For excellent sparkling wine. Elegance of scents, richness of taste, fine and persistent perlage. Floccula at the end of fermentation. Suitable for yeast and often used for cider. This is a higher yeast class.
Lalvin R2™ was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. It has excellent cold temperature properties and will ferment as low as 5°C.
For the characterization of white and red wines. Exaltation of spicy notes, high production of glycerol, marked cryophilia. Indicated in late harvests.
Improver to be used at the beginning of the alcoholic fermentation in order to optimize the fermentation environment and release antioxidant and characterizing components.
Adjuvant with structuring effect, produced from inactivated yeast. Lisem Enne is used during or at the end of alcoholic fermentation to enrich the taste and structure of wine.
Pure Lysozyme: antibiotic enzyme specific against lactic bacteria (neither yeasts nor acetic bacteria): avoids VA increase and unespected or undesired ML fermentations.
Complete nutrient containing diammonium phosphate, thiamine and cellulose. When added at the beginning of the fermentation it compensates for eventual nutritional deficiencies.
