Fruit wines

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.

Yeast adapted for all types of wine fermentation.

• Selected for its rapid fermentation start and its great resistance to high alcohol degree, allows for fine and balanced fruit wines.
• Low VA production.
• Brings volume and roundness thanks to high polysaccharides production.

Cellulose gum solution (CMC/ E466)  is intended for wine stabilisation in relation to tartrate salt precipitations.

Its action results in an inhibition of microcrystal nucleation and growth phases (via disorganisation of the surface of the salts that are required for crystal formation).

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

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

• Significantly improves the filterability of fruit wines.
• Reduces the microbiological load by promoting the sedimentation of microorganisms in suspension.

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

Thanks to its unique reducing metabolite composition, FRESHAROM™ is able to:

• Promotes glutathione biosynthesis by yeast during AF, by increasing the content of assimilable precursors (cysteine, N-acetylcysteine).
• Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas: sotolon and phenylacetaldehyde).
• Inhibit the mechanism of browning.
• Favor yeast nutrition during alcoholic fermentation.
• Production of sparkling wines: results in more aromatic sparkling wines with better cellaring potential and makes an active contribution to bubble finesse and foam persistence.

Purified pectolytic enzyme preparation for the production of colourful red fruit wines.

• Limits the time requirement, or even replaces totally  pre-fermentation maceration.
• Favours extraction of phenolic compounds in the aqueous phase, during maceration.
• Improves free-run yields (+5 to 15% on average), clarification, pressing and filterability.

Liquid purified pectolytic enzyme preparation, high in side activities for fast depectinisation of white and rosé juices, and fruit wines across a wide range of pH and temperature.

• Very robust enzymatic preparation allowing fast depectinisation within a wide range of pH (2.9 – 4.0) and temperature (5°C – 55°C / 41°F – 131°F).
• Allows the depectinisation of musts.
• Significantly improves lees compaction.
• Purified from cinnamoyl esterase, LAFAZYM™ 600 XL^ICE limits the formation of vinylphenols thus preventing a negative impact on fruit wines aroma.

Preparation of pectolytic enzymes with secondary activities designed to reveal the aromatic precursors of thiol-rich fruits.

• Amplifies the varietal aromatic profile of ciders in synergy with a yeast that brings out these aromas: ZYMAFLORE™ X5.
• Complementary to cold stabulation for improved aromas.
• Works in synergy with yeast nutrition and flavour protection tools to optimise the potential for thiol character in fruit wines.

Natural microgranulated sodium bentonite with a high adsorption capacity, intended for stabilisation and clarification of musts and fruit wines over a large pH range.

MICROCOL™ ALPHA has been specifically selected for :

• Stabilising properties in regard to heat-sensitive proteins on a wide pH spectrum.
• Stabilising the load through time.
• Clarifying capacity and proportion of lees (high clarifiying power).
• Aromatic preservation.
• Its contribution to improving the brightness of fruit wines.

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

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

Organic nutirent based on yeast autolysates for regular and complete alcoholic fermentation of fruit wines.

• 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.

• Reduces the load of undesirable microorganism, mainly Brettanomyces yeasts.

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

The unique formulation of OENOFINE™ NATURE allows elimination of phenolic compounds from musts and fruit wines, 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 fruit wines.
• Natural calcium bentonite with strong settling properties to facilitate racking.

OENOFINE™ NATURE is an alternative to the use of 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 fruit wines fining, OENOLEES™ contributes towards improving the gustatory qualities of fruit wines by:

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

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

With its unique composition, POWERLEES™ LIFE :

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

With its effective action against oxidation, POWERLEES™ LIFE contributes to the ageing potential of fruit wines.

Preparation of ellagic “stave wood” quality tannins extracted from oak heartwood for red, white and rosé fruit wines ageing.

• Protects fruit wine with regards to oxidation (more aromatic intensity).
• Eliminates reductive odours.
• Regulates oxidation-reduction phenomena during maturation in barrels or during micro-oxygenation.
• Preserve wine freshness during preparation for bottling.
• Treat wines showing reductive characteristics.
• Creates an environment rich in ellagic tannins in used barrels, similar to that of new barrels.

Preparation of ellagic tannins used in ageing, which acts on the tannic structure and contributes to balance in red, white and rosé fruit wines.

• 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 red, white and rosé fruit wines.

• 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 of red, rosé and white fruit wines.

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

• 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 red, white and rosé fruit wines.

• 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.
• Used in expedition liqueur, QUERTANIN™ SWEET helps to restructure fruit wines.

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

• Participates to fruit wines colloidal structure.

