- Protecting musts that are sensitive to oxidation (counters atypical aging in white wines),
- Reduces brown colouring in oxidised white wines
- Significant reduction of pinking phenomena
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COLORPROTECT V significantly reduces oxidation phenomena. It has been developed to be used on must and wine for preventing wine oxidation and pinking. COLORPROTECT V addresses all oxidation phenomena that can be observed in wine:
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Anchorferm provides the fermenting yeast with essential amino acids, vitamins like thiamine, pantothenate and biotin and small peptides. These compounds play an essential role in the metabolism and viability of the fermenting yeast. Anchorferm provides stress resistance factors like sterols and unsaturated fatty acids, which allow the yeast to complete the fermentation securely.
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Revive is a natural, yeast-derived source of high levels of essential growth factors like vitamins (pantothenate and biotin) and minerals that act as enzymatic co-factors (magnesium, manganese and zinc). These ensure the efficiency of transport mechanisms in the cell membrane and promote cellular growth. Revive also provides amino acids, micronutrients and stress resistance and survival factors like ergosterols and fatty acids. These compounds increase the quality of the yeast metabolism, as well as their tolerance to ethanol.
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Nourish provides a complex source of organic and inorganic nitrogen during fermentation, as well as essential vitamins, minerals, trace elements, amino acids and stress resistance factors like sterols and unsaturated fatty acids. Nourish therefore secures yeast multiplication and viability during fermentation, ensuring optimum yeast performance.
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Conquer provides a complex source of organic and inorganic nitrogen during fermentation, as well as essential vitamins, minerals, trace elements, amino acids and stress resistance factors like sterols and unsaturated fatty acids. The stress resistance factors ensure membrane integrity, especially towards the end of fermentation, as well as protecting the yeast against medium chain fatty acid inhibitors that could negatively influence the fermentation.
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VIN 13 enhances volatile thiol aromas (passion fruit, grapefruit, gooseberry and guava) and produces esters (tropical fruit salad, floral). It is recommended for vinifying Chardonnay, Chenin blanc, Riesling, Semillon, Gewürztraminer, Viognier, Pinot gris, Marsanne, Rousanne and all Muscat grape varieties. VIN 13 is also ideal for the production of aromatic rosés from all red grape varieties.
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VIN 7 is ideal for the production of aromatic white wines at low temperatures. VIN 7 releases passion fruit, grapefruit, gooseberry and guava aromas and flavours from their non-aromatic precursors in the must. It is therefore especially recommended for vinification of the following grape varieties: Sauvignon blanc, Chenin blanc and Colombard.
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NT 116 is a robust, strong fermenting strain for the production of highly aromatic red and white wines. This strain is responsible for red and black fruit in full-bodied red wines, as well as thiol, ester and citrus aromas in aromatic, crisp white wines.
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NT 116 is a robust, strong fermenting strain for the production of highly aromatic red and white wines. This strain is responsible for red and black fruit in full-bodied red wines, as well as thiol, ester and citrus aromas in aromatic, crisp white wines.
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N 96 is a neutral wine yeast, which allows varietal character to dominate wine aroma. It is also well suited for the production of sparkling wines and ice wine. Ideal for cider production, where a more varietal aroma profile is desired.
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FOR DIRECT INOCULATION. Fermivin® E73 produces fruity, balanced wine for rapid consumption. As a cryophilic yeast strain, it is especially suitable for fermenting must that undergoes cold pre-fermentation maceration. Fermivin E73 can be added during pre-fermentation maceration for better propagation. It is especially recommended to use with the maceration enzyme Rapidase® Extra Color to optimise colour and polyphenol extraction.
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FOR DIRECT INOCULATION. Fermivin® PDM achieves fast, complete alcoholic fermentation in most winemaking conditions: a wide temperature range and high alcohol levels. Its moderate contribution to wine’s organoleptic profile (low production of fermentation esters) makes it ideal for producing red, white and fruit wines.
