Oenobrands - Advanced Winemaking Solutions

Name: Oenobrands - Advanced Winemaking Solutions
Address: 2196 Boulevard de la lironde, Montferrier-sur-Lez, 34980, FR
Telephone: +33467727740

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France
Montferrier-sur-Lez
Oenobrands - Advanced Winemaking Solutions

Technical and practical winemaking solutions for winemakers world wide Oenobrands designs and markets the oenological products of today and tomorrow.

Its permanent innovation strategy allows the creation of solutions that provide an integrated answer for both the ambitions and desires of the winemakers, traders and consumers. It is with a strong belief in the future of the industry and dealing with the current changes that Oenobrands, supported by its world-renowned parent companies (DSM Food Specialties and Anchor BioTechnologies) develops a r

ange of oenological products including enzymes, yeast, yeast-derived products and bacteria. With a highly qualified team, expert in many fields, Oenobrands strives to offer winemakers' novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.

04/09/2026

〘 HARVEST 2026 〙Different conditions. Different priorities.

Across several regions in the Northern Hemisphere, the 2026 harvest is bringing recurring challenges: early maturity, high sugar levels, lower acidity in some musts and variable nutritional status.

But these conditions do not call for one standard response.

Depending on the must, the priorities may be to:
- improve juice release and pressing efficiency when dealing with difficult pressing or low juice recovery
- secure alcoholic fermentation and protect aromatic cleanliness with an adapted yeast and nutrition strategy
- reduce microbiological risk through appropriate yeast and bacteria inoculation timing and management
- preserve freshness and enhance aromatic expression

The key is to identify which priorities actually apply to the grapes in front of you. There is no single “2026 protocol”.

👉 Talk to us or your local distributor to define the yeast, bacteria, enzyme and nutrition strategy best suited to your must and your wine objective.

01/09/2026

〘 ANCHOR 〙Which yeast for your white wine?

The Anchor® range offers several options for white wines, each with its own fermentation and sensory contribution:

- Alchemy I: fruity and floral esters, with added complexity
- Alchemy II: high thiol release and conversion, with passion fruit and guava
- Legacy ThiolBloom: fresh, fruity and soft wines with effective thiol release
- Legacy VIN 7: intense thiol expression, with grapefruit, guava, passion fruit and gooseberry
- Legacy VIN 13: fruity esters, floral and terpenes notes with mouthfeel
- Legacy VIN 2000: complexity, pineapple and floral expression, particularly suited to barrel fermentation
- Legacy NT 116: fresh, tropical and citrus
- Exotics Novello: fresh and fruity whites with enhanced softness
- Exotics Mosaic: complexity, mouthfeel and intense aromatic expression

Different wines call for different yeast choices.

👉 Explore the complete Anchor® yeast range in oenobrands.com

25/08/2026

〘 FERMIVIN 〙Have you made your yeast choices for harvest?

What wines are you making this year? What style are you aiming for? What do you want to reinforce, complement or preserve?

For white and rosé wines, whether used to define a primary style or create blending options, Fermivin® yeast offer multiple possibilities depending on your fermentation conditions and the sensory profile you want to achieve: thiol expression, fruitiness, floral notes, freshness, volume, minerality or a cleaner, more neutral fermentation profile.

From established strains to our new 2026 releases, PRIMATHIOL and REVEAL, the objective is not to use the same yeast everywhere.

It is to choose the strain that best fits the wine you are trying to make.

👉 Explore the Fermivin® range and find the strains that best match your white and rosé winemaking objectives.

20/08/2026

〘 AUSTRALIA 〙From the field in South Australia and Western Australia 🇦🇺

Blandine Lefol joined Cale Otto from Lallemand Australia in South Australia and Evan Thompson from Winequip Australia in Western Australia for winery visits and technical discussions.

In South Australia, the focus was mainly on Rapidase® enzymes and Fermivin® & Anchor® yeasts: discussing current practices, fermentation choices and how different formulations can make a real difference in the process.

