Viniferm NS Chance Logo v.2

The art of fermentation

High acidification power, allows to control the pH and increases the complexity of the wines.

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Viniferm NS Chance Logo

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

Baja produccion

Low volatile acid production


Fermentative power

Medium (<10 % / % vol)

Working temperature

16 - 25ºC

Alcohol performance


Nutritional Needs

Average Organic Nitrogen

Sulfur resistance

Moderate (<30 ppm)

Formation of volatile acidity


High lactic acid production

Lactic acid (g/L)

Viniferm NS CHANCE Produccion acido lactico e1687962825346

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

Viniferm NS Chance Dose EN

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.

Paquete levadura Viniferm NSTD

Viniferm NSTD

Torulaspora delbrueckii yeast selected for its aptitude in the sensory improvement of wines.

Viniferm Direct

Viniferm Direct

Saccharomyces cerevisiae yeast of direct inoculation to enhance the varietal profile.

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Agrovin Medio ambiente

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