THE QUALITY CONTROL FOR AEB OENOLOGICAL YEASTS
The many years of experience and know-how gained in the use of yeasts in oenology has given rise to a very restrictive Quality Control, developed by our Research and Development department: the inspections take into account both the regulations in force and the fermentation performance. A consolidated process that includes chemical, microbiological and functional analyses.
This is how our active dry yeasts originate, the result of constant improvement.
THE FUNCTIONAL ANALYSES AND THE CELL VIABILITY
The tests carried out by AEB are very restrictive, as they consider as a minimum parameter of vital cells, exactly twice as many as the cells established by current legislation. Our controls go beyond simple cell vitality, as they also examine dead cells, whose ratio to living cells is an important indicator of shelf life and yeast quality.
The checks carried out by AEB are very restrictive, as they consider as a minimum parameter of vital cells, exactly twice as many as the cells established by current legislation.
EVERY WINE ITS OWN YEAST, FOR THE BEST EFFICIENT FERMENTATION
The AEB range of oenological yeasts can count on more than 50 choices, designed specifically for the wine you want to produce. The ability to highlight the precursors of the grapes and the guarantee of an optimal alcoholic fermentation for any type of wine are crucial aspects that guide our commitment to constantly propose quality active dry yeasts.
The AEB offer allows us to respond to any need and includes:
- Multipurpose yeasts, usable on different types of wine
- Encapsulated yeasts, suitable for sparkling wine or sweet wines