Cider

Clean and neutral aromatic profile – Fermentation restarter.

• Extreme resistance to alcohol (18% vol.), high alcohol production.
• Specially recommended for fermentation restart.
• Adapts well to low temperature fermentations.

Liquid formulation of pectolytic enzyme (from Aspergillus niger) specifically designed to optimise ageing and to prepare ciders for bottling.

EXTRACLEAR™ accelerates all mechanisms linked to the natural clarification of ciders.

The diversity and abundance of its secondary activity make EXTRACLEAR™ a particularly suitable solution for:

• Clarification of ciders with a high load of clogging colloids.
• Significant improvement in the filterability of ciders.
• Reduction of the microbiological load by promoting the sedimentation of microorganisms in suspension.

Specific preparation of inactivated yeast with high protective power, for the protection of ciders and macerates that are sensitive to oxidation.

• Promotes glutathione biosynthesis by yeast during AF, by increasing the content of assimilable precursors (cysteine, N-acetylcysteine).
• Protects the aromatic potential of the cider and significantly delays the appearance of oxidative notes (ageing aromas: sotolon and phenylacetaldehyde).
• Inhibits browning mechanisms.
• Favours yeast nutrition during alcoholic fermentation.

FRESHAROM™ thus results in aromatic sparkling wines with better cellaring potential.

• Thanks to its composition, FRESHAROM™ makes an active contribution to bubble finesse and foam persistence.

Pure fumaric acid for controlling the growth and activity of the lactic acid bacteria responsible for malolactic fermentation in cider.

Addition of FUMARIC^trl to cider:

• Avoids the onset of MLF.
• Can stop MLF while in progress.
• Preserves malic acid in ciders.
• Tool for making wines with reduced SO₂ or with no sulphite added.

For the treatment of musts and new ciders still in fermentation to reduce geosmine and octenone content.

• Corrects the organoleptic faults due to fungi contamination such as rot or powdery mildew.

Liquid purified pectolytic enzymes preparation, high in side activities for fast depectinisation of juices and ciders across a wide range of pH (2.90 – 4.00) and temperature (5°C – 55°C / 41°F – 131°F).

• Significantly improves the compaction of solids.
• Purified to remove cinnamoyl esterase activity, LAFAZYM™ 600 XL^ICE limits the formation of vinyl phenols (from free phenolic acids in the juice) that can negatively affect the aromatic perception of ciders.
• Particularly suitable for rapid depectinisation before flotation and before or after centrifugation.

Pectolytic enzyme preparation, purified CE to optimise pressing and the extraction of flavour precursors during the cider-making process.

• Improves free-run juice and first pressing yields.
• Decreases the duration of pressing cycles.
• Improves pressing management: pressing at low pressures and shorter cycles.
• Less crushing to limit the extraction of phenolic compounds, oxidation of juice and pH variation.

Preparation of pectolytic enzymes with secondary activities to bring out the aromas in varieties with volatile thiol character.

• Amplifies the varietal aromatic profile of ciders in synergy with a yeast that brings out these aromas.
• To optimise the aromatic impact, we recommend using ZYMAFLORE™ X5.
• Works in synergy with yeast nutrition and flavour protection tools to optimise the potential for thiol character in cider.

Cider acidification.

Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the tartaric and colloidal stabilisation of ciders.

• Respects the effervescence whatever the vinification method used.
• Respects the freshness and fruit of the cider.
• Does not affect cider filterability.

High quality natural sodium bentonite with a high adsorption capacity, intended for protein stabilisation in wines and must over a large pH range.

MICROCOL™ ALPHA has been specifically selected for :

• Stabilising the load through time.
• Clarifying capacity and proportion of lees (high clarifiying power).
• Aromatic preservation.
• Its contribution to improving the clarity of ciders.

“Merrain”quality oak wood, for the fermentation and ageing of ciders for long cellaring.

Discover our NOBILE® range on nobile-oenologie.com.

Complex nutrient combining mineral nutrition (diammonium phosphate), organic nutrition (inactivated yeast) and thiamine (Vit. B1).

