Prelude web presentation

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Prelude web presentation

  1. 1. PRELUDE™ Torulaspora delbrueckii yeast product To get wild ferment complexity… … without the risks
  2. 2. What is PRELUDE ™ ? <ul><li>It is a pure Torulaspora delbrueckii yeast (a wild yeast specie) used by winemakers: </li></ul><ul><ul><li>Practicing ‘wild ferments’ as the yeast is naturally present in grape musts </li></ul></ul><ul><ul><li>Producing wines with MELODY™ and HARMONY™ yeast blends from Chr. Hansen </li></ul></ul><ul><li>The first and the best Torulaspora product available to use in combination with current standard yeast for alcoholic fermentation </li></ul><ul><li>PRELUDE™ is particularly suitable for: </li></ul><ul><ul><li>For rosés and reds from Cabernet (S or F), Merlot, Shiraz, Pinot Noir… </li></ul></ul><ul><ul><li>Premium whites from Chardonnay, Sauvignon blanc, Riesling, Semillon, Pinot Gris… </li></ul></ul><ul><ul><li>Sparkling wines </li></ul></ul>
  3. 3. VINIFLORA ® PRELUDE ™ Complexity of wild ferment HIGHER FLAVOUR COMPLEXITY ROUNDER MOUTH-FEEL WILD FERMENT EFFECT without BIOGENIC AMINES PRODUCTION HIGHER FLAVOUR INTENSITY LOWER VOLATILE ACIDITY
  4. 4. PRELUDE ™ represents a new era in enology <ul><li>PRELUDE™ is not just another yeast, it´s a unique species of Torulaspora delbrueckii that will optimise flavour and mouth-feel development during alcoholic fermentation. </li></ul><ul><li>PRELUDE™ represents a clear first step into a ‘NEW ERA’ in winemaking as it is a complete solution to get the benefits of WILD FERMENTS… without the risks! </li></ul><ul><li>This yeast specialty product represents a decade of investigation, selection and trials. </li></ul><ul><li>PRELUDE™ is a breakthrough innovation signed by CHR. HANSEN, the PIONEER in wild yeasts species for winemaking. </li></ul>Dr. Hentie Swiegers Head of Innovation - Wine PRELUDE™´s launch day August 2009
  5. 5. PRELUDE ™ ´s effects Rounder mouth-feel Higher flavor intensity, complexity & fruitiness Lower volatile acidity Better wines through a simple, natural approach: a better use of biodiversity
  6. 6. Consumers preference with PRELUDE ™ Comparison between control in purple ( S. cerevisiae ) and experiment in blue (PRELUDE™ + S. cerevisiae ) Wine tasting with a panel of 15 wine tasters similar to consumers Plumpton College, UK Number of wine tasters S. cerevisiae alone PRELUDE™ + S. cerevisiae
  7. 7. Higher flavour intensity with PRELUDE ™ Comparison between control in purple ( S. cerevisiae ) and experiment in blue (PRELUDE™ + S. cerevisiae ) demonstrating the higher flavor intensity with PRELUDE™ in wines from Sauvignon Blanc. Experiment and grading achieved externally, in France by IFV Sud Ouest, V´innopôle 2010
  8. 8. Higher flavour complexity with PRELUDE ™ rosé wine from Cabernet-Sauvignon Comparison between control in purple ( S. cerevisiae ) and experiment in blue (PRELUDE™ + S. cerevisiae ) Wine tasting with a panel of 18 trained wine tasters focused on aromas & flavors descriptors Numbers indicate a frequency Burgundy, France S. cerevisiae alone PRELUDE™ + S. cerevisiae
  9. 9. Higher flavour complexity with PRELUDE ™ white wine from Chardonnay Comparison between control in purple ( S. cerevisiae ) and experiment in blue (PRELUDE™ + S. cerevisiae ) Wine tasting with a panel of 18 trained wine tasters focused on aromas & flavors descriptors Numbers indicate a frequency Burgundy, France S. cerevisiae alone PRELUDE™ + S. cerevisiae
  10. 10. Lower volatile acidity with PRELUDE™ high sugar content wine from Semillon Marina Belly´s laboratory, ISVV Bordeaux Wine made from high sugar Semillon must, Bordeaux, France 2009 VA g/L H 2 SO 4 VA reduced by 50%! S. cerevisiae alone PRELUDE™ + S. cerevisiae
  11. 11. PRELUDE™ Torulaspora delbrueckii made by Chr. Hansen, launched in August 2009 To get wild ferment complexity… without the risks! ● mouth-feel increase ● higher flavor intensity & complexity ● lower volatile acidity To be used sequentially in combination with your preferred standard yeast

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