Yeast preparator especially rich in growth and survival factors to ensure a strong and clean fermentation finish. Optimised formulation specifically for the fermentation conditions of white and rosé fruit wines. 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 the fermentation conditions of red fruit wines. Patent FR 2736651.

Specific optimised formulation for the fermentation conditions of fruit wines.

• Increases ethanol resistance significantly.
• Limits the formation of volatile acidity.
• Improves yeasts’ tolerance to high temperatures and temperature varations.
• Reinforces the efficiency of “pied de cuve”.

Preparation based on proanthocyanidic tannins and oak ellagic tannins for white and rosé fruit wines ageing.

• Regulates oxidation-reduction phenomenon.

High content of naturally active catechins (OxyProtect process) that allows the formation of bonds with anthocyanins for a superior colour stabilisation. Particularly adpated to red fruit winemaking.

• Fruits presenting a lack of phenolic maturity or have a poor tannin-anthocyanin ratio.
• Improves clarification.

Vinification tannin for red fruit wines combining the effects of proanthocyanidic and ellagic tannin for optimal technological efficiency, without negative organoleptic impact.

• Inhibition of natural oxidation enzymes (laccase, polyphenol oxidase) during harvesting of Botrytis-affected vintages (more efficiently than SO₂).
• Precipitation of wines’ natural protein for a better preservation of endogenous tannins (sacrificial effect).
• Anti-oxidant action to protect colour.
• Fruit wine structural improvement by supplementation of the midpalate.
• Protection and vinification of fruits altered by Botrytis cinerea.
• Improves clarification.

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

• Favours the yeast growth during alcoholic fermentation.

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 fruit wines, also allowing very good compaction of solids and lees. With its formulation, suitable for Organic winemaking (European regulation (EU) 848/2018), VEGEFINE™ is very easy to use and can replace traditional fining agents of animal origin.

VEGEFINE™ is used:

• On musts/juices: elimination of oxidised or oxidisable phenolic compounds and resulting in a small quantity of lees after sedimentation.
• On fruit wines (red, white and rosé): strong clarification capacity, rapid sedimentation rate, stabilisation of colouring matter and elimination of astringent tannins from red fruit wines.

Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for fruit wines.

• Contributes to the colloid stabilisation of fruit wines.
• Contributes to mouthfeel after dealcoholisation.
• Allows for a reduced RCM addition before bottling.
• Low in calories.
• The specific manufacturing conditions guarantee a very low clogging index.

Certified organic Saccharomyces cerevisiae yeast according to organic production methods specified by European regulations 834/2007 and 889/2008 and in accordance with American regulations (NOP) for organic production. 

Strain selected for:

• Its remarkable fermentation capacities.
• Its good resistance to alcohol.
• Its respect for grape variety specificity.

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 – Recommended for white, red and rosé fruit wines with high organoleptic complexity (both aromatic composition and palate depth). All types of fruit wine.

• 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.

Saccharomyces cerevisiae yeast for aromatic, spicy and lush red fruit wines.

The result of mass selection, ZYMAFLORE™ EDEN stands out for its unique organoleptic profile combined with robust fermentation kinetics. This strain is suited to the production of supple, complex and well-balanced red fruit wines.

• Favours fruit expression accentuated by refreshing peppery notes.
• Contributes to suppleness, volume and length on the palate.
• Results in wines that are expressive, lush and unique.

Non-Saccharomyces yeast (Torulaspora delbrueckii and Metschnikowia pulcherrima) for BIOProtection on apple or juice, 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 during long pre-fermentation phases 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 fruit wines.

• Decrease of ethanol content of up to 0.5 % vol.
• Preservation or production of malic acid during AF.
• Adapted for production of harmonious, well-balanced white, rosé and red fruit wines.
• Elegant aromatic profile repecting the fermented fruit aromas.
• Imparts vivacity and aromatic freshness.

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

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 fruit wines 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 highmy coloured and rounded fruit wines. Selection breeding.

• Excellent fermentation capacity.
• Very good aroma production.
• High resistance to ethanol.

Recommended for:
* Spicy fruit wines.
* Highly aromatic, clean and balanced style.

Yeast for aromatic and modern white and rosé fruit wines, with high production of fermentation aromas.

• 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.

Recommended for:
* Aromatic and modern wine.
* Fermentative profile.

Yeast for the production of modern white and rosé fruit wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection.

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

Recommended for:
* Aromatic ad modern fruit wines.
* Fermentative and varietal profile.

Saccharomyces cerevisiae yeast for white and rosé fruit wines with very high aromatic intensity. Breeding selection.

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