-
Viniflora CH-11 er kendetegnet ved at være en mere syreresistent stamme af Oenococcus Oeni end både Viniflora CH-35 og CH-Oenos. Viniflora CH-11 er udviklet hos Chr-Hansen, og er ikke tidligere markedsført i Danmark, så Vinosigns er først med at tilbyde denne malolaktiske bakteriestamme.
Chr-Hansen er et dansk firma, der er blandt verden førende inden for bl.a. bakterier til levedsmiddelindustrien
125,00 DKK -
Viniflora CH-11 er malolaktiske bakterier, der er specielt udviklet til at virke ved lavt pH ned til pH=3.0.
Det danske firma Chr-Hansen er verdensmestre i bakterier til levnedsmiddelindustrien,
Det er formodentlig derfor, de som de første kan tilbyde nye typer af malolaktiske bakterier, der som ViniFlora CH-11virker helt ned til pH=3.0. See også ViniFlora CH-Sparta som virker i ektremt sur miljø fra pH=2.9.
Ved en malolaktiske behandling omdannet L-æblesyre enzymatisk til L-mælkesyre ved en såkalt decarboxylering. Den dannede L-mælkesyre har en mildere smag, og en lavere syrestyrke, hvorfor pH stiger ved en malolaktisk behandling, samtidoig med at den harske bitre æblesyre helt eller delvis forsvinger. Rødvine så vel som hvidvine kan malolaktisk behandles og vil grundet den ofte noget højere æblesyreindhold i druerne her mod nord forbedre vinnene arganoleptiske egenskaber. Endvifdere vil den dannede mælkesyre fremme skumdannelse i mousserende vine, samt også ofte mildne disse.1.562,51 DKK -
Malolaktisk gærnæring:
Description
Bactiv-aid 2.0 – Product Information
Bactiv-aid 2.0 is a new mix of natural compounds and bacterial nutrients selected specifically to improve malolactic bacteria growth in wine.
Bactiv-aid 2.0 binds compounds that can be inhibitory to the bacteria and ensures that bacteria have sufficient supply of key nutrients.
Bactiv-aid 2.0 optimizes bacteria growth conditions ensuring faster and more successful malolactic fermentations without, any negative effect on wine aroma or flavors.
The formulation of Bactiv-aid 2.0 is a balanced mix of carefully selected inactivated yeasts providing bacteria:
• the necessary amount of nutrients
• essential trace elements – helping bacterial adaptation when inoculated into wineBactiv-aid 2.0 comes with an allergen free formulation.
Bactiv-aid 2.0 is recommended for use in all wines inoculated with Viniflora®. Adding Bactiv-aid 2.0 will ensure faster and cleaner malolactic fermentation in most wines.
By adding Bactiv-aid 2.0 you reduce the time needed for malolactic fermentation by up to 40 %. To achieve the full benefits of Bactiv-aid 2.0, it should always be added at the time of inoculation with malolactic cultures.
Bactiv-aid 2.0 is strongly recommended if your wine has one of the following characteristics:
- Highly clarified white wine
- Harsh inoculation conditions: high alcohol, low pH
- History of problematic malolactic fermentation
- Alcoholic fermentation completed more than 14 days ago
- Malolactic fermentation management known to be a concern with thegrape variety used – eg. Merlot or Chardonnay
- Malolactic fermentation management known to be a concern with theyeast used – e.g. yeast strain producing SO2.
Application
Bactiv-aid 2.0 PI April 2010 1:3 Chr. Hansen A/S, 10-12 Boege Allé, DK-2970 Hoersholm. Tel: +45 45 74 74 74. Fax: +45 45 74 88 13 – www.chr-hansen.com/wine
NEW
Allergen free formulation
Example
Bactiv-aid 2.0 Product Information
By using Bactiv-aid 2.0 together with Viniflora® products, winemakers speed up malolactic fermentation in a similar way to the previous Bactiv-aid formulation containing casein. While with Bactiv-aid 2.0 casein has been removed, and therefore so has the allergenic status, performance has been kept consistent.
Instructions for use
Bactiv-aid 2.0 should be added to the wine at the time of inoculation with Viniflora® malolactic cultures.
Before adding Bactiv-aid 2.0 to the tank/barrel, mix the content of a pouch to lukewarm water. Secure absence of chlorine by using
mineral bottled water (chlorine kills bacteria).Mix the solution into wine.
Inoculate Viniflora® culture into the wine following the instructions related to your culture and your wine. Use at recommended dosage.
