Katalog


The search is only in the active category: Weinhefen
catalog
AUSWAHL
SORTE
WEINART
ALKOHOL TOLERANZ
MLF KOMPATIBILITÄT
SENSORISCHE AUSWIRKUNGEN
DOKUMENTATION
MEHR INFO
Biodiva™ Torulaspora delbrueckii Weißwein

Roséwein

Moste mit hohem Zuckergehalt

10 % Empfohlen Esters Produktdeklaration Sicherheitsdatenblatt BIODIVA™ is a pure culture of Torulaspora delbrueckii, selected for its properties to enhance wine aromatic and mouthfeel complexity. Used in sequential inoculation with compatible selected Saccharomyces cerevisiae yeast studied and recommended by Lallemand, BIODIVA™ will help to control development of wines aromatic complexity by favoring the perception of certain esters without overwhelming the wines. Due to its low volatile acidity production and its tolerance to osmotic shock, BIODIVA™ is particularly adapted for fermenting late harvest and ice wines.
Cross Evolution™ Selected by the University of Stellenbosch, South Africa Saccharomyces cerevisiaie cerevisiae Weißwein

Roséwein

15 % Empfohlen Enhance varietal character Produktdeklaration Sicherheitsdatenblatt CROSS EVOLUTION YSEO is a strong fermenting yeast, from the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa, that is ideal for aromatic white and rosé wines with high alcohol potential, low fermentation temperatures, and low nitrogen levels. Cross Evolution is not a genetically modified yeast but a result of a unique breeding program resulting in hybrids. CROSS EVOLUTION YSEO also contributes an increased mouthfeel component resulting in aromatic wines with balanced mouthfeel. Cross Evolution® is recommended for Chardonnay, Chenin blanc, Gewürztraminer, Pinot blanc, Pinot gris, Riesling, Roussanne, Sauvignon blanc and Viognier.
Flavia™ Selected by the Universitad de Santiago de Chile (USACH) Metschnikowia pulcherrima Weißwein

Empfohlen Enhances varietal characters Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt Selektion aus der Natur von LALLEMAND und Universitad Santiago de Chile für neue Weinkonzepte mit nicht konventionellen Weinhefen, Stamm MP346; FLAVIA™ hat spezielle enzymatische Aktivitäten von Glucosidase und von a-L-Arabinofuranosidase zur Ausprägung intensiver Fruchtaromen; ? Spezies: Metschnikowia pulcherrima ? Hohe Aromakapazität: steigert Terpenaromen u. Thiol-Verbindungen ? Geringe Alkoholtoleranz: Rehydration der Hefe mit GO-FERM verbessert die Vitalität der Hefe und die Aromakapazität ? Zugabe von Komplexnährstoff fördert die Leistung der Spezialhefe ? Sequentielle Zugabe von Aktivhefe Saccharomyces cerev. nach 24 Stunden;
Gaïa™ Institut Français de la Vigne et du Vin, France Metschnikowia fructicola Rotwein

Produktdeklaration Sicherheitsdatenblatt The new yeast for natural protection. Used in pre-fementative step, this Metschnikowia fructicola will prevent the development of undesirable microbial population. Requires sequential use of selected Saccharomyces cerevisiae yeasts for alcoholic fermentation.
IONYS wf™ Selected in collaboration with INRA, Montpellier, France Saccharomyces cerevisiae cerevisiae Rotwein

15.5 % Empfohlen High acidification power: Produktdeklaration Sicherheitsdatenblatt IONYSwf™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation. Wines obtained from high maturity grapes and fermented with this yeast are well-balanced and more fresher.
Lallferm Bio Saccharomyces cerevisiae Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

16 % Empfehlenswert Neutral Produktdeklaration Sicherheitsdatenblatt LALLFERM BIO™ is a yeast that meets the conditions for biological yeast production required by the EU regulations (834/2007 and 1254/2008) and organic certification from SGS (SGS Organic). The whole manufacturing process includes only certified organic products. LALLFERM BIO™ is an excellent strain to be used in a wide range of applications.
LEVEL2 TD Selected by the INRA-France Saccharomyces cerevisiae & Torulaspora delbrueckii Weißwein

