FERMOL^® Rabat

The yeasts off ered by AEB are the result of rigorous selections made in collaboration with prestigious Research Institutes. The extensive range available is characterized by its ability to generate aromatic precursors, to produce fermentation esters and acetates in variable quantities and proportions, to synthesize glycerine, acids and mannoproteins. All the selected yeast strains are technologically highly characterized, and produce extremely limited quantities of compounds which could interfere with wine’s quality. FERMOL Rabat maintains its activity unaltered even at marginal fermentation temperatures, that is within wide parameters and in such a way as to give excellent results under any working condition.