| Accent | Fermentis | Accent is a wine yeast that is Kosher for passover. This product is recommended to enhance the aromatic profile of different style of wines. It is used to promote and contribute to the development of primary and secondary aromas in wine. | |
| Aladdin 100 gr Instant Dry Yeast | Akmaya Group | Aladdin 100 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. | |
| Aladdin 450 gr Instant Dry Yeast | Akmaya Group | Aladdin 450 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. | |
| Aladdin 500 gr Instant Dry Yeast | Akmaya Group | Aladdin 500 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. | |
| Angel Autolyzed Yeast | Angel Yeast | Angel Autolyzed Yeast is a yeast cell derived from high quality edible yeast that is produced by the process of separation, washing, drying, etc. This product is rich in protein, vitamins, and trace elements. It is an excellent source of natural nutrient...veja mais Angel Autolyzed Yeast is a yeast cell derived from high quality edible yeast that is produced by the process of separation, washing, drying, etc. This product is rich in protein, vitamins, and trace elements. It is an excellent source of natural nutrients that is low in salt and is available in steady quality. veja menos | |
| ANGEL BRAND ACTIVE DRY BEER YEAST | Angel Yeast | ANGEL BRAND ACTIVE DRY BEER YEAST is an up-to-date new biotech product that Angel first developed, the product can immediately restore to normal state after rewatering. It features strong fermentation power, wide fermentation temperature range, and strong...veja mais ANGEL BRAND ACTIVE DRY BEER YEAST is an up-to-date new biotech product that Angel first developed, the product can immediately restore to normal state after rewatering. It features strong fermentation power, wide fermentation temperature range, and strong agglutination. It is suitable for production of various types of beer. veja menos | |
| ANGEL INACTIVE DRY YEAST | Angel Yeast | ANGEL INACTIVE DRY YEAST provides the nutriments essential to the growth and reproduction of yeast and lactic bacteria. It facilitates and accelerates fermentation. Used for the improvement of alcoholic and malolactic fermentation, releases polysaccharide...veja mais ANGEL INACTIVE DRY YEAST provides the nutriments essential to the growth and reproduction of yeast and lactic bacteria. It facilitates and accelerates fermentation. Used for the improvement of alcoholic and malolactic fermentation, releases polysaccharides which enhances sensory characteristics of wine. It adsorbs fatty acids, residues from pesticides, or other substances likely to disturb the progress of the fermentation. Supplies amino acids or peptides, source of organic nitrogen vital to fermentation. veja menos | |
| 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...veja mais 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. veja menos | |
| ANGEL SUPER ALCOHOL ACTIVE DRY YEAST (SACCHARINE BASE) | Angel Yeast | ANGEL SUPER ALCOHOL ACTIVE DRY YEAST (SACCHARINE BASE) is made of specifically selected high-quality alcohol yeast strains with compound nutrient agents, and is applicable to the ethanol production that adopts molasses, sugar cane juice, beet juice, sweet...veja mais ANGEL SUPER ALCOHOL ACTIVE DRY YEAST (SACCHARINE BASE) is made of specifically selected high-quality alcohol yeast strains with compound nutrient agents, and is applicable to the ethanol production that adopts molasses, sugar cane juice, beet juice, sweet sorghum and other saccharine materials, as well as the separation and purification of oligosaccharide products as oligoisomaltose, etc. veja menos | |
| ANGEL SUPER ALCOHOL ACTIVE DRY YEAST (STARCH BASE) | Angel Yeast | ANGEL SUPER ALCOHOL ACTIVE DRY YEAST (STARCH BASE) is made of specifically selected high-quality alcohol yeast strains with compound nutrient agents, and is applicable when adopt corn, wheat and cassava as raw materials for alcohol high gravity fermentati...veja mais ANGEL SUPER ALCOHOL ACTIVE DRY YEAST (STARCH BASE) is made of specifically selected high-quality alcohol yeast strains with compound nutrient agents, and is applicable when adopt corn, wheat and cassava as raw materials for alcohol high gravity fermentation. This product is suitable for alcohol and fuel ethanol production in the method of fermentation with the characteristics of strong reproductive ability, high fermentation speed, high tolerance to high ethanol concentration, etc. veja menos | |
| ANGEL THERMAL TOLERANCE ALCOHOL ACTIVE DRY YEAST | Angel Yeast | ANGEL THERMAL TOLERANCE ALCOHOL ACTIVE DRY YEAST is specifically selected high-quality alcohol yeast resistant to high temperature, alcohol and acid, and can be widely applied in the alcohol, potable spirit brewing that adopts starch bearing materials as ...veja mais ANGEL THERMAL TOLERANCE ALCOHOL ACTIVE DRY YEAST is specifically selected high-quality alcohol yeast resistant to high temperature, alcohol and acid, and can be widely applied in the alcohol, potable spirit brewing that adopts starch bearing materials as dry sweet potato, maize, rice, cassava, sorghum, etc. and saccharine materials as molasses, etc. veja menos | |
