Yeasts adapted to different wine profiles
Selected oenological yeasts are an important tool for every winemaker, as they allow to reach the expected qualitative results by the market.
What you should know about each yeast in our portfolio:
More Acidity, More Balance with IONYS™
2. LALVIN ICV OPALE 2.0™
Sulfur compound management of thiolic style Rose de Provence
3. LALVIN SENSY™
Sulfur compound management
4. LALVIN QA23, CY3079, 71B, V1116
Releasing aromas of white wines, strong in low fermentation temperatures.
5. LALVIN L2056, L2323, BM4x4, EC1118, L2226
For red wines, full coverage of demands.
6. LALVIN R2, D47
Special cold yeasts (from 8°C), killer character for fermentations in different conditions.
7. UVAFERM 228
For white wines with beta-glycosidase activity, releasing aromatic compounds of Mediterranean varieties.
9. UVAFERM NEM, 299, BDX
Derived from the well-known Greek variety "Agiorgitiko (Nemea)", perfect for producing high-quality red wines.
10. UVAFERM 43, PM, BC
Bayanus yeasts for quick and complete fermentations even from 6 °C, ideal for restarting fermentations, producing sparkling wine and fermenting sparkling wine in the bottle.