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.

18/06/2026

〘 PRODUCTION INSIGHTS 〙From yeast derivates to winery applications

Together with our Italian distributor Corimpex Service SRL, we recently welcomed a group of Italian winemakers to Estonia for a visit of our yeast derivates production facility.

The visit provided an opportunity to 𝗲𝘅𝗽𝗹𝗼𝗿𝗲 𝗵𝗼𝘄 𝘀𝗽𝗲𝗰𝗶𝗮𝗹𝗶𝘀𝗲𝗱 𝘆𝗲𝗮𝘀𝘁 𝗱𝗲𝗿𝗶𝘃𝗮𝘁𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝗮𝗿𝗲 𝗱𝗲𝘃𝗲𝗹𝗼𝗽𝗲𝗱 𝘁𝗼 𝗮𝗱𝗱𝗿𝗲𝘀𝘀 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝘄𝗶𝗻𝗲𝗺𝗮𝗸𝗶𝗻𝗴 𝗼𝗯𝗷𝗲𝗰𝘁𝗶𝘃𝗲𝘀, from 𝗮𝗿𝗼𝗺𝗮 𝗲𝗻𝗵𝗮𝗻𝗰𝗲𝗺𝗲𝗻𝘁 with Natuferm® Bright, Natuferm® Intense and Natuferm® Fruity, to 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻 with Maxaferm® and Maxaferm® ML Force, and 𝘄𝗶𝗻𝗲 𝗽𝗿𝗼𝘁𝗲𝗰𝘁𝗶𝗼𝗻 with Extraferm® D'Fend and Extraferm® D'Tox.

What may appear as a single category of products actually includes solutions with different compositions, functionalities and applications in the winery.

From production to application, the discussions highlighted the importance of understanding not only how products are made, but also why they are developed and how they contribute to specific winemaking outcomes.

Thank you to all participants for the valuable exchanges throughout the visit.

16/06/2026

〘 ROSÉ WINES 〙Three targeted winemaking routes

Once the target rosé style has been defined, every technical decision matters.

Maceration, pressing strategy, yeast selection, fermentation management and ageing choices all contribute to the final profile.

To help translate stylistic objectives into practical winery decisions, Oenobrands has developed a rosé winemaking protocol presenting three targeted production routes:

- Pale and fresh rosé
- Medium-coloured fruity rosé
- Structured and vinous rosé

Download the technical resource:
🔗 https://oenobrands.com/technical-resources/rose-winemaking/

11/06/2026

〘 MLF 〙Co-inoculation: shaping wine style

Co-inoculation is often associated with faster processing.

Yet many winemakers also use it to improve MLF reliability, reduce microbiological risks and support specific wine styles.

Depending on the bacterial culture selected, co-inoculation can contribute to freshness, palate balance or structure.

In this carousel, we explore how Anchor® DUET cultures can support both MLF management and the intended wine style.

09/06/2026

〘 FLOTATION 〙Why enzyme choice matters in flotation

When flotation performance is evaluated, speed is only part of the equation.

Cap formation, clarification efficiency, juice recovery and process reliability all contribute to the final result.

In our latest article, we discuss the characteristics of enzymes designed specifically for flotation and compare their performance under flotation conditions.

🔗 Read the article: https://oenobrands.com/flotation-news/

04/06/2026

〘 Oenobrands 〙Winery visits across Turkey 🇹🇷

Aurélien Bastiani visited wineries across Istanbul, Tekirdag, Kirklareli, Edirne, Canakkale and Izmir for technical discussions, tastings and field exchanges with winemakers.

The tour included tastings and feedback sessions around Fermivin® PRIMATHIOL, Anchor Alchemy II and Fermivin® REVEAL, alongside broader discussions on fermentation management and wine style expectations in Turkish wineries.

Thank you to the IMCD Türkiye team (Aslı TAN, Meltem Kale, Ece Bayramoglu, Görkem Göktaş, Özlem Demir) and the wineries visited for the warm welcome and insightful exchanges.

02/06/2026

〘 ROSÉ WINES 〙More than a colour

Rosé wines are no longer defined by colour alone.

From very pale direct press styles to deeper and more structured expressions, rosé wines cover a broad stylistic spectrum.

But colour is only one consequence of the winemaking decisions made throughout the process.

𝗧𝘄𝗼 𝗿𝗼𝘀𝗲́𝘀 𝘄𝗶𝘁𝗵 𝗮 𝘀𝗶𝗺𝗶𝗹𝗮𝗿 𝗰𝗼𝗹𝗼𝘂𝗿 𝗺𝗮𝘆 𝗲𝘅𝗽𝗿𝗲𝘀𝘀 𝘃𝗲𝗿𝘆 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝘀𝗲𝗻𝘀𝗼𝗿𝘆 𝗽𝗿𝗼𝗳𝗶𝗹𝗲𝘀.

𝗩𝗶𝗻𝗲𝘆𝗮𝗿𝗱 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹 𝗮𝗻𝗱 𝘄𝗶𝗻𝗲𝗺𝗮𝗸𝗶𝗻𝗴 𝗱𝗲𝗰𝗶𝘀𝗶𝗼𝗻𝘀 𝗮𝗹𝗹 𝗰𝗼𝗻𝘁𝗿𝗶𝗯𝘂𝘁𝗲 𝘁𝗼 𝘁𝗵𝗲 𝗳𝗶𝗻𝗮𝗹 𝘄𝗶𝗻𝗲 𝘀𝘁𝘆𝗹𝗲.

