Wine and vinegar products for fermentation, filtration, fining and stabilization. Biotechnologies (yeasts, bacteria, enzymes) applied to food & beverage industry. Hygiene and disinfection for wine and vinegar production plants.
MLF
Managing the malolactic fermentation in every situation is essential to improve wine balance, complexity and quality, while saving time and reducing hidden costs.
|
Balanced product to start and regulate MLF, specific for selected strains. |
depliant |
TS |
|
|
|
Pure Lysozyme: antibiotic enzyme specific against lactic bacteria (neither yeasts nor acetic bacteria): avoids VA increase and unespected or undesired ML fermentations. |
depliant |
TS |
|
|
|
MBR strain (“Membrane Improved”), for safe ML fermentation, very simple and quick to use (one step). It gives very good MLF with enhancing of organoleptical characteristics of wines. |
depliant |
TS |
|
|
|
Oenococcus oeni strain with high alcohol resistance. Reinforces freshness and fruity notes in wines elaborated with high maturity grapes. |
depliant |
TS |
|
|
|