| Antibrett® | AEB Group | Antibrett® is granted by the particular enzymatically activated preparations based on yeast cells walls, which display high adsorbing properties towards 4-ethyl-phenol and 4-ethyl-gaiacol, compounds which give wine unpleasant smells of horse sweat, medici...veja mais Antibrett® is granted by the particular enzymatically activated preparations based on yeast cells walls, which display high adsorbing properties towards 4-ethyl-phenol and 4-ethyl-gaiacol, compounds which give wine unpleasant smells of horse sweat, medicines and plaster. Antibrett® should be used when a pollution is certain, but even as a prevention where a contamination is feared. The utilization of Antibrett® is effective even towards other anomalous smells, such as the ones of dirty barrels or moulds that are often found in wines. veja menos | |
| Bâtonnage® Plus Blanc | AEB Group | Bâtonnage® Plus Blanc increases intensity and aromatic persistence in young wines, thanks to the support that glucidic colloids give to the volatile compounds fundamental for bouquet. It confers fullness, thickness, body and volume to wines, for the pres...veja mais Bâtonnage® Plus Blanc increases intensity and aromatic persistence in young wines, thanks to the support that glucidic colloids give to the volatile compounds fundamental for bouquet. It confers fullness, thickness, body and volume to wines, for the presence in its composition of selected soft ellagic tannins and for the interaction among the different colloids present, mannoproteins and gum Arabic, in quantities scrupulously verified with numerous and different production needs. veja menos | |
| Bâtonnage® Plus 150 KD | AEB Group | Bâtonnage® Plus 150 KD is a refining agent composed exclusively by yeast cell walls, selected through an exclusive chemical-physical process studied by Pascal Biotech. Bâtonnage® Plus 150 KD the presence of substrata is harmonically increased, merging wit...veja mais Bâtonnage® Plus 150 KD is a refining agent composed exclusively by yeast cell walls, selected through an exclusive chemical-physical process studied by Pascal Biotech. Bâtonnage® Plus 150 KD the presence of substrata is harmonically increased, merging with other constituents and giving pleasant sensations of more volume and velvety impressions even in wines requiring long refinement. veja menos | |
| Bâtonnage® Plus Arôme | AEB Group | Bâtonnage® Plus Arôme is the refining agent able to liberate in wines the complete terpenic potential present in musts, making stable and persistent the aromatic heritage contained in the final products. The advantages obtained with the utilization of Bât...veja mais Bâtonnage® Plus Arôme is the refining agent able to liberate in wines the complete terpenic potential present in musts, making stable and persistent the aromatic heritage contained in the final products. The advantages obtained with the utilization of Bâtonnage® Plus Arôme are noticed not only in the improvement of the sensorial, olfactory and gustative analytical outline, but also in the tartaric and proteic stability. veja menos | |
| Bâtonnage® Plus Elevage | AEB Group | Bâtonnage® Plus Elevage is made out of yeast cells that have been treated with temperature shocks. Bâtonnage® Plus Elevage prevents the formation of mercaptans and of anomalous smells reminiscent of these and preserves the aromatic notes typical of the ut...veja mais Bâtonnage® Plus Elevage is made out of yeast cells that have been treated with temperature shocks. Bâtonnage® Plus Elevage prevents the formation of mercaptans and of anomalous smells reminiscent of these and preserves the aromatic notes typical of the utilized cultivars, refining smells and positively and homogeneously integrating the overall aromatic outline. veja menos | |
| Batonnage® Plus Rondeur | AEB Group | Batonnage® Plus Rondeur, a preparation rich in mannoproteins and nucleotides, enhancing wine’s body and pleasant after-taste. It has a positive impact on the pleasantness and length in the after-taste of the treated wines, highlighting a sugar-like sensat...veja mais Batonnage® Plus Rondeur, a preparation rich in mannoproteins and nucleotides, enhancing wine’s body and pleasant after-taste. It has a positive impact on the pleasantness and length in the after-taste of the treated wines, highlighting a sugar-like sensation of pleasantness making them extremely appreciable. veja menos | |
