ZYMAFLORE® VL1

A best kept secret for dessert wines, producing high aromatic elegance, expressing terpene-type aromas.

Produces Aromatics

Produces Aromatics

ACTIFLORE® BO213

Extreme resistance to alcohol (18% vol.), with neutral characters and low SO2 production. 

Yeast with aromatic neutrality, Fermentation restart

ACTIFLORE® RMS2

FRESHAROM®

Specific preparation of inactivated yeast with high protective power (5.3%), for aroma preservation in white and rosé wines. Thanks to its unique reducing metabolite and glutathione composition, FRESHAROM® is able to allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and so boost wine glutathione content. Protects the aromatic potential of the wine and significantly delays the appearance of oxidized notes. Inhibits the mechanism of browning. Produces wines that are more aromatic and with a higher potential for ageing.

Aromatic Protection

LAFASE 600 XL ICE

A preparation of enzymes in liquid form, extremely concentrated, and naturally low in cinnamyl esterase. LAFAZYM® 600 XL ICE allows a quick and efficient clarification of musts and wines for a large spectrum of pH (2.9-4.0). Especially adapted for musts from very difficult grape varietals to settle. Improves the settling and allows clarification of musts after thermotreatment.

OPTIZYM

 Clarification

Pectolytic enzyme preparation for extraction and clarification of must and wines. Improves the yield of free-run juice and decreases the volume of pressings. Limits the mechanical actions, thus avoiding excessive manipulation and the extraction of compounds with green flavours.

EXTRALYSE®

Formulation of pectolytic enzymes and glucanases

purified in CE for the improvement of wine filterability

and ageing on lees.

Clarification & Ageing

VR COLOR®

Colour Stabilization

High content of naturally active catechins (OxyProtect™ process) that allows the formation of bonds with

anthocyanins for a superior colour stabilisation.

GALALCOOL®

Highly purified extract of gallic tannins, with physiochemical properties that are particularly well adapted to white and rosé must vinification. Favours the precipitation of unstable proteins in complement of bentonite use.

Oxidation & Protein Stability

TANFRESH®

Treatment of Oxidation

Preparation based on proanthocyanidic tannins and oak ellagic tannins for white and rosé wines ageing. Acts on structure and mouthfeel volume. Regulates oxi-reduction phenomenon.

ERELTE

Colour Adjustment

Anthocyanin in powder format extracted from grape skins to adjust colour of red varietal Icewines before bottling. Trials are highly recommended to determine dose rates.

GRAPE SKIN EXTRACT

Colour Adjustment

Anthocyanin product in liquid form, natural food colour

from Vitis Vinifera grapes.

GEOSORB®

Oganoleptic Correction

A decontaminant for fermenting musts and new wines for reducing geosmin and octenone content. Corrects the organoleptic faults due to fungi contamination such as rot or powdery mildew.

POLYMUST® DC

Blend of vegetal protein and bentonite used for fining juices. Insure hue lasting stability of rosé wines, by eliminating oxydisable polyphenols during fermentation.