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| Description | Packaging |
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Collection Cépage® Cabernet Sauvignon enhances the character
of the variety and produces wines with structured tannins and increased mouth
feel.
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500 g
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Collection Cépage® Chardonnay enhances the character of the
variety, producing wines with citrus flavors and great mouth feel.
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500 g
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| Collection
Cépage Merlot® enhances the character of the variety,
producing well-rounded expressive wines with supple tannins as well as a
complex aromatic profile (cherry, raspberry, blackberry, plum and spices).
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500 g
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Collection Cépage® Sauvignon enhances the character of the
variety. It produces elegant, fine, well balanced wines with a subtle and
intense aroma profile: broom, blackcurrant buds, box, citrus fruit and
gunflint.
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500 g
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| Description | Packaging |
| Delvozyme®
is a purified enzyme based on Lysozyme extracted from egg white. Delvozyme®
is a viable additive for achieving optimum microbial control by weakening
lactic bacteria cell walls. Lysozyme allows to contol the growth of
Oenococcus, Lactobacillus and Pediococcus.
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1 kg
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| Description | Packaging |
| Equinox® B1
liberates protective colloids during fermentation that, in part protect from
tartaric precipitation and therefore preserve the must acidity. Equinox® B1 is
ideal for the production of well balanced, crisp white and rose wines.
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500 g
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| Description | Packaging |
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Fermicru® 4F9 favours the production of aromatic, perfectly
balanced, white wines with great mouthfeel. This strain gives great results on
several varieties including Chenin blanc, Chardonnay, Sauvignon blanc...
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500 g
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Fermicru® LVCB yeast has been selected for producing of aromatic
white wines in various winemaking conditions. Fermicru® LVCB especially
develops the fruity character of a number of white grape varieties:
Chardonnay, Sauvignon blanc, Chenin blanc, Semillon, Riesling, Grenache Blanc,
Terret, Aligoté and Ugni Blanc.
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500 g
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Fermicru® UY4 is suitable for obtaining well-balanced, fruity red
wines with a supple tannin structure. Fermicru® UY4 is particularly adapted to
making wines, from Tannat, Syrah and Carignan varietals, intended for average
ageing (3 to 5 years).
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500 g
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Fermicru® AR2 develops the aromatic complexity of white and rosé
wines made from: Ugni Blanc, Colombard, Viognier, Aligoté, Bourboulenc,
Marsanne, Clairette, Pinot Noir, Mourvèdre and Cinsault.
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500 g
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Fermicru® LS2 is suitable for secondary fermentations in the
production of sparkling wines. Its ability to adapt to difficult conditions
makes it efficient in the production of all types of wine.
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500 g
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Fermicru® Primeur is the strain to produce easy to drink
"nouveaux" red wines. It strengthens the aromatic expression of young fruity
wines.
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500 g
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Fermicru® VR5 is ideal to produce red wines for aging. It
enhances the structure, body and aromatic finesse of the major red grape
varieties.
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500 g
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| Description | Packaging |
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Fermiblanc® Arom is the ideal yeast to produce white wines with
floral aromas as well as base wines for distilling brandy (Cognac).
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500 g
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Fermichamp® Its ability to metabolize fructose in high alcohol
conditions makes it the ideal yeast to solve problem fermentation.
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500 g
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Fermirouge® is well suited to the production of fruity,
well-balanced , medium aging, red wines.
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500 g
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| Fermivin®
promotes rapid, complete fermentation while preserving the typycity of the
grape variety. Fermivin® is a starter yeast that guarantees the fermentation
of all types of wines, it Has a good ability to ferment clear musts. Fermivin®
partially breaks down malic acid and thereby eases the onset of malolactic
fermentation.
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500 g
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Fermivin® PDM is suitable for all types of wines (white and red).
It is also suited to produce effervescent wines.
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500 g
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| Description | Packaging |
| Maxaferm®
is a fermentation bio regulator based on inactivated yeast, thiamine,
ammonium sulphate and ammonium phosphate. It helps reduce problem
fermentation and supports the restart of a stuck fermentation.
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1 kg; 10 kg
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| Maxaferm®
F is a fermentation bio regulator based on inactivated yeast, thiamine
and ammonium phosphate. It helps reduce problem fermentation and
supports the restart of a stuck fermentation.
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1 kg - 10 kg
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| Description | Packaging |
| AR 2000
is an enzyme with specific glucosidase side activities that release aromatic
compounds characteristic of the grape variety.
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50 g
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Rapidase® CB allows a rapid settling, increasing the must
clarity. Rapidase® CB significantly improves filtration through all steps of
vinification.
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100 g
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Rapidase® CX is a pectic enzyme that completes the action of the
grape's natural enzymes. Rapidase® CX improves pressing, must clarification
and filteriability.
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100 g
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Rapidase® Ex Color is a pectic enzyme with enhanced side
activities, it will promote a rapid extraction of color during maceration of
red grapes.
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100 g, 1 kg
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Rapidase® Filtration is an enzyme with pectinase and
beta-glucanase activities, its use promotes better filtration and
allows to reduce the use of filter aids by specifically hydrolysing filter
fouling colloids.
Note: Not available in the USA
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100 g
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Rapidase® Filtration contains pectinases and beta-glucanases
activities which speed up the natural autolysis process of yeast cell walls
, resulting in the release of mannoproteins. Rapidase® Filtration allows in a
few weeks (6 to 8 weeks) to achieve results that equate 6 months using the
traditional ageing on lees process.
Note: Not available in the USA
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100 g
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Rapidase® Vinosuper promotes a rapid and complete
depectinization, improving pressing, juice extraction and settling.
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1 kg
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Rapidase® X Press used in white grapes maceration will improve
pressing increase juice yield and quality.
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100 g, 20 kg
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