PRELUDE™ Torulaspora delbrueckii yeast product

To get wild ferment complexity…

… without the risks

What is PRELUDE™?

It is a pure Torulaspora delbrueckii yeast (a wild yeast specie) used by winemakers:

Practicing ‘wild ferments’ as the yeast is naturally present in grape mustsProducing wines with MELODY™ and HARMONY™ yeast blends from Chr. Hansen

The first and the best Torulaspora product available to use in combination with current standard yeast for alcoholic fermentation

PRELUDE™ is particularly suitable for:

For rosés and reds from Cabernet (S or F), Merlot, Shiraz, Pinot Noir…Premium whites from Chardonnay, Sauvignon blanc, Riesling, Semillon, Pinot Gris…Sparkling wines

VINIFLORA® PRELUDE™

Complexity of wild ferment

HIGHER FLAVOUR COMPLEXITY

ROUNDER MOUTH-FEEL

WILD FERMENT EFFECT

without

BIOGENIC AMINES

PRODUCTION

HIGHER FLAVOURINTENSITY

LOWER VOLATILE ACIDITY

PRELUDE™ represents a new era in enology

Dr. Hentie SwiegersHead of Innovation - Wine

PRELUDE™´s launch dayAugust 2009

PRELUDE™ is not just another yeast, it´s a unique species of Torulaspora delbrueckii that will optimise flavour and mouth-feel development during alcoholic fermentation.

PRELUDE™ represents a clear first step into a ‘NEW ERA’ in winemaking as it is a complete solution to get the benefits of WILD FERMENTS… without the risks!

This yeast specialty product represents a decade of investigation, selection and trials.

PRELUDE™ is a breakthrough innovation signed by CHR. HANSEN, the PIONEER in wild yeasts species for winemaking.

PRELUDE™´s effects

Rounder mouth-feelRounder mouth-feel Higher flavor intensity, complexity & fruitiness

Higher flavor intensity, complexity & fruitiness Lower volatile acidityLower volatile acidity

Better wines through a simple, natural approach: a better use of biodiversity

Consumers preference with PRELUDE™

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Which wine do you prefer? Which wine smells fruitier? Wich wine tastes fruitier? Which wine has morebody/mouth-feel?

S. cerevisiae + PRELUDE

S. cerevisiae

Comparison between control in purple (S. cerevisiae) and experiment in blue (PRELUDE™ + S. cerevisiae)Wine tasting with a panel of 15 wine tasters similar to consumersPlumpton College, UK

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mb

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of

win

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aste

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S. cerevisiaealone

PRELUDE™+ S. cerevisiae

Higher flavour intensity with PRELUDE™

Comparison between control in purple (S. cerevisiae) and experiment in blue (PRELUDE™ + S. cerevisiae)demonstrating the higher flavor intensity with PRELUDE™ in wines from Sauvignon Blanc.Experiment and grading achieved externally, in France by IFV Sud Ouest, V´innopôle 2010

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9Flavor intensity*

Reduction intensity

Defaults*

Vegetable / Pyrazines

Green thiol

Fruity thiols*

Fruity terpens

Fermentation

MineralPalate weight

Sugar

Acidity

Astringence

Biterness

Alcohol

Herbaceous

Flavor intensity in mouth*

CONTROL PRELUDE + CONTROL

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9Flavor intensity*

Reduction intensity

Defaults*

Vegetable / Pyrazines

Green thiol

Fruity thiols*

Fruity terpens

Fermentation

MineralPalate weight

Sugar

Acidity

Astringence

Biterness

Alcohol

Herbaceous

Flavor intensity in mouth*

CONTROL PRELUDE + CONTROL

Higher flavour complexity with PRELUDE™ rosé wine from Cabernet-Sauvignon

Comparison between control in purple (S. cerevisiae) and experiment in blue (PRELUDE™ + S. cerevisiae)Wine tasting with a panel of 18 trained wine tasters focused on aromas & flavors descriptorsNumbers indicate a frequencyBurgundy, France

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12R

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Cherr

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Citru

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Am

ylic

App

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Rose

Toaste

d

Fruits Flowers Others

S. cerevisiae

S. cerevisiae + PRELUDE

S. cerevisiaealone

PRELUDE™+ S. cerevisiae

Higher flavour complexity with PRELUDE™ white wine from Chardonnay

Comparison between control in purple (S. cerevisiae) and experiment in blue (PRELUDE™ + S. cerevisiae)Wine tasting with a panel of 18 trained wine tasters focused on aromas & flavors descriptorsNumbers indicate a frequencyBurgundy, France

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12C

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Pin

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Dry

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Vio

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Toa

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Car

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Dai

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Fruits Flow ers Spices Pastries

S. cerevisiae

S. cerevisiae + PRELUDE

S. cerevisiaealone

PRELUDE™+ S. cerevisiae

Lower volatile acidity with PRELUDE™ high sugar content wine from Semillon

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S P+S

Marina Belly´s laboratory, ISVV Bordeaux

Wine made from high sugar Semillon must, Bordeaux, France 2009

VA

g

/L H

2S

O4

VA reduced by 50%!

S. cerevisiaealone

PRELUDE™+ S. cerevisiae

PRELUDE™ Torulaspora delbrueckii made by Chr. Hansen, launched in August 2009

To get wild ferment complexity… without the risks!

● mouth-feel increase

● higher flavor intensity & complexity

● lower volatile acidity

To be used sequentially in combination with your preferred standard yeast