Uvaferm HPS contributes significantly to mouthfeel, roundness of palate and the softness of tannins.
Enhances fruity and floral esters and to a lesser extent, volatile thiols (passion fruit, grapefruit, gooseberry and guava aromas) in white wines.
Enhances volatile thiols (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wine. Recommended for white grape varieties.
Used for the production of complex red wines, with good structure and body and offers a high contribution to fruit aromas.
Produces wines with significant aroma intensity that are rounded and smooth, and it is suitable for all ageing red varietals.
A neutral wine yeast, which allows varietal character to dominate wine aroma, and is well suited to sparkling and ice wines as well as ciders.
Suitable for wine with or without wood maturation and enhances red and black berries and spicy aromas in red wines.
A robust, strong fermenting strain for the production of highly aromatic full-bodied red wines and aromatic, crisp white wines.
Recommended for the production of red wines, has a high alcohol tolerance, and a stimulating effect on malolactic fermentation.
Ideal for the production of aromatic white wines at low temperatures, releasing fruity aromas and flavours from precursors in the must.
Enhances volatile thiol aromas and produces esters. It is recommended for vinifying a variety of white wines and for the production of aromatic roses
Offers the security of an inoculated fermentation, with the sensory impact and complex aroma profiles linked with spontaneous fermentation.
A yeast for round fruity Chardonnay type wines.
A yeast for a fast restart of stuck fermentations.