Saccharomyces Cerevisiae var. Cerevisiae. Yeast specially selected for the fermentation of red, aromatic wines with a higher production of esters and fatty acids. Frequently used for Cabernet Sauvignon, Pinot Noir and Merlot. Quick start. Contains a 'killer' factor to inhibit wild yeasts. Alcohol tolerance: 15 % vol. Wide temperature range: 12-35 °C. Dosage: 2-3 g/10 litres.
Freeze-dried culture of the koji mould. Indispensable if you want to make your own sake. This culture converts the starch in the rice into sugar. With recipes. Sufficient for making 22 litres of sake out of 6 kg of rice. Content: 10 g.
Successfully ferments highly clarified must Recommended for production of fresh, fruity, clean white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon.
Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption. CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines.
Saccharomyces Cerevisiae – Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid.
Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines.BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially FULL AROMATIC FLAVOUR.
Saccharomyces Bayanus – Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter.
Saccharomyces Cerevisiae - Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers. CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavour characteristics to the wine.