Pasckage sizes
2500L/25 hL/660 US gal – Product no: 621038
25000L/250 hL/6600 US gal – Product no. 614676Bactiv-aid 2.0 PI April 2010 2:3 Chr. Hansen A/S, 10-12 Boege Allé, DK-2970 Hoersholm. Tel: +45 45 74 74 74. Fax: +45 45 74 88 13. www.chr-hansen.com/wine
625,00 DKK -
Viniflora CH-Sparta er malolaktiske bakterier, der er specielt udviklet til at virke ved extremts lavt pH ned til pH 2.9 og ved højt alkoholindhold. Dette er intet mindre end en verdensrekord.
Det danske firma Chr-Hansen er verdensmestre i bakteriekulturer til levnedsmiddelindustrien,
Det er formodentlig derfor, de som de første kan tilbyde nye typer af malolaktiske bakterier, der som ViniFlora-Sparta virker helt ned til pH 2.9. See også ViniFlora CH-11 som også virker i et sur miljø fra pH 3.0, og op, og også ved temperaturer helt ned til 14 grader..
Ved en malolaktiske behandling omdannet L-æblesyre enzymatisk til L-mælkesyre ved en såkalt decarboxylering. Den dannede L-mælkesyre har en mildere smag, og en lavere syrestyrke, hvorfor pH stiger ved en malolaktisk behandling, samtidig med at den harske bitre æblesyre helt eller delvis forsvinger. Rødvine såvel som hvidvine kan malolaktisk behandles og vil grundet den ofte noget højere æblesyreindhold i druerne her mod nord forbedre vinnene arganoleptiske egenskaber. Endvifdere vil den dannede mælkesyre fremme skumdannelse i mousserende vine, samt også ofte mildne disse.SPARTA™_Concept Presentation_EN
SPARTA™_One pager_ENViniflora Oenological bacteria range 2015
PS_Viniflora_SPARTA__712696_EN
PI_GLOB_Viniflora_SPARTA__712696_EN
Liste intrants certifiés Ecocert Viniflora-FR-04 2018
125,00 DKK -
Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.
4-CHR-yeast Viniflora FrootZen TDS
The early bird gets the worm.pdf
Viniflkora FOOTZEN:
Pichia kluyveri er en unik n on-Saccharomyces vingær stamme, der har en særligt evne til at udvikle og forstærke frugtagtige aromaer.
Advantages of DVS®/Direct inoculation
- Secures equivalent fermentation performances and flavor profile to when rehydrated/acclimatized
- Eliminates hassle linked to a caution rehydration and acclimatization:
- Clean vessels and stirring tools
- Non-chlorinated water
- Adjusted temperature
- Respect of set times
- Respect of stirring operations
- Labor time and organization at the peaking time of winery activities
- Saves overall time and labor
“All enologists note that winemakers do not rehydrate their yeast in the proper way”
La Vigne No:299 July-August 2017, Marion Mazebea1.875,00 DKK -
Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.
DVS-Jazz er en premium Saccharomycesz cerv. særdelres velegnet i kombination meds malæolaktisk gæring af både rødvin og hvidvin, sammt basisv in til mousserende vin
Advantages of DVS®/Direct inoculation
- Secures equivalent fermentation performances and flavor profile to when rehydrated/acclimatized
- Eliminates hassle linked to a caution rehydration and acclimatization:
- Clean vessels and stirring tools
- Non-chlorinated water
- Adjusted temperature
- Respect of set times
- Respect of stirring operations
- Labor time and organization at the peaking time of winery activities
- Saves overall time and labor
“All enologists note that winemakers do not rehydrate their yeast in the proper way”
La Vigne No:299 July-August 2017, Marion Mazebea2,82 DKK -
Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.
DVS-Jazz er en premium Saccharomycesz cerv. særdelres velegnet i kombination meds malæolaktisk gæring af både rødvin og hvidvin, sammt basisv in til mousserende vin
Advantages of DVS®/Direct inoculation
- Secures equivalent fermentation performances and flavor profile to when rehydrated/acclimatized
- Eliminates hassle linked to a caution rehydration and acclimatization:
- Clean vessels and stirring tools
- Non-chlorinated water
- Adjusted temperature
- Respect of set times
- Respect of stirring operations
- Labor time and organization at the peaking time of winery activities
- Saves overall time and labor
“All enologists note that winemakers do not rehydrate their yeast in the proper way”
La Vigne No:299 July-August 2017, Marion Mazebea437,51 DKK -
Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.
For added convenience, Chr. Hansen offers their non-Saccharomyces yeast strains in a mixed cultures format. Vinilfora® Melody™ is a blend of three yeast stains, Saccharomyces cerevisiae (60%), Torulaspora delbrueckii (20%) and Lachancea thermotolerans (20%). Melody is well suited for dry white wines and high end Chardonnay.
