Wine

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is also characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 500 g package, dose 20-25 g/hl for white or pink and 25-35 g/hl for red Usage: Use warm water (35-37C) 10x more than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Selected yeast from the Champagne region, suitable for all types of ciders. Works in a wide temperature range. Very good fructose assimilation. Flocculation: high, fermentation temperature: 10-30°C, dosage: 20 to 30g/hl for the first fermentation, i.e. 5g = 20-30l..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 5g package, dose 20l for white or pink and 14l for red. Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

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SafSpirit C-70 is a distiller's preferred yeast that has a strong multi-functional strain. Yeast produces high-quality alcohol from all kinds of substrates. Produces high-quality alcohol, optimal fermentation temperature: 25-33 ° C; dosage: 30-50 g/hl..

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

SafSpirit FD-3 is recommended for fruit fermentation. Yeast does not need much food and is very resistant to alcohol. Ideal for the production of apple brandy (Calvados) and cognac. Optimal fermentation temperature: 15-32°C and dosage 30-50 g/hl.

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

SafSpirit GR-2 is a good choice for the production of neutral and pure alcohol (grain vodka and other starchy extracts). The yeast prevents explosive fermentation and temperature rise during the active growth phase, making it extremely suitable for producers who do not have the ability to control the fermentation temperature. Optimal fermentation temperature: 20-32 °C, dosage 30-50 g/hl.

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 5g, dosage 4.5g 23l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

Selected yeast from the Champagne region, suitable for all types of ciders. Works in a wide temperature range. Very good fructose assimilation. Flocculation: high, fermentation temperature: 10-30°C, dosage: 20 to 30g/hl for first fermentation, works at low pH: from 2.9, low nitrogen requirements: from 150ppm, recommended sugar/alcohol: 16.3g/l 1% per ABV, maximum recommended SO2 level: 70 mg/l, minimum recommended turbidity: 50 NTU..

