Developed as a tool to help reduce the incidence of sluggish and stuck fermentations, and results in a healthier yeast cell population.
Improves yeast survival, strengthens yeast membranes, optimises the uptake of microprotectors and micronutrients and more.
Improves yeast viability, vitality and aroma assimilation and optimises the bioavailability of microprotectors.
A special complex yeast nutrient suitable for use in alcohol fermentation of grape must winemaking, ensuring maximum cell density.
A blend of specific inactivated yeast fractions that are rich in available amino acids and does not contain added DAP or micronutrients.
A specific inactivated yeast used to treat sluggish fermentation and has high absorptive and detoxification properties.
For use in red wine to improve resistance of bacteria against effects of polyphenols, nutrient deficiencies, and more.
A specific bacteria nutrient for white and rose wines, added to wine before the addition of lactic acid bacteria.
A selected wine yeast cell-wall, well characterised at both biochemical and physical properties level, and possessing a high sorption capacity.
A yeast autolysate naturally rich in biotin, B6 vitamins, magnesium and zinc which optimise the volatile ester biosynthesis.
Rich in pantothenate, thiamin, folic acid, zinc and manganese in order to optimise uptake of 4MMP and 3MH precursors to thiols.