Oenological Products

OENOLOGICAL PRODUCTS

2011/2012

OENOLOGICAL PRODUCTS CATALOG

2011 – 2012

In addition to our services, this year we are introducing Predél brand of enological products to the South African market. Founded in 1989 in Bordeaux, France, Predél has developed a well recognized expertise in the field of winemaking. Predél offers a wide range of products catering to all winemaking needs. Strong partnerships and constant interactions with winemakers as well as an extensive research allow continuous improvement of Predél’s winemaking products.

Predél’s products are well known and highly appreciated throughout Europe. Predél is present in all top French and European wine regions.In France, Predél is present in the most famous French top quality wines, with Margaux, Saint-Emilion, Pauillac, Sauterne, Cognac…

All Predél Oenology’s products are in conformance with the International Enological Codex.

Brenn-O-Kem will be the sole distributor of Predel oenological products in South Africa. These products will be presented to our clients by Johan le Roux, Buks Visser and Theunis Botha. Orders can be placed directly with Elzabe Swiegers.

Johan Delport our in house winemaker will be available for any technical advice.

If any information is needed on certification, Hannerine Bester will assist you in that regard.

We hope you find this catalog useful and informative. We look forward to talking to you and wish you a successful harvest.

Theunis Botha

General Manager

Yeast
Strain / Application / Recommended for
Specific Yeast for red wines
ESSENTIAL GRAND CRU /

• Yeast for structured, elegant and complex red wines

/ Merlot, Cabernet Sauvignon, Zinfandel
ELITE PREMIUM /

• Red wines from mature fruit

/ Syrah, Grenache, Carignan, Mourvedre
PRIMA /

• Fruit-forward red wines;
• Low fermentation temperatures

/ Fruity red wines
PENEDES /

• Spicy and smoky aromas

/ Pinot Noir, Gamay, Syrah
Yeast for white and rosé wines
FINAROME /

• Reveals terpene-type varietal aromas (ß-glucosidase activity)

/ Riesling, Gewürztraminer, Muscat
THIOLAROME /

• Reveals thiol-type varietal aromas;
• Low fermentation temperatures

/ Sauvignon, Semillon, Chenin blanc, Colombard
PINK EXCEL /

• Low fermentation temperature;
• Fresh, floral character

/ Fruity rosé wines
High alc. potential and restart
HAR17 /

• For restarting stuck fermentations and extreme conditions;
• Low fermentation temperatures;
• Difficult fermentation conditions

/ Chardonnay, Chenin blanc, Ugni blanc, restarting stuck fermentations
Generic yeast
DAVIS 522 /

• Safe and steady fermentation;
• Versatile yeast

/ All-purpose
PDM /

• Versatile strain;
• Difficult fermentation conditions;
• Restarting stuck fermentations

/ Sparkling wines, restarting stuck fermentations, all-purpose
Yeast for brandy and aromatic wines
ESTELLE /

• High ester and aldehyde producer

/ Wines for brandy
ESSENTIAL GRAND CRU
Yeast for structured, elegant and complex RED WINES
Active dry yeast isolated in Burgundy. Strain Saccharomyces cerevisiae.

characteristics:

•Complete sugar conversion;
•High alcohol tolerance (16%);
•Fermentation temperature from 15 - 30°C;
•Sugar/alcohol yield: 17 g/l
•Low production of volatile acidity;
•High production of glycerol;
•Very high aptitude for lees maturation.
•Particularly known for the production of red and black fruit.
•The yeast has the ability to help with the release of poly-phenols that contribute to full bodied wines.
The ESSENTIAL GRAND CRU favours the varietal characteristics of the wine and strengthens the intricacy and the structure of red wines. Thanks to its capacity to produce very high amount of glycerol, it’s particularly recommended for the production of balanced, full bodied red wines, with red and black fruit aromas. Suitable for all red grape varieties, particularly forMerlot, Cabernet Sauvignon and Zinfandel.
Dosage:
20 - 30 g/hl
160 – 200 g/ton

Storage:

Keep in a dry and cool place.
Packaging:
500 g
10 kg
ELITE PREMIUM
FOR RED WINES DESTINED FOR AGING
Active dry yeast isolated in Burgundy. Strain Saccharomyces cerevisiae.
ELITE PREMIUM is a yeast strain selected for the production of structured and complex wines, suitable for aging. Ideal for Syrah, Grenache, Carignan and Mourvedre.

characteristics:

• Short lag phase;
• Slow fermentation kinetics;
• Complete sugar conversion;
• Alcohol tolerance up to 16%;
• Sugar/alcohol yield : 16.5 g/l
• Fermentation temperature: 14 - 33°C;
• High resistance to SO₂;
• High production of glycerol (up to 10 g/l);
• Low production of VA;
• High nitrogen requirements,addition of approximately 20 g/hl of PREDFERM OPTIMO is recommended.

