WINERY & VINEYARD EQUIPMENT
April 2017 WINES&VINES 69
Enartis USA
LALLEMAND
The new IonysWF yeast by Lal-
lemand is designed to show-
case a red wine's natural
acidity and balance. The sup-
plier reports that with proper
nutrition and temperature
control, wines fermented with
the strain exhibit a decrease in
volatile acidity, higher total
acidity, lower pH and slightly
lower alcohol. The wines are
also described as having "fresh
fruit and mineral characters,
fine-grain tannins and less
jammy character."
lallemand.com, scottlabs.com
CHR. HANSEN
Viniflora NoVA Lactobacillus
plantarum by Chr. Hansen is de-
signed to help winemakers re-
duce their use of sulfur dioxide
while still producing clean
wines. Viniflora NoVA is what
the supplier calls a "bioprotec-
tant" that was developed to
grow faster and beat out un-
wanted yeasts or bacteria. The
supplier claims the product
should enable winemakers to
use little or no sulfur dioxide
with less risk of high levels of
off-flavors, acetic acid and bio-
genic amines.
chr-hansen.com
ENARTIS USA
In 2016, Enartis USA released
MB15, which was isolated from
a vineyard in California's So-
noma Coast AVA, and D20,
which came from a Cabernet
Sauvignon vineyard planted at
high elevation in the Adelaida
District AVA near Paso Robles,
Calif. MB15 is best suited for
Pinot Noir and is described as
offering "great and distinctive
aromatics" while preserving va-
rietal character and terroir. En-
artis says D20 is ideal for
Bordeaux varieties as it toler-
ates high-temperature fermen-
tation while promoting
phenolic extraction and reduc-
ing green notes.
enartis.com