| Bâtonnage® Plus Rouge | AEB Group | Bâtonnage® Plus Rouge is a preparation to be used for the refining of red wines, formulated in the respect of the wine natural structure. With this product astringent and bitter sensations are completely eliminated, typical of some tannins present in the ...veja mais Bâtonnage® Plus Rouge is a preparation to be used for the refining of red wines, formulated in the respect of the wine natural structure. With this product astringent and bitter sensations are completely eliminated, typical of some tannins present in the utilized types, while soft gustative perceptions emerge clearly, that harmonize the gustative components and make wines elegant, round, full. veja menos | |
| Bâtonnage® Plus Structure | AEB Group | Bâtonnage® Plus Structure is composed by yeast cell walls preparations, ellagic tannins and gum Arabic, specifically formulated and used in suitable percentages, in order to give wines structure and volume. Bâtonnage® Plus Structure determines the complet...veja mais Bâtonnage® Plus Structure is composed by yeast cell walls preparations, ellagic tannins and gum Arabic, specifically formulated and used in suitable percentages, in order to give wines structure and volume. Bâtonnage® Plus Structure determines the complete harmonization of the treated wines, thanks to the synergic action of specific mannoproteins released by yeast cell walls and of oak extracted tannins, with proceedings maintaining the soft essential constituents and eliminating bitter and aggressive notes. veja menos | |
| 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...veja mais 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. veja menos | |
| Bioferm® | Fermentis | Bioferm® is a fermentation activator based on partially autolyzed yeasts, 3 times richer in available nitrogen than a basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins. Absence of these compounds can ...veja mais Bioferm® is a fermentation activator based on partially autolyzed yeasts, 3 times richer in available nitrogen than a basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins. Absence of these compounds can be harmful for a complete fermentation. Bioferm® is a 100% organic activator and as such, represents an amino nitrogen source that allows the wine maker to master the balance between organic and mineral nitrogen in the must. Its richness in both nucleotides & amino acids, which are essential compounds for yeast (Glutamic acid, Asparagine, Leucine, Lysine, Serine) is essential for the synthesis of proteins. veja menos | |
| Bioferm® Equilibre | Fermentis | Bioferm® Equilibre is a complex fermentation activator based on the synergie of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defense of choice against st...veja mais Bioferm® Equilibre is a complex fermentation activator based on the synergie of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defense of choice against stuck or sluggish fermentations. With its diammonic phosphate (DAP) content making it rich in mineral nitrogen and its amino acid content that make it rich in organic nitrogen, the special formula of Bioferm® Equilibre improves the assimilation of mineral nitrogen compared to using DAP on its own. Bioferm® Equilibre decreases organoleptic deviation risks (volatile acidity, H2S) and helps the production of secondary alcohols and their esters. Bioferm® Equilibre is perfectly convenient to achieve a complete fermentation of all musts that are difficult to vinify: musts with a strong alcohol potential, very clarified musts, during sluggish fermentations or at restart of fermentation. This product is very easy to use, and recommended for cellars that do not want to fraction their nutrient supply: a single supply brings all the elements that are essential to the yeast’s metabolism. veja menos | |
| Bioferm® Xtrem | Fermentis | Bioferm® Xtrem is a 100% organic fermentation activator based on fully autolyzed yeasts, 9 times richer in nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen ( 13.5%) which re...veja mais Bioferm® Xtrem is a 100% organic fermentation activator based on fully autolyzed yeasts, 9 times richer in nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen ( 13.5%) which represents a favourable environment for stuck or sluggish fermentations. Bioferm® Xtrem was specifically developed to help yeast face stressful winemaking conditions and avoid the most frequent causes of stuck or sluggish fermentations. Bioferm® Xtrem contains growth factors of interest for stressful fermentations (Thiamine, Calcium Panthothenate, Folic acid, Niacin). veja menos | |