In Western Australia, we also brought wines to taste and compare:
- three Anchor® Duet bacteria: Soft, Mature and Arom
- three Anchor® yeast strains, showing different fermentation and sensory profiles

𝗧𝗵𝗲 𝗯𝗲𝘀𝘁 𝗽𝗮𝗿𝘁 𝗼𝗳 𝘁𝗵𝗲𝘀𝗲 𝘃𝗶𝘀𝗶𝘁𝘀 is always the same: sharing knowledge and insights with local teams and winemakers, seeing how products are actually used, hearing what winemakers are trying to achieve, and discussing what could work better or differently in their own conditions.

18/08/2026

〘 HARVEST INFO 〙When every litre of juice matters.

We are hearing from wineries that white grapes are particularly challenging to press this harvest. In these conditions, securing your juice yield becomes critical.

Rapidase® Extra Press is designed specifically for this situation.

Added as early as possible at grape reception, at the crusher or during press filling, it helps weaken grape skins and reduce pectin water retention, facilitating juice release.

Why it matters in practice:

- 𝗛𝗶𝗴𝗵𝗲𝗿 𝗷𝘂𝗶𝗰𝗲 𝘆𝗶𝗲𝗹𝗱: Recover more juice, especially on difficult-to-press varieties.
- 𝗠𝗼𝗿𝗲 𝗳𝗿𝗲𝗲-𝗿𝘂𝗻 𝗷𝘂𝗶𝗰𝗲: Maximise the highest-quality fraction right from the start.
- 𝗚𝗲𝗻𝘁𝗹𝗲𝗿 𝗽𝗿𝗲𝘀𝘀𝗶𝗻𝗴: Maintain softer, shorter cycles instead of forcing mechanical extraction.
- 𝗕𝗲𝘁𝘁𝗲𝗿 𝗰𝗹𝗮𝗿𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Facilitate downstream must settling, often reducing the need for extra enzymes.

When juice recovery is critical, the additional yield can quickly offset the cost of the enzyme.

👉 Explore the application data, trials and recommendations for Rapidase® Extra Press on Oenobrands.com.

13/08/2026

〘 MLF 〙Co-inoculation or sequential inoculation: why choose one over the other?

Sequential inoculation has historically been the standard approach: alcoholic fermentation first, followed by malolactic fermentation.

As we mentioned in our previous post, the choice of bacterial culture already gives winemakers several options to modulate the final wine profile.

Co-inoculation brings another set of possibilities.
By inoculating malolactic bacteria cultures when inoculating the yeast, both fermentations happen at the same time.

Co-inoculation can help:
🔹establish the bacterial culture earlier
🔹reduce the microbiological risks of the window between AF and MLF
🔹shorten the overall fermentation process
🔹secure MLF under favourable conditions
🔹achieve different sensory outcomes

And co-inoculation itself offers several options with different cultures selected according to the must conditions and the profile you want to achieve.

Sequential inoculation still has its place, particularly depending on the winery setup, the matrix and the intended result.

𝗠𝗟𝗙 𝗶𝘀 𝗮 𝗿𝗲𝗮𝗹 𝗽𝗮𝗿𝘁 𝗼𝗳 𝘁𝗵𝗲 𝘄𝗶𝗻𝗲𝗺𝗮𝗸𝗶𝗻𝗴 𝘀𝘁𝗿𝗮𝘁𝗲𝗴𝘆: 𝘁𝗶𝗺𝗶𝗻𝗴 𝗮𝗻𝗱 𝗰𝗵𝗼𝗶𝗰𝗲 𝗼𝗳 𝗯𝗮𝗰𝘁𝗲𝗿𝗶𝗮 𝗯𝗼𝘁𝗵 𝗺𝗮𝘁𝘁𝗲𝗿.

You can build a complete protocol around the profile you want to achieve, create blending options, or fine-tune a well-known block or parcel with a culture whose contribution you already understand.

