| ANGEL LEAVEN | Angel Yeast | ANGEL LEAVEN is a raw material of angel leavening agent (also leavening or leaven): high quality alcohol yeast which added complex nutritional agents. Our leavening agent is suitable for making beverage wine which adopts cooked grains or uncooked grains f...もっと表示する ANGEL LEAVEN is a raw material of angel leavening agent (also leavening or leaven): high quality alcohol yeast which added complex nutritional agents. Our leavening agent is suitable for making beverage wine which adopts cooked grains or uncooked grains fermentation technology. 表示を減らす | |
| BC S103 | Fermentis | BC S103 is a wine yeast selected in the Champagne region on Chardonnay for its excellent fermentation characteristics and its great resistance to extreme wine making conditions. This product adapts to all kinds of musts such as those with a potential high...もっと表示する BC S103 is a wine yeast selected in the Champagne region on Chardonnay for its excellent fermentation characteristics and its great resistance to extreme wine making conditions. This product adapts to all kinds of musts such as those with a potential high degree, highly clarified ones or musts containing high SO2 levels. Thanks to its resistance to alcohol (18%) and to SO2, BC S103 is particularly adapted to restart fermentations (high alcoholmetric strength and high SO2 content). With its technical characteristics, BC S103 may be used in secondary fermentation whether in bottle under the classic method or in a tank. 表示を減らす | |
| BV121 (SACCHAROMYCES CEREVISIAE) | Angel Yeast | BV121 (SACCHAROMYCES CEREVISIAE) is the yeast canenhance and has the the aroma of the wine. The high active beta-glucosidase in it can release terpenes and other fruit flavors. The yeast can start fermentation successfully in lower temperature (10-18 ℃) ...もっと表示する BV121 (SACCHAROMYCES CEREVISIAE) is the yeast canenhance and has the the aroma of the wine. The high active beta-glucosidase in it can release terpenes and other fruit flavors. The yeast can start fermentation successfully in lower temperature (10-18 ℃) in a short time; when the temperature exceeds 25 ℃, it starts rapid fermentation. It has less demand for nitrogen. It has good fermentation characteristics in clarified juice. Appropriate nutritional supplements can reduce the potential negative by-products and improve wine quality. 表示を減らす | |
| BV751 (SACCHAROMYCES BAYANUS) | Angel Yeast | BV751 (SACCHAROMYCES BAYANUS) is suitable for the fermentation of white wine, sparkling wine, secondary fermentation, with neutral sensory characteristics. It retains the characteristics of the material and highlights the elegant fruit aroma; it meets th...もっと表示する BV751 (SACCHAROMYCES BAYANUS) is suitable for the fermentation of white wine, sparkling wine, secondary fermentation, with neutral sensory characteristics. It retains the characteristics of the material and highlights the elegant fruit aroma; it meets the needs of the sparkling wine restart fermentation in adverse environments; It is suitable for Chardonnay, Riesling, Riesling, Semillon and other well-known white grape fermentation. 表示を減らす | |
| BV818 (SACCHAROMYCES BAYANUS) | Angel Yeast | BV818 (SACCHAROMYCES BAYANUS) is a yeast that was selected from natural and high quality yeast strain, fermentation quickly. It can work well in bad condition such as low temperature, bad material, etc. It produce high grade white wine, enhance fruit fla...もっと表示する BV818 (SACCHAROMYCES BAYANUS) is a yeast that was selected from natural and high quality yeast strain, fermentation quickly. It can work well in bad condition such as low temperature, bad material, etc. It produce high grade white wine, enhance fruit flavor, enrich wine smell. Excellent flocculation at the end of fermentation, prompt sedimentation, compact mass. 表示を減らす | |
| CK S102 | Fermentis | CK S102 is an ideal strain for aromatic white wines. It was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult wine making conditions. Additionally, CK S102 enables the oenolo...もっと表示する CK S102 is an ideal strain for aromatic white wines. It was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult wine making conditions. Additionally, CK S102 enables the oenologist to vary the aromatic profiles of wines depending on the fermentation temperature. CK S102 is well adapted to aromatic cultivars like Sauvignon Blanc, Chenin Blanc, Sémillon, Riesling, Muscat, Gewurztraminer, which varietal aromas are complementary to the esters produced by the yeast. It gives optimum results when associated to Springarom®, a fermentation activator rich in antioxidant compounds. 表示を減らす | |
| Fervens Berry | Dal Cin Gildo Spa | Fervens Berry is a strain of S. cerevisiae which is particularly adapted for the production of rosé wines and young wines which will be aged for a medium amount of time. The aromatic expression of this yeast is mainly of fermentative origin and it is enha...もっと表示する Fervens Berry is a strain of S. cerevisiae which is particularly adapted for the production of rosé wines and young wines which will be aged for a medium amount of time. The aromatic expression of this yeast is mainly of fermentative origin and it is enhanced by non-tumultuous fermentation kinetics. Because of this, the best results are obtained with temperature control, especially during the earlier stages of the fermentation. The partial release of poly saccharides during alcoholic fermentation, along with negligible cell wall absorption, contributes to the high quality of color in the wines produced by the Berry yeast strain. This yeast strain is suitable for Beaujolais Nouveau style wines, because it enhances fruity notes while maintaining freshness in both aroma and taste. 表示を減らす | |
| Fervens GN | Dal Cin Gildo Spa | Fervens GN , the strain GN has been selected for its capability to release still bound primary aromas (e.g. terpens and norisoprenoids), thus permitting it to obtain an increase in those aromas specific to some varieties. Such enhancement of varietal char...もっと表示する Fervens GN , the strain GN has been selected for its capability to release still bound primary aromas (e.g. terpens and norisoprenoids), thus permitting it to obtain an increase in those aromas specific to some varieties. Such enhancement of varietal characteristics also induces a remarkable persistence of after taste, with good balance between smell and taste. GN is therefore suitable for white, rose, red and nouveau wines, for which a strong varietal aromatic exaltation is required, such as Mascato (rose), Traminer (rose and linden), Riesling (white flowers, peach, apricot), Prosecco (apple and wisteria), Lambrusco of Sorbara (violet), and so on. GN is provided with killer-factor, able to neutralize the contaminating indigenous flora. It also shows a particularly high tolerance to sulfur dioxide, in hard conditions it can start fermentation more quickly than many other strains. 表示を減らす | |