| BioStart® Nutri | Erbslöh Geisenheim AG | BioStart® Nutri is a mixture of inactivated yeast components, rich in alpha-amino nitrogen (amino acids), cell wall polysaccharides as well as cellulose. Oenococcus oeni-strains cannot utilize inorganic ammonium nitrogen. With BioStart® Nutri the young wi...veja mais BioStart® Nutri is a mixture of inactivated yeast components, rich in alpha-amino nitrogen (amino acids), cell wall polysaccharides as well as cellulose. Oenococcus oeni-strains cannot utilize inorganic ammonium nitrogen. With BioStart® Nutri the young wine is fortified with important nitrogen compounds. This is especially important in case of dry vintages, for malo-lactic fermentation in white or rosé wines and wines which are fermented with an “exacting” yeast strain. Polysaccharides from the yeast cell walls have a positive impact on malo-lactic fermentation by complexation of tannins which have an inhibitory effect on malo-lactic fermentation bacteria. BioStart® Nutri contains – besides nitrogen and polysaccharides – important trace elements and vitamins, which play an important role as co-factors in malo-lactic fermentation. BioStart® Nutri promotes nutrient supply of malo-lactic fermentation cultures and thus ensures the rapid onset of malo-lactic fermentation, a better survival of bacteria, a better growth and thus a better degradation of malic acid. veja menos | |
| BrewMasters Ale Yeast | Erbslöh Geisenheim AG | BrewMasters Ale Yeast is a dry selected yeast (English Ale) of the species Saccharomyces cerevisiae. When selecting this top fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure cultur...veja mais BrewMasters Ale Yeast is a dry selected yeast (English Ale) of the species Saccharomyces cerevisiae. When selecting this top fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture, washed and carefully dried. Admitted according to laws and regulations presently valid in the EU. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. veja menos | |
| BrewMasters Lager Yeast | Erbslöh Geisenheim AG | BrewMasters Lager Yeast is an active dry beer yeast strain of the species Saccharomyces cerevisiae. It is strong in fermentation and agglomeration and has a broad temperature range of application. Furthermore the yeast is capable to recover diacetyl. Due ...veja mais BrewMasters Lager Yeast is an active dry beer yeast strain of the species Saccharomyces cerevisiae. It is strong in fermentation and agglomeration and has a broad temperature range of application. Furthermore the yeast is capable to recover diacetyl. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. Undesirable fermentation by-products are not formed. The temperature range for fermentation is from 8°C to 18°C. veja menos | |
| BrewMasters Pilsner Style Yeast | Erbslöh Geisenheim AG | BrewMasters Pilsner Style Yeast is a dry selected yeast of the species Saccharomyces cerevisiae. When selecting this bottom fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture...veja mais BrewMasters Pilsner Style Yeast is a dry selected yeast of the species Saccharomyces cerevisiae. When selecting this bottom fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture, washed and carefully dried. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. veja menos | |
| BrewMasters Wheat Beer Yeast | Erbslöh Geisenheim AG | BrewMasters Wheat Beer Yeast is a specialty yeast for German wheat beer Bavarian style. This yeast produces subtle fruity ester and phenol notes (banana flavors) typical for wheat beers. Sedimentation properties are medium, final gravity is high. Due to t...veja mais BrewMasters Wheat Beer Yeast is a specialty yeast for German wheat beer Bavarian style. This yeast produces subtle fruity ester and phenol notes (banana flavors) typical for wheat beers. Sedimentation properties are medium, final gravity is high. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. veja menos | |
| 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 ℃) ...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| Canmaya 10 gr Instant Dry Yeast | Akmaya Group | Canmaya 10 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. | |
| Canmaya 100 gr Instant Dry Yeast | Akmaya Group | Canmaya 100 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. | |
| Canmaya 500 gr Instant Fresh Yeast | Akmaya Group | Canmaya 500 gr Instant Fresh Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains fresh yeast, know as cake yeast or compressed yeast, which is useful for baking and brewing. | |
| 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...veja mais 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. veja menos | |
| Distillers Active Dry Yeast (DADY) | Fermentis | Distillers Active Dry Yeast (DADY) is a specially selected strain of Saccharomyces Cerevisae designed for distillers use in grain mash fermentations for ethanol. It will produce maximum alcohol yields under controlled temperatures (less than 90 F, 32C). D...veja mais Distillers Active Dry Yeast (DADY) is a specially selected strain of Saccharomyces Cerevisae designed for distillers use in grain mash fermentations for ethanol. It will produce maximum alcohol yields under controlled temperatures (less than 90 F, 32C). Distillers Active Dry Yeast (DADY) has been used for the manufacture of light spirits and whiskeys. It is also used on corn mash and syrup fermentations. veja menos | |
