Chr. Hansen Launches New Frozen Yeast for Easy Wine-making Ready for Next Vintage

Viniflora FrootZen is based on a yeast strain found naturally in grape juice but never commercially used in enology until now. It is a direct inoculation product (no rehydration) containing 20 years of know-how developed within Chr. Hansen.

5/16/2011 --- Now wineries can meet consumer demands for natural, authentic and fruiter wines – and benefit from the convenience of direct inoculation in the production process as well.

Chr. Hansen once again launches a breakthrough innovation within enology: A frozen, direct inoculation Pichia kluyveri yeast product for winemakers producing aromatic and fresh white or rosé wines. 

Launched with great success in New Zealand in December the new product will be available in France as well in the US on June 1, 2011, right on time for next vintage.

Boosting fruit intensity and longevity

Viniflora FrootZen is based on a yeast strain found naturally in grape juice but never commercially used in enology until now. It is a direct inoculation product (no rehydration) containing 20 years of know-how developed within Chr. Hansen.

“The use of this strain helps to bring out the flavor precursors contained in grape juice more efficiently when associated with traditional yeast available on the market today, which boosts tropical fruit notes; it also increases the mouth-feel of the final wine and delivers long lasting fruit flavors which increases the wine’s complexity in a very sustainable way,” explains Duncan Hamm, Commercial Oenologist, Chr. Hansen.

Back from New Zealand he reports that “the clear difference brought by FrootZen in fruit intensity and longevity is obvious both for winemakers and anyone grading the wine. Hence the product is interesting to white winemakers producing Sauvignon Blanc, Chardonnay or Riesling. On top of this the direct inoculation system is really appreciated in the winery when - at crush time - every minute won is a good thing for the team”.
Inoculated in white musts

The strain was selected in New Zealand by Auckland University and developed as a frozen, ready for direct inoculation product by Chr. Hansen. The product is inoculated in white musts after maceration before winemakers use their preferred commercial strain of Saccharomyces. This succession, called sequential inoculation of yeasts, follows the natural succession of wild yeasts when wines are going through a ‘wild ferment’ process.

Innovative range

Viniflora FrootZen is part of a Chr. Hansen innovative range of non-Saccharomyces yeast products for winemaking together with Viniflora Prelude (launched in 2009), a pure Torulaspora delbruecki ideal for barrel Chardonnay, Pinot Gris, Merlot and Pinot Noir.