Flavia
FLAVIA® is a pure culture of Metschnikowia pulcherrima, selected from nature by Universidad de Santiago de Chili (USACH) for its capacity to release enzymes with α–arabinofuranosidase activity. Used in sequential inoculation with a compatible Saccharomyces cerevisiae yeast (Lalvin QA23™ highly recommended), FLAVIA® will impact on the production of varietal aromas (terpenes and volatile thiols) of varietal grapes.
- Impacts on the production of varietal aromas of varietal grapes.
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Uvaferm GHM
Particularly suited for white wines destined for extended lees contact and has the ability to enhance floral aromas, important in Riesling.
Lalvin QA23
Contributes to varietal fruit expression and is known to enhance citrus fruit aromas including lime and grapefruit. Recommended for Rieslings.
Lalvin Opale 2.0
Exhibits s a special ability to produce very low level of H2S and SO2, and contributes to exotic, tropical and citrus fruit intensity.
Lalvin ICV OKAY
Offers fermentation security whilst producing very low levels of acetaldehyde, H2S and SO2, and can contribute to good fruit intensity.
Lalvin ICV D47
A high polysaccharide producer known for its accentuated fruit and volume. Ideal for barrel fermentation of white wines.