Moste mit hohem Zuckergehalt

15 % Sehr empfohlen Esters Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt Bei Gärungsende ist die Ergänzung der unkonventionellen Hefe mit einer klassischen Weinhefe Saccharomyces cerevisiae vorteilhaft. Mit LEVEL2 TD® gewährleistet Lallemand einen idealen Populationsablauf von Hefen während der Gärung, ähnlich der beschriebenen spontanen Gärungen. Torulaspora delbrueckii wird zu Beginn der Fermentation zugegeben. Nach Gärung von 20 bis 40 Öechsle werden die Hefen Saccharomyces cerevisiae zugegeben, wodurch die Hefepopulation Torulaspora delbrueckii unterdrückt wird. Seit 2004 wurden in Weinbaugebieten (Frankreich, Italien, Spanien, USA, Deutschland, Argentinien, ...) umfangreiche Studien durchgeführt, um DEN idealen Stamm Saccharomyces cerevisiae zu entwickeln, welcher den Stamm Torulaspora delbrueckii ideal ergänzt.
Velluto BMV58 YSEO Bodegas Murviedro in collaboration with IATA-CSIC, Spain Saccharomyces uvarum Rotwein

14.5 % Sehr empfohlen Enhances varietal characters Produktdeklaration Sicherheitsdatenblatt Selected in Spain by Bodegas Murviedro (Schenk wineries) in collaboration with IATA-CSIC (Consejo Superior de Investigaciones Científicas), VELLUTO BMV58 YSEO™ (Saccharomyces uvarum wine active dry yeast) is characterized by a high production of glycerol but also fruity and balsamic aromas. During many years of selection project and then trials in wineries from different regions of the world, VELLUTO BMV58 YSEO™ has demonstrated its interest for voluptuous red wines to be aged such as Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Tempranillo, Bobal, Monastrell and Pinot Noir.
Enoferm Simi White An isolate from Institut Pasteur and University of Davis - California Saccharomyces cerevisiae cerevisiae Weißwein

Roséwein

14 % Empfehlenswert Esters Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt Dieser Reinzuchthefestamm wurde in Kalifornien vom Institut Pasteur u. der kalifornischen Kellerei SIMI gemeinsam mit Lallemand entwickelt.
LALVIN 71B™ Selected by INRA Narbonne - France Saccharomyces cerevisiae Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

14 % Sehr empfohlen Esters Produktdeklaration Sicherheitsdatenblatt The Primeur-type wines or “nouveaux” wines represent a significant part of the wines produced in the world. Generally they are made from varieties which aromatic potential is weak. At the time of elaboration, it is then advisable to favor the production of fermentative aromas with the yeast, in order to reinforce the fruity aromas. These wines have to also be easy to drink, which involves a light tannic structure for red wines. LALVIN 71 B YSEO yeast has been isolated and selected by the Pr. Maugenet’s team at the INRA Narbonne in this prospect. Its owes its success to its abilities to produce amyl ester (isoamyl acetate), which allows to reinforce the aromatic profile of wines elaborated from neutral varieties. It metabolizes also a part of the malic acid contained in the musts rich in acid, thus diminishing their strong character. Combined with other yeasts it allows, by melting, the composition of the aromatic range the winemaker looks for. Finally LALVIN 71 B YSEO has the property to adsorb a part of the polyphenolic compounds on its cellular wall, thus limiting the tannic structure of primeur red wines.
LALVIN ICV K1 Marquée™ Selected by the Institut Coopératif du Vin, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

18 % Hemmend Neutral Produktdeklaration Sicherheitsdatenblatt LALVIN ICV K1 Marquée™ has been isolated in 1972 by Pierre Barre (INRA Montpellier) and then marked by the team of the same institute in order to make the follow-up of its implantation easier. Because of its fermentative abilities on a large temperature range and thanks to its resistance to alcohol, LALVIN ICV K1 Marquée™ allows to improve the security in the alcoholic fermentation in the difficult conditions of the wineries : high temperatures, big tanks, low turbidity, high SO2 content and/or high pressure of the indigenous micro-flora.
LALVIN ICV OKAY® ICV. INRA and SupAgro Montpellier, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