• Develops a sufficient yeast population.
• Allows a regular and complete alcoholic fermentation.
• Reduces the formation of undesirable compound (H₂S, AV, etc.).

Organic nutrient based on yeast autolysates for regular and complete alcoholic fermentation of ciders.

• Complete nutrient, a 100% from yeast origin, rich in amino acids, vitamins (thiamine, niacin, pantothenic acid, folic acid, …), minerals and trace elements (magnesium, manganese, zinc, …) that promotes cellular multiplication.
• Reproduces the nutritional distribution naturally present in the must.
• Improves the balance between nitrogen and pantothenic acid, a necessary combination to solve reduction problems.

100% chitosan based product of fungal origin for the control of the Brettanomyces spoilage.

• Offers an efficient protection against undesirable microorganism, mainly Brettanomyces yeasts.

Preparation based on inactivated yeasts, vegetable proteins (patatin & pea protein) and calcium bentonite for the fining of musts and ciders.

The unique formulation of OENOFINE™ NATURE allows elimination of phenolic compounds from musts and ciders, providing better hue stability and protection against oxidation while preserving the aromatic potential.

• Vegetable protein, specifically selected for its strong reactivity with phenolic compounds.
• Inactivated yeasts, intended to treat bitterness and refine the ciders.
• Natural calcium bentonite with strong settling properties to facilitate racking.

OENOFINE™ NATURE is an alternative to the use of PVPP.

Preparation based on inactivated yeasts, patatin, oenological carbon and sodium bentonite for fining musts and ciders.

• Innovative solution for fining musts and white wines. Designed to stabilise the hue of fermenting musts and eliminate pinking in ciders.
• Due to its very good sedimentation capacity, OENOFINE™ PiNK effectively clarifies musts and ciders with rapid settling of compact solids.

OENOFINE™ PiNK is an alternative to PVPP.

Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.

Developed as a result of LAFFORT®’s research on the properties of yeast lees and their importance in wine fining, OENOLEES™ contributes towards improving the gustatory qualities of ciders by:

• Reducing aggressive characters (fining effect).
• Elevating midpalate sensations thanks to its content in Hsp12 peptide.
• Improves finesse and foam persistence on sparkling wines.

Preparation for fining musts and ciders. Association of PVPP, vegetable protein (patatin) and bentonite.

• Elimination of oxidisable and oxidised phenolic compounds.
• Limitation of browning phenomena.

For ciders, qualitative and economic optimisation by:

• Reducing the microbial load.
• Improving the stabilisation of colouring matter.
• Softening astringency, green aromas and metallic notes.

Preparation with vegetable protein (patatin) and PVPP to stabilise the hue of ciders.

• Reduces the content of phenolic compounds.
• Allows the stabilisation of the hue by eliminating oxidised polyphenols that may alter rosé ciders colour.

Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve and refresh ciders during ageing.

With its unique composition, POWERLEES™ LIFE:

• Protects ciders from oxidation during ageing, with or without added sulphites.
• Slows down oxygen consumption.
• Refreshes the aromatic potential of already oxidised ciders.
• Prevents premature ageing.

With its effective action against oxidation, POWERLEES™ LIFE contributes to the cider’s ageing potential.

Preparation of ellagic “stave wood” quality tannins extracted from oak heartwood for ciders ageing.

• Protects ciders with regards to oxidation (more aromatic intensity).
• Eliminates reductive odours.
• Regulates oxidation-reduction phenomena during maturation in barrels or during micro-oxygenation.
• Preserve ciders freshness during preparation for bottling.
• Treat ciders showing reductive characteristics.

Preparation of ellagic tannins used in ageing, which acts on the tannic structure and contributes to balance in ciders.

• Regulates oxidation-reduction phenomena during maturation in barrels or during micro-oxygenation.
• Creates an environment rich in ellagic tannins in used barrels, similar to that of new barrels.
• Improves clarification.

Preparation of ellagic tannins used in ageing, which acts on the tannic structure and contributes to balance in ciders.

• Regulates oxidation-reduction phenomena during maturation in barrels or during micro-oxygenation.
• Creates an environment rich in ellagic tannins in used barrels, similar to that of new barrels.
• Improves clarification.

