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WINERY & VINEYARD EQUIPMENT April 2015 WINES&VINES 49 PRODUCT FOCUS Yeast New and notable yeast products and nutrients on the market By Andrew Adams AEB AEB is now offering Primaflora, which it describes as a new op- tion for microbial control. The product is a mix of yeast strains including non-Saccharomyces yeasts designed to limit the de- velopment of undesired flora such as Brettanomyces or lactic bacteria producing biogenic amines or butyric and acetamide smells. Primaflora will not affect the performance of yeast se- lected to perform the primary fermentation, as that strain will eventually outperform the non- Saccharomyces yeast. aebusa.com ENARTIS VINQUIRY Enartis Vinquiry's new Enartis Ferm Q-Citrus highlights the flo- ral and fruit aromas from ter- penes and norisoprenoids while intensifying the varietal charac- teristics. The supplier also reports the yeast intensifies the varietal character by producing "zesty and complex notes" of citrus (grapefruit), tropical fruit (guava, passion fruit, pineapple) and flowers (jasmine, lime blossom). In the presence of a good source of amino acids, Q Citrus can also help improve the aromatic qual- ity of neutral grapes and contrib- utes to wine volume and fullness with good production of glycerol. enartisvinquiry.com ERBSLOH Erbsloh's Oenoferm Xtreme is a hybrid strain developed to fer- ment in difficult conditions and at low temperatures while also boosting a wine's aromatic pro- file with spice and fruit charac- teristics. The yeast has low nutrient needs and "acid-stabi- lizing properties" that help delay malolactic fermentation. Erbsloh recommends its use for white varieties of the Pinot family. winerystuff.com AB MAURI AB Mauri's UOA MaxiThiol is a cold-fermenting white wine yeast that has a medium nitro- gen requirement and does not produce phenolic off-flavors, or POF. Highly recommended for Sauvignon Blanc and Chenin Blanc, this yeast has the ability to produce the aromatic thiols that contribute significant fruity esters of "tropical fruit" and "passion fruit" to the finished wine. maurivin.com FERMENTIS AND SPRINGER-OENOLOGIE Fermentis and Springer-Oenolo- gie's ViniLiquid is a solution of soluble and insoluble elements of autolyzed yeasts designed to help wineries with fermentation time constraints or difficult-to-ferment must. According to the manufac- turer, the soluble parts offer more fermentative power than an am- monium nutrient alone, while the insoluble compounds pro- mote efficient fermentation ki- netics. Both autolysates working together can add increase the speed of fermentation. americantartaric.com LAFFORT Laffort's new Zymaflore Delta strain is designed for white wines or rosés to provide "com- plexity and elegance" with en- hanced aromas of grapefruit, passion fruit, mango and lychee. The yeast has a high capacity to bring out 3MH and 3MHA com- pounds while not expressing 4MMP aromas of tomato leaf or boxwood. laffort.com/us —continues on page 50