👉 Learn more in our MLF Q&A: https://oenobrands.com/technical-resources/mlf-qa/

11/08/2026

〘 WINEMAKING 〙What happens to finish your wine?

While Northern Hemisphere wineries have started, or are preparing for harvest, many Southern Hemisphere wines are at the opposite stage of the winemaking cycle: 𝘀𝗲𝗾𝘂𝗲𝗻𝘁𝗶𝗮𝗹 𝗠𝗟𝗙, 𝗺𝗮𝘁𝘂𝗿𝗮𝘁𝗶𝗼𝗻, 𝗿𝗲𝗳𝗿𝗲𝘀𝗵𝗶𝗻𝗴, 𝗰𝗹𝗮𝗿𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻, 𝗳𝗶𝗹𝘁𝗿𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗽𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 𝗳𝗼𝗿 𝗯𝗼𝘁𝘁𝗹𝗶𝗻𝗴.

Depending on the wine, priorities can be very different:

- carrying out or 𝘀𝗲𝗰𝘂𝗿𝗶𝗻𝗴 𝘀𝗲𝗾𝘂𝗲𝗻𝘁𝗶𝗮𝗹 𝗠𝗟𝗙 after alcoholic fermentation with selected Solo® (Aurora, Select) or Maloferm® bacteria (Fruity, Vintage, Plus, Bouquet) with Maxaferm® ML Force

- 𝗿𝗲𝗺𝗼𝘃𝗶𝗻𝗴 𝗶𝗻𝗵𝗶𝗯𝗶𝘁𝗼𝗿𝘆 𝗼𝗿 𝘂𝗻𝘄𝗮𝗻𝘁𝗲𝗱 𝗰𝗼𝗺𝗽𝗼𝘂𝗻𝗱𝘀 with Extraferm® D’tox, when required

- 𝗲𝗻𝗵𝗮𝗻𝗰𝗶𝗻𝗴 𝗮𝗿𝗼𝗺𝗮 𝗮𝗻𝗱 𝘃𝗼𝗹𝘂𝗺𝗲 while integrating mouthfeel more harmoniously with Rapidase® Batonnage, alone or in combination with Extraferm® D’tox, used as fresh lees

- 𝗿𝗲𝗹𝗲𝗮𝘀𝗶𝗻𝗴 𝗮𝗿𝗼𝗺𝗮 𝗰𝗼𝗺𝗽𝗼𝘂𝗻𝗱𝘀 with Rapidase® Revelation Aroma

- 𝗶𝗺𝗽𝗿𝗼𝘃𝗶𝗻𝗴 𝘄𝗶𝗻𝗲 𝗳𝗶𝗹𝘁𝗲𝗿𝗮𝗯𝗶𝗹𝗶𝘁𝘆 with Rapidase® VinoFast

- 𝗳𝗶𝗻𝗲-𝘁𝘂𝗻𝗶𝗻𝗴 𝗮𝗿𝗼𝗺𝗮𝘁𝗶𝗰𝘀 𝗮𝗻𝗱 𝘀𝗲𝗻𝘀𝗼𝗿𝘆 𝗯𝗮𝗹𝗮𝗻𝗰𝗲 before bottling with Final touch® mannoproteins

And this is a global topic. Previous vintages are still sitting in tank whether harvest has started or not.

While new grapes are coming in, other wines may still need to be 𝗽𝗿𝗼𝘁𝗲𝗰𝘁𝗲𝗱, 𝗽𝗿𝗲𝘀𝗲𝗿𝘃𝗲𝗱, 𝗿𝗲𝗳𝗿𝗲𝘀𝗵𝗲𝗱, 𝘀𝘁𝗮𝗯𝗶𝗹𝗶𝘀𝗲𝗱, 𝗳𝗶𝗹𝘁𝗲𝗿𝗲𝗱 𝗼𝗿 𝗽𝗿𝗲𝗽𝗮𝗿𝗲𝗱 𝗳𝗼𝗿 𝗯𝗼𝘁𝘁𝗹𝗶𝗻𝗴.