Key Features
- Recommended for the enhancement of floral and tropical fruit aromas and rounded flavors in dry white wines with such as Chardonnay, Viognier
- Increases wine viscosity and fullness
- Alcohol tolerance is up to 17% (v/v)
- Produce low levels of SO2
Pack Size: 500 g
Datablad: Chr-Hansen-PI_Viniflora_MELODY__679922_03.2014
Sikkerhedsblad: Chr-Hansen-Viniflora-MELODY-Chr.-Hansen-Rev-3-11-25-13
3,12 DKK -
Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.
For added convenience, Chr. Hansen offers their non-Saccharomyces yeast strains in a mixed cultures format. Vinilfora® Melody™ is a blend of three yeast stains, Saccharomyces cerevisiae (60%), Torulaspora delbrueckii (20%) and Lachancea thermotolerans (20%). Melody is well suited for dry white wines and high end Chardonnay.
Key Features
- Recommended for the enhancement of floral and tropical fruit aromas and rounded flavors in dry white wines with such as Chardonnay, Viognier
- Increases wine viscosity and fullness
- Alcohol tolerance is up to 17% (v/v)
- Produce low levels of SO2
Pack Size: 500 g
Datablad: Chr-Hansen-PI_Viniflora_MELODY__679922_03.2014
Sikkerhedsblad: Chr-Hansen-Viniflora-MELODY-Chr.-Hansen-Rev-3-11-25-13
468,75 DKK -
Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.
Viniflkora MERIT:
Viniflora® MERIT is a selected strain of Saccharomyces cerevisae isolated from a Shiraz wine in South Africa. It has a unique fermentation capacity allowing a fast and reliable alcoholic fermentation, especially in red wine fermentations. It has been specifically selected for its high alcohol tolerance and good compatibility with malolactic bacteria, in pa
Advantages of DVS®/Direct inoculation
- Secures equivalent fermentation performances and flavor profile to when rehydrated/acclimatized
- Eliminates hassle linked to a caution rehydration and acclimatization:
- Clean vessels and stirring tools
- Non-chlorinated water
- Adjusted temperature
- Respect of set times
- Respect of stirring operations
- Labor time and organization at the peaking time of winery activities
- Saves overall time and labor
“All enologists note that winemakers do not rehydrate their yeast in the proper way”
La Vigne No:299 July-August 2017, Marion Mazebea3,12 DKK -
Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.
Viniflkora MERIT:
Viniflora® MERIT is a selected strain of Saccharomyces cerevisae isolated from a Shiraz wine in South Africa. It has a unique fermentation capacity allowing a fast and reliable alcoholic fermentation, especially in red wine fermentations. It has been specifically selected for its high alcohol tolerance and good compatibility with malolactic bacteria, in pa
Advantages of DVS®/Direct inoculation
- Secures equivalent fermentation performances and flavor profile to when rehydrated/acclimatized
- Eliminates hassle linked to a caution rehydration and acclimatization:
- Clean vessels and stirring tools
- Non-chlorinated water
- Adjusted temperature
- Respect of set times
- Respect of stirring operations
- Labor time and organization at the peaking time of winery activities
- Saves overall time and labor
“All enologists note that winemakers do not rehydrate their yeast in the proper way”
La Vigne No:299 July-August 2017, Marion Mazebea468,75 DKK -
Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.
Viniflora Octave er 100% ren Lachancea thermotolerans (formerly Klyveromyces thermotolerans) , der er en unik mælkesyre danne, og er således velegnet til vine der magler syrem, specielt hvis og rosevine fra sydeuropa..
For added convenience, Chr. Hansen offers their non-Saccharomyces yeast strains in a mixed cultures format. Vinilfora® Melody™ is a blend of three yeast stains, Saccharomyces cerevisiae (60%), Torulaspora delbrueckii (20%) and Lachancea thermotolerans (20%). Melody is well suited for dry white wines and high end Chardonnay.
Se denne Gusmer/Chr-Hansen Powepoint præsentation af hele Viniflora Gær-serien: Chr.-Hansen-Yeast-Webinar-2021
Pack Size: 500 g
Datablad: Viniflora Octave Chr-Hansen-PI_GLOB_VinifloraOCTAVE_720822_EN
718,75 DKK
VinoSigns er ikke en webshop. Bestil varer på mail: salg@vinosigns.dk. Spørgsmål og rådgivning til varekøb på (+45)20416249. Vi postforsender ikke ordrer under 500,-.