How Pichia Kluyveri, a crebtree-negative yeast, can help wine producers enhance the fruity character of rosé wines, improve color stability, and contribute to energy savings.
Novonesis: Better the wine with biosolutions
Chr. Hansen and Novozymes have joined forces to create Novonesis, a leading biosolutions partner.
As a winemaker, how can you protect signature flavors and aromas while respecting changing palettes? And how you meet growing expectations for sustainability while maintaining the margins? Biosolutions can help.
Carlsen Magnus
Responsabile marketing, vendite, bevande Europa, Novonesis Danimarca
How Pichia Kluiveri can impact final flavor character of the wine
Pichia kluiveri generates a fast production of esters at the early stage of the winemaking process. Increasing fruity character while unlocking thiols from precursors can help winemakers for a premiumization of their wine, it can also improve wine quality from poor harvest or highly cropped fruit.
Georgios Kotseridis
Agricultural and Food Scientist, Oenologist, D.N.O., D.E.A., D.U.A.D, Professor of Oenology – Agricultural University of Athens – Department of Food Science and Human Nutrition (Laboratory of Oenology and Alcoholic Beverages)
Application of PK in controlled oxygen maceration on lees: saves time and energy, increasing productivity
In white and rosé wines, maceration on lees ‘stabulation de bourbes à froid’ has become popular, while in red wines cold-soak is a must for many winemakers. Both aim at extracting much flavor from grape skins. This setp can be managed with PK which takes space over contaminants but doesn’t ferment the must.
By adding oxygen in a controlled manner and using PK and its Crabtree negative pathway, winemakers can reduce from 4 to 8 days up to only 20 hours of lees contact.
Nicolas Prost
Industrial Technology Specialist Beverages Europe, Novonesis
ENOFORUM 2025
Wednesday, May 21, 4:20 p.m. International Room
Modulo gestito in collaborazione con Novonesis
The first non-Saccharomyces yeast strain, Pichia kluyveri CHCC11259, was launched in 2010.
This first “Pichia” was selected and marketed for its ability to increase fruity aromas in wines. It was mainly used in sequential inoculation in clarified must, 24 to 48 hours before a conventional yeast.
Pk generates rapid ester production in the early stages of alcoholic fermentation and can also transform thiol precursors into intermediate forms that are easily usable by Saccharomyces cerevisiae.
CHCC11259 is a Crabtree-negative yeast and cannot produce ethanol when oxygen is present. By adding oxygen in a controlled manner, CHCC11259 will not produce ethanol but will enhance the fruitiness of the wine.
The presentation will present data from two years of field trials focused on reducing maceration time in contact with lees, aiming for results similar to stabling for several days or weeks at low temperatures, quickly extracting more aromas from the grape must.
See the form managed in collaboration with Novonesis
