Bio-protection 2.0- Octave a yest for increase acidity and bio-control spontaneous malolactic fermentation


Tuesday 18th May



Marco Razzauti, Chr Hansen Spa

Octave: a yeast responding to the challenges of global warming

Lorenzo Peyer, Chr. Hansen SPA

Global warming is impacting how wine tastes today and will taste tomorrow. High levels of ethanol and lack of acidity are already properties of warm climate wines, and these are going to be more accentuated in the future. The yeast Octave (Lachancea thermotolerans) has been launched with the aim of upgrading white and Rosé wines from these regions by partially converting sugars to lactic acid, thus increasing acidity, freshness as well as flavor complexity. At the same time, Octave can help to counteract a spontaneous malolactic fermentation, especially in wines vinified with low or no SO2. Apart of preserving a clean and fresh flavor, this inhibition can also prevent the need to keep the wine cooled until bottled, positively impacting the energy balance of both winery and environment.

Bio-protection with Octave versus a spontaneous heterolactic fermentation. A case on a C. Sauvignon in Tuscany

Giacomo Buscioni, FoodMicroTeam S.r.l (FMT)

One of the trials with Octave did in harvest 2020, was on a Tuscany Cabernet Sauvignon. This winery has every year problems of heterolactic fermentation in this wine. The wine has an high pH and for some reasons, the must have a high population of O.Oeni from the first days. We tried to add Octave in one tank in co-inoculation with S. Cerevisiae and we observed the metabolism of O.Oeni compared with the test tank. Octave was able to control the spontaneous flora of O.Oeni and postpone the start of the spontaneous MLF, better than a double addition of lysozyme.