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)
Yeasts & bacteria
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