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Pinot Noir Isolated, studied and selected from the prestigious Côte de Nuits terroir in Burgundy during a three-year research project by Laboratory Burgundia Oenologie in Beaune, France. The goal of this selection program was to find a dominant natural yeast strain from a traditional “cold soak” that would elaborate intense, complex and balanced Pinot Noir…
Pinot Gris, Gewürztraminer, Riesling, Viognier, Sémillon Isolated during a five-year study by the INRA (National Agricultural Research Institute) in Alsace, France. Due to its fermentation kinetics, especially in high potential alcohol juices, a balanced nutrient strategy and good fermentation practices should be followed. Vitilevure 58W3TM contributes an overall well-balanced mouthfeel with floral and fruity aromas. Allows…
71B Pinot Gris, Riesling, Grenache, Rosé, Red French Hybrids, American Cultivars, Fruit Wines S. cerevisiae • cerevisiae Isolated and selected by the INRA in Narbonne, France. Known for fermenting fruity rosé wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols. Softens high acid…
ACTIFLORE® BO213 CLEAN AND NEUTRAL AROMATIC PROFILE – FERMENTATION RESTART Extreme resistance to alcohol (18% vol.), with neutral characters and low SO2 production. Specially recommended for fermentation restart. Adapts well to low temperature fermentations.
Yeast adapted for all types of wine fermentation. • Selected for its rapid fermentation start and its high resistance to high alcohol, allows for fine and balanced wines. • Low VA production. • Brings volume and roundness thanks to its high polysaccharides production. • In white wines, it enhances the production of esters and varietal…
ACTIFLORE® F5 Yeast suitable for vinification of base wines intended for distillation. Yeast selected for its ability to produce low quantities of higher alcohols, ethanal and ethyl acetate. Excellent fermentation capacity, short lag phase. Moderate nitrogen requirement. Low production of SO2.
ACTIFLORE® ROSÉ Fermentation aromas Has been specifically selected for making premium Rosé wines. It has strong implantation ability and fermentation rates. The Rosé strain produces high levels of fermentation aromas, making this strain very suitable for the production of fruit-driven rosé wines, especially when they are made from grapes of low aromatic potential.
ALCHEMY I Sauvignon Blanc, Chardonnay, Chenin Blanc, Riesling, Pinot Gris S. cerevisiae • blend Scientifically formulated blend of wine yeast strains developed in collaboration with the Australian Wine Research Institute (AWRI) in South Australia. Alchemy I is a strong aroma producer with fast fermentation kinetics. It is low foaming and has low to medium nitrogen…
ALCHEMY II Sauvignon Blanc, Colombard, Chenin Blanc S. cerevisiae • blend Scientifically formulated blend of wine yeast strains developed in collaboration with the Australian Wine Research Institute (AWRI) in South Australia. VIN 7 is one of the strains in the blend. See VIN 7 for more specifics regarding requirements and kinetics. Alchemy II delivers the…
Anchor Alchemy III is a scientifically formulated blend of wine yeast strains. Is has been developed in collaboration with the Australian Wine Research Institute (AWRI). These yeast blends have been formulated to provide optimum aroma profiles. Anchor Alchemy III blend is for the production of complex red wines. This blend is a very high producer…
Anchor Alchemy IV is a scientifically formulated blend of wine yeast strains. It has been developed in collaboration with the Australian Wine Research Institute (AWRI). These blends have been formulated to provide optimum aroma profiles. Anchor Alchemy IV is for the production of intense red fruit characters (cherry, raspberry, red currant and pomegranate) in wines….
Renaissance Yeast’s strains have excellent fermentation kinetics, desirable sensory characteristics, and are produced to the highest quality standards. Renaissance Yeast is the exclusive developer of a novel, patented H2S-preventing technology that is the result of a natural trait in yeast that increases sulfur and nitrogen utilization efficiency during fermentation, thereby preventing hydrogen sulfide formation. Allegro…
Pinot Noir, Zinfandel, Riesling Originated from the Geisenheim Research Institute in Germany. Enoferm AMHTM has a long lag phase with a slow to medium fermentation rate. A well-managed nutrient program during rehydration and fermentation is essential. Enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding overall complexity. Fermentation potential is enhanced with AMH if…
nartisFerm Aroma White Moderate speed fermenter Medium high nutrient requirements Low VA, H2S and SO2 production Expresses thiols (ß-lyase activity) Fermentation at 15-17°C favors fresh citrus and mineral notes; 18-21°C favors tropical and stonefruit aromas Low producer of riboflavin: reduce risk of light-struck defect Recommendations: Thiol production; varietal expression; ester and acetate productionDosage: 20-40 g hL…
Andante has been renamed Avante in 2017. Renaissance Yeast’s strains have excellent fermentation kinetics, desirable sensory characteristics, and are produced to the highest quality standards. Renaissance Yeast is the exclusive developer of a novel, patented H2S-preventing technology that is the result of a natural trait in yeast that increases sulfur and nitrogen utilization efficiency during…
BA11 was selected in 1997 near Estacao Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes clean, aromatic, estery characteristics during fermentation. BA11 intensifies mouthfeel and augments lingering flavors in both still and sparkling white wines. BA11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot….
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