Freeze out traditional winemaking culture
Malolactic fermentation softens wine's mouthfeel by transforming malic acid into lactic acid. This produces additional flavours and stabilises wines. According to Chr Hansen, 10% of today's global wine production is innoculated with malolactic cultures.
Viniflora Freasy is part of the firm's portfolio of 'natural' oenological frozen products. It can be stored at -18°C, which is easier and cheaper for small- and medium-sized wineries. Rival products need to be stored at -50°C.
"By changing some steps in the production of Viniflora cultures we can deliver the product at -50°C," explains Laurent Hubert, marketing director, wine industry, Chr Hansen. "At the winery they can be stored at -18 °C for up to 12 weeks before use. Winemakers can avoid time-consuming bulk starter cultures and benefit from the convenient and lowest-cost-in-use technology on the market. This is likely to change the landscape within the world of winemaking."
Freasy is delivered frozen in a 'ready to be used' carton.
Contact: Chr Hansen
