Viniferm NS Chance, the yeast that helps regulate the pH in wine and provides greater complexity
- It is a Non-Saccharomyce yeast from the Viniferm range with great acidification power.
- The perfect alternative for musts with a high pH level produced by climate change that decreases the alcoholic strength and provides natural acidity.
- Viniferm NS Chance is the result of more than 10 years of studies with the Microbiology Department of the Complutense University of Madrid.
Madrid, July 3, 2023. Grupo Agrovin, a leading company in the development of oenological products, biotechnology and cutting-edge technology for the wine sector, has recently developed a Non-Saccharomyces yeast within the Viniferm range called Viniferm NS Chance, which helps regulate the pH and acidity of musts that suffer the impact of the climate crisis, in addition to providing greater complexity to wine.
Viniferm NS Chance is a yeast from the Viniferm family’s climate change biotechnology range, belonging to the Lanchancea thermotolersna species. It has a high natural acidification power due to its high production of lactic acid that, in addition, achieves more complete wines, with less alcoholic strength, more long-lived and unctuous, by producing glycerol and limiting volatile acidity values, thanks to the speed of its implementation. Its development responds to the need to provide a solution for those musts that have a high pH level.
Thanks to Viniferm NS Chance, the winemaker has the possibility of increasing the acidity and lowering the pH of the must in a biological way, obtaining in turn, wines with lower alcoholic content, something increasingly demanded among wine consumers in different markets around the world. In addition, thanks to this yeast, more microbiologically stable wines are achieved, thanks to its high prevalence in the must and, therefore, more natural and with a lower need for total sulfur.
The selection of this yeast has emerged as a result of an important research project of more than 10 years, in which Grupo Agrovin has collaborated together with the Department of Microbiology III of the Complutense University of Madrid within the framework of the LOWphWINE project, and whose result has been very satisfactory for the benefits it brings to wines from climate change.
In addition, Viniferm NS Chance limits the need to add additives as an alternative to the application of organic acids. Its natural metabolism performs a biological acidification, exempt from being included in the labeling, according to the current European regulation.
Committed to the oenology of the future:
Grupo Agrovin is 100% committed to the oenology of the future and to the best way to combat the effects that the climate crisis causes in grapes, and that is why they invest all their efforts in the area of biotechnology where they are leaders, thanks to the Viniferm range with two reference products. On the one hand, Vineferm NSTD, a Torulaspora delbrueckii yeast selected for its aptitude in the sensory improvement of wines, and Viniferm Direct, Saccharomyces cerevisiae yeast of direct inoculation to enhance the varietal profile, both of great effectiveness to which Viniferm NS Chance is now added to complete the range.
The development of these and other products demonstrate Grupo Agrovin’s strong commitment to innovation in the oenology sector to provide solutions that improve the quality of wines from a responsible point of view with wineries and the environment. ‘At Grupo Agrovin we are aware of the need for wineries to be increasingly responsible and respectful of the environment without affecting the quality of the wines. Our mission is and has always been to give them optimal and effective answers, which help them in their processes and contribute to obtaining the desired wine with the best solutions in terms of oenological innovation’, says Ricardo Jurado, Technical Director of R + D + i of Grupo Agrovin.
About Grupo Agrovin:
Grupo Agrovin is the global and strategic partner of the wineries, with more than 60 years of experience in the wine sector as a technical advisor and supplier of oenological products, systems and machinery, which accompanies winemakers to define the character of their wines in line with market trends.
Founded in 1957 in the heart of La Mancha, with presence in more than 30 countries with its own delegations in the main wine regions of the world. Pioneer company in innovation that has the largest laboratory in Spain and an R + D + i department with a team of highly qualified professionals, specialized in the development of products, systems and patented machinery, which works to improve the oenology of the future, betting on energy efficiency, the digitalization of processes and technology 4.0.
It is also a supplier of products and machinery for other sectors such as food, beer and oil, as well as the industrial and pharmaceutical sectors, among others.