👉 Not sure what your wine needs at this stage? Explore our technical solutions online or ask us directly about the product or protocol best suited to your situation.

06/08/2026

〘 FEEL SAFE! 〙How well will your wine hold its quality after packaging?

Oxidative evolution does not stop once the wine leaves the tank.

Extraferm® D’fend is designed to support antioxidant protection and help maintain a more favourable redox environment.

That can matter in bottle.

It can matter even more in formats where preserving freshness, fruit expression and aromatic stability over shelf life is particularly demanding, such as cans.

The packaging may change. The objective remains the same: 𝗵𝗲𝗹𝗽 𝗽𝗿𝗲𝘀𝗲𝗿𝘃𝗲 𝘄𝗶𝗻𝗲 𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝘂𝗻𝘁𝗶𝗹 𝗰𝗼𝗻𝘀𝘂𝗺𝗽𝘁𝗶𝗼𝗻.

👉 Discover Extraferm® D’fend and the feel SAFE!® range in Oenobook 16.

04/08/2026

〘 RAPIDASE 〙Wine aroma isn't built in one step.

When selecting an enzyme, it's easy to focus on the immediate objective of each application.

Each one addresses a specific technical objective.

But taken individually, they only tell part of the story.

A wine's sensory profile is built throughout the winemaking process, where each enzymatic intervention contributes in a different way.

Some formulations directly influence aroma or mouthfeel. Others create the conditions that help these sensory characteristics be fully expressed.

Perhaps the question isn't "𝗪𝗵𝗶𝗰𝗵 𝗲𝗻𝘇𝘆𝗺𝗲 𝗶𝗻𝗳𝗹𝘂𝗲𝗻𝗰𝗲𝘀 𝘀𝗲𝗻𝘀𝗼𝗿𝘆 𝗾𝘂𝗮𝗹𝗶𝘁𝘆?"

But rather "𝗛𝗼𝘄 𝗰𝗮𝗻 𝗺𝘆 𝗲𝗻𝘇𝘆𝗺𝗮𝘁𝗶𝗰 𝗰𝗵𝗼𝗶𝗰𝗲𝘀 𝘄𝗼𝗿𝗸 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝘁𝗼 𝗮𝗰𝗵𝗶𝗲𝘃𝗲 𝗺𝘆 𝘀𝗲𝗻𝘀𝗼𝗿𝘆 𝗼𝗯𝗷𝗲𝗰𝘁𝗶𝘃𝗲?"

👉 Explore the complete Rapidase® sensory approach in Oenobook 16: 🔗 https://oenobrands.com/oenobook/

30/07/2026

〘 MLF 〙Not all bacteria are the same.

Once the decision to inoculate has been made, choosing the culture may seem straightforward.

Yet selected malolactic bacteria are not interchangeable. Depending on the strain and its formulation, they may differ in:

- tolerance to pH, alcohol, temperature and SO₂
- performance under challenging conditions
- suitability for co-inoculation or sequential inoculation
- contribution to the wine’s aromatic and sensory profile

𝗖𝗼𝗺𝗽𝗹𝗲𝘁𝗶𝗻𝗴 𝗠𝗟𝗙 𝗶𝘀 𝗼𝗻𝗹𝘆 𝗼𝗻𝗲 𝗽𝗮𝗿𝘁 𝗼𝗳 𝘁𝗵𝗲 𝗰𝗵𝗼𝗶𝗰𝗲.

The selected culture should also fit the wine, the conditions and the intended result.

👉 Learn more in our MLF Q&A: https://oenobrands.com/technical-resources/mlf-qa/

Adresse

2196 Boulevard De La Lironde
Montferrier-sur-Lez
34980

Téléphone

+33467727740

Site Web

http://www.oenobrands.com/

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