Stave wood quality ellagic tannins, extracted from american oak heartwood, used in ageing in ciders.

Preparation of ellagic tannins used in ageing, which acts on the tannic structure and contributes to balance in ciders.

• Regulates oxidation-reduction phenomena during maturation in barrels or during micro-oxygenation.
• Creates an environment rich in ellagic tannins in used barrels, similar to that of new barrels.
• Improves clarification.

Preparation of ellagic tannins used in ageing, which acts on the tannic structure and contributes to balance in ciders.

• Regulates oxidation-reduction phenomena during maturation in barrels or during micro-oxygenation.
• Creates an environment rich in ellagic tannins in used barrels, similar to that of new barrels.
• Improves clarification.

Gum arabic solution, with a very low clogging index manufactured from highly purified and selected gums.

• Participates to ciders colloidal structure.

Yeast preparator especially rich in growth and survival factors to ensure a strong and clean fermentation finish. Optimised formulation specifically for ciders fermentation condition. Patent FR 2736651.

• Improves aromatic revelation and aromatic production.
• Improves the yeast resistance to low temperatures and low turbidity.
• Prevents the excessive formation of volatile acidity.

Yeast preparator especially rich in ergosterol to ensure a strong and clean fermentation finish. Optimised formulation specifically for ice ciders fermentation condition. Brevet FR 2736651.

• Significantly increases the alcohol resistance.
• Reduces the formation of volatile acidity.
• Improves the resistance of yeasts to high temperature and temperature variations.
• Reinforces the efficiency of “pied de cuve”.

Oxidation protection. Preserves freshness and aromatic intensity.

• To use on altered fruit.
• Add SUPRAROM™ to the fruit just before crushing or directly in the press.

Preparation based on proanthocyanidic tannins and oak ellagic tannins for cider.

• Refresh ciders before bottling.
• Acts on the struture and volume on the palate.
• Regulates oxidation-reduction phenomenon.
• Improves clarification.

Highly purified extract of gallic tannins, with physiochemical properties that are particularly well adapted to ciders.

• Reduces natural enzymatic oxidation activity (laccase or tyrosinase), complementing the activity of SO₂.
• Favours the precipitation of unstable proteins in complement of bentonite use.
• Regulates and minimizes the addition of SO₂ due to its excellent anti-oxidant activity.
• Improves clarification.

Mineral nutrient providing growth factors (diammonium phosphate) and thiamine (Vit. B1).

• Favours the yeast growth during alcoholic fermentation.

Pure vegetable protein (patatin).

VEGECOLL™ is used:

In must: especially during flotation for a short lees flotation time and for the elimination of phenolic compounds (oxidised as well as susceptible to oxidation).

• High clarification and sedimentation rate, stabilisation of colouring matter.
• Elimination of bitter tannins from ciders very rich in polyphenols.

Clarification agent based on vegetable proteins (patatins).

VEGEFINE™ is a 100% vegetable proteins (patatins) formulation. Thanks to the physico-chemical characteristics of these proteins, VEGEFINE™ ensures effective fining of musts and ciders, also allowing very good compaction of solids and lees.

VEGEFINE™ is used:

• On musts/juices: elimination of oxidised or oxidisable phenolic compounds and resulting in a small quantity of lees after sedimentation.
• On cider: strong clarification capacity, rapid sedimentation rate, stabilisation of colouring matter and elimination of astringent tannins from ciders that are rich in polyphenols.

Vegetable protein-based fining agent (patatin and pea).

• VEGEFLOT™ is a formulation that combines a high flocculation rate with a broad spectrum of action on phenolic compounds.
• This particularity allows its use on all types of musts, and is particularly suitable for flotation, increasing its clarity and reducing its colloidal load.
• The presence of patatin helps to reduce the early risk of cider oxidation by reducing the oxidative or oxidisable phenolic compounds of the must.

Certified organic Saccharomyces cerevisiae yeast according to organic production methods specified by European regulation 848/2018 and in accordance with American regulations (NOP) for organic production.

Strain selected for:

• Its remarkable fermentation capacities.
• Its good resistance to alcohol.

