L-Malic acid, added in combination with tartaric acid, is an easy and inexpensive tool to achieve an appropriate pH shift, and a high level of microbial integrity for malolactic fermentation.
It prevents the excessive precipitation of tartaric acid and potassium, and therefore the loss of dry extract in all wines. The result is improved sensory balance and palate harmony.
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Unique Citric Acid Negative strain
Excellent for whites, rosé, Pinot Noir, Syrah and all wines where fruit purity is desired
- Simple Rip & Tip option
- 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
- CN1 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
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- Backorders will be dispatched after container arrival, due end of January 2026.
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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
- Simple Rip & Tip option
- 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
- AF3 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
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- Backorders will be dispatched after container arrival, due end of January 2026.
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Toasted pure oak tannin for an intelligent tannin management in all wines
- Made of 100% heart-wood from European oak
- Gently toasted before extraction
- Easy soluble, very smooth and complex tannin
- Supports the reductive potential and flavour development
- Natural sensory properties due to pure oak tannin
- Also suitable as a replacement and supplement for oak inserts
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Quality increase for all kinds of wine
- 100% premium tannin from white wine skins
- High share of pro anthocyanidins
- Permanently stabilises the colour of red wine
- Improves sensory quality of all wines
- Increased complexity on the palate with no astringency
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For expressive rosé and all crisp summer wines
- Aromatic flavour profile of pink grapefruit and blood orange zest characters
- Fruity and exotic aroma spectrum due to increased fruit ester formation
- Stable and persistent aroma
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- Backorders will be dispatched after container arrival, due end of January 2026.
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Lowest ß-glucosidase activity of all strains
Excellent for all red and white wines, including sparkling wines
- Simple Rip & Tip option
- Isolated in a red Burgundy cellar with year round temperatures of 12-13ºC
- Colour protective due to extremely low ß-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
- HF2 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
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- Backorders will be dispatched after container arrival, due end of January 2026.
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Novel Inactive Yeast
Vinifcation, maturation and refreshment for all wines
- Use as a natural antioxidant in juice or wine maturation
- Reduction of SO2 addition rate pre ferment and at stabilisation
- Promotes the colour stabilisation and aroma protection of the wine during vinification
- Harmonisation of the phenol content in wines
- Increased texture and mouthfeel
- Protection against early ageing
- Refreshment of aged and oxidised 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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The new approach for enhancement of texture and mouthfeel in all wines
ViniComplex™ XS is a highly purified polysaccharide preparation derived from pure yeast cells. Through a special purifying and preparation process, we can achieve extremely pure and natural polysaccharides. ViniComplex™ XS amplifies and improves the sensory impression of wines by enhancement of the mouthfeel, texture and palate weight. It also optimises the stabilisation of the colour pigments (anthocyanin chains) in the juice or wine stage.
- Highly purified, 100% naturally derived
- Enhances mouthfeel
- Improves aromatic and long-term storage stability
- Optimises colour fixation of the anthocyanin chains
- Excellent integration into the wine or juice
- Easy to dissolve
- No bitter or astringent flavour