Lalvin W15® has been selected as the best yeast in its category by the Swiss Wädenswil Wine Institute. The yeast is intended for the production of dry white and red wines. During fermentation, little heat is generated, which is good for the freshness and fruitiness of the wine. In addition, it keeps the pH low. Lalvin W15 increases the fullness of wine by producing high levels of glycerol and succinic acid. Suitable for white, red and rosé wines, MLF (lactic acid bacteria) is recommended, high glycerol and succinic acid production, increases e.g. natural properties of the grape. Package 125g, dosage 20-25g/hl for white or pink and 25-35g/hl for red. In the case of red wine, a 125g package will make approx. 1200l and white approx. 1500 l. Fermentation temperature +10...+23C. Alcohol max. 15% Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Special granular yeast mainly for fermentation of white wines with modern fresh fruit aromas (strawberries, berries, fruits); also suitable for pink wines. Excellent for aromatic wines that are drunk young. Fermentation with Vinoferm Arom is quick and excellent for starting at low temperatures, with good resistance to SO2 and low foaming. Strong development of fresh fruit and citrus aromas, plus floral and fruity notes. Can be used from 14°C, but best used between 16°C and 18°C. Functions: Saccharomyces cerevisiae, Fermentation temperature: 14-22°C, Yeast nutrient requirements: medium, Alcohol tolerance: 15%, glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan Grape varieties: Perfect for herbs and with aromatic grape varieties such as Ugni blanc, Chardonnay, Muscat, Gewurztraminer, Aligoté, Viognier, Pinot gris, Chenin blanc, Riesling, Semillon, Dosage: 15-25 g/hl approx. 7g 50l. Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granular yeast mainly for fermentation of white wines with modern fresh fruit aromas (strawberries, berries, fruits); also suitable for pink wines. Excellent for aromatic wines that are drunk young. Fermentation with Vinoferm Arom is quick and excellent for starting at low temperatures, with good resistance to SO2 and low foaming. Strong development of fresh fruit and citrus aromas, plus floral and fruity notes. Can be used from 14°C, but best used between 16°C and 18°C. Functions: Saccharomyces cerevisiae, Fermentation temperature: 14-22°C, Yeast nutrient requirements: medium, Alcohol tolerance: 15%, glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan Grape varieties: Perfect for herbs and with aromatic grape varieties such as Ugni blanc, Chardonnay, Muscat, Gewurztraminer, Aligoté, Viognier, Pinot gris, Chenin blanc, Riesling, Semillon, Dosage: 15-25 g/hl approx. 7g 50l. Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granular yeast mainly for fermentation of white wines with modern fresh fruit aromas (strawberries, berries, fruits); also suitable for pink wines. Excellent for aromatic wines that are drunk young. Fermentation with Vinoferm Arom is quick and excellent for starting at low temperatures, with good resistance to SO2 and low foaming. Strong development of fresh fruit and citrus aromas, plus floral and fruity notes. Can be used from 14°C, but best used between 16°C and 18°C.Functions: Saccharomyces cerevisiae, Fermentation temperature: 14-22°C, Yeast nutrient requirements: medium, Alcohol tolerance: 15%, glycerol production: 4-6 g/l, Killing factor: no, GMO-free and vegan Grape varieties: Ideal with herbal and aromatic grape varieties such as Ugni blanc, Chardonnay, Muscat, Gewurztraminer, Aligoté, Viognier, Pinot gris, Chenin blanc, Riesling, Semillon, ...Dosage: 15- 25 g/hl approx. 7g 50l. Usage: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granulated universal yeast for wine fermentation. This fructophilic yeast enhances natural fruit aromas! Ideal for use in stagnant fermentation, secondary fermentation and high wort wines without residual sugar. Vinoferm KY ensures a cleaner and more complete fermentation with low foaming and a high alcohol yield. SO2 tolerant. Features: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Yeast nutrient requirements: low, Alcohol tolerance: 18%, Glycerol production: 5-6 g/l, Kill factor: yes, GMO-free and vegan Grape varieties: Suitable for all grape varieties. Dosage: 15-25 g/hl approx. 7g 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening. OenoBioTech OenoBioTech is a leading independent manufacturer and distributor of quality beverage ingredients and processing aids for wine, beer, cider, potable alcohol and fruit juices. Its products are designed to improve the quality, taste, appearance and shelf life of your beverages. OenoBioTech supplies wine ingredients worldwide and has many well-known international wine producers among its customers. The company has ISO 9001, ISO 22000 and FSSC 22000 certificates, as well as Kosher and Halal certificates..

Special granulated universal yeast for wine fermentation. This fructophilic yeast enhances natural fruit aromas! Ideal for use in stagnant fermentation, secondary fermentation and high wort wines without residual sugar. Vinoferm KY ensures a cleaner and more complete fermentation with low foaming and a high alcohol yield. SO2 tolerant. Features: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Yeast nutrient requirements: low, Alcohol tolerance: 18%, Glycerol production: 5-6 g/l, Kill factor: yes, GMO-free and vegan Grape varieties: Suitable for all grape varieties. Dosage: 15-25 g/hl approx. 7g 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening. OenoBioTech OenoBioTech is a leading independent manufacturer and distributor of quality beverage ingredients and processing aids for wine, beer, cider, potable alcohol and fruit juices. Its products are designed to improve the quality, taste, appearance and shelf life of your beverages. OenoBioTech supplies wine ingredients worldwide and has many well-known international wine producers among its customers. The company has ISO 9001, ISO 22000 and FSSC 22000 certificates, as well as Kosher and Halal certificates..

