low volatile acidity due to its rapid deployment.

The selection of NS CHANCE is the result of an extensive research activity that Agrovin started more than 10 years ago, in collaboration with the Department of Microbiology III of the Complutense University of Madrid. This activity, which generated a previous know-how, has culminated specifically in the framework of the LowpHWine project together with the Polytechnic University of Madrid. This is a public-private consortium project (IDI-20210393) that has the financial support of the CDTI Innovation through the CIEN Strategic Program (National Strategic Research Consortia) and that, having started in September 2020, will end on August 31, 2024.

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Wine style Red
Vegan Vegan
Ecological Authorized EU