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Traditionally available in 1 kg packs or, by special order, 5 kg, there was a need for Anchor Yeast in a smaller pack size in order to cater to the growing demand for the product from smaller wine producers.

As a result, from July 2013 the following strains of Anchor Yeast will be available in a new 250-g pack size: VIN13, NT202, NT116 and NT50.

This new pack size will allow smaller wineries, garage winemakers, or any winery producing more confidential or experimental wine batches, to benefit from the fermentation performance and unique aromatic profiles of Anchor new world wine Yeast.

Information regarding the different strains of Anchor Yeast and their applications can be found on All five strains will be available worldwide through Oenobrands’ network of distributors or on

Anchor Yeast is the leading New World wine yeast brand and is now able to cater to any winemaker’s needs and most wine batch sizes.

This is another ADVANCED WINEMAKING SOLUTION brought to you by OENOBRANDS.

For more information, please contact Oenobrands at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .


New 250-g pack size for Anchor wine Yeast (EN)

After extensive product validation conducted throughout two trials in the northern and southern hemispheres, Oenobrands, in collaboration with DSM, world leader in food industry enzymes and a leader in the oenological enzyme sector, launches two new enzymes tailored to specific oenological applications: Rapidase Thermoflash and Rapidase Clear Extreme.

The first, Rapidase® Thermoflash, accelerates and optimizes the clarification phase of red grape harvests after heating, whatever the chosen winemaking itinerary.

The second, Rapidase® Clear Extreme, offers an efficient solution for difficult clarifications at extremely low temperatures – as low as 6° C – or for grape varieties that are known to be difficult to clarify or are harvested at poor maturity.

Rapidase Thermoflash: a heat-stable enzyme active in the presence of high polyphenol concentrations Heating grapes results in the high solubilization of pectic polysaccharides. This extensive solubilization is made more problematic by the inactivation of grape endogenous pectinases through heating. Consequently, the use of enzymes is essential, all the more so as this is a continuous process with key time constraints. Rapidase Thermoflash, a heat-stable oenological enzyme added at the beginning of maceration just after the heating phase, provides an efficient solution. The winemaker who tested it in the Languedoc region of France in 2012 in a cooperative winery that uses partial flash-release was particularly satisfied with this enzyme’s performance: “I was able to improve post-heating vinification thanks to faster and more extensive depectinization of musts at 50 °C. In contrast with the enzyme we normally use, Rapidase Thermoflash yielded more juice and provided a drier pomace after continuous pressing. Subsequently, must filterability was greatly improved, with a notable reduction in DE consumption.”

Rapidase Clear Extreme: a cryophilic enzyme active on a broad spectrum of pectins Some white must clarifications can be problematic due to physical or chemical parameters of the harvest: either low temperatures between 8 and 10 °C or poor maturity, or even grape varieties that have a naturally high or complex pectic content. Any of these contexts leads to the limited efficiency of a regular commercial pectinase, resulting in insufficient clarification that is very slow, or sometimes even impossible.

Rapidase Clear Extreme, with its cryophilic pectinases that act on a wide range of pectins, is added to free-run must or juice after pressing for a simple, efficient solution to any scenario. The winemaker who tested it in Argentina in 2013 in a cellar in the Mendoza region observed that: “With Rapidase Clear Extreme, in comparison to a certain number of other enzymes not specifically intended for low temperatures, depectinization was possible – 2 hours at 6 °C – resulting in faster, more efficient settling. In the case of Torrontes, a grape variety known for its clarification difficulties, Rapidase Clear Extreme improved must settling. We obtained clearer musts and more compact lees.

Oenobrands can provide complementary test results and can also assist winemakers in a performance evaluation of these products according to the specific conditions of any cellar. These two new enzyme formulations embody the values recognized by Rapidase brand users – speed, simplicity (targeted efficiency) and reliability that have been tested and validated. Rapidase Thermoflash will be available in liquid form in 20-kg drums for the 2013 harvest. Rapidase Clear Extreme will be marketed in liquid form in 5-kg drums and in micro-granulated form in 100-g boxes. Dosage varies from 1 to 4 ml/100 kg depending on the technical parameters: grape variety, pectin content, maturity, and particularly duration and minimum and/or maximum temperature of clarification or maceration.

View by Rapidase range now.