| Fervens Green | Dal Cin Gildo Spa | Fervens Green are beige granules of an active dry yeast (Saccharomyces cerevisiae ex p.r. bayanus) for use in the fermentation of wines. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts t...もっと表示する Fervens Green are beige granules of an active dry yeast (Saccharomyces cerevisiae ex p.r. bayanus) for use in the fermentation of wines. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In wine making, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. 表示を減らす | |
| Fervens MS-08 | Dal Cin Gildo Spa | Fervens MS-08, this yeast is selected for use in structured red wines. In particular, MS-08 possesses an elevated resistance to high levels of alcohol (15.5% v/v), adapts to diverse fermentation conditions such as high temperature and possesses good varie...もっと表示する Fervens MS-08, this yeast is selected for use in structured red wines. In particular, MS-08 possesses an elevated resistance to high levels of alcohol (15.5% v/v), adapts to diverse fermentation conditions such as high temperature and possesses good varietal expression. Depending on the conditions of fermentation, it slightly degrades malic acid. If malolactic fermentation is desired this feature could facilitate a more rapid onset of the malolactic fermentation. On the palate, wines produced with MS-08 possess a subtle softness which is accompanied by general organoleptic complexity. MS-08 is recommended specifically for vinification of Sangiovese, Montepulciano, Merlot and Barbera grapes, and in general to obtain red wines with good longevity. For the best qualitative fermentation results, good nitrogen nutrition is recommended in the early stages of vinification. 表示を減らす | |
| Fervens Pro6 | Dal Cin Gildo Spa | Fervens Pro6, is a yeast select in Champagne. During the tests carried out in Italy, especially on Prosecco, Pro6 has shown such good fermentative and organoleptic characteristics that DAL CIN has chosen it as a very useful yeast for the wine-making of th...もっと表示する Fervens Pro6, is a yeast select in Champagne. During the tests carried out in Italy, especially on Prosecco, Pro6 has shown such good fermentative and organoleptic characteristics that DAL CIN has chosen it as a very useful yeast for the wine-making of this important wine. Pro6 doesn't show any problem of growth, thanks to its killer-factor. In the first fermentation Pro6 is characterized by a gradual start and a regular course with optimal fermentation rate, with no difficulties at all. Pro6 ferments well in a very wide range of temperatures, and organoleptic results for this reason are extremely satisfactory. Wines usually present strong aromas of fruits and flowers as well as an interesting cleanliness both in smell and taste. It produces excellent results not only in the re-fermentation of Prosecco and high quality sparkling wines, but also in primary fermentation whenever you want to flavor, not just varietal character, the freshness of the product. Pro6 can be well used also with Cortese, Pinot blanc, Pinot gris, Riesling, Chardonnay, and Trebbiano. 表示を減らす | |
| Fervens SLB | Dal Cin Gildo Spa | Fervens SLB is a yeast strain characterized by good strength, short phase of latency, regular fermentative course, and a quite moderate need of nutritional factors. SLB is highly tolerant of poor conditions such as temperature, nitrogen content, indigenou...もっと表示する Fervens SLB is a yeast strain characterized by good strength, short phase of latency, regular fermentative course, and a quite moderate need of nutritional factors. SLB is highly tolerant of poor conditions such as temperature, nitrogen content, indigenous micro flora, and so on. Thanks to all these elements, SLB can be utilized in the vinification of large volumes, even when temperature control is not possible, in the re-fermentation of sparkling wines even in pressure tanks. In first fermentations wines with clear aromas and good organoleptic balance can be obtained. In re-fermentations in autoclave, SLB develops perceptible, pleasantly fine scents of fruit. Moreover, aromas are very clean because it does not produce H2S. Thanks to its different applications SLB acts as a meeting point among final result, good quality, and economic advantage of the treatment. 表示を減らす | |
| Fervens SLC | Dal Cin Gildo Spa | Fervens SLC has been expressly selected in order to carry out primary fermentation in white, rosé and red wines. It is particularly recommended for those who make large quantities of wine and have problems with the availability of tanks and cooling system...もっと表示する Fervens SLC has been expressly selected in order to carry out primary fermentation in white, rosé and red wines. It is particularly recommended for those who make large quantities of wine and have problems with the availability of tanks and cooling system, workers, time, and all other elements requested to follow strict wine making protocols. SLC fulfills all these requirements thanks to its regular fermentative course with quick completion. Besides, as its behaviour is scarcely influenced by poor conditions, it’s recommended in case of a lack of nitrogen, temperature control or in musts that are not in perfect microbiological condition. SLC is perfect for “technological” fermentation, offering quickness together with the possibility to reduce controls of must and of winery conditions (nitrogen, oxygen, hygiene, temperature), always giving wines of good-quality and without alterations as a result. Experience has proved that a proper nitrogen supply and controlled temperatures help to obtain fresh, full-bodied wines. 表示を減らす | |
| Fervens Trebby | Dal Cin Gildo Spa | Fervens Trebby is characterized by elevated production of fermentation esters and acetates, especially when nitrogen availability is plentiful. When selecting this yeast, particular attention was given to a safe fermentation process by choosing a strain w...もっと表示する Fervens Trebby is characterized by elevated production of fermentation esters and acetates, especially when nitrogen availability is plentiful. When selecting this yeast, particular attention was given to a safe fermentation process by choosing a strain with good vigor and the ability to deplete sugars quickly. Trebby can be used successfully in white or red musts derived from grapes which, due to improper ripening have an aromatic content lower than expected. In order to obtain the best organoleptic results and wine longevity, it is advisable to use Trebby in combination with proper nutrition including protective factors. In this way the aromas and freshness conferred by the yeast will be preserved from an early ageing. 表示を減らす | |
