Oenological Yeasts

The following brief descriptions will provide general information on each yeast:

LALVIN® QA23, CY3079, 71B, V1116
Selected oenological yeasts by valid oenological institutes. They are ideal for releasing aromas in white wines and able to cover any winemaking demand. Moreover, they are strong in low fermentation temperatures and in high alcohol volume (up to 18% vol.).

LALVIN® L2056, L2323, BM4x4, EC1118, L2226
Specially selected yeasts for red wines that offer full coverage in any winemaking demand and technique.

LALVIN® R2, D47
Special cold yeasts (from 8 °C) with killer character for fermentations in different conditions.

UVAFERM® 228
An ideal aromatic yeast for white wines with beta-glycosidase activity. It is perfect for releasing aromatic compounds in Mediterranean varieties.

UVAFERM® NEM, 299, BDX
Perfect yeasts for producing high quality red wines. In particular, Uniferm NEM is derived from the well-known Greek variety "Agiorgitiko of Nemea".

UVAFERM® 43, PM, BC
Bayanus yeasts for quick and complete fermentations even from 6 °C and extremely strong in alcohol (up to 16% vol.). They are ideal for restarting fermentations, producing sparkling wine and fermenting sparkling wine in the bottle.

 


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