Grupo Agrovin Develops Yeast to Combat Climate Change Wines

Grupo Agrovin, a company that develops oenological products, biotechnology and cutting-edge technology for the wine sector, has recently developed a Non-Saccharomyces yeast within the Viniferm range called Viniferm NS Chance, which helps regulate the pH and acidity of musts that suffer the impact of the climate crisis, in addition to providing greater complexity to wine.

Viniferm NS Chance is a yeast from the Viniferm family’s climate change biotechnology range, belonging to the Lanchancea thermotolersna species. It has a high natural acidification power due to its high production of lactic acid that, in addition, achieves more complete wines, with less alcoholic strength, more long-lived and unctuous, by producing glycerol and limiting volatile acidity values, thanks to the speed of its implementation. Its development responds to the need to provide a solution for those musts that have a high pH level.

Thanks to Viniferm NS Chance, the winemaker has the possibility of increasing the acidity and lowering the pH of the must in a biological way, obtaining in turn, wines with lower alcoholic content, something increasingly demanded among wine consumers in different markets around the world. In addition, thanks to this yeast, more microbiologically stable wines are achieved, thanks to its high prevalence in the must and, therefore, more natural and with a lower need for total sulfur.

The selection of this yeast has emerged as a result of an important research project of more than 10 years, in which Grupo Agrovin has collaborated together with the Department of Microbiology III of the Complutense University of Madrid within the framework of the LOWphWINE project, and whose result has been very satisfactory for the benefits it brings to wines from climate change.

In addition, Viniferm NS Chance limits the need to add additives as an alternative to the application of organic acids. Its natural metabolism performs a biological acidification, exempt from being included in the labeling, according to the current European regulation.