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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All fruit driven red wines and stuck ferments
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All aromatic wines and Rosé
- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
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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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All red, white and rosé wines
- Saccharomyces uvarum strain
- Combines flavour diversity of Non-Saccharomycesyeast with fermentation security of Saccharomycesyeast
- “Clean Spontaneous” flavour spectrum combined with high alcohol tolerance
- Increased savoury and spicy characters
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For all terpene driven white wines, Sparkling and Prosecco
- Fresh citrus and lime characters
- Robust strain with low nutrient requirements
- Excellent riddling properties and fast flocculation
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For expressive rosé and all crisp summer wines
- Broad flavour profile of pink grapefruit and blood orange zest characters
- Fruity and exotic aroma spectrum due to increased fruit ester formation
- High alcohol tolerance.
- Stable and persistent aroma.
- Low formation of acetaldehyde.
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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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Organic Fining Aid for Juice & Wine
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)
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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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All red, white and rosé wines
- World first blend of spray dried Pichia kluyveri and Saccharomyces cerevisiae
- Solution for spontaneous fermentations
- Expressive thiols and long chain esters
- High alcohol tolerance up to 16 vol % alc
- Top Performer in all wines, including low YAN wines
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Novel Inactive Yeast
Maturation and refreshment for all wines
- Use as a natural antioxidant in wine maturation
- Reduction of SO2 addition rate at stabilisation
- Promotes the colour and aroma protection of the wine during vinification without SO2
- Enhancement of colour stabilisation and harmonisation of the phenol content in red wines
- Protection against early ageing
- For refreshing old wine
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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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Barrel Inserts - recommended for high quality wines
Barrel Inserts - recommended for high quality wines