- Pack of 10
- Recessed centre provides extra flexibility
- Natural white silicone
- Best price
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With Stainless Steel Insert- Pack of 10 Fermentation Bungs and Stainless Steel Inserts
- Recessed centre with hole through bung to fit stainless insert or airlock
- Stainless steel insert sits loose during fermentation to allow gas to escape without entry of foreign matter or insects
- Compress stainless steel insert to create a tight seal for maturation
- Great for primary and secondary fermentation
- Especially useful for maturation of wines intended for spring MLF, preventing barrel head bowing or potential blow-out
- Stainless steel insert is removable to allow for easy cleaning
- Recessed centre provides extra flexibility
- Natural white silicone
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All fruit driven red wines and stuck ferments
- Amplified xylanase activity for increased flavour, colour and tannin
- Low ester and low VA formation
- Strong fermenter and restart strain
- High alcohol tolerance up to 18 vol % alc
- Download ACTIVATION GUIDE
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For sparkling, white, rosé & red wines
Plus cider and all kinds of fruit fermentation
- Protects and enhances varietal aromas and flavours
- Inhibits the formation of H2S and reductive off-flavours
- Increases the formation of fruity esters
- Supports glutathione production of yeast leading to increased stability of the wine
- Facilitates an easy MLF due to lowering the SO2 production by yeast
- The original yeast supplement, highly purified and highly complex
- Download ADDITION GUIDE
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For sparkling, white, rosé & red wines
Plus cider and all kinds of fruit fermentation
- Certified organic – recommended for use with all organic wines
- Protects and enhances varietal aromas and flavours
- Inhibits the formation of H2S and reductive off-flavours
- Supports glutathione production of yeast leading to increased stability of the wine
- Facilitates an easy MLF due to lowering the SO2 production by yeast
- Highly complex, lower purification level so ideal for highly clarified juice
- Download ADDITION GUIDE
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“The problem solver”
Recommended for all juices, musts and wines, plus cider and all kinds of fruit fermentations
- Elimination of undesirable phenolics in juice and wine
- Improves sensory characteristics of wines from stressed fermentations
- Removes inhibitory medium chain fatty acids in must and young wines (e.g. C12-C20)
- Can notably reduce the content of volatile phenols (e.g. Brettanomyces)
- Binds many pesticide residues and mycotoxins with inhibitory effects on fermentation
- Can reduce sulphur off-flavours in young wines
- Can be used for colour correction in white, rosé and sparkling wines
- Ideal for increasing the internal surface with heavily pre-clarified musts (e.g. flotation)
- Highly purified so no negative impact on sensory characters
- Helps prevents stuck or sluggish fermentations
- Certified organic (regulation EC 834/2007 and 889/2008)
- Download APPLICATION ADVICE
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Lowest B-glucosidase activity of all strains
Excellent for all red and white wines, including sparkling wines
- Isolated in a red Burgundy cellar with year round temperatures of 12-13ºC
- Colour protective due to extremely low B-glucosidase activity
- Accentuates varietal character and reduces vegetative aromas
- Conducts a fast MLF and is also suitable for co-inoculation
- Min pH 3.0; max alc 16%; max 40ppm TSO2 at pH 3.3; temp range 13-26ºC
- Simple water activation and Rip & Tip options
- Download ACTIVATION GUIDE
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Barrel Inserts - recommended for high quality wines
- Superior oak influence to renew neutral barrels and give lift to wines sitting in old oak
- Adaptable to any barrel type and capacity, allowing battonnage without removal
- Enables “new oak” barrel fermentation at a fraction of the cost of new barrels
- The closest barrel alternative technique to maturation in new barrels
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High tolerance towards high alcohol and high phenolic levels
Excellent for all red wines and for white wines with high alcohol
- Complex sensory profile of dark fruits, leather and spice in red wines
- Australian isolated strain with high alcohol tolerance to 17%
- High tolerance towards elevated phenolic conditions up to 2000-3000ppm
- Min pH 3.3; max alc 17%; max 60ppm TSO2 at pH 3.4; temp range 15-26ºC
- Simple water activation and Rip & Tip options
- Download ACTIVATION GUIDE
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All aromatic wines and rosé
- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
- Download ACTIVATION GUIDE
All fruit driven red wines and stuck ferments
For sparkling, white, rosé & red wines
Plus cider and all kinds of fruit fermentation