| LittoLevure Cabernet | Erbslöh Geisenheim AG | LittoLevure Cabernet emphasizes in addition the cassis aromas, cacao, tobacco and smoky flavors of Cabernet vine varieties. The entire tannin structure is strengthened and has a characterizing effect, providing a solid and harmonious profile of the vine v...もっと表示する LittoLevure Cabernet emphasizes in addition the cassis aromas, cacao, tobacco and smoky flavors of Cabernet vine varieties. The entire tannin structure is strengthened and has a characterizing effect, providing a solid and harmonious profile of the vine variety. LittoLevure Cabernet's oenological properties are, short fermentation onset phase, rapid and regular fermentation kinetics, range of temperature between 22-32°C, alcohol tolerance up to 16% by vol., provided the nutrient supply is very good, formation of fermentation by-products: very low, glycerol formation 5-7 g/L, normal nutrient demand and easy-to-conduct subsequent MLF. 表示を減らす | |
| LittoLevure CHA | Erbslöh Geisenheim AG | LittoLevure CHA is Saccharomyces cerevisiae (bayanus), selected in the Champagne region, France for the production of sparkling wine. Particularly suitable for bottle fermentation of high-quality products. Provides the sparkling wine with fine fruity comp...もっと表示する LittoLevure CHA is Saccharomyces cerevisiae (bayanus), selected in the Champagne region, France for the production of sparkling wine. Particularly suitable for bottle fermentation of high-quality products. Provides the sparkling wine with fine fruity components with delicate yeast flavors and nut aromas. It's oenological properties are short adaptation time, fast and regular kinetics, optimal range of temperature between 14-26°C, alcohol tolerance up to 16% by vol., formation of fermentation by-products: very low and glycerol formation 5-7 g/L. 表示を減らす | |
| LittoLevure Chardonnay | Erbslöh Geisenheim AG | LittoLevure Chardonnay develops grapefruit, lemon and tropical fruit aromas during fermentation. The typical Chardonnay character with juicy notes is emphasized and the developed freshness is excellent. Sur lie ageing can provide an additional positive ef...もっと表示する LittoLevure Chardonnay develops grapefruit, lemon and tropical fruit aromas during fermentation. The typical Chardonnay character with juicy notes is emphasized and the developed freshness is excellent. Sur lie ageing can provide an additional positive effect. Mannoprotein can be released easily and in larger amounts. It's oenological properties include: medium fermentation onset phase, bridled and regular fermentation kinetics, range of temperature between 16-22°C, alcohol tolerance up to 14% by vol., formation of fermentation by-products: very low, glycerol formation 5-8g/L, normal nutrient demand and easy-to-conduct subsequent MLF. 表示を減らす | |
| LittoLevure Complexe | Erbslöh Geisenheim AG | LittoLevure Complexe accentuates the tannin structure of red wine. The complexity is promoted, the tannins are incorporated in a balanced, harmonious and mellow manner into the overall profile of the respective type of grape vine variety. Fruit intensity ...もっと表示する LittoLevure Complexe accentuates the tannin structure of red wine. The complexity is promoted, the tannins are incorporated in a balanced, harmonious and mellow manner into the overall profile of the respective type of grape vine variety. Fruit intensity is highlighted; typical are berry aromas and a suggestion of cherry flavors. LittoLevure Complexe's Oenological properties are, short fermentation onset phase, fast and regular fermentation kinetics, range of temperature between 18 - 35 °c, alcohol tolerance up to 15 % by vol., formation of fermentation by-products: very low, glycerol formation 5 - 7 g/l, normal nutrient demand and easy-to-conduct subsequent MLF. 表示を減らす | |
| LittoLevure Elégance | Erbslöh Geisenheim AG | LittoLevure Elégance is conceived for the production of elegant fruit aromas, flowery accentuated and full of finesse. These elegant wines are of excellent harmony along with an expressive sensory profile. The lively freshness of their varietal character ...もっと表示する LittoLevure Elégance is conceived for the production of elegant fruit aromas, flowery accentuated and full of finesse. These elegant wines are of excellent harmony along with an expressive sensory profile. The lively freshness of their varietal character is prominent. LittoLevure Elégance oenological properties are: fermentation onset phase, fast and regular fermentation kinetics, range of temperature between 16-22°C, alcohol tolerance up to 15% by vol., formation of fermentation by-products: very low, glycerol formation 6-8 g/L, low nutrient demand and easy-to-conduct subsequent MLF. 表示を減らす | |
| LittoLevure Merlot | Erbslöh Geisenheim AG | LittoLevure Merlot stresses the complexity of the typical Merlot aromas. Berry aromas, such as currants and raspberries develop excellently together with characteristic cherry notes. Also impressions of plums fit very well into a harmonious Merlot taste p...もっと表示する LittoLevure Merlot stresses the complexity of the typical Merlot aromas. Berry aromas, such as currants and raspberries develop excellently together with characteristic cherry notes. Also impressions of plums fit very well into a harmonious Merlot taste profile. The finished wines are full-bodied and characteristic. LittoLevure Merlot's oenological properties are short fermentation onset phase, rapid and regular fermentation kinetics, range of temperature between 22 - 32 °c, alcohol tolerance up to 15 % by vol., formation of fermentation by-products: very low, glycerol formation 5 - 10 g/l, low nutrient demand and easy-to-conduct subsequent MLF. 表示を減らす | |
| LittoLevure Pink | Erbslöh Geisenheim AG | LittoLevure Pink supports the modern, international rosé wine style. Wines present themselves lively and dry, with distinct fruit. The color is a trendy pink-red with violet shades. Wines develop a floral aroma and notes of raspberries, red fruits and fin...もっと表示する LittoLevure Pink supports the modern, international rosé wine style. Wines present themselves lively and dry, with distinct fruit. The color is a trendy pink-red with violet shades. Wines develop a floral aroma and notes of raspberries, red fruits and fine, delicate flavors. LittoLevure Pink's oenological properties are fermentation onset phase: can be slightly delayed, controlled and uniform fermentation kinetics, range of temperature between 13-20 °C, alcohol tolerance up to 15% by vol., formation of fermentation by-products: very low, glycerol formation 5 to 8 g/l, normal nutrient demand, subsequent MLF: possible to conduct, probably delayed and volatile acid formation: low (below 0.25 g/L) 表示を減らす | |
| LittoLevure Sauvignon | Erbslöh Geisenheim AG | LittoLevure Sauvignon unfolds and emphasizes during the fermentation of Sauvignon Blanc a full spectrum of aromas. The varietal typicity of animating mineral and complex wines is attained through a support by elder blossoms and notes of currants, rounded...もっと表示する LittoLevure Sauvignon unfolds and emphasizes during the fermentation of Sauvignon Blanc a full spectrum of aromas. The varietal typicity of animating mineral and complex wines is attained through a support by elder blossoms and notes of currants, rounded off by tropical fruit flavors. The wines present themselves fresh-lively and harmonious. LittoLevure Sauvignon's oenological properties: fermentation onset phase: medium, controlled and constant fermentation kinetics, range of temperature: between 13-21 °C (within the range 13-15°C esters and tropical fruits are promoted, between 16-18 °C aromatic thiol precursors), alcohol tolerance up to 15% by vol., formation of fermentation by-products: very low, glycerol formation 5-8 g/L, normal nutrient demand and volatile acid formation: low (< 0.25 g/L). 表示を減らす | |
