Chr. Hansen Launches Citrate Negative Wine Culture

With Chr. Hansen’s new Viniflora CiNe wine culture innovative wine producers now have the opportunity to make new types of wines (white, rosé or red), differentiate existing products and bring fruitiness to its highest level.

5 May 2010 --- Wine makers can now enjoy the benefits of malolactic fermentation without the typical buttery/creamy flavor traditionally linked to this production step.

With Chr. Hansen’s new Viniflora CiNe wine culture innovative wine producers now have the opportunity to make new types of wines (white, rosé or red), differentiate existing products and bring fruitiness to its highest level.

“Viniflora CiNe represents the first time a direct inoculation strain is presented to winemakers to achieve malolactic fermentation WITHOUT any buttery/ creamy flavor traditionally linked to this fermentation,” explains Laurent Hubert, Marketing Director, Wine Industry, Chr. Hansen.

“With Viniflora CiNe we offer, as the first wine culture supplier, all the benefits of a malolactic fermentation, such as stability and softness, while keeping the fruitiness coming from the grapes and the alcoholic fermentation. In this way any flavor masking effects of a classical malolactic fermentation are not present anymore. The result is a rounder and softer palate and here we answer the need of wine producers making ‘grape varieties wines’ and sparkling wines,” adds Hubert.

The flavor impact is not the only benefit of the new product. Direct inoculation for convenience, low cost-in-use and absence of biogenic amines during the fermentation are other advantages offered by CiNe - and any other culture from Chr. Hansen’s Viniflora range.