- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
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Aromatic stability Recommended for white and rosé wines- Optimises redox potential and aromatic stability of wines.
- Especially useful with botrytis contaminated grapes.
- Prevents early aging in wines made with low or no addition of SO2.
- Addition during 2 stages: fermentation and pre-bottling refinement.
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For all complex white wine- Emphasises yellow fruit characters and creaminess
- Fast autolysis, release of mannoproteins and polysaccharides
- Low sugar conversion rates
- Perfect for all barrel fermented wines or wines aged on lees
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Structure Excellent for all red wines- Highly purified tannin preparation derived from high quality red grape skins.
- Optimises fixation and the stabilisation of anthocyanins.
- Highly recommended for wines intended for micro-oxygenation.
- Addition during 3 stages: cold soak, fermentation and pre-bottling refinement.
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Suitable for all red wines, rosé wines and blush ciders - Superior colour stability at low pH.
- Resistant to sulphur dioxide bleaching.
- Stable to oxidation.
- Colour density - contains approximately 20-25 times more colour than premium red wines.
- Superior filterability.
- Minimal effect on final blend turbidity.
- Improves quality of all red wines.
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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
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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
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Unique Citric Acid Negative strain Excellent for whites, rosé, Pinot Noir, Syrah and all wines where fruit purity is desired- Protects primary fruit aromas and preserves varietal character
- No buttery characters as there is no formation of diacetyl
- Provides a very clean MLF giving excellent fruit purity
- No increase in VA because there is no acetic acid production
- Use low-SO2 producing yeast and co-inoculate for optimum performance
- Min pH 3.2; max alc 14.5%; max 20ppm TSO2 at pH 3.3; temp range 16-26ºC
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Lowest B-glucosidase activity of all strains on the market 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
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Extreme tolerance towards high alcohol and high phenolic levels Excellent for all red wines and for white wines with high alcohol- Complex sensory profile of dark fruits, leather and spice in red wines
- Australian isolated strain with extreme alcohol tolerance to 17%
- High tolerance towards elevated phenolic conditions up to 2000-3000ppm
- Min pH 3.3; max alc 17%; max 60ppm TSO2 at pH 3.4; temp range 15-26ºC
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Special nutrition supplement for the support of MLF bacteria metabolism Improves bacteria metabolism and absorbs inhibitory substances Recommended for:- Harsh wine conditions e.g. >15% alc; pH < 3.2; TSO2 >40ppm
- Nutrient deficient fruit - low YANs, disease, dry-grown
- Wines with previous MLF difficulties and for re-inoculations
- Low YAN < 120ppm add 8g/hL; Average YAN > 120ppm add 4g/hL
- Certified organic – recommended for use with all organic wines
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All fruit driven red wines and stuck ferments- High colour and flavour capacity due to amplified enzymatic activity
- Low ester and low VA formation
- Strong fermenter and restart strain
- High alcohol tolerance up to 17 vol%
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