| NDA 21 | Fermentis | NDA 21 is a wine yeast product isolated from spontaneous fermentations made in the original region of Nero d’Avola, in Sicily. This strain is the result of a 4 year research by the Regional Institute of Wine & Vine in collaboration with prestigious Sicili...もっと表示する NDA 21 is a wine yeast product isolated from spontaneous fermentations made in the original region of Nero d’Avola, in Sicily. This strain is the result of a 4 year research by the Regional Institute of Wine & Vine in collaboration with prestigious Sicilian wineries. NDA 21 is recommended for the production of harmonious, strong & fruity red wines with a short vatting time. Indeed, with its high production of glycerol, NDA 21 brings a good roundness and an excellent general balance to the finished product. Additionally, the low adsorption of coloured pigments by the cell walls allows the production of wines with intense colour. NDA 21 gives optimum results on international varieties such as Merlot, Cabernet Sauvignon and Syrah. Wines produced are characterized by intense and persistent fruity & spicy notes. 表示を減らす | |
| NutriGreen | Dal Cin Gildo Spa | NutriGreen is a cream colored powder used as a balanced integrator, based on purified yeast cell walls, used in wine production. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform...もっと表示する NutriGreen is a cream colored powder used as a balanced integrator, based on purified yeast cell walls, used in wine production. The process of fermentation in wine making turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In wine making, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. 表示を減らす | |
| Oenoferm® | Erbslöh Geisenheim AG | Oenoferm® is a special dry selected yeast. It is yeast strain LW 317-28 of the species Saccharomyces cerevisiae. Oenoferm® is a vital strain, propagated in pure culture. Oenoferm® is used for the fermentation of grape must and mash to make wines with clea...もっと表示する Oenoferm® is a special dry selected yeast. It is yeast strain LW 317-28 of the species Saccharomyces cerevisiae. Oenoferm® is a vital strain, propagated in pure culture. Oenoferm® is used for the fermentation of grape must and mash to make wines with clean aroma and typical varietal character. The finished wines present themselves as fresh and animating with tendencies to ripe, green apple and whitefleshed, acidulous-fruity vineyard peach. 表示を減らす | |
| Oenoferm® Belle Arome | Erbslöh Geisenheim AG | Oenoferm® Belle Arome is a specific Saccharomyces cerevisiae yeast strain for the production of modern style white wines. Particularly aromas of white fleshed fruits, citrus and cassis notes develop. With fully ripe grapes, also yellow fruit flesh aromas ...もっと表示する Oenoferm® Belle Arome is a specific Saccharomyces cerevisiae yeast strain for the production of modern style white wines. Particularly aromas of white fleshed fruits, citrus and cassis notes develop. With fully ripe grapes, also yellow fruit flesh aromas and hints of exotic flavors are clearly perceptible. Oenoferm® Belle Arome is applied to make white wines with very distinct fruit notes and safe fermentation kinetics at the same time. The fermentation course of Oenoferm® Belle Arome is moderate but continuous and thus the multiplicity of aromas and their intensity is excellently preserved. Expressive fruit esters and thiols are formed. 表示を減らす | |
| Oenoferm® Bio | Erbslöh Geisenheim AG | Oenoferm® Bio is the first certified organic dry selected yeast for wine and sparkling wine from organic viticulture. The yeast strain was selected from the vineyards of the Markgraf von Baden (Margrave of Baden) at Staufenberg Castle. All propagation med...もっと表示する Oenoferm® Bio is the first certified organic dry selected yeast for wine and sparkling wine from organic viticulture. The yeast strain was selected from the vineyards of the Markgraf von Baden (Margrave of Baden) at Staufenberg Castle. All propagation media used are derived from certified organic cultivation. The careful drying and packaging of the yeast are subject to supervision according to Regulation (EC) No. 834/2007 and Regulation (EC) No. 1254/2008, as well as USDAcertification NOP (National Organic Program). The yeast strain Oenoferm® Bio Selection Klingelberg emphasizes the typical attributes of the grape variety, the vineyard site and the terroir. The yeast is a Saccharomyces cerevisiae var. bayanus and is suitable for the fermentation of white, rosé and red wines. Newest findings also prove that the yeast is particularly suitable for sparkling wine-making. 表示を減らす | |
| Oenoferm® Bouquet | Erbslöh Geisenheim AG | Oenoferm® Bouquet is a dry selected yeast of the species Saccharomyces cerevisiae, well-known for its aromatic characteristics. By special enzyme properties grape-specific aroma components are released. Oenoferm® Bouquet produces high amounts of so-called...もっと表示する Oenoferm® Bouquet is a dry selected yeast of the species Saccharomyces cerevisiae, well-known for its aromatic characteristics. By special enzyme properties grape-specific aroma components are released. Oenoferm® Bouquet produces high amounts of so-called fruit substances and esters and thus contributes to a multi-faceted aroma and taste composition. Advantageous for this is a controlled, slow fermentation. Exotic fruit components, cassis and sweet flower fragrances with body and density are typical for wines fermented with Oenoferm® Bouquet. Furthermore off-flavours are well masked. The yeast is also ideally suitable to make cuvée wines. 表示を減らす | |
| Oenoferm® Freddo | Erbslöh Geisenheim AG | Oenoferm® Freddo is a specially selected pure dry yeast for the inoculation of cold grape musts, even as of 10°C, as well as for a gentle, aroma-preserving, temperature-controlled cold fermentation (approximately 13°C-17°C). When selecting this yeast stra...もっと表示する Oenoferm® Freddo is a specially selected pure dry yeast for the inoculation of cold grape musts, even as of 10°C, as well as for a gentle, aroma-preserving, temperature-controlled cold fermentation (approximately 13°C-17°C). When selecting this yeast strain LW 317-30 of the species Saccharomyces cerevisiae (var. bayanus), special importance was attached to a high final fermentation degree despite low fermentation temperatures. Tastings prove the pronounced fruity character of Oenoferm® Freddo. 表示を減らす | |
