Specific preparation of yeast cell walls and inactivated yeasts for eliminating polyphenols responsible for bitterness and astringency. Patent EP 1850682.

Preparation of inactivated yeast with high reducing power for aroma preservation in white and rosé wines.

Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve and refresh wines during aging.

Specific yeast cell wall mannoprotein for the colloidal stabilization of wine. Improves mouthfeel.

Specific formulation of inactivated yeast and ß-glucanases, utilised for wine fining from the outset of alcoholic fermentation.

Specific yeast cell wall mannoprotein for tartaric and colloidal stabilization of sparkling wines. Improves mousse retention in sparkling wines.