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Oenobrands launches two new enzymes for optimizing the winemaking process at high or low temperatures (EN)

Created in 1922 in Seclin, in northern France, Rapidase enzymes have proved their value in speeding up industrial processes in multiple industries. Rapidase was the first enzyme developed for winemaking applications and is today the most recognized brand in the field.

To reinforce its leading position in the winemaking enzyme sector, Oenobrands has carried out a full brand review of Rapidase. Interviews were conducted with customers worldwide to identify the product’s advantages as well as customer expectations. Both customers and the Oenobrands team were involved in the process of reviewing the brand proposition. “As customers are our target, their views are obviously very important. Reshaping the brand with their input is also a means of giving them a sense of ownership,” explains Céline Fauveau, Rapidase Brand Manager. She adds, “Following the results of our review, we’ve chosen to present the brand based on the four main values indicated by its users.”

Rapidase is:

  • A safe, recognized brand from the well-known enzyme producer, DSM
  • High speed
  • One product – one application
  • Tested and proven in the industry

With the food industry facing yet another crisis, Oenobrands aims to reassure its customers by emphasizing its products’ reliability. Rapidase enzymes are produced by DSM, a global market leader in food enzymes, and the company with the longest history of producing winemaking enzymes. DSM’s commitment to reliability is reflected in its Quality for lifeTM charter. This program ensures that any DSM product meets the highest standards of quality, reliability, reproducibility and traceability, and is manufactured in a safe and sustainable way.

The new brand identity for Rapidase includes redesigned names and packaging. The brand will be marketed with the slogan ‘High-speed enzymes since 1922’ and each product has a new, easy-to-remember, application-focused name. For example, the reputed color extraction enzyme Rapidase Ex Color is now Rapidase Extra Color, and our world-famous pectinase Rapidase Vino Super is now Rapidase Clear. However, Rapidase users can rest assured that the products themselves remain unchanged.

One of the key findings of the product review was winemakers’ trust in the ability of Rapidase enzymes to speed up winemaking processes. To carry on offering the most effective products, Oenobrands will continue to develop and test each Rapidase formulation with world-renowned research institutes and validate them in application at production scale in wineries.

“As a result of this exercise, we expect our customers’ trust in Rapidase to grow. With our new product portfolio, we hope to remove some of the complexity often associated with enzyme offerings,” explains Alan MacDonald, President of Oenobrands.

View the Rapidase range now.

For more information, please contact Oenobrands at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

This is another ADVANCED WINEMAKING SOLUTION brought to you by OENOBRANDS.

A rejuvenated brand identity for Rapidase® enzymes (EN)

Monday, 21 January 2013 10:23

New Release of Oenotools

True to its policy of addressing the needs of wine professionals, Oenobrands launches a new, improved version of Oenotools enhanced by user suggestions.

Building on the international success of the free, award-winning application OENOTOOLS, Oenobrands has developed a new 2.0 version that integrates suggestions from users.

The first version of OENOTOOLS, launched in 2011, today counts more than 5000 users. Version 1.0 allowed winemakers to:

  • calculate the required quantity of any oenological additive in powder, liquid or gas form – e.g. in order to determine the quantity of gum arabic, enzymes, tannins or any fining agent to add to a tank based on its volume
  • determine the amount of sulfite to add according to the oenologist’s selected source (different concentrations or gas) so as to obtain the targeted concentration of total, free and/or active SO2
  • convert into measuring units commonly used by oenologists, for example, liters into gallons or Brix into sugar concentration, etc.
  • establish the conditions and flow rates for deoxygenation and decarbonization using nitrogen stripping.

To satisfy requests from its users, Oenobrands has now developed Oenotools 2.0 in collaboration with Olivier Zébic. In addition to the functions listed above, this new version allows winemakers to calculate:

  • the addition of liquid CO2 or dry ice in order to cool harvested grapes
  • increases in sugar or alcohol concentration
  • acidity correction using acidification or deacidification
  • SO2, with a new concentration for 6% solutions.

This new, improved Oenotools app has a broader range of fast, accurate calculation tools and is available in five languages: English, Spanish, French, Italian and German.


For more information, please contact Oenobrands at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

New Release of Oenotools (EN)

In the belief that there is more to a yeast nutrient than its composition, Oenobrands also put an emphathis on the physical properties of its products to ensure optimum efficiency.

