After first announcing details last year of how specific mixes of its process aids can affect the flavour profile of a red wine, the group has now extended the focus to some white varieties, on the back of some recent product launches.
Céline Fauveau, a product application specialist at DSM Food Specialties, told BeverageDaily.com that the focus represented a crossover between marketing and technical research designed to develop and then target specific types of wine.
“For white wines with thiols precursors, the recently introduced Rapidase Expression works particularly well in synergy with Collection Cépage Sauvignon yeast for a green varietal character,” the company claimed. “Alternatively, when combined with Fermicru 4F9, the synergy delivers a fruitier, more tropical profile.”
Fauveau suggested the information would allow manufacturers to ensure more consistent standards of wine were finding their way into bottles.
The group claims it has already found benefits in combining certain of its yeast and enzyme products during production to what it claims are more favourable mouth feel and colour stability in some red wines.
Research initiative
According to DSM, in simple terms, the research initiative has focused on synergies from its products that can me more affective during the manufacturing process than using a single oenological yeast or enzyme.
Fauveau claimed that all of the process aids offered by DSM for use in making wines comply with strictest global and European regulations, making the research suitable for manufacturers worldwide.
The supplier added that the research into potential synergy benefits from its products began three or four years ago in order to look at side activities created by various products in wine.
A particular focus on specific wine varieties was singled out by the group as a key development area.