Viniflora® JAZZ™
Viniflora® JAZZ™ is a direct vessel starter (DVS) strain that eliminates the rehydration step Viniflora® JAZZ™ is a strain of Saccharomyces cerevisiae isolated from a must of Shiraz in South Africa. The strain was selected for its capability to achieve a fast and reliable alcoholic fermentation, mainly on rosé and red wines. The technological qualities of JAZZ™ are multiples: good tolerance to alcohol, low production of sulfites, interesting aromatic profile in the direction of spicy fruitiness and good symbiosis with malolactic bacteria from Viniflora® range (e.g. CH11), which makes it a tool for excellence. This product is delivered as Active Dry Yeast.
Key Features
Fermentation
- Robust fermentation
- Large spectrum of temperature
- High symbiosis with Oenococcus
Flavor
- Lifted red berry notes
- Varietal character
- Elegant structure
Recommended for red wine grape varieties
- Merlot
- Grenache
- Cabernet Sauvignon
- Tempranillo
- Syrah/Shiraz
- Zinfandel
- Carignan
- Petite Shiraz
- Pinotage
Recommended for white wine grape varieties
- Chardonnay
- Riesling
- Pinot Gris
- Sauvignon Blanc
- Pinot Blanc
Pack Size: 500 g
Innovative Yeast Solutions: Leveraging Non-Saccharomyces Strains for Better Wine
Presentation Topics include:
- 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
Presentation Topics include:
- 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