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Yeast
WINE
YEAST RANGE
YEAST - WINE

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom that play an essential role in winemaking to control and regulate the alcoholic fermentation. The most commonly used strains are Saccharomyces cerevisiae, although in recent years new species have been developed (e.g., Torulaspora, Metschnikowia, etc.), which allow the natural organoleptic characteristics of the grape variety to be expressed more fully. Our active dry yeasts are packaged in 100 gram, 500 gram and 10 kg vacuum packages.

The choice of each of our yeast varieties has been carefully elaborated and considered according to many criteria such as:

Our yeasts are natural and are selected and characterized in collaboration with various national and international research institutes, universities, and experimental stations in order to better target our offer and thus meet market expectations. 
Our range of yeasts allows oenologists throughout the world to find the yeast best suited to their needs, requirements, and specificities. They are used by winemakers all over the world and for all types of wines, including organic wines.
 
None of wine yeasts have not undergone any genetic modification and comply with the Oenological Codex.

  • WHITE WINE YEAST

  • CHARACTERISTICS

  • PRODUCT SHEET

  • VIN-O-FERM® Arom

    Recommended for: ugni blanc, chardonnay, muscat, gewurztraminer, aligoté, viognier, pinot gris, chenin blanc, riesling and semillon grapes and also for rosé wines.

  • It is particularly suited for young aromatic white wines and develops notes of fresh fruit such as strawberries, apricots, and bananas. It is a fast fermenting yeast with an average nitrogen requirement with an average glycerol production.

  • VIN-O-FERM® Chardonnay

    Recommended for: chardonnay, ugni blanc, viognier, pinot gris, chenin blanc, riesling and semillon grapes.

  • it is an ideal yeast for cold fermentation which helps to preserve the aromas and can also be used for the fermentation of wines intended for barrel ageing. Develops the typical complex Chardonnay aromas and harmoniously integrates floral notes such as: white flowers, peach, apricot, honey. It also produces beta-glucosidase.

  • VIN-O-FERM® Sauvignon

    Recommended for: sauvignon blanc, chenin blanc, colombard, pinot gris, ugni blanc and viognier grapes.

  • This yeast has been selected for chardonnay and similar high quality white wines. It is suitable for cold fermentation which helps to preserve the aromas. It contributes to the aromatic complexity of great wines, and it reveals important floral notes such as: boxwood, juniper, citrus flowers, and grapefruit. It also produces beta-glucosidase.

  • VIN-O-FERM® VB Arom

    Recommended for: ugni blanc, chardonnay, muscat, gewurztraminer, aligoté, viognier, pinot gris, chenin blanc, riesling and semillon grapes ans also for Rosé wines.

  • Suitable for structured quality white wines which exhibit potent aromas and varietal notes that harmonize with the fermentation aroma produced by the yeast. It develops strong floral and citrus notes, white flower, peach, apricot as well as high phenyl ethanol production (rose). Respects the varietal characteristics of the grape.

  • VIN-O-FERM® Cryo White

    Recommended for: almost all white grape varieties and has been especially selected for the production of wine which require an improved aromatic profile.

  • It ensures a good fermentation at low temperature with increased production of succinic acid and glycerol. It produces high quality white wines with a complex aromatic profile integrating harmoniously floral and fruity notes and respects the varietal character.

  • VIN-O-FERM® Thiols

    Recommended for: sauvignon blanc, chenin blanc, colombard, pinot gris, ugni bland and viognier grapes.

  • This yeast has been selected for high quality aromatic white wines and ferments well at cold temperatures. It produces the typical aromas respectful of the grape variety and reveals tropical fruit and citrus aromas associated with the release of 3SH, A-3SH and 4MSP due to the carbon sulphur beta-lyase activity.

  • RED WINE YEAST

  • CHARACTERISTICS

  • PRODUCT SHEET

  • VIN-O-FERM® Grand Cru

    Recommended for: cabernet sauvignon, merlot, gamay, pinot noir and sangiovese grapes.

  • Special yeast for high quality structured red wines intended for barrel ageing. It develops a complex and vital aromatic profile, with excellent colour stability due to the release of polyphenols. It promotes the development of malolactic fermentation and develops typical complex primary aromas, harmoniously integrating spicy, aromatic herbs, and dried fruit notes.

  • VIN-O-FERM® Red

    Recommended for: merlot, pinot noir, grenache, sangiovese, zweigelt and other red grapes.

  • This yeast has been selected for the fermentation of basic red wines and is suitable for a large variety of red grapes and respects the terroir and varietal characteristics. It provides excellent color and tannin stability and develops typical complex primary aromas which are harmoniously integrated with notes based on spice, red and dried fruits.

  • VIN-O-FERM® Vintage

    Recommended for: pinot noir and almost all other red grapes varieties.

  • A universal yeast for the basic red wines which respects the aromatic profile of the grape variety and the “terroir”. It guarantees a good fermentation at the typical temperature for bulk wine. It helps to maintain the aromas and produce medium level of glycerol.

  • SPARKLING WINE YEAST

  • CHARACTERISTICS

  • PRODUCT SHEET

  • VIN-O-FERM® Champ

    Recommended for: all grape varieties suitable for sparkling wines.

  • Cold fermenting yeast suitable for the vinification of basic sparkling wines and for the "prise de mousse" method. Produces wines of great finesse, without undesirable notes. It is recommended for re-fermentation and for the quick start of fermentation at low temperature. It develops typical grape variety aromas and harmoniously integrates floral notes. Has good flocculating characteristics.

  • VIN-O-FERM® PDM

    Recommended for: all grape varieties suitable for sparkling wines.

  • Cold fermenting yeast suitable for method “champenoise” or “pressure tank fermentation” It is also suitable for a low temperature fermentation and can also be used for the 2nd fermentation, resumption of fermentation or “prise de mousse”. It produces typical aromas respectful of the grape variety and the terroir and harmoniously integrates floral notes.

  • UNIVERSAL WINE YEAST

  • CHARACTERISTICS

  • PRODUCT SHEET

  • VIN-O-FERM® 191

    Recommended for: suitable for many white and red grapes and also for rosé wines.

  • Produces elegant white wines with pronounced fruity flavours and intense aromas. The rosé wines exhibit aromatic “amylic” notes which are developed at low temperature fermentation. In red wine, it develops pleasant red fruit notes and exhibits a pronounced roundness making it suitable for early drinking. It is recommended for low sulphur wines.

  • VIN-O-FERM® KY

    Recommended for: almost all grape varieties.

  • This is a fructophilic yeast which has been specially selected as a starter yeast for the first or the second fermentation. I ensures fast and complete fermentation of sugars. It develops aromas typical of the variety with fruit-based notes and it respects grape variety specificity.

  • VIN-O-FERM® Roses

    Recommended for: all grape varieties suitable for rosé wines.

  • This yeast has been selected for the production of rosé wines with intense and persistent floral and fruity aromas. Suitable of all grape varieties. It develops typical complex primary aromas, and it harmoniously integrates rose, floral and small red fruit notes.

  • VIN-O-FERM® Bio

    Recommended for: all grape varieties used for BIO wines.

  • Has been selected for the production of BIO wines and meets the conditions for organic yeast as required by EU regulations (848/2018 & 2019/934) and also meets the American regulation (NOP) for organic wine production. It is characterized by its good performance and reliability thus allowing a wide range of applications. Its aroma profile is neutral, and it respects the varietal characteristics.

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