| ErboStabil | Erbslöh Geisenheim AG | ErboStabil is a highly effective, powdered foam stabilizer that also has chillproofing effect on beer. It is produced exclusively from culture yeast using a special method and contains no non-yeast substances. Good foam stability is a basic requirement fo...veja mais ErboStabil is a highly effective, powdered foam stabilizer that also has chillproofing effect on beer. It is produced exclusively from culture yeast using a special method and contains no non-yeast substances. Good foam stability is a basic requirement for a positive judgement of beer. ErboStabil improves the foam stability of beer. In order to provide a stable foam behavior, a particular strain of Saccharomyces cerevisiae was selected for ErboStabil. It is produced from culture yeast in a special process. The product contains no non-yeast foreign matter. ErboStabil contains yeast components that have a foam stabilizing effect when suspended in beer and therefore improve foam stability. The yeast cell membrane structure additionally adsorbs chill haze forming substances and therefore improves the chemical and physical stability at the same time. veja menos | |
| European 450 gr Instant Dry Baker's Yeast | Akmaya Group | European 450 gr Instant Dry Baker's Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. | |
| European 500 gr Instant Dry Baker's Yeast | Akmaya Group | European 500 gr Instant Dry Baker's Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. | |
| European Instant Dry Yeast | Akmaya Group | European Instant Dry Yeast is a light cream colored product made by multiplication of a selected yeast strain of saccharomyces cerevisiae. It contains very small quantities of food grade Sorbitan Mono Stearate as emulsifying agent. Best used in bread-mak...veja mais European Instant Dry Yeast is a light cream colored product made by multiplication of a selected yeast strain of saccharomyces cerevisiae. It contains very small quantities of food grade Sorbitan Mono Stearate as emulsifying agent. Best used in bread-making. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| Fibalance™ | ECA Healthcare Inc. | Fibalance™ is a partially hydrolyzed guar gum (PHGG) that’s extremely rich in beneficial soluble fiber, containing up to 85%. Functionally, Fibalance™ can serve as both a prebiotic and a nutritional supplement. Fibalance™ exhibits high fermentability, fac...veja mais Fibalance™ is a partially hydrolyzed guar gum (PHGG) that’s extremely rich in beneficial soluble fiber, containing up to 85%. Functionally, Fibalance™ can serve as both a prebiotic and a nutritional supplement. Fibalance™ exhibits high fermentability, facilitates more production of short-chain fatty acid (SCFA), and alleviates common digestive discomforts like flatulence, constipation and diarrhea. Fibalance™ is a low-FODMAP sugar and gentle to the digestive system, which makes it viable for individuals suffering from Irritable Bowel Syndrome (IBS) and Functional Gastrointestinal Disorders (FGID). Fibalance™ excels in modulating blood sugar levels and weight management. Fibalance™ is soluble, odorless, colorless, and exhibits low viscosity, allowing Fibalance™ to be implemented in various applications. Fibalance™ is non-GMO, Kosher, HALAL and FSSC22000 & FSVP certified. veja menos | Request Sample |
| Galimax Acidal | Galactic | Galimax Acidal is a balanced mix of four organic acids. It is a pink liquid solution containing lactic, tartaric, acetic and citric acid. Galimax Acidal should be stored away from light. This product has a total acidity (as lactic acid) of 21.3 – 26.2, a ...veja mais Galimax Acidal is a balanced mix of four organic acids. It is a pink liquid solution containing lactic, tartaric, acetic and citric acid. Galimax Acidal should be stored away from light. This product has a total acidity (as lactic acid) of 21.3 – 26.2, a lactic acid content of 12.7 – 15.5, and an acetic acid content of 2.0 – 2.5. The main usages of Galimax™ are bacteriostatic agent, shelf-life extension, preservative, pH regulator, flavor enhancer, and sugar inversion preventer. This product is Kosher and Halal compliant, suitable for vegetarians and vegans, and GRAS. veja menos | |
| Hasmaya 10 kg Instant Dry Yeast | Akmaya Group | Hasmaya 10 kg Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. It guarantees tolerance and security for all ba...veja mais Hasmaya 10 kg Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. It guarantees tolerance and security for all baked goods and is easy to use. veja menos | |
| Hasmaya 125 gr Instant Dry Yeast | Akmaya Group | Hasmaya 125 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. It guarantees tolerance and security for all b...veja mais Hasmaya 125 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. It guarantees tolerance and security for all baked goods and is easy to use. veja menos | |
