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YEASTS
Our yeasts for winemaking are created with the aim of meeting the many requirements encountered in vinification. Our yeasts for wine and sparkling wine are selected on the basis of the technical properties appreciated by winemakers, such as the high fermentation vigour and resistance to sulphur dioxide. They also enhance the perfume of the grapes and guarantee normal fermentation for all wines, from rosé to reds, whites to sparkling wines, as well as organic wines.
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MULTIPURPOSE
FERMOL® Complet Killer Fru
VAT exclusive
MULTIPURPOSE
FERMOL® Complet Killer Fru
VAT exclusive
MULTIPURPOSE
FERMOL® Elegance
VAT exclusive
MULTIPURPOSE
FERMOL® Super 16
VAT exclusive
MULTIPURPOSE
FERMOL® Super 16
VAT exclusive
MULTIPURPOSE
FERMOL® Cryofruit
VAT exclusive
MULTIPURPOSE
PRIMAFLORA ® VR BIO
VAT exclusive
MULTIPURPOSE
LEVULIA® Alcomeno
VAT exclusive
WHITE WINES
FERMOL® Arôme Plus
VAT exclusive
WHITE WINES
FERMOL® Arôme Plus
VAT exclusive
WHITE WINES
FERMOL® Blanc
VAT exclusive
WHITE WINES
FERMOL® Blanc
VAT exclusive
WHITE WINES
FERMOL® Chardonnay
VAT exclusive
WHITE WINES
FERMOL® Chardonnay
VAT exclusive
WHITE WINES
FERMOL® Iper R
WHITE WINES
FERMOL® PMD 53
WHITE WINES
FERMOL® Sauvignon
VAT exclusive
WHITE WINES
FERMOL® Sauvignon
VAT exclusive
WHITE WINES
FERMOL® Lime
VAT exclusive
WHITE WINES
FERMOL® Lime
VAT exclusive
WHITE WINES
FERMOL® Fleur
VAT exclusive
WHITE WINES
FERMOL® Tropical
VAT exclusive
WHITE WINES
FERMOL® Tropical
VAT exclusive
WHITE WINES
FERMOL® Candy
VAT exclusive
WHITE WINES
PRIMAFLORA® VB BIO
VAT exclusive
WHITE WINES
ZYMASIL® Pronto Blanc
WHITE WINES
NS FERM Bellissima
WHITE WINES
NS FERM Tiotoru
WHITE WINES
FERMOL® Varietal Ester
WHITE WINES
PRIMAFLORA VB
WHITE WINES
SNS FERM Thiol
ROSÉ/LIGHT RED WINES
FERMOL® Red Fruit
VAT exclusive
ROSÉ/LIGHT RED WINES
FERMOL® Red Fruit
VAT exclusive
ROSÉ/LIGHT RED WINES
FERMOL® PB2033
VAT exclusive
ROSÉ/LIGHT RED WINES
FERMOL® PB2033
VAT exclusive
ROSÉ/LIGHT RED WINES
FERMOL® PB2033
VAT exclusive
ROSÉ/LIGHT RED WINES
LEVULIA® T.P.CO
ROSÉ/LIGHT RED WINES
ZYMASIL® Pronto Rouge
ROSÉ/LIGHT RED WINES
PRIMAFLORA ® VR BIO
VAT exclusive
ROSÉ/LIGHT RED WINES
NS FERM Tiotoru
ROSÉ/LIGHT RED WINES
FERMOL® Varietal Ester
ROSÉ/LIGHT RED WINES
PRIMAFLORA VB
ROSÉ/LIGHT RED WINES
FERMOL® Red Bouquet
VAT exclusive
ROSÉ/LIGHT RED WINES
PRIMAFLORA VR
ROSÉ/LIGHT RED WINES
FERMOL® C6+
BIG RED WINES
FERMOL® Mediterranée
VAT exclusive
BIG RED WINES
FERMOL® Mediterranée
VAT exclusive
BIG RED WINES
FERMOL® Premier Cru
VAT exclusive
BIG RED WINES
FERMOL® Premier Cru
VAT exclusive
BIG RED WINES
LEVULIA® T.P.CO
BIG RED WINES
PRIMAFLORA ® VR BIO
VAT exclusive
BIG RED WINES
PRIMAFLORA VR
BIG RED WINES
FERMOL® C6+
BIG RED WINES
ZYMASIL® Pronto Rouge
SPARKLING WINES
FERMOL® Charmat
VAT exclusive
SPARKLING WINES
LEVULIA® AGGLO
SPARKLING WINES
LEVULIA® PROBIOS
VAT exclusive
SPARKLING WINES
LEVULIA® CRISTAL
VAT exclusive
SPARKLING WINES
FERMOL® Perle
DIRECT INOCULATION
ZYMASIL® Pronto Blanc
DIRECT INOCULATION
ZYMASIL® Pronto Rouge
NON-SACCHAROMYCES
LEVULIA® Alcomeno
VAT exclusive
NON-SACCHAROMYCES
NS FERM Bellissima
NON-SACCHAROMYCES
NS FERM Tiotoru
NON-SACCHAROMYCES
PRIMAFLORA VB
NON-SACCHAROMYCES
PRIMAFLORA VR
NON-SACCHAROMYCES
SNS FERM Thiol
YEASTS FOR WHITE, RED, ROSÉ AND SPARKLING WINE
The yeasts are single-celled fungus microorganisms and the most well-known and most commonly used in winemaking is Saccharomyces cerevisiae. These yeasts are essential allies in the production of wine and sparkling wine because they are the key factors in the alcoholic fermentation, converting sugars into ethyl alcohol and carbon dioxide, and releasing secondary metabolites which are responsible for the body and aroma of the wine.
AEB’s RANGE OF YEASTS FOR WINEMAKING
For approximately fifty years, we have been investing in the research and development of yeasts specifically for winemaking. Our Research and Development department, in collaboration with producer associations and renowned international research institutes in the winemaking panorama, constantly aims to expand expertise in the field of fermentation.
This extensive experience has resulted in a vast range of yeasts for wine and sparkling wine, designed to improve and simplify the winemaking stages, both on an industrial scale and for artisan production. AEB’s specialised laboratories select the best yeast strains, after extensive and comprehensive experimentation, in order to guarantee our customers the very best fermentation performance.
The new AEB range includes a host of products, available as Active Dry Yeast (ADY) or encapsulated in a double layer of calcium alginate in the form of micro-beads: these have technological and winemaking properties to meet all production requirements and allow the correct management of alcoholic fermentation. Some of the main properties, which set the different winemaking yeasts in our range apart, are the following: minimum production of hydrogen sulphide and low volatile acidity; resistance to sulphur dioxide and high temperatures; production of glycerine and release of mannoproteins which add softness; rapid suppression of indigenous microflora; enhancement of the aromatic characteristic of the grape; high fermentation vigour; low nutritional requirements; high alcohol yield; high cryophilic propensity.
