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BIO-ACIDIFICATION
The art of fermentation
High acidification power, allows to control the pH and increases the complexity of the wines.
Viniferm NS Chance, a Non-Saccharomyces yeast belonging to the species Lachancea thermotolerans, which solves the problem of loss of acidity in wines, due to its high capacity for lactic acid synthesis.
This yeast has a great acidification power and increases the complexity of the wine, makes the wines softer when producing glycerol and lowers the volatile acidity due to faster implementation.
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.
Oenological benefits
High acidification power
Increasing the complexity of wine
Glycerol formation, which promotes softness
Low volatile acid production
Characteristics
Fermentative power
Medium (<10 % / % vol)
Working temperature
16 - 25ºC
Alcohol performance
Low
Nutritional Needs
Average Organic Nitrogen
Sulfur resistance
Moderate (<30 ppm)
Formation of volatile acidity
Low
High lactic acid production
Lactic acid (g/L)
Lactic acid content in wines obtained with different doses of addition of Viniferm NS CHANCE and inoculation of S. cerevisiae at different times. The graph shows when the yeast Saccharomyces cerevisiae is inoculated.
Dosage and instructions for use
We have developed 2 elaboration strategies:
Unique fermentation
Inoculation of NS CHANCE and then, after at least 24 hours of activity, the Saccharomyces yeast is inoculated.
Elaboration of an acid buffer tank:
After inoculation with Viniferm NS Chance and with 48 - 72 hours of fermentation, we obtain an acidic must with a high lactic concentration, ideal for blending with the fermenting must.
Biotechnology against climate change
At Grupo Agrovin we have spent years researching how to alleviate the effects of climate change on grapes, especially in the area of biotechnology, which is why we have developed the Viniferm range, with two reference products with different yeast strains.
Viniferm NSTD
Torulaspora delbrueckii yeast selected for its aptitude in the sensory improvement of wines.
Viniferm Direct
Saccharomyces cerevisiae yeast of direct inoculation to enhance the varietal profile.
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