| Hasmaya 25 kg Instant Fresh Yeast | Akmaya Group | Hasmaya 25 kg Instant Fresh Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains fresh yeast, known as cake yeast or compressed yeast, which is useful for baking and brewing. It guarantees tolerance and security fo...veja mais Hasmaya 25 kg Instant Fresh Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains fresh yeast, known as cake yeast or compressed yeast, which is useful for baking and brewing. It guarantees tolerance and security for all baked goods and is easy to use. veja menos | |
| Hasmaya 450 gr Instant Dry Yeast | Akmaya Group | Hasmaya 450 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. It guarantees tolerance and security for all b...veja mais Hasmaya 450 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. It guarantees tolerance and security for all baked goods and is easy to use. veja menos | |
| Hasmaya 500 gr Instant Dry Yeast | Akmaya Group | Hasmaya 500 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. It guarantees tolerance and security for all b...veja mais Hasmaya 500 gr Instant Dry Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains the most useful kind of yeast for baking and brewing and has a shelf life of two years. It guarantees tolerance and security for all baked goods and is easy to use. veja menos | |
| Hasmaya 500 gr (Piece) Instant Fresh Yeast | Akmaya Group | Hasmaya 500 gr (Piece) Instant Fresh Yeast is a product from Akmaya made by multiplication of a selected yeast strain. It contains fresh yeast, known as cake yeast or compressed yeast, which is useful for baking and brewing. | |
| Hefacell® | Erbslöh Geisenheim AG | Hefacell® is a natural product which supports the propagation and fermenting capacity of the yeast. Hefacell® assures a quick onset of fermentation along with high alcohol yield. The most important characteristics of this product are its high adsorption p...veja mais Hefacell® is a natural product which supports the propagation and fermenting capacity of the yeast. Hefacell® assures a quick onset of fermentation along with high alcohol yield. The most important characteristics of this product are its high adsorption power with regard to fermentation-inhibiting substances, for instance fatty acids, residues from spraying agents, etc. Hefacell® is a pulverized preparation of yeast cell walls and is suitable for the requirements of wine making. It is freely flowing, of a fine, granulate-like structure, of light yellow to brownish yellow appearance and has an intensive, typical smell. Its measurable effect consists in making wines with a higher yield of alcohol along with residual sugar fermentation to a very large extent. This fact also applies to musts with high density (e.g. Auslese, Eiswein, etc.=Germany quality distinctions). veja menos | |
| Hefix® 1000 | Erbslöh Geisenheim AG | Hefix® 1000 is a special dry selected pure yeast. It is a yeast strain LW 128-91 of the species Saccharomyces cerevisiae, selected from the point of view of optimal activity, propagated and dried in pure culture and vacuum packed. Hefix® 1000 is a special...veja mais Hefix® 1000 is a special dry selected pure yeast. It is a yeast strain LW 128-91 of the species Saccharomyces cerevisiae, selected from the point of view of optimal activity, propagated and dried in pure culture and vacuum packed. Hefix® 1000 is a specially selected pure yeast. The yeast strain was selected to assure a quick onset of fermentation, a clean fermentation course and that it ferments through securely. Further requirements were very little SO2-binding fermentation by-products as well as practically no formation of foam during fermentation. The Hefix® 1000 performance fulfills these demands. veja menos | |
| Inulin | CBH Qingdao Co., Ltd. | Inulin is a natural source of fructo-oligosaccharide which is extracted from Jerusalem artichokes and has a purity of 90%. It can stimulate the immune system and boost calcium absorption giving it great compatibility when used in health foods. Inulin is u...veja mais Inulin is a natural source of fructo-oligosaccharide which is extracted from Jerusalem artichokes and has a purity of 90%. It can stimulate the immune system and boost calcium absorption giving it great compatibility when used in health foods. Inulin is used in a wide array of products such as health foods, dietary supplements, beverage, dairy, bakery, cereals, and confectionery. veja menos | |
| IOC Champagner-Hefe | Erbslöh Geisenheim AG | IOC champagner Hefe yeast was selected by the "Institut Oenologique de Champagne“ (IOC). It is yeast strain IOC 18-2007. The yeast is propagated in pure culture, dried and packed under protective gas. The IOC champagne yeast offers a variety of possibilit...veja mais IOC champagner Hefe yeast was selected by the "Institut Oenologique de Champagne“ (IOC). It is yeast strain IOC 18-2007. The yeast is propagated in pure culture, dried and packed under protective gas. The IOC champagne yeast offers a variety of possibilities for application. It is however, above all, particularly suited for bottle fermentation in the course of the production of high-quality sparkling wines. But it can also be applied for the fermentation of full-bodied, heavy red wines and robust white wines. Excellent fermentation properties at low temperatures allow a controlled fermentation (14 - 18 °C). Although being a bayanus strain, the yeast ferments neutral in flavor. veja menos | |
