Last April Fool's Day I did a post about a new yeast that will mimic the taste and complexity of a wild yeast. Today, it is no longer a joke. I wonder if a touch of fizz and VA come with that?
While it first debuted in 2009, I think it is the 2010 wines that have seen the benefit. And I for one, can't wait to see them.
Adding a premium touch
''In France, Viniflora Prelude is a wonderful tool to give a premium touch to red, rosé and white wines, particularly whites from Chardonnay. Red winemakers are huge fans of our specific strain of Torulaspora, which was developed to give the 'wild ferment touch' a mix of complexity, mouthfeel and flavour longevity which used to be impossible to obtain unless you let indigenous yeasts flora drive the alcoholic fermentation,” explains Nicolas Prost, Commercial Oenologist, Chr. Hansen.