Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.
Saccharomyces cerevisiae for pure fermentation. Very active, for every kind of wine. Safe fermentation for white, red and rosé wines. Suitable and often used for fruit juices. It is a basic type of yeast with versatile use.
In white and red wines it gives kinetic guarantees even in extreme conditions of pH (3.0) and temperature (13 ° C), with excellent organoleptic results especially in relation to the structure and the fruity aromatic component.
The largest producer of aromatic esters (isoamyl acetate) in the world. For young white and red wines and for new wines. Yeast suitable and often used for cider. This is a higher class of yeast.
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.
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.
Turbo yeast TURBO SLIVOVITZ is a combination of active highly alcoholic distillery yeast, precisely designed nutrients and a pectic enzyme. These ingredients ensure a fast and efficient fermentation of plum must.
Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.
Liquid enzyme that expresses its full potential when preparing the must for flotation process, since it is characterized by an excellent combination of fundamental pectolytic activities.
For the fermentation of white and rosé wines in order to achieve the development of aromas that go from tropical to citrus notes. Thanks to a very low production of riboflavin, it improves wine longevity in the bottle.
