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Yeasts
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FERMOL® Complet Killer Fru
Sales tax exclusive
FERMOL® Complet Killer Fru
Sales tax exclusive
FERMOL® Super 16
Sales tax exclusive
FERMOL® Super 16
Sales tax exclusive
FERMOL® Cryofruit
Sales tax exclusive
FERMOL® Elegance
Sales tax exclusive
FERMOL® Candy
Sales tax exclusive
FERMOL® Tropical
Sales tax exclusive
FERMOL® Tropical
Sales tax exclusive
FERMOL® Fleur
Sales tax exclusive
FERMOL® Lime
Sales tax exclusive
FERMOL® Lime
Sales tax exclusive
FERMOL® Sauvignon
Sales tax exclusive
FERMOL® Sauvignon
Sales tax exclusive
FERMOL® Chardonnay
Sales tax exclusive
FERMOL® Chardonnay
Sales tax exclusive
FERMOL® Arôme Plus
Sales tax exclusive
FERMOL® Arôme Plus
Sales tax exclusive
FERMOL® Blanc
Sales tax exclusive
FERMOL® Blanc
Sales tax exclusive
FERMOL® PB2033
Sales tax exclusive
FERMOL® PB2033
Sales tax exclusive
FERMOL® PB2033
Sales tax exclusive
FERMOL® Red Fruit
Sales tax exclusive
FERMOL® Red Fruit
Sales tax exclusive
FERMOL® Red Bouquet
Sales tax exclusive
FERMOL® Premier Cru
Sales tax exclusive
FERMOL® Premier Cru
Sales tax exclusive
FERMOL® Mediterranée
Sales tax exclusive
FERMOL® Mediterranée
Sales tax exclusive
FERMOL® Charmat
Sales tax exclusive
LEVULIA® CRISTAL
Sales tax exclusive
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.
