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.
This blend gives exciting results in terms of white wine revitalization. Used for finishing touches and before bottling it removes off-flavour as reductive notes and it improves expression of the fruity and floral aromas.
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.
