Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.
Yeast suitable and often used for fruit juices. It is a basic type of yeast with versatile use.
For the fermentation of white and rosé wines in order to achieve the development of aromas that go from tropical to citrus notes. Thanks to a very low production of riboflavin, it improves wine longevity in the bottle. For “fresh-style” white and rosé wines. Yeast suitable and often used for cider. This is a higher class of yeast.
Saccharomyces bayanus for pure fermentation. Very active, especially for re-fermentations (sparkling wines). A real guarantee for large volume of wine
Saccharomyces cerevisiae for pure fermentation. Very active, for every kind of wine. Safe fermentation for white, red and rosé wines. Suitable and often used for fruit juices. It is a basic type of yeast with versatile use.
The largest producer of aromatic esters (isoamyl acetate) in the world. For young white and red wines and for new wines. Yeast suitable and often used for cider. This is a higher class of yeast.
For sparkling wine of excellence. Elegance of perfumes, fullness of taste, fine and persistent perlage. Floccula at the end of fermentation. Yeast suitable and often used for cider. This is a higher class of yeast.
For the processing of great white wines, especially from Chardonnay vines. Suitable for fermentation in barrique.
Lalvin R2™ was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. It has excellent cold temperature properties and will ferment as low as 5°C.
Ready and quick fermentation even in case of arrests. It does not require particular activation treatments. Very high alcohol yield.
For the characterization of white and red wines. Exaltation of spicy notes, high production of glycerol, marked cryophilia. Indicated in late harvests.