16 % Sehr empfohlen Esters Produktdeklaration Sicherheitsdatenblatt The selection of the LALVIN ICV OKAY YSEO yeast was the focus of research seeking to identify a new mechanism responsible for the control of SO2 and H2S production in wines. In collaboration with the INRA and SupAgro Montpellier, France, Lallemand and the ICV have selected LALVIN ICV OKAY YSEO yeast for its special abilities to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under a broad range of winemaking conditions. Furthermore, the low acetaldehyde production of LALVIN ICV OKAY YSEO yeast is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for fresh and aromatic wines, even in low temperature and NTU conditions. Patent application by INRA.
LALVIN Rhône 2323 YSEO Selected by Inter-Rhône - France Saccharomyces cerevisiae cerevisiae Rotwein

Roséwein

15 % Empfehlenswert Enhance varietal characters Produktdeklaration Sicherheitsdatenblatt The strain LALVIN Rhône 2323 YSEO was selected by the technical service of the Comité Interprofessionel des vins AOC Côtes du Rhône et de la Vallée du Rhône. The selection was carried out from a culture collection of over 600 yeast strains, sampled over the last 15 years in vineyards from the region. This yeast is recommended for the fermentation of red wine and it was retained for high alcohol production, low volatile acidity production and good extraction of phenolic compounds.
LALVIN Rhône 4600™ Selected by Inter-Rhône - France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

15 % Sehr empfohlen Esters Produktdeklaration Sicherheitsdatenblatt LALVIN Rhône 4600 was selected from Viognier by the Inter-Rhône’s technical department after a three-year study of yeast well suited for fermenting fruit-forward, elegant white and rosé wines. High sugar and low nitrogen musts, when fermented cool (13.5°C) with the LALVIN Rhône 4600, have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production. Higher roundness with diminished bitterness also makes the LALVIN Rhône 4600 a good choice for Rhône white varietals and Chardonnay. Although the LALVIN Rhône 4600 does not enhance the varietal character of Sauvignon blanc or Semillon, this yeast does bring fatness and balance along with light aromatic ester notes as a good blending component.
LALVIN Sensy YSEO Saccharomyces cerevisiae Weißwein

14.5 % Empfohlen Varietal Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt Die moderne Methode zur Selektion von LALVIN Sensy YSEO ermöglicht durch natürliche Kreuzung von Weinhefen eine sehr niedrige Bildung von Schwefelverbindungen bei der Gärung.LALVIN Sensy YSEO™ hat eine seine sehr geringe Kapazität zur Bildung von H2S, von SO2 und von Acetaldehyd. Diese Eigenschaften unterstützen die zuverlässige und reintönige Ausprägung von Sortenaromen.
Lalvin BM 4x4 Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

16 % Empfehlenswert Varietal Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt Saccharomyces cerevisiae, mit bewährten Eigenschaften von LALVIN BM 45 (isoliert von Universität Siena, Consorzio del Vino Brunello di Montalcino); verbesserte Gärungsvitalität auch bei schwierigen Bedingungen wird durch ein neues LALLEMAND Konzept (´Synergie´) erreicht;
Lalvin Clos™ Selected by the University of Rovira & Virgili - Spain Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

17 % Sehr empfohlen Varietal Produktdeklaration Sicherheitsdatenblatt LALVIN CLOS YSEO was selected by the University of Rovira i Virgili in Spain from the Priorat region, situated in the province of Tarragona. Vinification trials show LALVIN CLOS YSEO has a very good implantation rate under difficult conditions, such as low nitrogen content over a wide range of temperatures. The results of experimental and winery trials with Carignan, Grenache, Syrah, Zinfandel and Tempranillo grapes confirm this yeast’s potential as an excellent tool to enhance aromatic complexity, structure and mouthfeel.
Lalvin CY3079™ Selected by Bureau Interprofessionel des Vins de Bourgogne, Burgundy, France Saccharomyces cerevisiae cerevisiae Weißwein

