Dried yeast EC 1118™ Prise de Mousse - Lalvin™ - 5 g

Fructose - Natural Fruit Sugar for Food Industry. Fructose or fruit sugar is a natural sweetener that offers 50% more sweetening power compared to regular table sugar. This sugar, widely used in the food industry, is ideal for manufacturing various products. Applications in Food Industry: Soft drinks and juices, desserts and pastries, ice creams, dairy products. Main Benefits of Fructose: High natural sweetness, low glycemic index, suitable for people with special dietary needs, insulin-independent metabolism. The special properties of fructose make it a valuable component in food production, offering an alternative to regular sugar and enabling the creation of diverse products for consumers with different dietary needs.

Lalvin EC 1118® Champagne Yeast - Professional Choice for Quality Wine Making. Lalvin EC 1118® is an internationally recognized winner of "The original Prize de Mousse" award, specifically bred for champagne and quality wine production. Main characteristics: Ideal for white, red and rosé wines and cider production. High alcohol tolerance up to 18%. Minimal foaming properties. Fermentation temperature range 10-30°C. Ensures rapid clarification and compact sediment formation. Technical specifications: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: up to 1500l. Compatible with MLF (malolactic bacteria). Instructions for use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Add small amount of wine to equalize temperature. Ensure temperature difference does not exceed 5-8°C. Complete entire process within 30 minutes. For best results, we recommend maintaining wine must temperature at +18°C.

Lalvin W15® Wine Yeast - Quality Choice for White, Red and Rosé Wine Making Lalvin W15® wine yeast is a top choice recognized by the Swiss Wine Institute of Wädenswil for making dry wines. This professional yeast is ideally suited for producing white, red, and rosé wines. Main Characteristics Lalvin W15® ensures low fermentation temperature, preserving the wine's freshness and fruity notes. The yeast helps maintain low pH levels and enhances wine quality due to high glycerol and succinic acid levels. Technical Data Package size: 125g Dosage: White and rosé wine: 20-25g/hl Red wine: 25-35g/hl Productivity: Red wine: ~1200 liters White wine: ~1500 liters Fermentation temperature: +10°C to +23°C Maximum alcohol content: 15% Instructions for Use Dissolve the yeast in warm water (35-37°C), using 10 times more water than yeast. Mix thoroughly and let stand for 20 minutes. Then add the mixture to the wine. Recommended to use with MLF (lactic acid bacteria).

Lalvin EC 1118® Champagne Yeast - Professional Choice for Quality Wines

Lalvin EC 1118® is the award-winning "The original Prize de Mousse" champagne yeast, created for producing high-quality wines. This versatile yeast is excellent for fermenting champagne, white, red and rosé wines, as well as ciders.

Main Characteristics: Alcohol tolerance: up to 18%. Fermentation temperature range: 10-30°C. Low foaming properties. Quick clarification and compact sediment. Compatible with MLF (malolactic bacteria).

Technical Data: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: approximately 1500 liters.

Instructions for Use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Gradually add wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes.

Recommendation: The optimal temperature of wine must should be +18°C.

Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA), ideal for making white, red, and rosé wines. Main Characteristics Type: Saccharomyces var. cerevisiae Package size: 500g Alcohol tolerance: up to 14% Dosage rate: White and rosé wine: 20-25 g/hl Red wine: 25-35 g/hl Applications Especially suitable for aromatic grape varieties such as: Riesling Kerner Müller-Thurgau Dornfelder Rondo Advantages Production of stable esters and higher alcohols Partial malic acid conversion during fermentation Suitable for MLF (malolactic) fermentation Ensures stable aromas Instructions for Use Prepare warm water (35-37°C) Use 10 times the amount of water compared to yeast quantity Mix thoroughly Let stand for 20 minutes Add to wine Fermentation Temperature Working temperature: 15-30°C Optimal temperature: 22-28°C

Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA). It is particularly valued for making new wines (vins nouveaux), pre-processed or tropical fruit wines. Main characteristics: Ensures persistent aromas due to stable esters and higher alcohols. Reduces malic acid during fermentation. Suitable for white, red and rosé wines. Ideal for aromatic grape varieties (Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo). Technical data: Type: Saccharomyces var. cerevisiae. Package size: 5g. Dosage rate: for 20L white/rosé wine or 14L red wine. Maximum alcohol tolerance: 14%. Working temperature: 15-30°C (optimal 22-28°C). Instructions: Mix yeast with warm water (35-37°C). Use water in 10 times the amount of yeast. Let stand for 20 minutes. Add to wine.