ELITE PREMIUM is particularly suitable for red wines obtained from very mature grapes. It respects the varietal character. Wines produced with ELITE PREMIUM are very well structured, complex and have smooth and soft mouth feel. It produces intense aromas of forest fruits, spices and aromatic herbs.
Dosage:
20 - 30 g/hl
160 – 200 g/ton

Storage:

Keep in a dry and cool place.
Packaging:
500 g
10 kg
PRIMA
FOR FRUITY RED WINES
Active dry yeast isolated in Côtes du Rhône. Strain Saccharomyces cerevisiae.

characteristics:

• Fast fermentation starter;
• Cryophile strain, regular and steady fermentation, starting from 8°C;
• Complete conversion of sugar;
• Alcohol tolerance up to 16%;
• Moderate nitrogen requirements;
• Low VA production (less than 0.30g/l);
• Low production of fusel oils;
• Excellent capacity of autolysis which supports malolactic fermentation;
• High production of esters.

PRIMA is strongly recommended for production of aromatic and fruity red wines. Winemaking at low temperatures and/or cold pre-fermentative macerations will allow it to express its maximum potential. PRIMA respects varietal character and produces intense aromas and flavours of red fruits (black currant, cherry, raspberry and strawberry).
Dosage:
20 - 30 g/hl
160 – 200 g/ton

Storage:

Keep in a dry and cool place.
Packaging:
500 g
10 kg
PENEDES
SELECTED FOR PINOT NOIR
Active dry yeast isolated in Spain. Strain Saccharomyces cerevisiae.
Penedes,the selection requirement of that strain was, to preserve the typical characteristics of Pinot.
Ideal for Pinot Noir, Gamay and Shiraz.
CHARACTERISTICS:

• Short lag phase;
• Slow fermentation kinetics;
• Complete exhaustion of sugars;
• Alcohol tolerance 17%;
• Fermentation temperature 14 to 32°C;
• Sugar/alcohol yield: 16.5 g/l;
• Resistance to SO₂;
• Low VA producer;
• High nitrogen requirements(addition of approximately 20 g/hl of PREDFERM OPTIMOis recommended).

PENEDES extracts and protects the color and structure during the maturation in barrels. It contributes to the development of red fruits aromas and smoky and spicy notes. It produces very low VA. It is a very low SO₂ and H₂S producer.PENEDESis ideal for Pinot Noir and it is also suitable for Gamay and Syrah.
DOSAGE:
20 - 30 g/hl
STORAGE:
Keep in a dry and cool place.
PACKING:
500 g
10 kg
HAR17
recommended for RESTARTING fermentation
highaffinity for chardonnay
Active dry yeast isolated in Champagne. Strain Saccharomyces cerevisiae (former Bayanus).

characteristics:

• Specially recommended for restarting stuck fermentations;
• Extreme alcohol tolerance (17 %);
• Adapts well to low fermentation temperatures;
• HAR17 is an excellent choice for difficult fermentation conditions with minimal production of H2S;
• Enhancesproduction of esters and varietal characteristics in white wines.

HAR17 is ideally suited for varietal white winemaking, particularly for Chardonnay. Also, it is suitable for more neutral varieties such as Chenin Blanc, Ugni Blanc, etc.
If HAR17 is used for fermentation restart, addition of PREDFERM EC is recommended at the rates of 30 to 40 g/hl for the red wine and 15 to 20 g/hl for white and rosé wines.
Dosage:
20 - 30 g/hl

Storage:

Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
FINAROME
FOR AROMATIC WHITE WINES
Active dry yeast isolated in Alsace. Strain Saccharomyces cerevisiae with killer phenotype strain,contributing to the production of very clean wines with a highly elegant aromatic profile.

characteristics:

• Fast and complete fermentation;

• Sugar/alcohol yield: 16.3 g/l;
• Alcohol tolerance up to 14.5%;
• Very high production of glycerol;
• Very intense ß-glucosidase activities;
• High nitrogen requirements (addition of approximately 20 g/hl of PREDFERM OPTIMOis recommended).

