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BO213-0.5-VAR
Yeast for high-alcohol fermentations, and to restart stuck fermentations.
DONE-5
Direct inoculation yeast for red and white wines.
F33-0.5-VAR
Yeast for red and white wine fermentations.
F5-0.5
Yeast for fruity and spicy wines.
RMS2-0.5
Yeast for difficult white wine fermentations, low turbidity, high volumes, low temperatures.
ROSE-0.5
Yeast well suited for ester production in rosé wines.
ZYM011BIO-0.5
Certified organic Saccharomyces cerevisiae yeast in accordance with National Organic Program (NOP) regulations.
ALPHA-0.5
Torulaspora delbrueckii for white wines aromatic complexity and for all wines, increased volume and mouthfeel on the palate.
CH9-0.5
Yeast designed for Burgundian style Chardonnay with lemon, toast, hazelnut, and almond notes.
CX9-0.5-VAR
Yeast designed for Burgundian style Chardonnay with hazelnut, lemon, and almond notes.
DELTA-0.5
Yeast for fresh and aromatic white and rosé wines, showing grapefruit, passionfruit, mango, and lychee.
EGIDE-0.5
Torulaspora delbrueckii and Metschnikowia pulcherrima blend for harvest bioprotection, grapes and juices, as an SO₂ reduction strategy.
F15-0.5-VAR
Bordeaux terroir isolate, suitable for expressive Cabernet Sauvignon and Merlot. High in glycerol.
F83-0.5
Yeast for fruity, supple and floral Sangiovese and all Rhone red varieties.
FX10-0.5-VAR
Yeast recommended for elegant and structured red wines meant for aging. Reduces green character, adds mouthfeel.
KHIO-0.5
Metschnikowia pulcherrima for the Bioprotection of white and rosé juice or grapes during pre-fermentation phases at low temperatures.
OMEGA-0.5
Non-Saccharomyces yeast (Lachancea thermotolerans) for microbiological acidification of wine.
RB2-0.5-VAR
Yeast for fruity, elegant red wines, revealing the Pinot Noir varietal aroma.
RB4-0.5
Yeast for early release, primeur-style fruity red wines.
RX60-0.5-VAR
Yeast for the production of fruity Zinfandel or Syrah red wines with good mouthfeel.
SPARK-0.5
Yeast for sparkling wines and difficult conditions.
ST-0.5
Yeast with high SO2 sensitivity for sweet white wines or dry white wines intended for cellaring.
VL1-0.5-VAR
Yeast for white wines with high aromatic elegance intended for cellaring.
VL2-0.5-VAR
Yeast suited to white wine fermentation in barrel with roundness on the palate, and varietal specificity.
VL3-0.5-VAR
Yeast known for revealing a full range of thiol-type varietal aromas in aromatic white wines such as Sauvignon blanc.
X16-0.5-VAR
Yeast for modern aromatic white and rosé wines with high production of fermentation esters.
X5-0.5-VAR
Yeast for the production of white and rosé wines with a high aromatic thiol intensity.
XAROM-0.5
Yeast for the production of white and rosé wines with a high aromatic intensity.
XORIGIN-0.5
Yeast for the production of well-balanced northern white wines, respecting the typical character of grape varieties and terroirs.
XPURE-0.5-VAR
Yeast for wines with high aromatic purity, enhanced aromatic freshness and expression of black fruit notes and a great smoothness of mouthfeel.