ViniLiquid fermentation aids for winemakers by Fermentis

What is ViniLiquid™ and why should you use it?

ViniLiquid™ is still today a highly innovative fermentation activator, developed by Fermentis in order to optimize fermentation performance, especially in the case of poor in nutrient musts. It is a highly degraded autolyzed yeast offering the advantages of both soluble yeast intracellular content and insoluble yeast hulls.

ViniLiquid™’s unique composition helps you improve and secure fermentation thanks to:

  • Its strong supply of essential amino acids drastically increasing YAN (Yeast Available Nitrogen) level,
  • Its supply in growth and survival factors
  • Its detoxification properties and support effect

Its unique liquid formulation makes it easily and directly dispersible into the must, pumpable and safe (no yeast powder inhalation risks). As such, it was our first Easy To Use (E2U™) yeast derivative!

使用 ViniLiquid™ 改善发酵

Fermentation times using different activators

Chardonnay must (Potential ABV: 12.5%, pH 3.4 and initial YAN: 188mg/L).

Addition of 10mg/l of O2 at maximum fermentation speed (Smax) then equivalent supply of 20mg/l of YAN and 13.4g/hl of hulls through ViniLiquid™ single addition or mix of soluble yeast derivative and SpringCell™ yeast hulls addition at 1/3rd of the fermentation advancement. Yeast used: SafŒno™ CK S102.

> 主要经验

与其他酵母衍生的干发酵助剂相比，ViniLiquid™ 有助于大大减少发酵时间。它与 O2 氧气供应产生协同作用。

虽然单独添加 O 2 氧气（蓝线）肯定会减少发酵时间，但很明显，添加酵母衍生物和 SpringCell™ 的混合物（红线）效率更高。但毫无疑问，加速和确保发酵的最有效方法是添加 O 2氧气和 ViniLiquid™，与控制发酵相比，这可以将发酵时间减少高达 42%。O 2氧气和 ViniLiquid™ 之间存在强大的协同效应。然而这些结果表明，ViniLiquid™ 比具有类似成分的干酵母自溶物更有效，从而强化了将其保持液态的观点。

Residual sugars after 238h of fermentation

The graph above shows that after 238h of fermentation, the combination of O2 and ViniLiquid™ led to a fully complete fermentation (0.50g/l of residual sugars) and clearly illustrated that in this must, O2 supply alone was not sufficient to achieve the fermentation whereas the combination with dry yeast derivatives achieved fermentation a bit later.

在此酵母活力图上，添加营养物质对酵母数量有影响，其中一个脱颖而出：ViniLiquid™，它可使酵母数量激增，而其他营养物质仅产生微弱的效果。ViniLiquid™ 与 Fermentis 的大部分酵母衍生物系列一样，都通过了 E2U™ 认证，这意味着它使用起来非常容易且安全。

> 主要经验

与酵母衍生物和壳的综合添加相比，ViniLiquid™ 更有利于细胞再生和活力维持。根据其发酵能力，Fermentis 建议：50 毫升/百升的 ViniLiquid™ 相当于 20 毫克/升的 YAN 供应量

Yeast viability

Gros Manseng must (Potential ABV: 13.5%, pH 3.1 and initial YAN: 115mg/L).10mg/l O2 at Smax, then equivalent supply of 35mg/l of YAN and 19.2g/hl of hulls through ViniLiquid™ single addition or mix of soluble yeast derivative and SpringCell™ yeast hulls addition at 1/3rd of the fermentation advancement. Yeast used: SafŒno™ CK S102.