| Oenoferm® InterDry | Erbslöh Geisenheim AG | Oenoferm® InterDry is a dry selected yeast of the species Saccharomyces cerevisiae. Oenoferm® InterDry is especially well suitable for wines undergoing fermentation interruption to preserve residual sugar, naturally contained in the grape must. Acetaldehy...もっと表示する Oenoferm® InterDry is a dry selected yeast of the species Saccharomyces cerevisiae. Oenoferm® InterDry is especially well suitable for wines undergoing fermentation interruption to preserve residual sugar, naturally contained in the grape must. Acetaldehyde concentrations are significantly lower than those formed by comparable yeast strains. Oenoferm®InterDry is a flocculating yeast culture and shows, towards the end of fermentation process, significant tendencies for the formation of sediments. 表示を減らす | |
| Oenoferm® Klosterneuburg | Erbslöh Geisenheim AG | Oenoferm® Klosterneuburg is a dry selected yeast isolated in pure culture from yeast strains of the culture department of the Höhere Bundeslehranstalt Klosterneuburg (Federal Training Center Klosterneuburg). Oenoferm® Klosterneuburg is strain LW 415-58 of...もっと表示する Oenoferm® Klosterneuburg is a dry selected yeast isolated in pure culture from yeast strains of the culture department of the Höhere Bundeslehranstalt Klosterneuburg (Federal Training Center Klosterneuburg). Oenoferm® Klosterneuburg is strain LW 415-58 of the species Saccharomyces cerevisiae. Due to the high viable cell count, the yeast has optimal fermentation properties such as a quick onset of fermentation and it ferments through reliably and rapidly, even when must density is high. Foam formation is low. The organoleptic quality of the finished wines is convincing. 表示を減らす | |
| Oenoferm® Color | Erbslöh Geisenheim AG | Oenoferm® Color is a specially selected dry selected yeast of the yeast species Saccharomyces cerevisiae (var. bayanus). When selecting this yeast great importance was attached to color extraction and color stabilization. Oenoferm® Color has enzyme system...もっと表示する Oenoferm® Color is a specially selected dry selected yeast of the yeast species Saccharomyces cerevisiae (var. bayanus). When selecting this yeast great importance was attached to color extraction and color stabilization. Oenoferm® Color has enzyme systems which optimally release the anthocyanogens bound in the grape skin. Oenoferm® Color is especially suited for the production of color-stable, fruit-pronounced red wine characters. Due to the nature of this yeast strain, by color extraction deep colored wines with stone fruit aromas, typical for red wines, are obtained. Additionally, vegetative notes are discernible. The yeast is also ideally suitable for musts from mash-heated grape musts. Oenoferm® Color can equally be employed for the production of storable red wines which age in barrique/wooden barrels. 表示を減らす | |
| Oenoferm® Müller-Thurgau | Erbslöh Geisenheim AG | Oenoferm® Müller-Thurgau is a specially selected, pure yeast of the species Saccharomyces cerevisiae for the development of a pronounced varietal Müller-Thurgau character with its fine muscat note. The aim is the production of modern-style, fresh Mülle...もっと表示する Oenoferm® Müller-Thurgau is a specially selected, pure yeast of the species Saccharomyces cerevisiae for the development of a pronounced varietal Müller-Thurgau character with its fine muscat note. The aim is the production of modern-style, fresh Müller-Thurgau wines. Müller-Thurgau wines which are also on the market under the synonym Rivaner are increasingly popular and in demand. The requested profile is a modern-style, elegant and fresh wine with fine-spicy muscat flavors and clearly perceptible citrus and pear aromas. The Oenoferm® Müller-Thurgau yeast culture was selected under these aspects. The yeast emphasizes the harmonious, balanced Müller-Thurgau wine type with intensive sensory attributes preferred by consumers. 表示を減らす | |
| Oenoferm® PinoType | Erbslöh Geisenheim AG | Oenoferm® PinoType is Saccharomyces cerevisiae yeast strain 99/3, selected and isolated in pure culture at the culture department of the Höhere Bundeslehranstalt Klosterneuburg (Federal Training Center Klosterneuburg). Oenoferm® PinoType is an excellent y...もっと表示する Oenoferm® PinoType is Saccharomyces cerevisiae yeast strain 99/3, selected and isolated in pure culture at the culture department of the Höhere Bundeslehranstalt Klosterneuburg (Federal Training Center Klosterneuburg). Oenoferm® PinoType is an excellent yeast which promotes and emphasizes the typical modern profile of Pinot vine varieties and similar vine species. Oenoferm® PinoType was specially selected for fermentation of all Pinot vine varieties and vine species alike, which ampelographically hardly differ. The required sensory profiles of Pinot wines listed in the table below, can be very well elaborated by the application of Oenoferm® PinoType. The yeast is able to form increased amounts of fruit esters and glycerol. With red wines, color is also well preserved. Oenoferm® PinoType is very suitable for sur lies ageing and equally offers good preconditions for a subsequent successful malo-lactic fermentation. Self-clarifying of Oenoferm® PinoType after fermentation is particularly quickly. A fact which makes Oenoferm® PinoType suitable for early bottling. 表示を減らす | |
| Oenoferm® Riesling | Erbslöh Geisenheim AG | Oenoferm® Riesling is a specially selected, pure dry yeast for the development of the typical varietal aroma profile of fine, high-quality Riesling wines. It is yeast strain E68/73 of the species Saccharomyces cerevisiae. Oenoferm® Riesling was specially ...もっと表示する Oenoferm® Riesling is a specially selected, pure dry yeast for the development of the typical varietal aroma profile of fine, high-quality Riesling wines. It is yeast strain E68/73 of the species Saccharomyces cerevisiae. Oenoferm® Riesling was specially selected for the fermentation of Riesling musts. A cooled fermentation at temperatures between 17 and 19°C promotes the development of fruity-acidulous, white fleshed peach aromas. In the fermentation range between 19 and 22°C, exotic aromas develop particularly expressively. With higher alcohol contents, temperatures must be raised to 20-22°C towards fermentation end. To preserve natural residual sugar, fermentation can be stopped by temperature reduction, filtration and sulphuring. Oenoferm® Riesling may tend to foaming. The yeast is ideal for the fermentation of fruity-light to high-quality, ripe Riesling wines with typical varietal profile. 表示を減らす | |