Its resistance to alcohol makes ZYMAFLORE™ 011 BIO particularly well-adapted to restarting fermentations or reinoculation in the case of sluggish spontaneous fermentations to ensure a clean AF finish.

Torulaspora delbrueckii – Crafting the biodiversity: in association with S. cerevisiae for ciders with high organoleptic complexity. Compatible with all types of cider.

• Significant volume and length on the palate.
• Enhances aromatic diversity and intensity.
• Low volatile acidity production.
• Aromatic purity (POF(-), low acetaldehyde, acetoin, diacetyl, volatile acidity and H₂S production).
  Recommended for ciders with superior organoleptic complexity (both aromatic composition and palate depth).

Non-Saccharomyces yeast (Torulaspora delbrueckii and Metschnikowia pulcherrima) for BIOProtection on apples or juices, as an SO₂ reduction strategy. “Terroir” selection.

• Colonisation of the medium, without any detected fermentation activity (no assimilation of sugars or nitrogen, no difference in turbidity levels at the end of the settling process).
• Implantation of the inoculated Saccharomyces cerevisiae strain facilitated.
• Restriction of the growth of indigenous flora.
• Can be used dry or rehydrated.

No-Saccharomyces yeast (Metschnikowia pulcherrima) for the BIOProtection of musts at low temperatures.

• Colonisation of the medium at low temperature and maintenance of the population at very low temperature (0°C – 32°F).
• Selected for its very low fermentation capacity, ZYMAFLORE™ KHIO^MP is particularly suitable for the BIOProtection of musts during long pre-fermentation phases at low temperature (ex : stabulation).
• Limitation of the predominance of potentially undesirable indigenous microorganisms.
• Compatible with the strain of Saccharomyces cerevisiae selected for the alcoholic fermentation.

Saccharomyces cerevisiae yeast selected for its ability to lower the alcohol content while enhancing the freshness of ciders.

• Decrease of ethanol content of up to 0.5 % vol.
• Preservation or production of malic acid during AF.
• Elegant aromatic profile that respects the fermented fruit aromas.
• Imparts vivacity and aromatic freshness.

Non-Saccharomyces yeast (Lachancea thermotolerans) for BIOAcidification of ciders.

ZYMAFLORE® OMEGA^LT is a strain selected for its ability to convert part of the fermentable sugars in the must into L-lactic acid.
ZYMAFLORE® OMEGA^LT is a microbiological solution for the BIOAcidfication of ciders to restore freshness and balance.

The use of  ZYMAFLORE® OMEGA^LT allows:

• An increase in total acidity.
• A reduction in pH.
• A slight reduction in alcoholic strength due to the transformation of fermentable sugars into acid.

Yeast for  traditional or ancestral method ciders and Perry.

Strain selected for:

• Its remarkable fermentation capacity.
• Its good resistance to alcohol.
• Its respect for the typical character of the must.

Its resistance to alcohol also makes ZYMAFLORE™ SPARK suitable for re-starting stuck fermentation or re-inoculation in the case of sluggish spontaneous fermentation to ensure a clean end to AF.

Saccharomyces cerevisiae strain for elegant, fresh, fruity ciders with great aromatic finesse.

• Strong ß-glucosidase enzymatic activity to bring out terpene aromas.

Yeast for modern and aromatic ciders, with high production of fermentation aromas. “Prise de mousse”.

• Very high fermentation capacity.
• High aromatic production (esters).
• POF (-) character [no vinyl phenol formation], generating a delicate, clean wine profile.
• Adapted to difficult fermentation conditions.

Yeast for the production of ciders with a high aromatic intensity (thiol-type varietal aromas, ermentation aromas).

• Expression of volatile thiol-type varietal aromas and fermentation aroma production (esters).
• Adapted to difficult fermentation conditions.

Recommended for:
* Aromatic and modern ciders.
* Fermentative and varietal profile.

Saccharomyces cerevisiae yeast for ciders with very high aromatic intensity. Preserves acidity.

• pH preserved during AF.
• Intense production of fermentation aromas and amyl aromas.
• Great aromatic power that lasts over time.