Chr Hansen Yeast Harmony

Viniflora® HARMONY 

Viniflora® HARMONY is an optimal blend of Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces thermotolerans. The blend gives a safe and reliable alcoholic fermentation, while enhancing the aroma and flavor of the wine. The strains have been especially selected for their flavor impact in wine. Aroma improvement has been achieved with several grape varieties, producing wines characterized by a round and rich flavor, with notes of black fruit. In white wines, enhanced fruity notes were observed. The strains have furthermore been selected for their good compatibility with malolactic bacteria cultures, ensuring a successful malolactic fermentation (MLF).

Chr. Hansen was the first company to investigate the promising field 'non-Saccharomyces and S. cerevisiae' mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.

For added convenience, Chr. Hansen offers their non-Saccharomyces yeast strains in a mixed cultures format. Viniflora® Harmony is a blend of three yeast stains, Saccharomyces cerevisiae (80%), Torulaspora delbrueckii (10%) and Lachancea thermotolerans (10%). Harmony is an excellent choice for white or red wines that demand subtle but multi-dimensional differences.

Product Details

Key Features

  • Recommended for dry white, red, rose and sweet wines
  • Enhanced flavor benefits best suited for varietals Riesling, Chardonnay, Sauvignon Blanc, Pinot Gris, Merlot and Zinfandel
  • Produces wines characterized by a round and rich flavor, with notes of black fruit
  • Alcohol tolerance is up to 17% (v/v)
  • Produce low levels of SO2

 

Pack Size: 500 g

Educational Webinars

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
 
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