| Oenoferm® Rosé | Erbslöh Geisenheim AG | Oenoferm® Rosé is a specially selected pure dry yeast of the species Saccharomyces cerevisiae for the production of rosé or Blanc de Noir wines. One of the most important criteria for selection were quick fermentation onset and suitability for cold fermen...もっと表示する Oenoferm® Rosé is a specially selected pure dry yeast of the species Saccharomyces cerevisiae for the production of rosé or Blanc de Noir wines. One of the most important criteria for selection were quick fermentation onset and suitability for cold fermentation. Particularly for the making of fruity wines a quick onset of fermentation is of great importance, since then metabolism and propagation of foreign organisms are suppressed. The making of light, fruity, clean-flavor rosé wines is often very difficult. Microbially infested grapes are not unusual. Even when processing is rapidly conducted and the temperature of the grape mash or the must is cool, microbial activities cannot be excluded. Only through a quick fermentation onset with, for instance, the very active dry selected yeast Oenoferm® Rosé, the formation of undesirable off-smell and off-taste caused by foreign organisms can be prevented. Complex notes of fruit, sweet blossom and honey are characteristic for wines fermented with Oenoferm® Rosé. The yeast may show tendencies to ferment out slowly. By a targeted fermentation stop, the fruity, berry-like aroma profile can still be intensified. 表示を減らす | |
| Oenoferm® Rouge | Erbslöh Geisenheim AG | Oenoferm® Rouge is a special selection of the approved Oenoferm® Klosterneuburg. It is yeast strain LW 317-29 of the species Saccharomyces cerevisiae. When selecting this yeast great importance was attached to color preservation in the course of the ferme...もっと表示する Oenoferm® Rouge is a special selection of the approved Oenoferm® Klosterneuburg. It is yeast strain LW 317-29 of the species Saccharomyces cerevisiae. When selecting this yeast great importance was attached to color preservation in the course of the fermentation of red grape mashes and musts. Oenoferm® Rouge supports red berry, cassis and cherry aromas, it was specially selected for the color-preserving red wine making. The yeast is very suitable for red wine types with pronounced fruit character, also with ripeness potential. By a special preparation technology, single cultures with a reduced ß-glucosidase activity were isolated. The ß-glucosidase activity has a damaging effect on anthocyans, i.e. on coloring matter. Therefore the reduction results in less color losses in the course of the fermentation process. Moreover due to precisely controlled propagation steps and a careful and gentle drying process, the risk is minimized that coloring matter becomes attached to the cell walls. Oenoferm® Rouge is optimally suited for a quick onset of fermentation, a slow and controlled, continually running and completed fermentation, high resistance to alcohol and low foam formation. Should malo-lactic fermentation be desired subsequent to alcoholic fermentation, then it is easily initiated through the addition of BioStart® cultures. 表示を減らす | |
| Oenoferm® Structure | Erbslöh Geisenheim AG | Oenoferm® Structure is a specially selected, pure dry yeast of the species Saccharomyces cerevisiae for the production of red wines with high tannin density. The yeast supports the release of grape ingredients relevant to color and to the impact of tannic...もっと表示する Oenoferm® Structure is a specially selected, pure dry yeast of the species Saccharomyces cerevisiae for the production of red wines with high tannin density. The yeast supports the release of grape ingredients relevant to color and to the impact of tannic substances on the wine. Oenoferm® Structure is especially suitable for making robust, full-bodied and tannin-pronounced red wines. The tannic structure is not superposing or suppressing but is harmoniously included in the overall taste structure. Tannins positively affect and support the structure of the red wine and emphasize the typical cherry, berry and nut aromas. Should malo-lactic fermentation be desired subsequent to alcoholic fermentation, then it is easily initiated through the addition of BioStart® cultures. 表示を減らす | |
| Oenoferm® Terra | Erbslöh Geisenheim AG | Oenoferm® Terra is the selection of a wild Saccharomyces cerevisiae (var. bayanus) yeast strain which does not modify the terroir character of a wine, but liberates, accentuates and promotes it. At the same time, the yeast securely ferments through withou...もっと表示する Oenoferm® Terra is the selection of a wild Saccharomyces cerevisiae (var. bayanus) yeast strain which does not modify the terroir character of a wine, but liberates, accentuates and promotes it. At the same time, the yeast securely ferments through without producing undesirable fermentation by-products. Oenoferm® Terra has spontaneous-fermentation-like characteristics, yet the fermentation course is reliable and produces authentic wines with a pronounced terroir profile. The selected wild yeast strain Oenoferm® Terra ferments white as well as red grape musts, respectively grape mashes in a neutral and safe way. The grape-derived primary aromas are of course reliably preserved and are not superposed/suppressed by undesirable fermentation by-products. The yeast supports the terroir characteristics which are, among others, influenced by the site, the soil conditions, the micro climate, the topography and the vineyard cultivation and management and last not least, by the individual handwriting - the ways and methods - of the winemaker. 表示を減らす | |
| Oenoferm® Tipico | Erbslöh Geisenheim AG | Oenoferm® Tipico is a Saccharomyces cerevisiae yeast strain which produces wines with fully ripe grape aromas, particularly with the vine varieties Riesling, Müller-Thurgau, Silvaner, Kerner, Sauvignon Blanc. Oenoferm® Tipico is characterised especially ...もっと表示する Oenoferm® Tipico is a Saccharomyces cerevisiae yeast strain which produces wines with fully ripe grape aromas, particularly with the vine varieties Riesling, Müller-Thurgau, Silvaner, Kerner, Sauvignon Blanc. Oenoferm® Tipico is characterised especially by its broad spectrum of aromas. The typical varietal characters are released specially with the vine varieties Riesling, Müller-Thurgau, Kerner and Silvaner. Particularly also with the higher wine quality categories, the primary and secondary aromas are developed in a stronger, more intensified way. Oenoferm® Tipico supports the varietal ripe aromas of exotic fruits and apricots. Creamy and multi-faceted wines are obtained. 表示を減らす | |
| Oenoferm® Veltliner | Erbslöh Geisenheim AG | Oenoferm® Veltliner is a specially selected Saccharomyces cerevisiae (var. bayanus) yeast for the inoculation of Grüner Veltliner grape musts. Oenoferm® Veltliner has the special property to promote the fruity, peppery-spicy aroma of the Grüner Veltline...もっと表示する Oenoferm® Veltliner is a specially selected Saccharomyces cerevisiae (var. bayanus) yeast for the inoculation of Grüner Veltliner grape musts. Oenoferm® Veltliner has the special property to promote the fruity, peppery-spicy aroma of the Grüner Veltliner. Moreover, the yeast ferments out completely, also when the fermentation process is at reduced temperature. Oenoferm® Veltliner can be applied for making terroir wines. The yeast supports and promotes the specific, typical aroma components of the individual terroir. After fermentation, the wines are well-balanced, aromatic, show a pleasant freshness and particular facets. Oenoferm® Veltliner is a temperature-tolerant strain and is excellently suited for aroma-preserving controlled fermentation at lower temperatures and for higher fermentation temperatures alike. Its influence on malo-lactic fermentation is rather inhibiting. 表示を減らす | |
