- 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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Extreme tolerance towards high alcohol and high phenolic levels Excellent for all red wines and for white wines with high alcohol
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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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Freeze dried bacteria strain for low pH and high alcohol for MLF in red and white wine- Tolerant to high alcohol conditions, up to 16% Vol. Alc
- Very tolerant to low conditions, down to pH 3.0
- Temperature tolerant down to 13ºC
- Colour protective by lowest ß-glucosidases activity.
- Outstanding fruity flavour profile, highlighting the varietal characters
- Low active flavour impact by limited release of primary characters
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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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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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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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Colour & textural improvement Excellent for all red wines- Improves colour intensity and optimises colour concentration.
- Enhances palate texture.
- Increases shelf life.
- Addition during 4 stages: cold soak, fermentation, pressing-off and pre-bottling refinement.
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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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