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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All aromatic wines and rosé
- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
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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
- 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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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 fruit driven red wines and stuck ferments
- Amplified xylanase activity for increased flavour, colour and tannin
- Low ester and low VA formation
- Strong fermenter and restart strain
- High alcohol tolerance up to 18 vol % alc
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All red, white and rosé wines
- Saccharomyces uvarum strain
- Combines flavour diversity of Non-Saccharomyces yeast with fermentation security of Saccharomyces yeasts
- “Clean Spontaneous” flavour spectrum combined with high alcohol tolerance
- Increased savoury and spicy characters
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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 problem solver”
Recommended for all juices, musts and wines, plus cider and all kinds of fruit fermentations
- Highly purified yeast cell wall product
- Vegan friendly and certified organic fining tool
- Reduces undesirable characters and phenolics
- Reduces elemental sulphur and spray residue
- Improves fermentation dynamics
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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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Multifunctional Fining Product