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Yeasts
YEASTS FOR WHITE, RED, ROSÉ AND SPARKLING WINE
The yeasts are single-celled fungus microorganisms and the most well-known and most commonly used in winemaking is Saccharomyces cerevisiae. These yeasts are essential allies in the production of wine and sparkling wine because they are the key factors in the alcoholic fermentation, converting sugars into ethyl alcohol and carbon dioxide, and releasing secondary metabolites which are responsible for the body and aroma of the wine.
AEB’s RANGE OF YEASTS FOR WINEMAKING
For approximately fifty years, we have been investing in the research and development of yeasts specifically for winemaking. Our Research and Development department, in collaboration with producer associations and renowned international research institutes in the winemaking panorama, constantly aims to expand expertise in the field of fermentation.
This extensive experience has resulted in a vast range of yeasts for wine and sparkling wine, designed to improve and simplify the winemaking stages, both on an industrial scale and for artisan production. AEB’s specialised laboratories select the best yeast strains, after extensive and comprehensive experimentation, in order to guarantee our customers the very best fermentation performance.
The new AEB range includes a host of products, available as Active Dry Yeast (ADY) or encapsulated in a double layer of calcium alginate in the form of micro-beads: these have technological and winemaking properties to meet all production requirements and allow the correct management of alcoholic fermentation. Some of the main properties, which set the different winemaking yeasts in our range apart, are the following: minimum production of hydrogen sulphide and low volatile acidity; resistance to sulphur dioxide and high temperatures; production of glycerine and release of mannoproteins which add softness; rapid suppression of indigenous microflora; enhancement of the aromatic characteristic of the grape; high fermentation vigour; low nutritional requirements; high alcohol yield; high cryophilic propensity.
Filter
MULTIPURPOSE
FERMOL® Associées
MULTIPURPOSE
FERMOL® Complet Killer Fru
MULTIPURPOSE
FERMOL® Power
MULTIPURPOSE
ZYMASIL® Bayanus
MULTIPURPOSE
FERMOL® Super 16
MULTIPURPOSE
ZYMASIL®
MULTIPURPOSE
FERMOL® Cryofruit
MULTIPURPOSE
FERMOL® Davis 522
MULTIPURPOSE
FERMOL® Killer
MULTIPURPOSE
FERMOL® Spirit
WHITE WINES
FERMOL® Lime
WHITE WINES
FERMOL® Aromatic
WHITE WINES
FERMOL® Arôme Plus
WHITE WINES
FERMOL® Blanc
WHITE WINES
FERMOL® Bouquet
WHITE WINES
FERMOL® Chardonnay
WHITE WINES
FERMOL® Iper R
WHITE WINES
FERMOL® PMD 53
WHITE WINES
FERMOL® Sauvignon
WHITE WINES
ZYMASIL® Aromatic
WHITE WINES
FERMOL® Fleur
WHITE WINES
FERMOL® Tropical
WHITE WINES
FERMOL® Bayanus Lipari
WHITE WINES
FERMOL® Cryoaromae
WHITE WINES
FERMOL® Candy
WHITE WINES
PRIMAFLORA® VB BIO
ROSÉ/LIGHT RED WINES
FERMOL® Red Fruit
ROSÉ/LIGHT RED WINES
FERMOL® Cryophile
ROSÉ/LIGHT RED WINES
FERMOL® PB2033
ROSÉ/LIGHT RED WINES
FERMOL® Rouge
ROSÉ/LIGHT RED WINES
FERMOL® MPF
ROSÉ/LIGHT RED WINES
PRIMAFLORA ® VR BIO
ROSÉ/LIGHT RED WINES
FERMOL® Primeurs
ROSÉ/LIGHT RED WINES
FERMOL® Varietal Ester
ROSÉ/LIGHT RED WINES
PRIMAFLORA VB
ROSÉ/LIGHT RED WINES
FERMOL® Red Bouquet
ROSÉ/LIGHT RED WINES
PRIMAFLORA VR
ROSÉ/LIGHT RED WINES
FERMOL® C6+
BIG RED WINES
FERMOL® Clarifiant
BIG RED WINES
FERMOL® Premier Cru
BIG RED WINES
FERMOL® Grand Rouge
BIG RED WINES
LEVULIA® T.P.CO
BIG RED WINES
FERMOL® Mediterranée
NON-SACCHAROMYCES
LEVULIA® Alcomeno
NON-SACCHAROMYCES
NS FERM Tiotoru
NON-SACCHAROMYCES
NS FERM Bellissima
NON-SACCHAROMYCES
SNS FERM Thiol
SPARKLING WINES
FERMOL® Charmat
SPARKLING WINES
FERMOL® RCH
SPARKLING WINES
PERLAGE BB
SPARKLING WINES
PERLAGE BN
SPARKLING WINES
LEVULIA® PROBIOS
SPARKLING WINES
LEVULIA® CRISTAL
SPARKLING WINES
FERMOL® Perle
ENCAPSULATED INOCULUM/BIDS
PROELIF
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ENCAPSULATED INOCULUM/BIDS
PROMALIC
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ENCAPSULATED INOCULUM/BIDS
PRORESTART
YEASTS FOR WHITE, RED, ROSÉ AND SPARKLING WINE
The yeasts are single-celled fungus microorganisms and the most well-known and most commonly used in winemaking is Saccharomyces cerevisiae. These yeasts are essential allies in the production of wine and sparkling wine because they are the key factors in the alcoholic fermentation, converting sugars into ethyl alcohol and carbon dioxide, and releasing secondary metabolites which are responsible for the body and aroma of the wine.
AEB’s RANGE OF YEASTS FOR WINEMAKING
For approximately fifty years, we have been investing in the research and development of yeasts specifically for winemaking. Our Research and Development department, in collaboration with producer associations and renowned international research institutes in the winemaking panorama, constantly aims to expand expertise in the field of fermentation.
This extensive experience has resulted in a vast range of yeasts for wine and sparkling wine, designed to improve and simplify the winemaking stages, both on an industrial scale and for artisan production. AEB’s specialised laboratories select the best yeast strains, after extensive and comprehensive experimentation, in order to guarantee our customers the very best fermentation performance.
The new AEB range includes a host of products, available as Active Dry Yeast (ADY) or encapsulated in a double layer of calcium alginate in the form of micro-beads: these have technological and winemaking properties to meet all production requirements and allow the correct management of alcoholic fermentation. Some of the main properties, which set the different winemaking yeasts in our range apart, are the following: minimum production of hydrogen sulphide and low volatile acidity; resistance to sulphur dioxide and high temperatures; production of glycerine and release of mannoproteins which add softness; rapid suppression of indigenous microflora; enhancement of the aromatic characteristic of the grape; high fermentation vigour; low nutritional requirements; high alcohol yield; high cryophilic propensity.