FINAROME isselected to reveal flowery and fruity varietal aromas (citrus and tropical fruits) from terpenic origin especially at low fermentation temperatures; therefore it is recommended for aromatic varieties such as Riesling, Gewürztraminer, and Muscat.
Dosage:
20 - 30 g/hl

Storage:

Keep in a dry and cool place.
PACKAGING:
500 g
10 kg
THIOLAROME
Yeast for THE PRODUCTION OF CLASSIC WHITE wines and for revealing thiol-type varietal aromas
Active dry yeast isolated in the Val de Loire. Strain Saccharomyces cerevisiae.

characteristics:

• Selected to express varietal aromas in Sauvignon Blanc;
• Enhances volume and roundness on the palate;
• Sugar/alcohol yield: 16 g/l;
• Alcohol tolerance up to 14.7%;
• High nitrogen requirements, addition of approximately 20 g/hl of PREDFERM OPTIMO is recommended;
• Adapts well to low fermentation temperatures;
• Very high fermentation capacity
• Low VA production.

THIOLAROME is noted for its high levels of fruity yeast aromatics such as tropical fruit, grapefruit, guava, lychee and pineapple. THIOLAROME is popular for white winemaking when there is a need for strong contribution of fruity aromas.THIOLAROME is ideally suited for varietal white winemaking, particularly for Sauvignon Blanc, Semillon, Chenin blanc, Colombard, etc.
Dosage:
20 - 30 g/hl

Storage:

Keep in a dry and cool place.
PACKAGING:
500 g
10 kg

PINK EXCEL

for Fruity rosé wine

Active dry yeastisolated in south of France. Strain Saccharomyces cerevisiae with Killer phenotype.

Winemaking characteristics:

•Expresses varietal characteristics of the grapes;

•Enhances the fruit character, volume and roundness;

•Sugar/alcohol yield: 16,3 g/l;

•Alcohol tolerance up to 14.5%;

•High nitrogen requirements, addition of approximately 20 g/hl of PREDFERM OPTIMO is recommended;

•Adapts well to low fermentation temperatures 12°C;

•Steady fermentation kinetic;

•Low VA production.

PINK EXCEL respects primary grape aromas and develops pleasant secondary aromas. It resists difficult fermentation conditions and reveals fresh, floral and fruity character (exotic fruits, white flowers) especially at low fermentation temperatures.

Dosage:

20 - 30 g/hl

Storage:

Keep in a dry and cool place.

PACKAGING:

500 g

10 kg

PDM (Prise du Mousse)

Very Versatile yeast, suitable FOR SPARKLING WINES PRODUCTION, good for RESTARTING STUCK FERMENTATIONS

Active dry yeast isolated in Champagne. Strain Saccharomyces cerevisiae (former Bayanus) with killer phenotype.

Strain selected specifically for its remarkable aromatic delicacy and its fermentative resistance to the most difficult conditions.

characteristics:

• Sugar/alcohol yield: 16 g/l;
• High alcohol tolerance (16.5%);
• Significant production of glycerol;
• Ferments at low temperatures;
• Low VA production.

PDM respects the varietal aromas of the grapes. It’s a vigorous and versatile strain that can be used for vinification of red, white, rosé and sparkling wines as well as for restarting stuck fermentations.

PDM is particularly suited for the production of sparkling wines in the bottle or in pressure tanks and for fermentations at controlled temperatures.

Dosage:

20 - 30 g/hl

Storage:

Keep in a dry and cool place.

PACKAGING:

500 g

10 kg

DAVIS 522

for steady and HEALTHY FERMENTATION

Active dry yeast isolated by the UC Davis. StrainSaccharomyces cerevisiae.

characteristics:

• Sugar/alcohol yield: 15.7 g/l
• Alcohol tolerance 14%;
• Optimum fermentation temperature range from18 - 30°C;
• Low VA production;
• Fast fermentation.