Roséwein

15 % Empfohlen Enhances varietal aromas Produktdeklaration Sicherheitsdatenblatt LALVIN CY 3079 YSEO was selected by the BIVB with the objective of finding a yeast that would complement typical white Burgundy styles. LALVIN CY 3079 YSEO is a steady, average fermenter, especially at cold temperatures (13°C). Its fermentation finish is slow due to an early autolysis resulting in roundness. This yeast greatly benefits from using rehydration nutrients and complex yeast nutrients designed for use during fermentation. When properly fed, LALVIN CY 3079 YSEO has good alcohol tolerance (up to 15%) and is a low producer of VA and sulfides. It is recommended for barrel-fermented Chardonnay and sur lie aging. Chardonnays produced with LALVIN CY 3079 YSEO have rich, full mouthfeel and are characterized by aromas of fresh butter, almond, honey, white flowers and pineapple.
Lalvin ICV D21 Selected by the ICV Languedoc, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

16 % Empfohlen Enhance varietal character Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt von ICV Montpellier und LALLEMAND selektiert wegen verlässlicher Gäreigenschaften und für hochwertige, qualitativ herausragende Weine
Lalvin ICV D254 EDV YSEO Selected by ICV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae 16 % Sehr empfohlen Enhance varietal character Produktdeklaration Sicherheitsdatenblatt
Lalvin ICV D254™ Selected by ICV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

16 % Sehr empfohlen Enhance varietal character Produktdeklaration Sicherheitsdatenblatt LALVIN ICV D254 YSEO was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, LALVIN ICV D254 YSEO promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with LALVIN ICV D254 YSEO may be blended with LALVIN ICV D80 or LALVIN ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with LALVIN ICV D254 YSEO and the balance with LALVIN ICV GRE to help mask vegetative character. As a complement to LALVIN CY 3079 YSEO, winemakers use LALVIN ICV D254 YSEO for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.
Lalvin ICV D47™ Selected by the ICV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

14 % Sehr empfohlen Enhance varietal character Produktdeklaration Sicherheitsdatenblatt LALVIN ICV D47 YSEO is a Côtes du Rhône isolate from Suze-la-Rousse for the production of fullbodied barrel fermented Chardonnay and other white varietals. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. LALVIN ICV D47 YSEO is a high polysaccharide producer known for its accentuated fruit and great volume. On most white grape varieties, this yeast elaborates wines with ripe stable fruits or jam-like aromas. Thanks to these aromas, the cuvées fermented with the LALVIN ICV D47 YSEO are a good source of complexity in the blends. Moreover, LALVIN ICV D47 YSEO contributes to the wine’s silkiness and persistence. Excellent results are obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with LALVIN ICV D21 fermented Chardonnays.
Lalvin ICV D80™ Selected by the ICV in Côte Rotie, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

16 % Empfohlen Enhance varietal character Produktdeklaration Sicherheitsdatenblatt LALVIN ICV D80 was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 28°C, ICV D80® will ferment up to 16% alcohol. LALVIN ICV D80 brings high foremouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with LALVIN ICV D254 YSEO or Syrah, wines fermented with LALVIN ICV D80 bring more tannin intensity to the blend.
Lalvin ICV GRE™ Selected by the ICV in Cornas - Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

15 % Sehr empfohlen Enhance varietal character Produktdeklaration Sicherheitsdatenblatt In 1992, LALVIN ICV GRE was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. LALVIN ICV GRE is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, LALVIN ICV GRE results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, LALVIN ICV GRE is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with LALVIN ICV GRE from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with LALVIN ICV D21.
Lalvin ICV Opale 2.0™ ICV, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

16 % Enhance varietal aromas Produktdeklaration Sicherheitsdatenblatt Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Tend to contribute to exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine.
Lalvin ICV Opale™ Selected by ICV, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

