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FERMOL® Candy
Yeast for white and aromatic varietal wines
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
The yeasts offered by AEB are the result of rigorous selections made in collaboration with prestigious Research Institutes. Fermol Candy is an hybrid yeast strain, selected because of its organoleptic characteristics. It develops fermentation aromas and improves the organoleptic profile of wines, giving amyl notes and aromas reminiscent of candies and yellow fruits. It is ideal for the processing of white, rosé and young red wines. This yeast strain can be used for the fermentation of musts obtained by pre-fermentative cold fermentation, or in case of a considerable undesired microflora.
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
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FERMOL Candy
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