ABC-Labor

Analysen
Beratung
Chemische Sachverständige

ANAFERM 5

  • Vigorous yeast in case of stagnant alcoholic fermentation
  • Quick suppression
  • Rapid fermentation process
  • Very high tolerance of alcohol
  • Very low production of SO2
  • No production of hydrogen sulfide (H2S)

ANAFERM Riesling

  • Fine fruit aroma (classical dry Riesling-wines)
  • Rapid start of fermentation
  • Quick suppression
  • Excellent cold fermentation properties
  • Vigorous fermentation process
  • Alcohol tolerance up to 16.5 %vol
  • Medium nutrient requirement
  • Neutral behaviour with MLF

ANAFERM Exotic

  • Rapid start of fermentation
  • Vigorous fermentation process
  • Fermentation starts at 11 °C
  • Fine aroma creation (sweet wines)
  • Very low production of SO2
  • Neutral behaviour with MLF

ANAFERM Pinot

  • Full-bodied Pinot Gris and Pinot Blanc
  • Suitable for highly clarified musts
  • Good final fermentation
  • Medium nutrient requirement
  • High alcohol tolerance

ANAFERM Primo

  • Fruity wines with natural sweetness
  • Recommended for preparation of sweet wines
  • Very low production of acetaldehyde
  • Very low production of SO2

ANAFERM Fresh White

  • S. cerevisiae, var. bayanus
  • Rasche Angärung
  • Geeignet für stark geklärte Moste
  • Gute Endvergärung
  • Sehr hohe Alkoholtoleranz

Simi White

  • Special aroma building yeast for white wines
  • High release of fruit esters
  • Low production of SO2
  • Quick starting fermentation

LALVIN RC212

  • Especially for Pinot Noir
  • Enhanced structure
  • Good colour stability
  • Fine fruity varietal flavours
  • Very low formation of volatile acid

LALVIN DV10

  • Besonders zur Sektbereitung geeignet
  • Geringe Schaumbildung
  • Niedriger Nährstoffbedarf
  • Sehr hohe Alkoholtoleranz

LALVIN ICV D-254

  • Complex, premium red wines
  • Ripe fruit aroma
  • High alcohol tolerance
  • Medium nutrient requirement
  • Positive behaviour with MLF

LALVIN Rhône 4600

  • Fruity rosé and Weissherbst wines
  • For controlled, cool fermentation
  • Quick final fermentation
  • High nutrient requirement
  • Neutral behaviour with MLF

MYCOFERM Cru 31

  • Fruity-floral rosé wines
  • Fermentation at low temperatures
  • Suitable for highly clarified musts
  • Very high alcohol tolerance

SIHA Aktivhefe 7

  • Special "Riesling-Selection"
  • Quick start of fermentation
  • Low foaming

SIHA Viniflora® CH 35

  • Reliable malolactic fermentation for white and rosé wines
  • Direct inoculation without reactivation
  • Ideal temperature: 15 - 20°C
  • pH-value ≥ 3,0

SIHA Viniflora® Oenos

  • Reliable malolactic fermentation for red wines
  • Direct inoculation without reactivation
  • Ideal temperature: 17 - 25°C
  • pH-value ≥ 3,1

LALVIN VP41

  • Reliable maloactic fermentation for red and white wines
  • Direct inoculation without reactivation possible
  • Ideal temperature: 16 - 24°C
  • pH-value ≥ 3,1
  • SO2-tolerance up to 60 mg/l

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