Yeasts / Fermentation /

Oenological yeast Saccharomyces cerevisiae (var. bayanus) for the modern, dry rosé wine with distinct fruit.

Saccharomyces cerevisiae (bayanus), selected in the Champagne region, France for the production of sparkling wine.

Oenological yeast to emphasize the typical Merlot vine variety character. Stresses the complexity of the typical Merlot aromas. Berry aromas, such as currants and raspberries develop excellently together with characteristic cherry notes.

Oenological yeast for a safe and structure-promoting fermentation of Cabernet vine varieties. Emphasizes in addition the cassis aromas, cacao, tobacco and smoky flavours of Cabernet vine varieties.

Oenological yeast for the typical Chardonnay vine variety character.

Structure and tannin impactsupporting yeast for full-bodied and colour-intensive red wines.

Burgundy yeast for modern burgundy profiles.

Yeast for white wines of the classical type, especially Riesling and Müller-Thurgau.

White wine yeast for developing lively and fresh fruit aromas.

Oenoferm InterDry is suited for wines in which the fermentation is interrupted to preserve residual sugar, naturally contained in the grape must/juice.

Rosé yeast, selectively developing the crisp pricklinganimating rosé type.

Dry selected yeast ideal for the fermentation of high-quality wines, promoting varietal characters with high alcohol level.

White wine yeast for aromapromoting cold fermentation.

Efficient red wine yeast, specially selected for the francophilicromanic character.

White wine yeast, highly efficient for all clean quality wines.

White wine yeast for the promotion of the fruity peppery-spicy Grüner Veltliner aroma.

Yeast selection for typical Trollinger wines. Promotes fruitiness and strength of colour.

For the development of a pronounced varietal Müller-Thurgau character with its fine muscat note.

Dry selected yeast produced under certified organic conditions for wines from integrated, organic viticulture.

For the modern white wine style with pleasant, creamy mouthfeel. Particularly aromas of white fleshed fruits, citrus and cassis notes develop. With fully ripe grapes, also yellow fruit flesh aromas and hints of exotic flavours are clearly perceptible.