Grupo Agrovin has the participation of the venture capital fund manager MCH Private Equity. The company manages more than 1,200 million euros through different funds, being one of the leading companies in the Spanish market and one of the five largest private and independent private equity groups in Spain.
FREEK +
pH corrections and tartaric stability
This equipment ensures the effective reduction of potassium through a fast, efficient, and sustainable process.
HL2
Ion Exchange
Effective reduction of potentially oxidizable polyphenols in an efficient, easy to apply and sustainable process.
Dossisol
Sulphur dioxide dosage
Effective reduction of potentially oxidizable polyphenols in an efficient, easy to apply and sustainable process.
Ulises
Automatic management of pumping up operations
Pressurized air injection system in tanks to achieve the desired mixture of the dough to be fermented.
Ultrawine Perseo
Extraction of the maximum potential of the grape by Ultrasonics
Increases the extraction of aromatic and phenolic compounds in a shorter period of time than through traditional winemaking.
ACTIMAX NATURE
Organic nutrient for alcoholic fermentation of grapes and must. It is a very rich source of organic nitrogen (free amino acids).
VINIFERM NS TD
It´s a strain of Torulaspora delbrueckii selected for its suitability for sensory improvement of wines.
SUPERBOUQUET EVOLUTION
It is a second generation inactive yeast with great antioxidant power, it promotes the release of amino acids and thiol peptides (glutathione).
MICROSTAB PROTECT
Specific preparation, which combines antimicrobial, antioxidant and antioxidase properties, making it an effective tool for reducing sulfur levels during winemaking.
Ultrawine Perseo, the System Developed by the Spanish Agrovin Group, Uses Ultrasound to Improve Wine Quality and Mitigate the Effects of Climate Change
The commitment to R+D+I is one of the pillars that have made it possible for the Agrovin Group to become the leading Spanish manufacturer and distributor of oenological products, systems and benchmark innovation in the sector. The company has more than 60 years of experience and a presence in more than 30 countries around the world. It has developed a revolutionary technological system called Ultrawine Perseo, indicated to improve wine quality and optimise winemaking processes through the use of ultrasound.
This system, which has been created fully by the Agrovin Group Technology team in collaboration with different Spanish universities, and internationally patented, allows the maximum potential of the grape to be extracted through the use of high-power, low-frequency ultrasound.
In organoleptic terms, its use in the production process translates into high quality musts with an intense colour and aroma. Thus, Ultrawine Perseo improves wine, respecting the varietal character of the grape, while giving rise to more aromatic, structured and full-bodied wines.
At the same time, this technology helps to alleviate the effects of climate change on the lag in grape ripening, controlling the alcohol level and enhancing the quality of the grapes to obtain a high-quality wine. The use of ultrasound is a pioneering technique in the world of wine, approved by the International Organization of Vine and Wine (OIV) as a permitted oenological practice. The Spanish company has been the first company to use ultrasound in the winemaking process, which represents a great advance for wineries around the world.
The research project that led to the creation of Ultrawine Perseo began in 2012 under the guidance of the Agrovin Group’s Technical and R+D+i Director, Ricardo Jurado, who affirms that ‘after nearly 10 years of research and full dedication to the project, today we can say that we are deeply proud of having been the first to discover the benefits of ultrasound applied in winemaking, and our contribution to the wine sector in terms of quality and sustainability’.
Ultrawine Perseo, an eco-sustainable technology
Since its origins, the Agrovin Group’s mission has been based on working both with and for the wineries, helping them improve the quality of their wines thanks to their products and improving processes with their systems and machinery. The Group’s focus on innovation and commitment to research has helped the company learn about the main needs of wineries around the world in depth, in search of technological and sustainable solutions to improve the oenology of the future.
Ultrawine Perseo uses 100% eco-sustainable technology, which helps wineries reduce the use of energy and resources in the production process, without sacrificing quality. The use of ultrasound enhances the extraction of phenolic and aromatic compounds, making it possible to save time and energy and, consequently, costs, thereby optimising the resources available to the winery at all times.
