Products

Premium® Rouge is very fast in the first 24-36 hours, followed then by a constant and regular course.

Viw® Clever strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.

PREMIUM® 3MH is the ideal strain for the production of complex white wines, with a thiolic nature, a strong fragrance and freshness of taste.

PREMIUM® SAUVIGNON is the ideal strain for the production of complex, fine, and elegant white wines. This strain has been selected specifically for the varietal expression of aromatic grapes, particularly for the vinification of the Sauvignon blanc variety.

PREMIUM® PROSECCO is a strain of Saccharomyces cerevisiae which has been selected in the Prosecco area for the production of still wines and for high quality sparkling wines.

Viw® Fresh - Saccharomyces Cerevisiae strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.

Viw® Smart strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.

Enologica Vason VP5 strain was selected in the context of a research program which began in 1998 and saw the isolation and characterisation of around 908 strains from grapes and musts harvested in the DOC production area of the Valpolicella wine.

PREMIUM® CHARDONNAY is a Saccharomyces cerevisiae strain for the production of high quality white wines, with clean fermentations, made at 16-18°C, normal temperature for white wine vinification. In addition to its fermentative strength and tolerance to pressure, the product has also shown itself as an aromatic good support in wine with elegant aromatic notes.

Viw® Fruity strain are classifed as saccharomyces cerevisiae according to the old lodder classification of 1970.

PREMIUM® BLOSSOM is the ideal strain for the production of wines in which elegance and expressiveness are required: in the presence of a heterogeneous and complete nutritional component, it supports the varietal aroma allowing it to express itself with delicate floral notes, very fine and requested.

PREMIUM® ZEROPIÙ is a special strain, selected inside a research project chosen for its low production of sulfur dioxide. It induces very rapid fermentation kinetics for the first 24-36 hours, an interesting characteristic to prevail over the indigenous microflora; in the following phases of fermentation it has a constant flow until the end of fermentation.

PREMIUM® FRUCTO is a Saccharomyces bayanus strain which is particularly resistant to alcohol, sulfurous dioxide and different pH levels and temperatures. Furthermore, its capacity to absorb fructose better than any other yeast strains used in wine-making is particularly important.

The selection of PREMIUM® TIOL is the result of research seeking a yeast able to enhance varietal and especially thiolic compounds in white wine.

PREMIUM® SUPERTUSCAN yeast is recommended for the production of full-bodied red wines which age in barrique. Excellent interaction with bacteria for clean malolactic fermentations.

PREMIUM® ZINFANDEL induces very rapid fermentation kinetics in the first 24 to 36 hours, in order to quickly predominate over the native microflora,

COMBO® XT is a blend of different yeast strains specifically studied to increase the thiols and other volatile compounds in wines.