| Oenoferm® wild & pure | Erbslöh Geisenheim AG | Oenoferm® wild & pure is a wild yeast of own selection of the strain Torulaspora delbrückii (formerly Saccharomyces rosei). It is Erbslöh-strain HR23. Oenoferm® wild & pure realizes a clearly positively changed wine stylishness. Oenoferm® wild & pure can...もっと表示する Oenoferm® wild & pure is a wild yeast of own selection of the strain Torulaspora delbrückii (formerly Saccharomyces rosei). It is Erbslöh-strain HR23. Oenoferm® wild & pure realizes a clearly positively changed wine stylishness. Oenoferm® wild & pure can be used to ferment white wines and red wines alike, making the wine texture increasingly creamy with pleasant and lasting mouth feel. Pronounced organoleptic aroma characteristics are derived from increased monoterpene and fruit ester formation conveying intense and lasting yellow-fleshed impressions of fruit. This is not attainable by solely using a Saccharomyces cerevisae for fermentation. Oenoferm® wild & pure also has a, for a wild yeast, unique fermentation potential: rapid fermentation onset, the yeast safely ferments through. A final fermentation degree of 12.0 % by vol. is usual, also without inoculation with another selected yeast. For the first time, the winemaker is able to conduct vinification of wines exclusively fermented with a wild yeast. Other wine yeasts can be additionally used for fermentation as "second addition“ should multifacetted wine styles with alcohol concentrations of more than 12.0% by vol. be desired. The "wild“ (sauvage) character of the type fully develops. The Oenoferm® yeasts Oenoferm® Terra, Oenoferm® Klosterneuburg and Oenoferm® PinoType have proved to be particularly compatible. 表示を減らす | |
| Oenoferm® X-treme | Erbslöh Geisenheim AG | Oenoferm® X-treme is a non-GMO hybrid yeast of own selection and production by protoplast fusion of two different Saccharomyces cerevisiae strains. Oenoferm® X-treme combines the positive characteristics of two parent strains: the extremely high fermentat...もっと表示する Oenoferm® X-treme is a non-GMO hybrid yeast of own selection and production by protoplast fusion of two different Saccharomyces cerevisiae strains. Oenoferm® X-treme combines the positive characteristics of two parent strains: the extremely high fermentation power of a cool temperature-tolerant bayanus strain and the promoting universal aroma profile reminding of minerals with very well incorporated fruity-floral spicy components. Oenoferm® X-treme has a low nutrient demand and forms little SO2. Oenoferm® X-treme has acid-stabilizing properties and is able to delay malo-lactic fermentation. 表示を減らす | |
| Prepara | Dal Cin Gildo Spa | Prepara is a cream colored powder used as an Integrator for yeast preparation in the fermentation process of wine production. The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sug...もっと表示する Prepara is a cream colored powder used as an Integrator for yeast preparation in the fermentation process of wine production. The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. 表示を減らす | |
| RV002 (SACCHAROMYCES CEREVISIAE) | Angel Yeast | RV002 (SACCHAROMYCES CEREVISIAE) is yeast that was selected from natural and high quality yeast strain and ferment promptly, stably and thoroughly. Good lixiviation for tannins and pigments, producing more polysaccharide, good structure, balance and full...もっと表示する RV002 (SACCHAROMYCES CEREVISIAE) is yeast that was selected from natural and high quality yeast strain and ferment promptly, stably and thoroughly. Good lixiviation for tannins and pigments, producing more polysaccharide, good structure, balance and full flavour especially for red wines. Additional benefit to enhance the varietal aromas. Good flocculation after fermentation, stable pigments, amino acid and wine come from antolyzed yeast have enough benefit for lactic acid fermentation in Malolactic fermentation(MLF). 表示を減らす | |
| RV097 (SACCHAROMYCES CEREVISIAE) | Angel Yeast | RV097 (SACCHAROMYCES CEREVISIAE) is neutral yeast and it produces compounds with light aroma in the fermentation process. It is the best yeast to retain the natural grape aroma. At 20-30 ℃, medium and higher fermentation speed can be achieved in a relati...もっと表示する RV097 (SACCHAROMYCES CEREVISIAE) is neutral yeast and it produces compounds with light aroma in the fermentation process. It is the best yeast to retain the natural grape aroma. At 20-30 ℃, medium and higher fermentation speed can be achieved in a relatively short period of time. To achieve high alcohol fermentation, the over-fermentation or over-clarified grape juice (15-18 ℃) needs more careful management. 表示を減らす | |
| RV100 (SACCHAROMYCES CEREVISIAE) | Angel Yeast | RV100 (SACCHAROMYCES CEREVISIAE) yeast was selected from natural and high quality yeast strain, high purity and integrative fermentation. Broad range of temperature, start fermentation promptly, ferment quickly, stably and thoroughly. High flocculation ...もっと表示する RV100 (SACCHAROMYCES CEREVISIAE) yeast was selected from natural and high quality yeast strain, high purity and integrative fermentation. Broad range of temperature, start fermentation promptly, ferment quickly, stably and thoroughly. High flocculation after fermentation, prompt sedimentation, fresh and clean structure, enhances the varietal aromas. 表示を減らす | |
| RV171 (SACCHAROMYCES CEREVISIAE) | Angel Yeast | RV171 (SACCHAROMYCES CEREVISIAE) yeast strain was selected from natural and high quality yeast strain, with excellent fermentation force; It is suitable for brewing a prominent aromatic rose wine or sweet wine; at the same time, it generates more esters ...もっと表示する RV171 (SACCHAROMYCES CEREVISIAE) yeast strain was selected from natural and high quality yeast strain, with excellent fermentation force; It is suitable for brewing a prominent aromatic rose wine or sweet wine; at the same time, it generates more esters and glycerol material with obvious and mellow aroma. It meets the needs of the high acid fermentation of grape varieties, and has excellent conversion ability of malic acid. It generates less foam with stable fermentation. 表示を減らす | |
| RV200 (SACCHAROMYCES CEREVISIAE) | Angel Yeast | RV200 (SACCHAROMYCES CEREVISIAE) yeast strain was selected from natural and high quality yeast strain, have strong ability to release the flavor, enhance the characteristic flavor. It is suitable to chardonnay, riesling, traminer and sauvignon blanc t...もっと表示する RV200 (SACCHAROMYCES CEREVISIAE) yeast strain was selected from natural and high quality yeast strain, have strong ability to release the flavor, enhance the characteristic flavor. It is suitable to chardonnay, riesling, traminer and sauvignon blanc to produce the high class white wine. The product have wide fermentation range, it could suitable to lower temperature fermentation, and lower requirement of nutrition such as nitrogen. 表示を減らす | |
