25 Feb 2010 --- Sensory analysis conducted by an independent company has proven that Syrah wines fermented with DSM Food Specialties’ new Collection Cépage Syrah yeast strain is fruitier with a more intense aroma and improved mouthfeel.  These results are clear proof of the multiple benefits offered by the latest addition to DSM Food Specialties’ Collection Cépage range.

Collection Cépage Syrah has been shown to produce wines with added freshness, a persistent red fruit aroma and soft tannins.  This latest research, conducted by Intelli’oeno in wineries in the Rhône Valley, France and Paso Robles, California, investigated the impact of Collection Cépage Syrah on wines eight months after bottling. A sensory analysis panel concluded that wines fermented with Collection Cépage Syrah offered a more intense and complex aroma with distinct fresh fruit notes. Compared to the wines produced with the reference strain, these wines also presented a better mouthfeel.

Marco Li Calzi, oenologist in Paso Robles, commented: “Sensory analysis clearly demonstrates the positive impact of Collection Cépage Syrah. Our wine experts pointed to the enhanced floral aroma as well as the spicy and tobacco-like notes. Collection Cepage Syrah also worked to enhance the varietal black pepper notes – sought for in Syrah wines – which is a compelling advantage for wine makers looking to create aromatic Syrah wines for a discerning consumer audience.”

Isabelle van Rolleghem, Industry Manager Wine Ingredients, DSM Food Specialties added: “We selected the yeast strain for our Collection Cépage Syrah based on its ability to consistently produce generous, well rounded Syrah wines with their typical red fruit and spicy notes. We are delighted with the results of these independent tests, which prove the benefits of using our Collection Cépage cultivar-specific yeast strain range for the creation of high quality, aromatic and fruity wines.” Offering a significant enhancement of the Syrah varietal character, Collection Cépage Syrah was selected in 2007 to optimise the aromatic expression of Syrah wines. This yeast strain can ferment within a temperature range from 10oC to 36oC (50 – 96.8oF). It has a short lag phase and an alcohol resistance up to 15.8%, so winemakers can undertake vinification with complete confidence.

Following the recent joint venture between DSM Food Specialties and Anchor Biotechnologies, Collection Cépage Syrah will be transferred to OenoBrands. OenoBrands is expected to be fully operational by 1 May 2010.