16 % Hemmend Enhance varietal aroms Produktdeklaration Sicherheitsdatenblatt This is the latest natural yeast selection from the Institut Coopératif du Vin (ICV). When compared with other yeasts, the LALVIN ICV OPALE YSEO develops more volatile aromatic compounds, resulting in intense and complex fruit aromas in premium white and rosé wines. This yeast also shows good fermentation abilities in the high maturity grapes coming from the Mediterranean and Rhône regions. Wines fermented with LALVIN ICV OPALE YSEO give the initial impression of volume and softness, followed by a round, intense mid-palate and balanced finish.
Lalvin QA23™ Selected by the University of Tras o Montes e Alto Douro - Portugal Saccharomyces cerevisiae bayanus Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

16 % Sehr empfohlen Enhance varietal aroms Produktdeklaration Sicherheitsdatenblatt Lalvin QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. It is used for Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for the production of crisp and fresh-fruit intense wines. It enhances aromas of terpenic varietals through its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character. QA23™ has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness. It is classified as a Saccharomyces cerevisiae bayanus. Very malolactic bacteria compatible.
Lalvin RA17 Selected by the B.I.V.B. in Bourgogne, France Saccharomyces cerevisiae cerevisiae Rotwein

Roséwein

15 % Empfehlenswert Enhance varietal aromas Produktdeklaration Sicherheitsdatenblatt LALVIN RA17™ was selected by the BIVB in the Burgundy region. It is recommended to enhance varietal characters and to obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides, it requires high nutrient levels and will benefit greatly from nutrition during rehydration. When properly fed, LALVIN RA17™ will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from LALVIN RA17™ can be blended with wines fermented with LALVIN RC212™ , LALVIN BRL97™ or ENOFERM AMH™ to give a more balanced, complex and fuller structure.
Lalvin RC212™ Selected by the B.I.V.B. - Bourgogne, France Saccharomyces cerevisiae cerevisiae Rotwein

16 % Empfohlen Enhance varietal characters Produktdeklaration Sicherheitsdatenblatt LALVIN RC 212 was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on LALVIN RC 212 yeast cell walls, there is limited color loss and structure is protected during aging. It requires high nutrient additions to avoid the potential development of sulfides and demonstrates best results when rehydrated with the right nutrient and protectant. LALVIN RC 212 consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with LALVIN RC 212 can be blended with wines made with LALVIN RA17 to achieve more complexity and finesse.
Lalvin Rhone 2226™ Selected by Inter-Rhône in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

18 % Empfehlenswert Enhance varietal aromas Produktdeklaration Sicherheitsdatenblatt LALVIN Rhône 2226 YSEO™ is a vineyard isolate from Côtes du Rhône. It is very alcohol tolerant and highly recommended for high sugar reds and late harvest wines. In red varietals, high color and good structure, as well as black cherry, berry and cherry cola aromas characterize LALVIN Rhône 2226 YSEO™.
Lalvin Rhône 2056 YSEO Selected by Interhône, France Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

16 % Empfohlen Esters Produktdeklaration Sicherheitsdatenblatt LALVIN Rhône 2056 YSEO was selected by the ITV for its ability to maintain varietal fruit aromas and flavors of Côtes du Rhône varieties. It demonstrates good alcohol tolerance as well as low SO2 and VA production over a wide temperature range. LALVIN Rhône 2056 YSEO is a quick to moderate fermenter with relatively high nutrient requirements. LALVIN Rhône 2056 YSEO benefits greatly from good nutrition practices, maintains good color stability and is excellent for fruit-forward-style reds.
Lalvin W15 Isolated from a high quality Müller-Thurgau must by the Viticulture Research Station, Wädenswil, Switzerland Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

16 % Sehr empfohlen Enhance varietal characters Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt Forschungsanstalt agroscope Wädenswil; Selektion der Arbeitsgruppe Prof. Dr. Jürg Gafner.
UVAFERM VN IVICAM, Spain Saccharomyces cerevisiae cerevisiae Rotwein

