Wine Industry Network

Leveraging Novonesis Non-Saccharomyces Yeast Strains for Better Wine

May 07, 2025

Pure non-Saccharomyces Yeast

NEW - FREEZE DRIED FROOTZEN™
A pure Pichia Kluyveri boosting fruit flavors in wine. Amazing in white and rosé wines, bringing an additional touch of complexity in red wines too.
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This product is now delivered in a user friendly freeze dried format that does not require a -40°C freezer.

FROOTZEN™
A pure Pichia Kluyveri boosting fruit flavors in wine. Amazing in white and rosé wines, bringing an additional touch of complexity in red wines too.
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This product is delivered to the winery on dry ice. It can be stored for a short time on dry ice until used, or for longer term storage, in a -40 °C freezer.

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OCTAVE
A pure strain of Lachancea thermotolerans (formerly Klyveromyces thermotolerans) selected for its capacity to increase the acidity in white and rosé wines and adding to the flavor complexity with stone fruits notes. As a consequence of the production of lactic acid from sugar, the final alcohol content in these wines can be reduced. Octave can be used at several stages of the process as a pre-fermentation product (on harvested grapes, on crushed grapes, in the must).
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CONCERTO™
A pure Lachancea thermotolerans to increase freshness in red wines from warm climates, reduce volatile acidity and get wild ferment berry flavors. Ideal for Shiraz, Cabernet-Sauvignon, Tempranillo red or rosé.
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PRELUDE™
A pure Torulaspora delbrueckii to increase mouthfeel, reduce volatile acidity and produce complex flavors, matching perfectly with oak. Ideal for Chardonnay,Pinot Noir, Merlot, Grenache Noir.
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Novonesis Blend of Saccharomyces & non-Saccharomyces

MELODY™
A blend of Saccharomyces cerevisiae (60%), Torulaspora delbrueckii (20%), Kluyveromyces thermotolerans (20%) considered one of the best yeast products for complex Chardonnay.
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Saccharomyces

MERIT™
100% Saccharomyces cerevisiae, best with high alcohol wines. Use in combination with non-Saccharomyces yeast for complete fermentation.
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