- Harsh wine conditions e.g. >15% alc; pH < 3.2; TSO2 >40ppm
- Nutrient deficient fruit - low YANs, disease, dry-grown
- Wines with previous MLF difficulties and for re-inoculations
- Low YAN < 120ppm add 8g/hL; Average YAN > 120ppm add 4g/hL
- Certified organic – recommended for use with all organic wines
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Special nutrition supplement for the support of MLF bacteria metabolism Improves bacteria metabolism and absorbs inhibitory substances Recommended for:
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For all complex white wine- Emphasises yellow fruit characters and creaminess
- Fast autolysis, release of mannoproteins and polysaccharides
- Low sugar conversion rates
- Perfect for all barrel fermented wines or wines aged on lees
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All aromatic wines and Rosé- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
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All fruit driven red wines and stuck ferments- High colour and flavour capacity due to amplified enzymatic activity
- Low ester and low VA formation
- Strong fermenter and restart strain
- High alcohol tolerance up to 17 vol%
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All red, white and rosé wines- Saccharomyces uvarum strain
- Combines flavour diversity of Non-Saccharomycesyeast with fermentation security of Saccharomycesyeast
- “Clean Spontaneous” flavour spectrum combined with high alcohol tolerance
- Increased savoury and spicy characters
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For all terpene driven white wines, Sparkling and Prosecco- Fresh citrus and lime characters
- Robust strain with low nutrient requirements
- Excellent riddling properties and fast flocculation
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For expressive rosé and all crisp summer wines- Broad flavour profile of pink grapefruit and blood orange zest characters
- Fruity and exotic aroma spectrum due to increased fruit ester formation
- High alcohol tolerance.
- Stable and persistent aroma.
- Low formation of acetaldehyde.
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Aromatic stability Recommended for white and rosé wines- Optimises redox potential and aromatic stability of wines.
- Especially useful with botrytis contaminated grapes.
- Prevents early aging in wines made with low or no addition of SO2.
- Addition during 2 stages: fermentation and pre-bottling refinement.
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Organic Fining Aid for Juice & WineRecommended for all juices, musts and wines, plus cider and all kinds of fruit fermentations
- Elimination of undesirable phenolics in juice and wine
- Improves sensory characteristics of wines from stressed fermentations
- Removes inhibitory medium chain fatty acids in must and young wines (e.g. C12-C20)
- Can notably reduce the content of volatile phenols (e.g. Brettanomyces)
- Binds many pesticide residues and mycotoxins with inhibitory effects on fermentation
- Can reduce sulphur off-flavours in young wines
- Can be used for colour correction in white, rosé and sparkling wines
- Ideal for increasing the internal surface with heavily pre-clarified musts (e.g. flotation)
- Highly purified so no negative impact on sensory characters
- Helps prevents stuck or sluggish fermentations
- Certified organic (regulation EC 834/2007 and 889/2008)
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Novel Inactive YeastMaturation and refreshment for all wines
- Use as a natural antioxidant in wine maturation
- Reduction of SO2 addition rate at stabilisation
- Promotes the colour and aroma protection of the wine during vinification without SO2
- Enhancement of colour stabilisation and harmonisation of the phenol content in red wines
- Protection against early ageing
- For refreshing old wine
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All red, white and rosé wines- World first blend of spray dried Pichia kluyveri and Saccharomyces cerevisiae
- Solution for spontaneous fermentations
- Expressive thiols and long chain esters
- High alcohol tolerance up to 16 vol % alc
- Top Performer in all wines, including low YAN wines
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Unique Citric Acid Negative strain Excellent for whites, rosé, Pinot Noir, Syrah and all wines where fruit purity is desired- Protects primary fruit aromas and preserves varietal character
- No buttery characters as there is no formation of diacetyl
- Provides a very clean MLF giving excellent fruit purity
- No increase in VA because there is no acetic acid production
- Use low-SO2 producing yeast and co-inoculate for optimum performance
- Min pH 3.2; max alc 14.5%; max 20ppm TSO2 at pH 3.3; temp range 16-26ºC
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