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Viniflora® OCTAVE is developed to ensure superior sensory characteristics in white and rosé wine from warm regions

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Lack of acidity caused by high temperature currently requires compensation


> To avoid a dull and flabby wine, most winemakers add tartaric acid which is partly unstable and lost by precipitation 


> Due to raising pH in grape musts, the efficiency of sulfites is reduced, consequently more SO needs to be added


> The high pH might trigger spontaneous malolactic fermentation, which lead to production of flavors like diacetyl, considered as faulty in most white and rosé wines



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Viniflora® OCTAVE brings natural acidity to wine with fewer additives


> Make your wine crisper and lighter by increasing lactic acid and decreasing ethanol


> Reduce the need for tartaric acid and SO, thanks to the decrease of pH


> Avoid undesirable side effect of spontaneous malolactic fermentation (e.g. diacetyl production) by stabilizing the malic acid early on


> Enhance flavor in white wine with stone fruits aroma and in rosé wine with fresh red berry notes



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1 Chr. Hansen survey on bulk wines from warm climate with 40 professionals, 2020

The information contained herein is presented in good faith and is, to the best of our knowledge and belief, true and reliable. It is offered solely for your consideration, testing and evaluation, and is subject to change without prior and further notice unless otherwise required by law or agreed upon in writing. There is no warranty being extended as to its accuracy, completeness, currentness, noninfringement, merchantability or fitness for a particular purpose. To the best of our knowledge and belief, the product(s) mentioned herein do(es) not infringe the intellectual property rights of any third party. The product(s) may be covered by pending or issued patents, registered or unregistered trademarks, or similar intellectual property rights. All rights reserved.


Chr. Hansen A/S



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