THE QUALITY CONTROL FOR AEB OENOLOGICAL YEASTS

The many years of experience and know-how gained in the use of yeasts in oenology has given rise to a very restrictive Quality Control, developed by our Research and Development department: the inspections take into account both the regulations in force and the fermentation performance. A consolidated process that includes chemical, microbiological and functional analyses.

This is how our active dry yeasts originate, the result of constant improvement.

The AEB range of oenological yeasts can count on more than 50 choices, designed specifically for the wine you want to produce. The ability to highlight the precursors of the grapes and the guarantee of an optimal alcoholic fermentation for any type of wine are crucial aspects that guide our commitment to constantly propose quality active dry yeasts.  

The AEB offer allows us to respond to any need and includes:

• Yeasts for white wines

• Yeasts for rosé and light red wines

• Yeasts for structured reds

• Sparkling wine yeast

• Multipurpose yeasts, usable on different types of wine

• Encapsulated yeasts, suitable for sparkling wine or sweet wines

• Yeasts with specific activity (gluthatione producers)

DISCOVER ALL THE AEB OENOLOGICAL YEASTS