In the Press
Pectolytic enzyme preparation purified in CE for optimising pressing and extraction of aroma precursors during the production of white and rosé wines.
Pectolytic enzyme preparation, purified in CE for the production red wines that are rich in colouring matter and structured tannins, destined for ageing.
To the Juice
Highly concentrated preparation of pectolytic enzymes, purified in CE, for rapid clarification of white and rosé
must as well as red press wines.
Liquid enzymatic preparation for white and rosé musts clarification.
Liquid gelatin preparation for white and rosé musts clarification.
Vegetal protein-based fining agent extracted from potato (potato protein isolate rich in patatin)
Gallic tannin in granular form to be used for white and
rosé must vinification.
Certified organic yeast according to organic production methods. Alcohol tolerance up to 16% and average
For the production of cider by traditional method
and bottle ageing. Resistant to difficult fermentation conditions. Tolerates high SO2 and alcohol levels.
Aromatic ciders with a fruity, acidulous profile such as
Yeast for modern aromatic ciders with high production of fermentation aromas (esters).
Yeast for clever ciders with high aromatic elegance, expressing terpene-type aromas.
Yeast particularly adapted to vinification in barrels,
for ciders, generating a delicate and clean cider profile.
Yeast for late harvest ciders (iced ciders). Resistance to high sugar concentration.
Non-Saccharomyces yeast for a complex aromatic profile and increased mouthfeel
Extreme resistance to alcohol (18% vol.), with neutral characters and low SO2 production.
Yeast with aromatic neutrality, Fermentation restart
Yeast adapted for all types of cider fermentation.
Excellent strain for the production of fruit-driven ciders, especially when they are made from fruits of low aromatic potential