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.
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.
For the characterization of white and red wines. Exaltation of spicy notes, high production of glycerol, marked cryophilia. Indicated in late harvests.
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.
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.
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.