| RV252(SACCHAROMYCES CEREVISIAE) | Angel Yeast | RV252(SACCHAROMYCES CEREVISIAE) yeast is specially selected yeast from France. Its highlighting advantage is its pigment extraction and medium fermentation speed. It is especially suitable for spicy, dark red wine fermentation. It produces an amount of a...もっと表示する RV252(SACCHAROMYCES CEREVISIAE) yeast is specially selected yeast from France. Its highlighting advantage is its pigment extraction and medium fermentation speed. It is especially suitable for spicy, dark red wine fermentation. It produces an amount of aromatic matter to enhance the flavor of wine;it assists the extraction of anthocyanins in red grapes; It generates beta - glucosidase to protect the wine color;It is suitable for brewing famous wines with Cabernet Sauvignon, Cabernet Franc, and Pinot Noir. 表示を減らす | |
| Saint Georges S101 | Fermentis | Saint Georges S101 is a Cryophilic strain for the production of “nouveaux” red & rosé wines. It was selected in the Beaujolais region for its high ester production at low temperatures. Given its cryophilic characteristic, Saint Georges S101 is an ideal st...もっと表示する Saint Georges S101 is a Cryophilic strain for the production of “nouveaux” red & rosé wines. It was selected in the Beaujolais region for its high ester production at low temperatures. Given its cryophilic characteristic, Saint Georges S101 is an ideal strain for red, white or rosé wines between 8-10°C. It is also recommended for musts on which a cold pre-fermentation maceration has been made. Saint Georges S101 develops fruit & flower aromas making it a strain of choice for primeurs processed from carbonic maceration or thermovinification, as well as rosés. Wines used with this product have a fresh and light finish. 表示を減らす | |
| Seccoferm® | Erbslöh Geisenheim AG | Seccoferm® is a granulated dry selected yeast for the production of sparkling wines according to the traditional method of bottle fermentation. The positive fermentation and tasting results are also, without exception, applicable to the Charmat process. I...もっと表示する Seccoferm® is a granulated dry selected yeast for the production of sparkling wines according to the traditional method of bottle fermentation. The positive fermentation and tasting results are also, without exception, applicable to the Charmat process. It is yeast strain LW 187-50 of the species Saccharomyces bayanus. Packed under protective gas. With regard to base wines, Seccoferm® performs an ideal onset of fermentation. Besides its excellent organoleptic qualities, Seccoferm® ferments out quickly and completely. Further advantages are its high alcohol tolerance and favorable cold fermentation properties. 表示を減らす | |
| Super Redox | Dal Cin Gildo Spa | Super Redox is a special product with an incredible reduction and stabilizing power. It is particularly suggested for preventative treatments of red and white wines in order to obtain a perfect color stabilization and to treat all kinds of oxidation. Anot...もっと表示する Super Redox is a special product with an incredible reduction and stabilizing power. It is particularly suggested for preventative treatments of red and white wines in order to obtain a perfect color stabilization and to treat all kinds of oxidation. Another possible use for Super Redox, is in the musts just after pressing in order to preserve the aromatic substance from oxidation (wine making technology in reductive conditions). The product is also very effective with "ferric casses" (white and blue) thus avoiding the treatment with ferrocyanide, unless the presence of iron is very high. Super Redox can also be used as an energetic anti filming yeast, since Mycoderma vini needs an oxidized environment. 表示を減らす | |
| UCLM S325 | Fermentis | UCLM S325 is a yeast product. It was selected by the Castilla La Mancha University for its ability to reinforce the structure of white wines while optimizing the expression of their character. With its high glycerol production this strain brings structure...もっと表示する UCLM S325 is a yeast product. It was selected by the Castilla La Mancha University for its ability to reinforce the structure of white wines while optimizing the expression of their character. With its high glycerol production this strain brings structure to light and low aromatic varieties (Airen, Trebbiano, Colombard). Its ß-glycosidase activity enables the release of terpenic type varietal aromas (Malvasia, Muscat, Alvarinho, Loureiro, Riesling, Viognier, Gewürztraminer, Pinot Gris) but UCLM S325 also gives very good results on very aromatic cultivars such as Sauvignon Blanc or Sémillon. 表示を減らす | |
| UCLM S377 | Fermentis | UCLM S377 was selected by the Castilla La Mancha University for its ability to produce red wines in difficult conditions. This product was selected for its respect of the terroir & varietal character. It allows increasing varietal characteristics of Syrah...もっと表示する UCLM S377 was selected by the Castilla La Mancha University for its ability to produce red wines in difficult conditions. This product was selected for its respect of the terroir & varietal character. It allows increasing varietal characteristics of Syrah, Mourvèdre, Tempranillo and Grenache, and other sun-kissed varieties. UCLM S377 gives excellent results for full-bodied but well-balanced wines. Its rather slow fermentation kinetic is very convenient for wines incurring a fermentation maceration of over 10 days allowing the wine maker to elaborate finely structured wines. Indeed, during the fermentation the progressive alcohol production is favourable to a good polyphenolic extraction. Wines produced present an excellent ageing capacity (Tempranillo de Crianza, Cabernet Sauvignon, Syrah) and have an important volume thanks to UCLM S377’s high glycerol production. 表示を減らす | |
| VR 44 | Fermentis | VR 44 was selected in the Champagne region for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Springer selection). It is convenient for all types of applications even in difficult wine making conditions. G...もっと表示する VR 44 was selected in the Champagne region for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Springer selection). It is convenient for all types of applications even in difficult wine making conditions. Given its fermentations characteristics, VR 44 allows the production of prestigious red wines fine, neat and with terroir characters (Cabernet Sauvignon, Merlot, Carmenère, Barbera, Sangiovese, Teroldego...). Particularly adapted to secondary fermentation (in bottle under the classic method or in tank under the Charmat method), VR 44 gives excellent results on all types of sparkling wines and notably on Champagnes & Cavas. 表示を減らす |