Davis 522is an extremely versatile strain, suitable for the production of both white and red wines.It does not interfere with the aromatic properties of the grapes and it respects the varietal characteristics.

Dosage:

20 - 30 g/hl

Storage:

Keep in a dry and cool place.

PACKAGING:

500 g

10 kg

ESTELLE

WINES FOR BRANDY and aromatic wines

Active dry yeast for wine making. Saccharomyces cerevisiae strain.

ESTELLE was selected for its qualities making it particularly suited for the production of esters specific for elaboration of Brandy.

Origin

Strain selected in the vineyards of the Côtes du Rhône.

characteristics:

• Fast fermentation starter
• Cryophilic strain, regular and steady

Fermentation, starting from 8 °C

• Total exhaustion of sugars
• Ethanol resistant: 13% alc. /V
• Moderate requirements in nitrogen
• Low production of volatile acidity( < 0.15 g/l)
• Low H2S and SO2 production
• Low acetaldehyde production (less than 20 mg/l)
• Low production of superior alcohols
• High production of esters and aldehyde’s

ESTELLE is strongly recommended for the aromatic Brandy.

The main volatile compounds synthesized by ESTELLE are esters, aldehyde and furfurals.

A low production of superior alcohols, acetaldehyde and volatile acidity, it’s the reason why ESTELLE is specific for the wines suited to distillation.

The formation of most of the esters is looked for because these compounds confer fruity aromas (banana, pear) and floral (lime tree, rose, violet) on brandies.

Other compounds produced by yeasts participate in the balance of the brandy

Dosage

From 20 to 30 g/HL

Storage

Keep in a dry and cool place.

Packing

500 g Aluminium bag, box of 10 kg

Nutrients

NUTRIENTS: PREDFERM RANGE
Description / Characteristics / Use
PREDFERM T.A.P
PREDFERM D.A.P /

• Pure Diammonium phosphate + Thiamine
• 10gr/hl = 27g/l N
• Pure Diammonium phosphate

/ At the beginning of the fermentation
(10 to 20g/hl)
PREDFERM S /

• Assures complete fermentation (nitrogen contribution, vitamin, yeast wall membrane)
• Increases aromatic structure and complexity
• Allows a good start to fermentation
• 10 g/hl Predferm S = 11 g/l N

/ Add to must before the inoculation of dry yeasts
(10-30g/hl.)
PREDFERM OPTIMO /

• For difficult fermentation conditions
• (Inactivated yeast, rich in vitamins, organic nitrogen and “ergo sterols”)
• Optimization of the aromatic potential of musts
• Limits the production of volatile acidity
• Allows fast completion of the alcoholic fermentation

/ During the rehydration of yeasts.
(20-40g/hl.)
PREDFERM OPTIMO AR /

• For extreme fermentation conditions
• Optimizes the aromatic potential of must
• Limits the production of volatile acidity
• Allows fast completion of the alcoholic fermentation

/ During the rehydration of yeasts (20g/hl.)
and
At the mid-fermentation (20g/hl.)
PREDFERM EC /

• Absorbs the main fermentation inhibitors
• Contributes to sterols and unsaturated fatty acids, promotes cell growth and increases fermentation kinetics
• Mannoproteinsincrease mouthfeel, sugar effect and aromatic profile.

/ - Add at the beginning of malolactic fermentation with 10 g/hl
- Helps restart the alcoholic fermentation with 20-40 g/hl

PREDFERM T.A.P

Activator for improved nutrient supply during fermentation

Composition:

Diammonium phosphate + Thiamine

Characteristics:

PREDFERM T.A.P is a nutrient solution made up of diammonium phosphate and Thiamine:

•Thiamine, a B-complex vitamin, noticeably improves fermentation;

•Diammonium phosphate supplements yeast available nitrogen.

The formulation of these essential nutrients favours and promotes rapid growth and strengthens yeast population. This assures a smooth running, uninterrupted fermentation process with sugar being completely converted into alcohol.

application:

In the event of an assimilable nitrogen deficiency in the must, it is essential to add nitrogen in order to ensure yeast growth and efficient alcoholic fermentation.