In fact, tests show that Ultrawine Perseo, compared to the traditional methods, reduces maceration times by up to 50% and provides energy savings of up to 15%, due to the low consumption of its components and the avoidance of the use of temperature for extraction. In addition, wineries can increase the rotation of their wine tanks due to the shorter extraction time, making this a quick, easily implemented and profitable technology.
A system that improves quality
Numerous trials in national and international wineries have shown that the application of Ultrawine Perseo in the production process provides numerous benefits that improve the quality of wines:
- Increased aromatic extraction.
- Extracts the maximum organoleptic potential of the grape while respecting its varietal character
- 35-40% more organoleptic attributes.
- Same polyphenolic potential, but less maceration time when compared to traditional maceration.
- Quality elaborations starting from grapes with a ripening deficit, called climate change grapes.
- More varietal wines with more violet tones and a more stable colour over time as a result of the high extraction of skin tannins.
In short, higher quality wines.
About the Agrovin Group
The Agrovin Group is a global and strategic partner for wineries, with more than 60 years of experience in the wine sector as a technical advisor and supplier of oenological products, systems and machinery, helping winemakers to define the character of their wines in stay in line with market trends.
Founded in 1957 in the heart of La Mancha, with a presence in more than 30 countries with its own delegations in the main wine regions around the world. Pioneer company in innovation with the largest laboratory in Spain and an R+D+i department with a team of highly qualified professionals, specialised in the development of products, systems and proprietary machinery, working to improve the oenology of the future, betting on energy efficiency, the digitisation of processes and technology 4.0.
In addition, the company supplies products and machinery for other sectors, such as food, beer and oil, as well as the industrial and pharmaceutical sector, among others.
The Agrovin Group has the participation of the venture capital fund manager MCH Private Equity. The company manages more than 1.2 billion euros through different funds, being one of the leading companies in the Spanish market and one of the five largest private and independent private equity groups in Spain.
The Agrovin Group, a Spanish Company, A Leader in the Precision Fining of Wines
- The Spanish company’s mission is to help winemakers define the character of their wines in line with market trends, thanks to the development of products and tools for wine refining.
- The sensations map is a revolutionary tool created by Agrovin to help the winemaker to represent the wine they want to achieve in a very simple and intuitive way, facilitating decision-making when defining character and making use of the products that provide the specific nuances during each phase of production.
- This tool, created by the Spanish company, uses a new tasting language that is intended to be unique and universal, laying the foundations of a new form of production, inspired by a graph that shows the taste and olfactory phase of the wine while allowing us to observe which attributes must be modified to reach the desired balance.
Madrid, May 9, 2023. The Agrovin Group, a Spanish manufacturer and distributor of oenological products, systems and above all, a benchmark for innovation in the sector, with more than 60 years of experience, has positioned itself as an expert and leader in precision in refining wines thanks to the catalog of products and tools specifically developed by its team of experts.
Since its origins, the Spanish company has worked both with and for wineries around the world as an advisor to winemakers, assisting them in defining the profile of their wines in stay in line with market trends. Its Technology department is in charge of developing oenological products aimed at creating balanced wines where there is an equilibrium between the tactile sensations perceived in the mouth and the aromatic sensations felt in the nose. A complex challenge, also taking into account the effects caused by the current climate crisis, which affects both the ripening of the grape and the quality of the final wine. That is why Agrovin is working to alleviate the effects of climate change and provide innovative solutions that respect the work of the oenologist and help him obtain the desired wine from the beginning of production until the final refining process.
To this end, the group has created a specific catalogue of refining products, together with a revolutionary tool called the ‘sensations map’, which makes it possible for the winemaker to represent both the wine they have and the wine they want to achieve in a very simple and intuitive way, facilitating decision-making when defining the desired character and making use of the products that provide the specific nuances during each phase of the production.
The sensations map uses a new tasting language that is intended to be unique and universal, laying the foundations of a new form of wine production, inspired by a graph that shows the taste phase of the wine while allowing us to observe which attributes must be modified to reach the desired balance.