Oenobrands’ well-known range of nutrients and yeast derivatives not only offer winemakers effective technical solutions, such as supporting fermentation and favoring the production of aromatic esters; they also aid in detoxifying wines contaminated either with compounds that disturb fermentation or with undesirable malodorous compounds).

Oenobrands’ high-performance yeast derivated products contain precise yeast fractions that have been grown specifically for each formulation. These made-to-measure yeast fractions are subjected to various processes to optimize their properties and efficacy for each formulation. The -Ferm range includes: inactivated yeasts (Maxaferm), autolyzed yeasts (Natuferm) and yeast hulls (Extraferm).

But the composition of the product is only part of the story – Oenobrands’ unique micro-granulation technology is then applied to dry individually each yeast fraction. In the case of Maxaferm, the complete formulation is dried after blending all the components (inactivated yeast, vitamins and ammonium). The resulting micro-granulates do not lump and the products disperse instantly when poured into liquid. This property makes the -Ferm range products extremely easy to use and saves winemakers time.

Efficacy, ease of use, timesaving: satisfaction is in the bag!

This is another ADVANCED WINEMAKING SOLUTION brought to you by OENOBRANDS.


  • designing ingredients that improve wine quality
  •  creating websites and social networks to build an active global wine community 
  • developing a unique smartphone application that performs the calculations and conversions used daily in winemaking.



In the aim of providing winemakers with useful and innovative high-tech solutions, Oenobrands has launched several computer-based resources that capitalize on the advantages of each type of media:

  •  information via websites 
  • daily technical data via blogs and Twitter
  •  exchange of ideas and experiences via Facebook
  •  a portable tool for instant calculations via smartphone application.

Oenotools is Oenobrands’ latest computer-based resource. Developed in collaboration with Olivier Zebic, this one-of-a-kind, free smartphone application performs the calculations and conversions professional winemakers use in their daily work. The application is available for iPhone, iPad and Android in five languages: English, Spanish, German, French and Italian. Since its launch, it has been downloaded by over 3,000 users in the main wine-producing countries (the United States, France, Spain, Italy, Australia, Germany, etc.), proving its success.


The conception and development of this unique universal wine calculator bears witness to the innovation and dynamism of the Oenobrands team. Always attentive to the industry's needs, Oenobrands constantly seeks how best to meet them, from developing high-quality winemaking products to designing computer-based resources at the service of winemakers. These resources have enabled Oenobrands to create an active global wine community, facilitating contact between its team and wine professionals, as well as between winemakers.

The Oenobrands site provides information on the company, its team, its brands and its range of products.

Oenobrands on Facebook serves as an interactive platform for industry professionals and the Oenobrands team to exchange information on market trends and industry events (trade fairs and seminars), as well as on results obtained using Oenobrands products.

New World Winemaker an Oenobrands-run news site for winemakers providing today’s most complete information on winemaking techniques. Topics include fermentation, yeast nutrition, wine filtration and stabilization.

New World Winemaker is also on Facebook and Twitter, updated with daily technical information. is an interactive blog on winemaking and related issues. Bloggers are free to use it to exchange opinions, ideas, philosophies and personal experiences. New World Winemaker an Oenobrands-run news site for winemakers providing today’s most complete information on winemaking techniques. Topics include fermentation, yeast nutrition, wine filtration and stabilization. New World Winemaker is also on Facebook and Twitter, updated with daily technical information.

The multiple resources developed by Oenobrands perfectly reflect the approach of the company: vision and creativity at the service of wine professionals.

For more information, please contact Oenobrands at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Oenobrands, finely attuned to the needs of winemakers, cultivates innovation in all its forms(EN)

Montpellier, France. Claristar: More than a tartrate stabilization, an enhancement of the white and roses wines.

Oenobrands developed Claristar, the mannoprotein fraction with proven instant action on the potassium tartrate stabilization of white and rosé wines. Claristar has been on the market since 2007 and is recognized by 98% of users as easy-to-use, fast, precise and non-traumatic for wines (survey on 1200 batches of wine treated with Claristar).

Highly soluble, Claristar interacts with microcrystals to stop their growth and keep them at a size invisible to the eye. Claristar is an unmatched natural alternative to exogenous and harmful stabilization techniques, thanks to the positive action of the mannoproteins on colloidal balance.

