FERMOL^® Super 16

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 Super 16 displays a high fermentative activity even under difficult conditions (34°C and 17% vol); it is ideal for obtaining structured red wines with low volatile acidity even in the absence of temperature control. It can withstand high levels of alcohol and produces wines rich of aromas reminiscent of ripe fruit.