- 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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Extreme tolerance towards high alcohol and high phenolic levels Excellent for all red wines and for white wines with high alcohol- Complex sensory profile of dark fruits, leather and spice in red wines
- Australian isolated strain with extreme alcohol tolerance to 17%
- High tolerance towards elevated phenolic conditions up to 2000-3000ppm
- Min pH 3.3; max alc 17%; max 60ppm TSO2 at pH 3.4; temp range 15-26ºC
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Lowest B-glucosidase activity of all strains on the market Excellent for all red and white wines, including sparkling wines- Isolated in a red Burgundy cellar with year round temperatures of 12-13ºC
- Colour protective due to extremely low B-glucosidase activity
- Accentuates varietal character and reduces vegetative aromas
- Conducts a fast MLF and is also suitable for co-inoculation
- Min pH 3.0; max alc 16%; max 40ppm TSO2 at pH 3.3; temp range 13-26ºC
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Freeze dried bacteria strain for low pH and high alcohol for MLF in red and white wine- Tolerant to high alcohol conditions, up to 16% Vol. Alc
- Very tolerant to low conditions, down to pH 3.0
- Temperature tolerant down to 13ºC
- Colour protective by lowest ß-glucosidases activity.
- Outstanding fruity flavour profile, highlighting the varietal characters
- Low active flavour impact by limited release of primary characters
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Structure Excellent for all red wines- Highly purified tannin preparation derived from high quality red grape skins.
- Optimises fixation and the stabilisation of anthocyanins.
- Highly recommended for wines intended for micro-oxygenation.
- Addition during 3 stages: cold soak, fermentation and pre-bottling refinement.
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For sparkling, white, rosé & red wines Plus cider and all kinds of fruit fermentation- Certified organic – recommended for use with all organic wines
- Protects and enhances varietal aromas and flavours
- Inhibits the formation of H2S and reductive off-flavours
- Supports glutathione production of yeast leading to increased stability of the wine
- Facilitates an easy MLF due to lowering the SO2 production by yeast
- Highly complex, lower purification level so ideal for highly clarified juice
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For sparkling, white, rosé & red wines Plus cider and all kinds of fruit fermentation- Protects and enhances varietal aromas and flavours
- Inhibits the formation of H2S and reductive off-flavours
- Increases the formation of fruity esters
- Supports glutathione production of yeast leading to increased stability of the wine
- Facilitates an easy MLF due to lowering the SO2 production by yeast
- The original yeast supplement, highly purified and highly complex
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Colour & textural improvement Excellent for all red wines- Improves colour intensity and optimises colour concentration.
- Enhances palate texture.
- Increases shelf life.
- Addition during 4 stages: cold soak, fermentation, pressing-off and pre-bottling refinement.
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