Weißwein

Roséwein

15 % Sehr empfohlen Esters Produktdeklaration Sicherheitsdatenblatt UVAFERM VN has been selected by IVICAM (Vine and Wine Institute of Castile) to elaborate young red wines. Its substantial production of “fresh-fruit” aromas (with no banana-type aromas), its capacity to reduce grassy notes and emphasise volume on the palate make it an ideal tool for producing young, fruit-driven wines. UVAFERM VN is perfectly adapted for carbonic maceration in primeur-type wines.
Uvaferm 43 Restart™ Inter-Rhône, France Saccharomyces cerevisiae bayanus Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

16 % Neutral Produktdeklaration Sicherheitsdatenblatt
Uvaferm 43™ Selected by Inter-Rhône - France Saccharomyces cerevisiae bayanus Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

16 % Sehr empfohlen Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt UVAFERM 43 YSEO wurde in einem mehrjährigen Forschungsprojekt in den Weingebieten des Rhône -Flusses für die Erzielung einer guten und verlässlichen Endvergärung selektioniert. Besonders in Mosten und Weinen mit erfahrungsgemäß höherer Neigung zu Gärproblemen hat sich der Stamm No. 43 mit positiven Resultaten bewährt. Schließlich wurde aus einem Pool von 30 neuen Hefeselektionen die Hefe No. 43 wegen verläßlicher Eigenschaften zur Verwendung in den Weinkellereien bestimmt. Der organoleptische Einfluß von Hefe UVAFERM 43 YSEO auf die Weine und Sekte wird beschreiben als: neutral, sauber, reintönig.
Uvaferm BDX™ Bordeaux region selection - France Saccharomyces cerevisaie cerevisiae Rotwein

16 % Empfohlen Varietal Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt UVAFERM BDX YSEO wurde für die Erzielung von kräftigen, ausdrucksstarken Rotweintypen selektioniert. Die Gerbstoffzusammensetzung im Rotwein wird durch die Hefestämme definiert, Gerbstoffe reagieren mit dem Eiweiß der Hefe. Bereits in der Angärphase kann mit uvaferm BDX eine wesentlich raschere Extraktion der Farbstoffe im Vergleich zu Standardhefen festgestellt werden. In der Regel setzt sich dieser Farbeindruck bis zum Gärungsende fort und wird nach vollzogenem Säureabbau und ev. Filtration weiterhin dokumentierbar. Die Zellstruktur des Hefestammes BDX bewirkt eine geringe Adsorption der Rotweinfarbstoffe und es wird daher von „sehr farbschonender Gärung mit BDX“ gesprochen. Auch der optische Eindruck des Hefedepots bestätigt diese Feststellungen.
Uvaferm Exence™ University of Wine Biotechnology at the University of Stellenbosch (South Africa) Saccharomyces cerevisiae cerevisiae Weißwein

Roséwein

14.5 % Esters Produktdeklaration Sicherheitsdatenblatt UVAFERM EXENCE YSEO comes from the natural crossing between 2 yeast strains, followed by mass meeting approach strategy and selective pressure with the objective to obtain an aromatic yeast strain adapted to reveal varietal aromas such as thiols during fermentation of white and rosé wines.
Uvaferm GHM YSEO Selected from the Rheingau region by the Geisenheim Institute, Germany Saccharomyces cerevisiae cerevisiae Weißwein

Roséwein

14 % Empfohlen Enhance varietal aromas Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt UVAFERM GHM YSEO was isolated in the Rheingau region of Germany and selected from over 800 natural yeast isolates by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center. Numerous fermentation trials with UVAFERM GHM YSEO in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well-balanced wines. It has the ability to enhance floral aromas, while avoiding strong ester production, even at low fermentation temperatures. It brings harmony to the bouquet and delicate fruit aromas, as well as an acidity that remains extremely refined. UVAFERM GHM YSEO is also particularly well adapted for white wines destined for aging using extended lees contact.

Download kostenlose Anwendung

später downloaden