Precision in wine refinement is essential to guarantee the character of the wine that defines each winery. Its complexity resides in finding the balance between the tactile and the aromatic sensations. With this objective, Agrovin works hand in hand with its technicians and consultants in the development of refining products, positioning itself as a leader and expert in this segment.
Agrovin products for wine refinement, aiming for:
- Tactile and aromatic sensations
The taste experience of a great wine is determined by the balance between tactile and aromatic sensations. In this manner, the wine’s aromatic profile and its participation in the olfactory phase are also strongly relevant in the taste phase. Intense and persistent aromas are involved in this phase from start to finish, enhancing the sweetness of the mouthfeel, intensifying the center of the wine while being the main component in the final phase.
Tanicol Red Vintage is a tannin from fruit trees that provides persistent fruit aromas (aromatic sensations) while increasing the breadth of the wine without increasing astringency (tactile sensations).
Spirit Candy, an oak alternative in Topping format, provides both sweet notes (tactile sensations) and intense vanilla aromas in a reduced amount of time (aromatic sensations).
- Unctuousness in wine
To reach the balance in the elaboration phase, the acidity-structure must be balanced with the unctuousness. Manoprotein Mannoplus ND is a purified mannoprotein, in liquid format, responsible for achieving that balance. Thanks to its high protein fraction, it provides greater unctuousness and reduces astringency while respecting the structure of the wine. In the mouth, it provides density and body, smoothing the tannins while decreasing the astringency and supporting the structure of the wine. It reduces bitterness and provides sweet and unctuous sensations. In aroma, it increases the length and intensifies the fruit aromas in wines with wood.
- Sweetness in wine
Gum arabic directly influences sweet sensations, as do wood derivatives, which in turn increases the overall complexity of the wine. Gomasol Seda by Agrovin is a vegetable polysaccharide that favours the increase of sweet sensations at the beginning of the mouth, providing balance and roundness, polishing aggressive tannins and decreasing excessive astringency from the grape or wood while respecting the aromatic characteristics of the wine.
- Astringency:
Sometimes, astringency is a defect that needs to be corrected in time. Proveget Premium is the liquid vegetable clarifier that provides greater control of astringency by eliminating any type of astringent note and bitterness when a tannin becomes a defect, improving the balance in the mouth in terms of sweetness, unctuousness, amplitude and length. In addition, thanks to its exclusive solubilisation process, this vegetable protein fining agent is capable of preventing and correcting browning while respecting the integrity of the wine.
About the Agrovin Group
The Agrovin Group is a global and strategic partner for wineries, with more than 60 years of experience in the wine sector as a technical advisor and supplier of oenological products, systems and machinery, helping winemakers to define the character of their wines in stay in line with market trends.
Founded in 1957 in the heart of La Mancha, with a presence in more than 30 countries with its own delegations in the main wine regions around the world. Pioneer company in innovation with the largest laboratory in Spain and an R+D+i department with a team of highly qualified professionals, specialised in the development of products, systems and proprietary machinery, working to improve the oenology of the future, betting on energy efficiency, the digitisation of processes and technology 4.0.
In addition, the company supplies products and machinery for other sectors, such as food, beer and oil, as well as the industrial and pharmaceutical sector, among others.
The Agrovin Group has the participation of the venture capital fund manager MCH Private Equity. The company manages more than 1.2 billion euros through different funds, being one of the leading companies in the Spanish market and one of the five largest private and independent private equity groups in Spain.
Webpage: www.agrovin.com
At Grupo Agrovin we are the driving force of a new generation. Respecting the heritage of the work we have been doing since 1975, we innovate and adapt to change, always keeping energy efficiency and sustainability in mind.
We are committed to the winemakers and help them to define the character of your wines, being leaders in the precision of refinement and accompanying them throughout the winemaking process.
We have our own laboratory and technology systems to carry out the maximum quality control and oenological machinery. We want to see our customers succeed and that is why we have invested more than 35 million euros in R&D&I and are present in more than 5000 wineries worldwide.
We believe in the power of research to apply it to the wine sector and that is why we work for and with the #wineries of the future.