Lalvin EC 1118® Champagne Yeast - Professional Choice for Quality Wine Making. Lalvin EC 1118® is an internationally recognized winner of "The original Prize de Mousse" award, specifically bred for champagne and quality wine production. Main characteristics: Ideal for white, red and rosé wines and cider production. High alcohol tolerance up to 18%. Minimal foaming properties. Fermentation temperature range 10-30°C. Ensures rapid clarification and compact sediment formation. Technical specifications: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: up to 1500l. Compatible with MLF (malolactic bacteria). Instructions for use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Add small amount of wine to equalize temperature. Ensure temperature difference does not exceed 5-8°C. Complete entire process within 30 minutes. For best results, we recommend maintaining wine must temperature at +18°C.

Lalvin R2® Wine Yeast for Cold-Resistant Wines and Cider - 500g Lalvin R2® wine yeast was specially developed in France's prestigious Sauternes region, offering exceptional results in low-temperature fermentation. Main characteristics: Works effectively from 5°C Creates wines with intense fruity and floral aroma profiles High alcohol tolerance up to 16% Suitable for malolactic fermentation (MLF) Usage recommendations: Ideal for white wine varieties: Sauvignon Blanc, Riesling, Gewürztraminer Suitable for making white and rosé wines Excellent choice for cider making Dosage: 20-25 grams per 100 liters This is a Saccharomyces cerevisiae var. bayanus yeast strain, packaged in a 500-gram package, ensuring optimal quantity for home winemaking.

Lalvin™ QA23™ Wine Yeast - Premium Quality for White Wine Making Lalvin™ QA23™ wine yeast was developed in Portugal through collaboration between the University of Trás-os-Montes and the Vinhos Verdes region, ensuring the highest quality in white wine production. Main Features: Ideal for Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer wines. Efficient fermentation at low temperatures (14-28°C). High alcohol tolerance up to 16%. Suitable for malolactic fermentation. Technical Advantages: Increases beta-glucosidase activity. Efficient thiol converter. Suitable for low turbidity must fermentation. Minimal nitrogen and oxygen requirements. Type: Saccharomyces cerevisiae var. bayanus. Package size: 5 grams. Recommended dosage: 4.5 g / 23 l.

Lalvin™ QA23™ Wine Yeast - Professional Choice for Quality White Wine Production. Lalvin™ QA23™ is a specially selected wine yeast developed in collaboration between the University of Trás-os-Montes in Portugal and the Vinhos Verdes region. This yeast is recognized for its exceptional ability to produce high-quality white wines. Key Features and Applications: Ideal choice for varieties: Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer. Enhances grape varietal aromas through beta-glucosidase activity. Efficient thiol converter, especially in developing Sauvignon Blanc's passion fruit character. Works effectively in low nitrogen and oxygen conditions. Technical Specifications: Type: Saccharomyces cerevisiae var. bayanus. Fermentation temperature: 14-28°C. Alcohol tolerance: up to 16%. Well compatible with malolactic fermentation. Package size: 5 grams. Dosage rate: 4.5 g per 23 l of juice. Lalvin™ QA23™ ensures efficient fermentation even at low temperatures (15°C), resulting in a clean and fresh-tasting dry wine.

Champagne Cider Yeast - High-Quality Fermentation Agent for Cider Making High-quality cider yeast from the French Champagne region ensures excellent results in making all types of cider. This professional fermentation agent works effectively in temperature ranges from 10-30°C, allowing flexible use in various production conditions. Main Characteristics of Cider Yeast: High flocculation ability, efficient fructose processing, wide temperature tolerance, universal compatibility with different ciders. The required amount for first fermentation is 20-30 grams per 100 liters. For home users, a smaller measure: 5 grams of yeast is sufficient for making 20-30 liters of cider. This yeast is an ideal choice for both beginners and experienced cider makers, ensuring a stable fermentation process and quality end result.

Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA). It is particularly valued for making new wines (vins nouveaux), pre-processed or tropical fruit wines. Main characteristics: Ensures persistent aromas due to stable esters and higher alcohols. Reduces malic acid during fermentation. Suitable for white, red and rosé wines. Ideal for aromatic grape varieties (Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo). Technical data: Type: Saccharomyces var. cerevisiae. Package size: 5g. Dosage rate: for 20L white/rosé wine or 14L red wine. Maximum alcohol tolerance: 14%. Working temperature: 15-30°C (optimal 22-28°C). Instructions: Mix yeast with warm water (35-37°C). Use water in 10 times the amount of yeast. Let stand for 20 minutes. Add to wine.

SafSpirit USW-6 Whiskey Yeast - Professional Distilling Yeast SafSpirit USW-6 is a premium quality distilling yeast specifically developed for making American whiskeys. This Saccharomyces cerevisiae strain is known for its exceptional ability to produce high-quality distillate. Main characteristics of the yeast: Creates delicate oily aromas during fermentation that enhance the whiskey's flavor profile. Ideal for oak barrel aging. Works effectively in temperature range 20-32°C. Recommended dosage: 30-50 grams per 100 liters. SafSpirit USW-6 yeast ensures a stable fermentation process and helps achieve high-quality end results. This professional distilling yeast is suitable for both beginners and experienced distillers. Technical Data: Yeast strain: Saccharomyces cerevisiae. Optimal fermentation temperature: 20-32°C. Dosage: 30-50g/hl.

Vinoferm Red Granulated Wine Yeast for Red Wines Vinoferm Red is a high-quality granulated yeast specifically developed for making red wines. It ensures excellent aroma development and optimal color and tannin extraction. Properties and Benefits: Quick fermentation start at low temperatures (from 18°C), ideal for producing soft and fruity red wines, enhances berry, herbal, and fruit aromas, low foaming, GMO-free and vegan. Technical Specifications: Type: Saccharomyces Cerevisiae, optimal fermentation temperature: 20-28°C, alcohol tolerance: up to 16%, glycerol production: 4-6 g/l, nutrient requirement: low. Suitable Grape Varieties: Pinot types, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger. Instructions for Use: Dosage: 7g yeast per 50L must, mix 1 part yeast with 7 parts water and 3 parts must (35-40°C), let stand for 15 minutes, add to must (temperature difference maximum 10°C). Storage: Store unopened package in a cool, dry place (optimal temperature 4-8°C, maximum 15°C). Use opened package within 2-3 days.

Zymoferm Wine Yeast with Nutrient Salts - Professional Solution for Home Winemaking Zymoferm is a high-quality winemaking kit containing carefully selected Saccharomyces cerevisiae yeast strains and a special blend of nutrient salts. It's a perfect choice for home winemaking, especially for processing smaller quantities of grapes. Main Product Benefits: Ensures optimal alcohol production, reduces volatile acid content, enables controlled and faster fermentation process, improves wine clarification efficiency. Package Sizes and Dosage: Small Package: 20 g yeast + 20 g nutrient salts, suitable for processing 1-10 liters of grape must. Large Package: 75 g yeast + 75 g nutrient salts, suitable for processing 40-60 liters of grape must. Detailed Usage Instructions: It is recommended to start with a small test batch. For processing 100 liters of grape must: Combine two sachets with 30-50 kg of quality grape must, wait until fermentation begins, use the mixture for fermenting up to 150 kg of grape must. Storage Instructions: Store in a cool, well-ventilated place. Best before: 01.12.2026. Working Principle and Quality: Zymoferm ensures controlled and uniform fermentation process, converting grape sugar into alcohol. The nutrient salts support yeast activity and ensure optimal fermentation. The product complies with all European Union and national quality standards.