Viniflora® Frootzen®
Viniflora® Frootzen® is the first commercial yeast preparation based on a pure strain of Pichia kluyveri. This non-Saccharomyces yeast strain is specifically noted for its ability to enhance tropical fruit intensity and mouthfeel in white wines such as Sauvignon Blanc, Chardonnay, Riesling and fruit forward rose and red wines. Frootzen® is an extremely powerful producer of the volatile thiol aromas 3-MHA (passion fruit) and 3-MH (grapefruit), and significantly boosts flavor compounds such as “peach, citrus and mineral.”
This specialty yeast is not intended to achieve complete alcoholic fermentation but to enhance wine complexity. Frootzen® has to be followed by a Saccharomyces cerevisiae yeast of choice to achieve a safe and fast alcoholic fermentation.
Key Features
- Recommended for Sauvignon Blanc, Chardonnay, Riesling, Pinot Gris and fruit forward rose and red wines
- Higher levels of varietal thiols
- Increases fruit flavor intensity, enhances wine complexity
- Rounder mouthfeel and increases palate weight
- Controlled inoculum helps minimize volatile acidity production
- Alcohol tolerance is up to 6% (v/v)
- Product is delivered as a frozen (-45° C) 1kg bag ready for direct inoculation. It does not require rehydration.
Innovative Yeast Solutions: Leveraging Non-Saccharomyces Strains for Better Wine
- Selecting the proper Viniflora™ yeast strain for your wine
- Advantages of Non-Saccharomyces yeasts: bio-protection, flavor & texture, acidity
- Research update: Glutathione and Non-Saccharomyces yeast as presented at 2024 ASEV National Meeting
- Product Update: FrootZen™ in freeze-dried format
- Presentation Notes: Novonesis Webinar Slides
- Presentation Notes: ASEV Poster
Preparing Pre- & Primary Fermentation: Pondering the Possibilities of Your Microbiological Toolbox
- Selecting the proper Viniflora® yeast strain for your wine
- Lowering your SO2 usage with non-Saccharomyces yeast
- Using pre-fermentative yeasts to BioProtect the must by preventing the growth of unwanted yeast and bacteria
- Differentiating your wine by aroma intensification, acid production, and mouthfeel perception through biological means
- Streamlining your winemaking process with innovative blends and co-inoculation techniques
- Presentation Notes: Chr. Hansen Webinar Slides