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.
At each winemaking opportunity it is possible to find the yeast that best suits the grape variety, grape quality, winery practices, winemaker's inspiration and that can offer an excellent base on which to satisfy the wine market demands.
Fervens™ Berry

For the production of rosé wines and young red wines which will be aged for a medium amount of time. It enhances fruity notes while maintaining freshness in both the nose and mouth.

depliant TS
Fervens™ Evoke

For high-alcohol red wines, rounded and well balanced with fresh fruity aromas.

depliant TS focus video
Fervens™ GN

Gives and enhances the varietal flavours of white, red and "nouveau" wines. It's very resistant to high levels of free SO2.

depliant TS
Fervens™ MS-08

This yeast is selected for use in structured red wines. In particular it possesses an elevated resistance to high levels of alcohol (15.5% v/v) and a good varietal expression.

depliant TS
Fervens™ Spring

Freshness, cleanness, longevity, varietal notes. It doesn't produce acetaldehyde, SO2 e H2S.

depliant TS
Fervens™ Twenty

Quality and safety for all wines. Very low production of acetaldehyde and H2S.

depliant TS
Fervens™ SLB

Saccharomyces bayanus for pure fermentation. Very active, especially for re-fermentations (sparkling wines).

depliant TS
Fervens™ SLC

Saccharomyces cerevisiae for pure fermentation. Very active, for every kind of wine.

depliant TS