Nature at the service of wine.
Choosing and using the yeast according to the characteristics of the must, the technology available in the winery and the final objective allows you to
make the most of all the potential of a natural and valuable tool.
Saccharomyces cerevisiae dedicated to obtaining white wines characterised by an excellent floral and white fruit aroma. It adapts well to technological needs with fast fermentation kinetics, medium-low production of SO2 and acetaldehyde and resistance to high alcohol content. Having no demalicating action, it keeps the acidity present.
It is interesting for the ability to “release” primary aromas; it lets you increase the characteristic scents of some varietal grapes. The bringing to the fore of those characteristics is also expressed through a remarkably long finish, thereby creating wines with a good balance between smell and taste. It is suitable for white, rosé, red and nouveau wines, where a strong varietal aromatic exaltation is required.
A yeast particularly suitable for the production of full-bodied red wines. It brings out the aromas of red and black fruit. During alcoholic fermentation it releases a high quantity of polysaccharides and contributes to increase the softness and stability of the colour. The wines obtained are fresh, intense and well-balanced with an excellent long finish. Suitable for fermentations in difficult conditions and at high alcohol contents (up to 17% v/v).
To obtain the full aromatic fermentative expression in white and rosé wines. The ability to ferment at low temperatures allows you to obtain aromas ranging from tropical fruits to citrus notes. Indispensable for increasing the longevity of bottled wines, it actually stands out for its very low production of riboflavin, precursor of the “light-struck” taste defect. Appreciated for the rapid start of fermentation, speed of kinetics and high alcohol tolerance.
Saccharomyces cerevisiae particularly suitable for obtaining rosé wines, young and medium-aged red wines. The aromatic expression is mainly fermentative and is favoured by a non turbulent kinetic; the best results are obtained with temperature control especially in the initial stages of fermentation. The good release of polysaccharides and the negligible absorbent effect of the cell wall favour the intensity and stability of the colour.
The yeast that expresses the aromatic potential of thiol-rich grapes. Fervens EmoThion releases aromatic thiols even during low temperature fermentations (14°C). It guarantees a greater presence of 3MH (grapefruit), 3MHA (passion fruit) and 4MMP (currant, boxwood) in the finished wine, giving it a fruity and tropical profile.