| Lactobacillus paracasei 8700:2 (DSM 13434) | Probi AB | Lactobacillus paracasei 8700:2 (DSM 13434) is a bacterial strain primarily selected on the basis of its ability to grow and thrive in dairy products. It has been shown to possess strong antagonistic in vitro effects against harmful bacteria, to provide in...veja mais Lactobacillus paracasei 8700:2 (DSM 13434) is a bacterial strain primarily selected on the basis of its ability to grow and thrive in dairy products. It has been shown to possess strong antagonistic in vitro effects against harmful bacteria, to provide increased antioxidant activity, and to increase cell mediated immunity. This product is used as a probiotic and is typically consumed in fermented foods with specially added active live cultures, such as in yogurt, cheese, probiotic juice drinks, and dietary supplements. Based on Lactobacillus paracasei 8700:2 (DSM 13434) and Lactobacillus plantarum HEAL9 (DSM 15312), Probi AB also offers Probi Defendum®, a probiotic platform designed to strengthen the human immune system and reduce the risk of the common cold. veja menos | |
| Lactobacillus plantarum 299 (DSM 6595) | Probi AB | Lactobacillus plantarum 299 (DSM 6595) is a strain of lactic acid bacteria which has been shown to suppress pathogens and inflammation. This product is commonly used as a probiotic and is typically consumed in fermented foods with specially added active l...veja mais Lactobacillus plantarum 299 (DSM 6595) is a strain of lactic acid bacteria which has been shown to suppress pathogens and inflammation. This product is commonly used as a probiotic and is typically consumed in fermented foods with specially added active live cultures, such as in yogurt, probiotic juice drinks, and dietary supplements. veja menos | |
| Lactobacillus plantarum 299v (LP299V®) | Probi AB | Lactobacillus plantarum 299v (LP299V®) is a well-documented strain of the bacterium that has a demonstrated ability to adhere to human epithelial cells and establishes itself well in the human intestine. This product is used as a probiotic and is typicall...veja mais Lactobacillus plantarum 299v (LP299V®) is a well-documented strain of the bacterium that has a demonstrated ability to adhere to human epithelial cells and establishes itself well in the human intestine. This product is used as a probiotic and is typically consumed in fermented foods with specially added active live cultures, such as in yogurt, probiotic juice drinks, and dietary supplements. Probi AB offers two probiotic platforms based on Lactobacillus plantarum 299v (LP299V®). First is Probi Digestis®, a solution designed to promote gut health. Then there is Probi Ferrosorb®, a formulation aimed at increasing iron absorption. veja menos | |
| Lactobacillus plantarum HEAL19 (DSM 15313) | Probi AB | Lactobacillus plantarum HEAL19 (DSM 15313) is a lactic acid bacterial strain selected on the basis of its high tannase activity and pronounced ability to attach to human mucosa cells in vitro. This product is used as a probiotic, and is typically consumed...veja mais Lactobacillus plantarum HEAL19 (DSM 15313) is a lactic acid bacterial strain selected on the basis of its high tannase activity and pronounced ability to attach to human mucosa cells in vitro. This product is used as a probiotic, and is typically consumed in fermented foods with specially added active live cultures, such as in yogurt, probiotic juice drinks, and as a dietary supplement. veja menos | |
| Lactobacillus plantarum HEAL9 (DSM 15312) | Probi AB | Lactobacillus plantarum HEAL9 (DSM 15312) is a lactic acid bacterial strain selected on the basis of its tannase activity and its pronounced ability to attach to human mucosa cells in vitro. This product is used as a probiotic, and is typically consumed i...veja mais Lactobacillus plantarum HEAL9 (DSM 15312) is a lactic acid bacterial strain selected on the basis of its tannase activity and its pronounced ability to attach to human mucosa cells in vitro. This product is used as a probiotic, and is typically consumed in fermented foods with specially added active live cultures, such as in yogurt, probiotic juice drinks, and as a dietary supplement. Based on Lactobacillus plantarum HEAL9 (DSM 15312) and Lactobacillus paracasei 8700:2 (DSM 13434), Probi AB also offers Probi Defendum®, a probiotic platform designed to strengthen the human immune system and reduce the risk of the common cold. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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 ...veja mais 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. veja menos | |
