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 SO₂ 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
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 SO₂, 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
1 Chr. Hansen survey on bulk wines from warm climate with 40 professionals, 2020
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www.chr-hansen.com