This method presents the additional combined benefit of preserving the wine’s aroma, colour and natural acidity. Customers testify to this, since 92% of tasters observe comparing to wines stabilised using cold treatment, an increased aroma expression, a sensation of volume and roundness on the palate and an improved aromatic freshness during wine storage.

The liquid formulation facilitates the instant stabilizing effect, allowing immediate final filtration. The use of Claristar results in an average 15-day reduction in the tartrate stabilization process.

Many winemakers worldwide already benefit from the use of Claristar and testify to its added value. This innovative liquid ingredient is easy to use by following the simple application recommendations.

This is another ADVANCED WINEMAKING SOLUTION brought to you by OENOBRANDS.

For more information on Claristar, please contact Oenobrands at This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Find out more about Oenobrands, our solutions, our innovations and our brands on our website,, or on Facebook at

Press Release Claristar - May 2012 (EN)

Montpellier, France. The wine yeast nutrient Natuferm® is particularly rich in amino acids known to be aromatic ester precursors. When used under suitable temperature and turbidity conditions in association with a yeast strain selected for its ability to produce aromatic esters, Natuferm can significantly increase the sensorial quality of white, red and rosé wines.

Its contribution to the full aromatic expression of wines and its positive impact on fermentation have been demonstrated in comparative trials both in research institutes and in wineries.

Exclusively composed of autolysed yeast, Natuferm® offers a unique source of nutrition that enhances yeast viability with its high concentration of organic assimilable nitrogen and trace elements. This new nutrient, unique in its kind, can only be added during the first step of alcoholic fermentation. Despite its very high concentration in amino acids, Natuferm® has been specifically formulated to avoid increasing undesirable compounds, such as biogenic amines and ethyl carbamate in wines.

TESTIMONIAL ‘I added Natuferm to my white wines right before yeast addition. I was positively impressed by the effect this nutrient had on fermentation consistency and wine quality. In our Sauvignon Blanc, Verdejo and even our Macabeo, we noticed a great difference in terms of aromatic intensity and mouthfeel.’ - Bodega in La Mancha, Spain.

Press Release Natuferm - May 2012 (EN)

This pioneering dual technology is the result of a joint effort between two innovative companies with complementary expertise.

  • Oenobrands, a biotechnology company specializing in the oenological field, develops innovative products adapted to the needs of winemaking professionals.
  • Silverson, a world leader in the manufacture of solid–liquid high-shear mixers, supplies a range of customers in the food, pharmaceutical and chemical industries.

These two companies have combined their skills to develop IN-LINE READY, a revolutionary dual technology that enables dried yeast to be directly inoculated.

IN-LINE READY wine yeast is produced by a unique process that enables the mixer to add it directly to the must. The mixer has been specially developed for this process and is ergonomically designed to make it suitable for use in the winery. This revolutionary technology has received an international patent.

Previously, all dried yeast required rehydration before being added to the must in order to ensure the smooth progression of alcoholic fermentation. This essential rehydration phase necessitates time, access to hot water and trained, experienced staff.

How does IN-LINE READY work?

IN-LINE READY wine yeast is produced by a patented process that allows it to be added directly to the must by means of the mixer. The high-shear mixer used for direct inoculation is connected to the fermentation vat. The shearing mechanism in the rotor-stator has been specifically developed to enable IN-LINE READY wine yeast to be dispersed under physiological conditions that ensure successful seeding in the must, regardless of its temperature or sugar concentration.

Its main advantages:

  • time- and labor-saving: a 1,000 hl vat can be inoculated in about two minutes, which is a considerable reduction in time compared to a standard rehydration that may take several hours
  • yeasting reliability and repeatability: avoids operator error and eliminates problems related to unsuitable temperatures or thermal shock
  • ease of use: can be used by anyone; it is as simple as connecting a pump.

Dual IN-LINE READY technology will be available for the 2013 harvest. The main strains in the FERMICRU and ANCHOR ranges will be produced in the IN-LINE READY format and sold in 10 kilogram packets for dosing at the rate of 30 g/hl. The characteristics of the wine produced using either strain will be the same as those obtained with standard rehydration. All the winemakers who have tested this solution look forward to implementing it in their wineries as soon as it is available.

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