Nature always offers new possibilities

This harvest, Chr. Hansen will offer producers a new strain of Lachancea thermotolerans with a unique metabolism – Viniflora® OCTAVE. Indeed, OCTAVE produces a remarkable quantity of lactic acid, stable over time, from fermentable sugars. As a result, the pH decreases and the total acidity increases.

Bioprotection by "acidification"

Intended for white and rosé wines from hot climates, where acidity is often lacking, the strain brings freshness and liveliness. Moreover, a part of the sugars being diverted towards the acid path, one can hope for a slight reduction in the alcoholic degree. Finally, spontaneous malolactic fermentation - often undesirable in the case of white and rosé wines - is inhibited, under the action of lactic acid. This bioprotection may be accompanied by a reduction in sulfites, as they remain more in the molecular form at low pH. Their action is more effective at lower doses. Tartaric acid added to make up for the lack of acid can also be reduced or even eliminated.

A diversification tool

OCTAVE generates aromas of yellow stone fruits such as nectarine or peach. New Zealand growers have also described guava and mango. Conversely, the other strain of Lachancea thermotolerans in the Viniflora® range, CONCERTO, produces aromas of red fruits, such as strawberries or raspberries - intended for red wines.

OCTAVE can be used just after pressing or as desired, after cold settling. What should be defined is the time (1 to 3 days) between the addition of OCTAVE and that of Saccharomyces: the longer the time, the more intense the activity of Lachancea.

For more information email David Spector at USDASP@chr-hansen.com.