In OENOBOOK 16, we explore the main rosé winemaking routes and the technical challenges associated with each style.

Read more: 🔗 https://oenobrands.com/rose-news/

28/05/2026

〘 FERMIVIN 〙REVEAL

A new yeast selected for its very low H₂S production to help limit reductive characters during fermentation.

REVEAL was selected for its phenotype. In reduction-prone varieties or under highly reductive winemaking conditions, this strain helps preserve clean fruit expression and reduce aromatic masking.

In this carousel, discover

- why H₂S is not limited to rotten egg aromas
- the main conditions that can promote H₂S formation
- how reduction can mask varietal expression
- how Fermivin REVEAL helps reveal true fruit expression

Available exclusively in In-Line Ready formulation.

21/05/2026

〘 FERMIVIN 〙PRIMATHIOL

A new thiol-focused yeast selection designed for fresh and green aromatic expression.

Selected for its highly functional IRC7 genotype (L/L), Fermivin PRIMATHIOL supports strong β-lyase activity and efficient release of key varietal thiols, particularly 4MMP.

In this carousel:

- why “PRIMA”
- the IRC7 focus behind the selection
- green thiol sensory expression
- analytical results on Sauvignon blanc
- fermentation behaviour

Available exclusively in In-Line Ready formulation.

14/05/2026

〘 WORKSHOP 〙Enoforum Zaragoza y cata Anchor

En Enoforum Zaragoza, nuestro partner Erbslöh España organizará una sesión de cata centrada en vinos elaborados con levaduras y bacterias Anchor.

📍 20 de mayo @ 10:00 : Cata de vinos tiólicos elaborados con levaduras Anchor

Naturalmente, la sesión explorará diferentes expresiones tiólicas, así como distintos enfoques de fermentación en variedades como Syrah, Albariño, Chardonnay y Cabernet Sauvignon.

La cata mostrará cómo diferentes cepas de levaduras y bacterias pueden influir en el perfil final del vino.

Una sesión concreta, dirigida por Vicente Cortés Cabanes, basada en vinos reales y catas comparativas.

Las plazas son limitadas. ℹ️ La inscripción para las catas individuales se realiza en los stands de las empresas organizadoras.

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〘 WORKSHOP 〙Enoforum Zaragoza and Anchor tasting

At Enoforum Zaragoza, our partner Erbslöh España will host a tasting session focused on wines produced with Anchor yeasts and bacteria.

📍 20 May @ 10:00 : “Tasting of thiolic wines made with Anchor yeasts”

Naturally, the session will explore different thiol expressions as well as multiple fermentation approaches across varieties such as Syrah, Albariño, Chardonnay and Cabernet Sauvignon.

The tasting will highlight how different strains of yeast and bacteria shape the final wine.

A concrete session, led by Vicente Cortés Cabanes, based on real wines and comparative tastings.

Seats are limited. ℹ️ Registration for individual tastings is carried out at the stands of the organising companies.

12/05/2026

〘 WORKSHOP 〙Enoforum Zaragoza y expresión aromática

En Enoforum Zaragoza, y junto a nuestro distribuidor Vason Ibérica, Antonio Álamo Aroca dirigirá una cata presentando las últimas novedades de Oenobrands.

A través de catas comparativas, la sesión explorará cómo diferentes enfoques con levaduras y enzimas pueden influir en la expresión aromática y el estilo del vino.

La cata incluirá ensayos con las nuevas levaduras 𝗙𝗲𝗿𝗺𝗶𝘃𝗶𝗻 𝗣𝗥𝗜𝗠𝗔𝗧𝗛𝗜𝗢𝗟 𝘆 𝗥𝗘𝗩𝗘𝗔𝗟, junto con aplicaciones de 𝗲𝗻𝘇𝗶𝗺𝗮𝘀 𝗥𝗮𝗽𝗶𝗱𝗮𝘀𝗲 enfocadas en beneficios sensoriales.

Una sesión concreta, basada en ensayos reales de bodega y comparación sensorial.

ℹ️ La inscripción para las catas individuales se realiza en los stands de las empresas organizadoras.

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〘 WORKSHOP〙Enoforum Zaragoza and aromatic expression

At Enoforum Zaragoza, Antonio Álamo will lead a tasting session, together with our distributor Vason Ibérica, presenting the latest Oenobrands developments.

Through comparative tastings, the session will explore how different yeast and enzyme approaches can shape aromatic expression and wine style.

The tasting will include trials with the new 𝗙𝗲𝗿𝗺𝗶𝘃𝗶𝗻 𝘆𝗲𝗮𝘀𝘁𝘀 𝗣𝗥𝗜𝗠𝗔𝗧𝗛𝗜𝗢𝗟 𝗮𝗻𝗱 𝗥𝗘𝗩𝗘𝗔𝗟, alongside 𝗥𝗮𝗽𝗶𝗱𝗮𝘀𝗲 𝗲𝗻𝘇𝘆𝗺𝗲 applications focused on sensory benefits.

A concrete session based on real winery trials and sensory comparison.

ℹ️ Registration for individual tastings is carried out at the stands of the organising companies.

Adresse

2196 Boulevard De La Lironde
Montferrier-sur-Lez
34980

Téléphone

+33467727740

Site Web

http://www.oenobrands.com/

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