Slow fermenter with early onset post-fermentation autolysis, contributes complexity and mouthfeel to white wines.
BIODIVA™ will help control development of the wine’s aromatic complexity by favouring the perception of certain esters without overwhelming the wines.
FLAVIA is selected for its capacity to release enzymes with α–arabinofuranosidase activity, and can impact on the varietal aromas of varietal grapes.
Promotes aromatic expression and complexity and contributes to mouthfeel. Recommended for tank and barrel fermentations.
Used in the production of white wines in particular Chenin Blanc and Riesling, where a creamy, texture driven contribution is sought.
Offers the security of an inoculated fermentation, with the sensory impact and complex aroma profiles linked with spontaneous fermentation.
Fermivin Vineae is a Hanseniaspora vineae yeast for white, rosé, red, still and sparkling wines as well as ciders. It is used to increase aroma, complexity and texture.