| 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 ...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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) veja menos | |
| 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...veja mais 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). veja menos | |
| Lynside® Forte B + | Lesaffre Human Care | Lynside®Forte B + is a primary grown yeast rich in vitamins. It is a yellow powder and is produced with a specially selected strain of Saccharomyces cerevisiae. It is grown under carefully controlled conditions and then dried on drum dryers. This product ...veja mais Lynside®Forte B + is a primary grown yeast rich in vitamins. It is a yellow powder and is produced with a specially selected strain of Saccharomyces cerevisiae. It is grown under carefully controlled conditions and then dried on drum dryers. This product enhances a diet with vitamins, minerals and essential amino acids. Add this product in juices, cereals or smoothies, or use it as a seasonning for salads, gravies, soups and casseroles or sandwich spread. veja menos | |
| Lyophilized Saccharomyces Boulardii | Lalilab, Inc. | Lyophilized Saccharomyces Boulardii is a probiotic for a healthy digestive tract. This non-GMO yeast is isolated from the Litchi fruit and contains NLT 20 billion viable yeast cells per gram. | |
| Lysoch® E4 | Handary | Lysoch® E4 is effective against vegetative cells of Clostridium tyrobutyricum for shelf life extension of cheese and wine. It is effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancid...veja mais Lysoch® E4 is effective against vegetative cells of Clostridium tyrobutyricum for shelf life extension of cheese and wine. It is effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancidity and the phenomenon of “late blowing,” it does not generally inhibit starter cultures or affect physical or organoleptic properties of the cheese, it is an alternative to artificial preservatives such as nitrates, without any impact on cheese flavor. veja menos | |
| NBG® Particulate | NutraQ AS | Nutramunity™ Beta-Glucan Particulate is a dry, fine powder composed of >75% beta-glucan. It is a versatile immune health ingredient for nutraceuticals, sports nutrition, functional food and beverages. Nutramunity™ Beta-1,3/1,6-Glucan (NBG®) is a potent an...veja mais Nutramunity™ Beta-Glucan Particulate is a dry, fine powder composed of >75% beta-glucan. It is a versatile immune health ingredient for nutraceuticals, sports nutrition, functional food and beverages. Nutramunity™ Beta-1,3/1,6-Glucan (NBG®) is a potent and safe immune-enhancing component isolated from baker’s yeast (Saccharomyces cerevisiae) that helps support healthy immune function. NBG® is naturally-derived, non-GMO, kosher and halal-certified, non-allergenic, and GMP-produced. It is also EU Novel Food-authorized and US FDA GRAS-recognized. veja menos | |
| NBG® Sport | NutraQ AS | Nutramunity™ Beta-Glucan Sport is a dry, fine powder composed of >75% beta-glucan. It is a versatile immune health ingredient for nutraceuticals, sports nutrition, functional food and beverages. Nutramunity™ Beta-1,3/1,6-Glucan (NBG®) is a potent and safe...veja mais Nutramunity™ Beta-Glucan Sport is a dry, fine powder composed of >75% beta-glucan. It is a versatile immune health ingredient for nutraceuticals, sports nutrition, functional food and beverages. Nutramunity™ Beta-1,3/1,6-Glucan (NBG®) is a potent and safe immune-enhancing component isolated from baker’s yeast (Saccharomyces cerevisiae) that helps support healthy immune function. NBG® is naturally-derived, non-GMO, kosher and halal-certified, non-allergenic, GMP-produced, Informed-Sport™ and Informed-Choice™-certified. It is also EU Novel Food-authorized and US FDA GRAS-recognized. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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 ...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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 ...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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 ...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| Oliggo-Fiber™ Inulin | Cargill Food Ingredients | Oliggo-Fiber™ Inulin is an inulin-type fructan derived from chicory and composed of linear chains of fructose units connected by s(2-1) bonds, ending or not ending in a glucose unit. The linkages between the fructose units are not susceptible to hydrolysi...veja mais Oliggo-Fiber™ Inulin is an inulin-type fructan derived from chicory and composed of linear chains of fructose units connected by s(2-1) bonds, ending or not ending in a glucose unit. The linkages between the fructose units are not susceptible to hydrolysis by human digestive enzymes. It provides a unique opportunity to increase fiber consumption by its versatile application into a range of good-tasting, high quality and high-fiber foods and beverages. veja menos |