Special granular yeast mainly for the fermentation of red wines. Basic yeast for red wine with excellent aroma, good color and tannin extraction. Excellent for soft and fruity red wines (berry, herbal aromas, fruit). Vinoferm Red ensures a quick start of fermentation at low temperatures (from 18°C) to preserve aromas. Best used between 20°C and 28°C. Low foaming. Features: Saccharomyces Cerevisiae, Fermentation temperature: 18-28°C, Yeast nutrient requirements: low, Alcohol tolerance: 16%, Glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan, Grape varieties: Perfect for all For Pinot types, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger.Dosage: 15-25g/100LUsage: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granular yeast mainly for the fermentation of red wines. Basic yeast for red wine with excellent aroma, good color and tannin extraction. Excellent for soft and fruity red wines (berry, herbal aromas, fruit). Vinoferm Red ensures a quick start of fermentation at low temperatures (from 18°C) to preserve aromas. Best used between 20°C and 28°C. Low foaming. Features: Saccharomyces Cerevisiae, Fermentation temperature: 18-28°C, Yeast nutrient requirements: low, Alcohol tolerance: 16%, Glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan, Grape varieties: Perfect for all For Pinot types, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger.Dosage: 15-25g/100LUsage: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granular yeast mainly for the fermentation of red wines. Basic yeast for red wine with excellent aroma, good color and tannin extraction. Excellent for soft and fruity red wines (berry, herbal aromas, fruit). Vinoferm Red ensures a quick start of fermentation at low temperatures (from 18°C) to preserve aromas. Best used between 20°C and 28°C. Low foaming. Features: Saccharomyces Cerevisiae, Fermentation temperature: 18-28°C, Yeast nutrient requirements: low, Alcohol tolerance: 16%, Glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan, Grape varieties: Perfect for all For Pinot types, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger. Dosage: 7g to 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Yeast culture for controlled malolactic fermentation. Contains a high concentration of Leuconostic Oenos bacteria, which converts the current malic acid into tartaric acid. It reduces acidity, softens the taste and increases the stability of the wine. This technique has been used in the wine industry for years and is now available for home winemakers! Dosage: 5g/10l of wine. Add wine after fermentation and before clarification. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..

Special granulated universal yeast for wine fermentation. This fructophilic yeast enhances natural fruit aromas! Ideal for use in stagnant fermentation, secondary fermentation and high wort wines without residual sugar. Vinoferm KY ensures a cleaner and more complete fermentation with low foaming and a high alcohol yield. SO2 tolerant. Features: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Yeast nutrient requirements: low, Alcohol tolerance: 18%, Glycerol production: 5-6 g/l, Kill factor: yes, GMO-free and vegan Grape varieties: Suitable for all grape varieties. Dosage: 15-25 g/hl approx. 7g 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening. OenoBioTech OenoBioTech is a leading independent manufacturer and distributor of quality beverage ingredients and processing aids for wine, beer, cider, potable alcohol and fruit juices. Its products are designed to improve the quality, taste, appearance and shelf life of your beverages. OenoBioTech supplies wine ingredients worldwide and has many well-known international wine producers among its customers. The company has ISO 9001, ISO 22000 and FSSC 22000 certificates, as well as Kosher and Halal certificates..

Yeast culture for controlled malolactic fermentation. Contains a high concentration of Leuconostic Oenos bacteria, which converts the current malic acid into tartaric acid. It reduces acidity, softens the taste and increases the stability of the wine. This technique has been used in the wine industry for years and is now available for home winemakers! Dosage: 5g/10l of wine. Add wine after fermentation and before clarification. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the freeze-dried culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..

Highly concentrated and freeze-dried culture for malolactic or post-fermentation. Starter culture for simple and direct initiation of malolactic fermentation for white and red wine. Particularly tolerant towards low temperatures and pH values, as well as higher alcohol content and SO2 values. 1000 per liter of wine. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the freeze-dried culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..

yeast specially selected to preserve the red color, bring out the aroma and ensure a stable fermentation process. Significantly enhances the aroma compared to Oneoferm Roughe yeast and is ideal for wine matured in oak barrels. Reduces beta-glucosidase activity while preserving maximum anthocyanins. Fast initial fermentation phase (5-10h) and good final density. Ensures pure wine with few fermentation products. Dosage: 15 g / 100 liters. Fermentation temperature +18...28°C. Alcohol tolerance 15%/vol.

Special yeast for fermentation of wines at a controlled temperature of 13-17°C or even lower temperatures from 8°C. The maximum aroma is preserved. Dosage: 15 g/100 l of wort at a temperature of 13–17°C and 25 g/100 l at lower temperatures..

