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Together with our partners ATP Group and Fermentis, we have procured some unique products from their portfolios perfectly suited for the Canadian market.

Based in the North of France, Fermentis is a Business Unit of the Lesaffre Group: global key player in yeasts and fermentation solutions.

ATPGroup began in 1991 and has grown to become a leading supplier to the wine, beer, food, and pharmaceutical industries.

SafŒno™ Yeast

by Fermentis

SafŒno™ BC S103 | The Obvious Choice for Extreme Conditions​

 

SafŒno™ BC S103 adapts to all kinds of musts even those with a high alcohol potential, highly clarified or containing high levels of SO2. As a curative solution to restart fermentations: Thanks to its high resistance to alcohol (18% v/v) and to SO2, SafŒno™ BC S103 is particularly adapted to restart stuck fermentations. For prise de mousse: SafŒno™ BC S103 can be used in secondary fermentation either in bottle (traditional method) or in closed tank.

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SafŒno™ VR 44 | For Secured Fermentations and Sparkling Wines

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For base wines and Prise de mousse: SafŒno™ VR 44 expresses all features that are suitable for high quality base wines intended to produce sparkling wines through the traditional method, i.e. crispness, freshness and respect of varietal characteristics. It is also adapted to secondary fermentation (in bottle under the traditional method particularly). It allows the production of fine and elegant wines. For white wines: Ideal for Chardonnay, Sémillon, Trebbiano, Malvasia, Pinot Grigio, etc. For red wines: SafŒno™ VR 44 produces fine and elegant red wines with terroir characters (Cabernet Sauvignon, Merlot, Carmenère, Barbera, Sangiovese, Teroldego).

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SafŒno™ HD S62 | For Deeply Coloured and Structured Red Wines

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For long ageing premium red wines: By enhancing high polyphenols (anthocyanins and tannins) extraction during alcoholic fermentation, SafŒno™ HD S62 is particularly recommended for deeply colored and structured wines. This strain produces wines with stable color (showing more violet colour tones) and well polymerized as well as very reactive tannins for very long ageing potential, especially in barrels. Its ability to consume high content of malic acid and to produce no or low SO2 can be crucial to perform the malolactic fermentation without problems in non-favorable conditions (high polyphenol contents).

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SafŒno™ SH 12 | For Intense Thiol Expression

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Thanks to its specific enzymatic pool, SafŒno™ SH 12 allows a high thiols release, particularly of the 4MMP (boxwood, blackcurrant bud) balanced by the 3-mercaptohexanol (grapefruit) and its limited conversion into 3-mercaptohexyl acetate (passion fruit). It harmoniously reveals the aromatic potential of thiolic grape varieties (Sauvignon Blanc, Colombard, Gros and Petit Manseng, Syrah, Grenache, etc…) by bringing citrus and tropical fruit notes to the wines. This aromatic balance is supported by a medium ethyl esters production, which strengthen complex fruity notes (particularly red fruits on rosés and white fruits on whites).

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SafŒno™ STG S101 | For Intensely Fruit Primeur Red Wines

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For young, light and fruity red wines: SafŒno™ STG S101 develops fruit (especially fermentative esters) and floral aromas. It is a strain of choice for primeur wines processed from carbonic maceration or thermovinification. Wines have a fresh and light finish. Thanks to its origin SafŒno™ STG S101 is particularly convenient for Pinot Noir and Gamay as well as all other light red and rosé varieties intended to produce wines with a quick turnover (Young Tempranillo, Sangiovese, Cinsault, Pinotage, Grenache).

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SafŒno™ GV S107 | Ideal For Barrel Ageing White Wines

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Recommended for winemakers seeking to enhance roundness and aromatic complexity of their white wines, especially for elegant grape varieties without major aroma precursors like Chardonnay. It is perfectly suitable for high alcohol and high pH full bodied whites issued from ripe fruits, fermented in barrels and/or aged on lees and undergoing malolactic fermentation. Its round and long-lasting finish will provide a real advantage for short ageing premium white wines. On the varietal side, it helps releasing floral and citrusy aromas (terpenes and C13-Norisoprenoids). SafŒno™ GV S107 gently promotes aromatic varieties (such as Viognier, Riesling, Gewürztraminer, etc.) while always bringing a fresh and well-balanced persistent taste.

Yeast Nutrients

by Fermentis

ViniLiquid™

by Fermentis

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ViniLiquid™ is an efficient fermentation activator manufactured in order to benefit from the optimized synergy between both soluble and insoluble parts of highly degraded autolyzed yeasts. Its innovating liquid form makes winemakers’ work easier

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SpringFerm™

by Fermentis

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SpringFerm™ is a

fermentation activator

based on partially autolyzed yeasts, around 3 times richer in available nitrogen than basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins.

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SpringFerm Equilibre™

by Fermentis

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SpringFerm™ Equilibre is a

complex fermentation activator

based on the synergies of organic & mineral nitrogen (DAP). Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defence of choice against stuck or sluggish fermentations.

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Tannins

by ATP Group

Tani-Grape

by ATP Group

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Enhances wine structure and body especially in naturally tannin-deficient wines.

  • Helps prevent color oxidation.

  • Stimulates polymerization resulting in the binding of the anthocyanins resulting in a wine which has softer tannins and improved structure.

  • Softens the palate structure.

  • Extracted entirely from grapes.

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Tani-Structure

by ATP Group

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Strengthens and amplifies the tannin structure.

  • Contributes to the stability of the anthocyanins and to preventing their oxidation and self condensation.

  • Extracted from Quebracho.

  • Useful during micro-oxygenation, and in some cases to reduce astringency and herbaceous characters.

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Cherry Tan

by ATP Group

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Unique polyphenol complex designed to add complexity and structure to red and rosé wine styles while protecting its natural aromatics.

  • Integrates perfectly within the wine’s aromatic profile enhancing both the fruity and floral bouquet of the wine.

  • Can be used in ed and rosé wines at any stage.

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Fining & Stabilizing

by ATP Group

Coldstab Cel (CMC)

by ATP Group

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Coldstab Cel is a specific carboxymethylcellulose (CMC) solution for stabilization of wine by prevention of tartrate precipitation. Optimized for enological use, this 10% solution has a high stabilizing strength and does not impact the filterability of a wine when used according to manufacturer’s instructions.

  • Ready to use.

  • Highly concentrated to reduce dosing rate required.

  • Add directly to white and rosé wines while mixing.

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LiquaGel 50

by ATP Group

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A 50% ultra-pure liquid gelatin solution designed to remove the tannins normally attributed to astringency without reaction with the anthocyanins responsible for color.

  • In red and white wines results are a softer wine less susceptible to oxidation.

  • Improves the taste of wines by stabilizing and enhancing tannins.

  • Provides body and suppleness to the wines by removing the aggressive and astringent tannins.

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LiquaSil 30

by ATP Group

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A 30% silicon dioxide solution designed for clarification of must and wine to increase the efficiency of protein fining agents such as Liquagel-50 while preventing over fining.

  • The negative charge of the LiquaSil-30 will combine with the positive charge of the LiquaGel-50, creating a flocculating “net” which forces solids to the bottom of the tank.

  • Effectively precipitates proteins in both must and wine during fining.

  • Should be used in conjunction with Liquagel-50 liquid gelatin.

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