Octave
Viniflora® Octave
Viniflora Octave is a pure strain of Lachancea thermotolerans (formerly Kluyveromyces thermotolerans) selected for its capacity to increase the acidity in white and rosé wines and adding to the flavor complexity with stone fruits notes. As a consequence of the production of lactic acid from sugar, the final alcohol content in these wines can be reduced. Octave can be used at several stages of the process as a pre-fermentation product (on harvested grapes, on crushed grapes, in the must). Specifically recommended for white and rosé grape varieties from warm/hot climate regions. The product is delivered as Dry Active Yeast. This specialty wine yeast product is not intended to complete alcoholic fermentation but to improve wine complexity. Product Details
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Product Details
Key Features
- Enhance fruit flavors (Esters)
- Very low volatile phenols
- Very low H2S
- Ideal for white/rose wines from warm climates
- Lactic acid production from sugars
- Low acetic acid production
- Medium production of polysaccharides
- Low production of SO2
- Inhibits MLF
- Late hydrolysis
Pack Size: 500 g
Educational Webinars
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 & 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
Gallery