Yeast for white and aromatic varietal wines
The yeasts offered by AEB are the result of rigorous selections made in collaboration with prestigious Research Institutes. The extensive range available is characterized by its ability to generate aromatic precursors, to produce fermentation esters and acetates in variable quantities and proportions, to synthesize glycerine, acids and mannoproteins. All the selected yeast strains are technologically highly characterized, and produce extremely limited quantities of compounds which could interfere with wine’s quality.
Fermol Blanc develops very well even at low temperatures. Fermol Blanc does not produce H2S,
except in case of extreme nutritional deficiencies, this is why this strain is particularly recommended for
maturation on the lees. The resulting wines are full bodied with very complex aromas which, depending on the cultivar, are reminiscent of flowers, citrus or white-pulped fruit.
Argentina
Australia
Brazil
Chile
China
Europe
France
Germany
Hungary
Italy
Portugal
South Africa
Spain
United Kingdom
USA
Other countries
