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  • Malolaktiske bakterier – Viniflora CH-11 – 100 kr pr. 100L til 2500, 1000, 200 L and 100 L vin/most/cider – syreresistent ved pH>3.0 (Chr-Hansen, Danmark)

    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
    Tilføj til kurv

  • Malolaktiske bakterier – Viniflora CH11 – til 2500 L vine/most/cider med surt pH>3.0 (Chr-Hansen)

    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
    Tilføj til kurv

  • Malolaktiske næringsstoffer – Bactiv-Aid 2.0 – 250 gram til 2500 L (Chr-Hansen, Danmark)

    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 wine

    Bactiv-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 formulationpage2image2037065104

    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.

    page2image2036369104

    Instructions for use

    Bactiv-aid 2.0 should be added to the wine at the time of inoculation with Viniflora® malolactic cultures.

    page2image2036384176

    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. 614676

    Bactiv-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
    Tilføj til kurv

  • UDGÅET VARESTØRRELSE – Malolaktiske bakterier – Viniflora Sparta – 300 kr pr. 300 L for 300 L eller 50 kr pr. 25 L vin/most/cider med surt pH>2,9 (Chr-Hansen, Danmark)

    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_EN

    viniflora-sparta-50hl_ft.pdf

    Viniflora 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
    Tilføj til kurv

  • Vingær – dansk – F-DVS Viniflora FROOTZEN – 1500 kr/ 5000 L – Nedfrossen kultur af non-Sachharomyces vingær af (Chr-Hansen, Danmark)

    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.

    https://www.chr-hansen.com/fr/food-cultures-and-enzymes/fermented-beverages/cards/product-cards/frootzen-first-ever-pichia-kluyveri-yeast

    FROOTRZEN Viniflorayeast

    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 Mazebea

     

    1.875,00 DKK
    Tilføj til kurv

  • Vingær – dansk – Viniflora JAZZ – 2,50 kr/ gram – Premium hvidvinsgær af Saccharomyces cerevisiae (Chr-Hansen, Danmark)

    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 Mazebea

     

    2,82 DKK
    Tilføj til kurv

  • Vingær – dansk – Viniflora JAZZ – 350 kr/500 g vakumpakning – premium hvidvinsgær af Saccharomyces cerevisiae (Chr-Hansen, Danmark)

    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 Mazebea

     

    437,51 DKK
    Tilføj til kurv

  • Vingær – dansk – Viniflora MELODY – 2,50 kr/g – komplex hvidvinsgær af Saccharomyces cerevisiae (60%), Torulaspora delbrueckii (20%) and Lachancea thermotolerans (20%) (Chr-Hansen, Danmark)

    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
    Tilføj til kurv

  • Vingær – dansk – Viniflora MELODY – 375 kr/500 g vakumpakning – komplex hvidvinsgær af Saccharomyces cerevisiae (60%), Torulaspora delbrueckii (20%) and Lachancea thermotolerans (20%) (Chr-Hansen, Danmark)

    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
    Tilføj til kurv

  • Vingær – dansk – Viniflora MERIT – 2,50 kr/ gram – Universal vingær af Saccharomyces cerevisiae (Chr-Hansen, Danmark)

    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 Mazebea

     

    3,12 DKK
    Tilføj til kurv

  • Vingær – dansk – Viniflora MERIT – 375 kr/ 500 gram vakumpakning – Universal vingær af Saccharomyces cerevisiae (Chr-Hansen, Danmark) (Kopier)

    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 Mazebea

     

    468,75 DKK
    Tilføj til kurv

  • Vingær – dansk – Viniflora OCTAVE – 575 kr/500 g vakumpakning – ren non-Saccharomyces Lachancea thermotolerans (formerly Klyveromyces thermotolerans) (Chr-Hansen, Danmark)

    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
    Tilføj til kurv

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