According to the must conditions (initial nitrogen content, potential alcohol level, turbidity, etc.) it is advisable to correct the assimilable nitrogen content to between 180 and 220 mg/L.

10 g/hl of PREDFERM T.A.P produces on average of 27 mg/L (27 ppm) of assimilable nitrogen.

PREDFERM T.A.P can be used on all types of must, white, rosé or red.

Dosage:

10 – 30 g/hl

Storage:

Sealed bags may be stored in a cool and dry place, away from contaminants and chemicals with intense odours.

Packaging:

1 kg

20 kg

PREDFERM S

COMPLETE PREPARATION FOR A STEADY AND HEALTHY

FERMENTATION

PREDFERM S is a specific preparation containing yeast derivatives, vitamins, assimilable nitrogen and cellulose.

characteristics:

• Supplies the entire pool of nutrients necessary for the yeast (vitamins, sterols, assimilable nitrogen) allowing a good start of fermentation;
• Steady and healthy fermentation;
• In case of high potential alcohol, the addition of PREDFERM S allows the rapid completion of alcoholic fermentation;
• Helps avoid excessive production of volatile acidity;
• Assists the yeast in the formation of aromas.

usage:

PREDFERM Sshould be dissolved in 10 times its weight of water, at a temperature of between 20 – 30°C. It must be carefully homogenized and then added to the rehydrated yeast.

PREDFERM S, once rehydrated, can be directly added into must before the inoculation of yeast.

10 g/hl of PREDFERM S produces on average of 11mg/L (11 ppm) of assimilable nitrogen

Dosage:

10 – 30g/hl

Storage:

Sealed bags may be stored in a cool and dry place, away from contaminants and chemicals with intense odours.

Packaging:

2.5 kg

10 kg

PREDFERM OPTIMO

Specific preparation based on yeast derivatives rich in vitamins and organic assimililable nitrogen

Characteristics:

A specific preparation of yeast, naturally rich in vitamins, minerals, fatty acids and sterols. PREDFERM OPTIMO improves yeast resistance to harsh conditions half way through fermentation (high alcohol percentage, low fermentation temperatures) and compensate for a deficiency in sterols (low turbidity, anaerobic vinification).

Inactive yeasts

These inactive yeasts contain vitamins, trace elements, amino acids, protein and sterols. They favour the yeast growthand supply sterols enabling the yeast to resist ethanol.

Sterols participate in the cohesion of the yeast cell membrane.

Similarly, these inactive suppliesof yeast walls will absorb C6, C8 and C10 fatty acids and thereby limit inhibitory action on yeasts.

PREDFERM OPTIMO

• Provides lipids that will reinforce the inner surfaces of the yeasts allowing them to be more resistant to high potential alcohol;
• Introduces cellular walls of the yeast that detoxify the surroundings by absorbing the short chain fatty acids.

Application and usage:

To be used especially in the event of high potential alcohol, low juice turbidity, low fermentation temperature and during fermentation restart.

To be added to yeast rehydration water prior to the yeast. Do not use directly in the tank because the elements provided by PREDFERM OPTIMOwould be absorbed by the indigenous flora.

Dosage:

20 – 40 g/hl

Storage:

Sealed bags may be stored in a cool and dry place, away from contaminants and chemicals with intense odors.

Packaging:

1 kg

10 kg

20 kg

PREDFERM OPTIMO AR

FOR DIFFICULT FERMENTATION CONDITIONS, 100% ORGANIC

Characteristics

PREDFERM OPTIMO AR is a 100% organic fermentation activator based on fully autolyzed yeasts, richer in nitrogen than basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen (<150 mg/L) and rich in fermentable sugars (potential alcohol > 14%) which represents a favorable environment for stuck or sluggish fermentations.

Richer in amino nitrogen than OPTIMO, OPTIMO AR was specifically developed to help yeast face stressful winemaking conditions and avoid the most frequent causes of stuck or sluggish fermentations.

COMPOSITION

• Supply of available organic nitrogen

PREDFERM OPTIMO ARcontains the micro peptides and amino acids that are the best assimilated to supply the yeast with the necessary nitrogen for the synthesis of its own proteins. Added in the second part of fermentation this pool of concentrated peptides & amino acids is totally bio available as soon as it is added, allowing the yeast immediate assimilation.