Special granulated yeast on a fruit base for fermenting rosé or autumn wines. Extremely fast start of fermentation and good resistance to lower temperatures. Produces complex wines with fruity, sweet floral and honey aromas. Dosage: 15-25 g / 100 liters of wort.

Dry yeast with a strong aromatic profile. Its green and fruity character makes it suitable for wine varieties such as Pinot, Chardonnay, Riesling, Sauvignon Blanc and Silvaner. This non-genetically modified yeast is suitable for modern wines with a distinct minerality. The yeast begins to achieve good results from 10°C and is tolerant to osmosis. In addition, this yeast does not tend towards Böckser formation. Dosage 20-30g/100l Erbslöh dried yeasts have been used in the wine industry for many years and have been well received by wine producers. These extremely high quality dry yeasts are exclusively sold in 500g vacuum packs, which is sufficient for approximately 1500-3500 liters depending on the dosage required. With the recent additions to the range, each producer can give their wine a so-called put a seal and get the most out of the wort..

Lalvin R2® is the yeast of choice in the Sauternes region of France. This yeast has the outstanding ability to work at temperatures up to 5°C. It produces intensely fruity wines with a floral aroma. Suitable for white and pink wines and ciders. Operating temperature from 5°C. MLF (malo) compatible. High alcohol tolerance: 16%. Recommended for white varieties such as Sauvignon Blanc, Riesling and Gewürztraminer. Saccharomyces cerevisiae var. bayanus 500 g package. Dosage 20-25 g/hl.

INGREDIENTS: Byosal HS1: yeast strain of selected Saccharomyces cerevisiae species. Byosal HS2: ammonium sulfate 61.8%, diammonium phosphate 38%, vitamin B1 0.2%. GENERAL CHARACTERISTICS: Alcoholic beverage fermentation set consisting of two separate and sealed 20g packets. Byosal HS1 contains selected dry yeast suitable for fermentation of all types of wort. Byosal HS2 contains an activator of nitrogen and vitamin nutrition for yeast. The simultaneous use of the selected yeast and fermentation activator allows regular and complete fermentation of the wort. Byosal HS is particularly useful in cases where small quantities of wine have to be processed. APPLICATIONS: Regular and full alcoholic fermentation of white and red wort. DOSES: Combined bag for Byosal HS 100 liters of wort. HOW TO USE: Dissolve Byosal HS1 (active dry yeast) in about 200 ml of water at a temperature of 35-38 °C, stirring slowly to avoid the formation of lumps. Wait 20 minutes. Mix again and add to the wort at the same time as the contents of the Byosal HS2 bag (activator), previously dissolved in a little water or wort. PACKAGING AND STORAGE CONDITIONS: 20 g bag of active dry yeast with 20 g bag of fermentation activator. Sealed packaging: store in a cool, dry and ventilated place. Open the package: close carefully and store as above. Consume quickly. COMPLIANCE: Product based on raw materials that comply with: Codex Œ nologique International. Product intended for winemaking according to the following provisions: Reg (EU) 2019/934 Dry yeast contains E491 (sorbitan monostearate)..

Composition: Selected yeast Zymoferm cerevisiae paired with equal dosages of nutrients. Applications: Pre-determined dosages for enological fermentations of small quantities of grapes. Using Zymogen results in: Greater alcohol development; Lower volatile acidity; Faster and more controlled fermentations; Easier clarifications. Dosage: Box containing 20 gr of yeast and 20 gr of salts for must quantities from a few deciliters up to 10-15 quintals. Box containing 75 gr of yeast and 75 gr of salts for must quantities from 4-5 quintals up to 50-60 quintals. Usage: For a 10 hl dose: Pour the two sachets contained in the box into 30-50 kg of carefully selected must in terms of quality and appearance. Once fermentation starts, we will have prepared a must starter ("pied de cuve") that, once inoculated into the larger mass, will regulate and activate fermentation for significantly larger quantities, up to 10 or even 15 quintals. Storage: Store in a cool, ventilated place and preferably use before the date indicated on the packaging. Product compliance: Conforms to current national and community regulations.