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New products
New products
DISCOVER OUR NEW PRODUCTS FOR THE 2012-2013 VINIFICATIONS
NEW YEASTS
| SO.FRUITY To elaborate fresh, fruity red wines with a soft palate. Saccharomyces cerevisiae selected by the IFV (code L1414) in the Beaujolais vineyards. Excellent fermentation kinetics suitable for short or average vinifications. Intense and stable aromas of small red fruit. With Gamay, from which grape variety it stems, over expresses floral aromas (roses and peonies). _Good extraction of anthocyanins and tannins for the elaboration of colored red wines with a soft structure. Download the technical data sheet | |
 | SO.DELIGHT To elaborate aromatic white and rosé wines. Saccharomyces cerevisiae originates from the Val de Loire. Ability to ferment at low temperature and high levels of alcohol. Reveals varietal aromas such as thiols (citrus, passion fruit) and terpenes. Produces fermentation esters with fruity and floral aromas. Flavours are perfectly balanced and very fresh. Download the technical data sheet |
| SO.FLAVOUR To elaborate intense, complex and fruity red wines. Saccharomyces cerevisiae comes from the Côtes-du-Rhône vineyards and was selected by Sofralab in collaboration with the Domaine Saint-Apollinaire (biodynamic vineyard). Excellent fermentation kinetics with a tolerance to high levels of alcohol Complex aromas dominated by ripe fruit (red and black fruit). Contributes to a rich and harmonious palate, which is characterized by an excellent balance between tannins and roundness. Download the technical data sheet | |
| SO.SPIRIT To elaborate base wines used for distillation to produce high quality spirits. Saccharomyces cerevisiae galactose - (ex bayanus) was selected to vinify base wines for Cognac, Armagnac, spirits... Fast fermentation kinetics, tolerance to high levels of alcohol. Low production of higher alcohols and ethyl acetate. Download the technical data sheet |
| SO.CLASSIC BY
Suitable for very ripe grapes or to restart a fermentation. Excellent fermentation abilities. Clear aromas and palate. Respects the expression of the grape varieties. Download the technical data sheet |
| SO.CLASSIC CE
For a rapid start of fermentation. Excellent fermentation abilities. Clear aromas and palate. Respects the expression of the grape varieties. Download the technical data sheet |
YEAST NUTRIENTS
| NUTRICELL AA Organic nutrient supplement, rich in amino acids, for high quality alcoholic fermentations. NUTRICELL AA is a nutrient exclusively made from inactivated yeasts that were selected for their high amount of amino acids and vitamins and their ability to slowly release those compounds into the medium. NUTRICELL AA qualitatively compensates an average nitrogen deficiency. NUTRICELL contributes to smooth fermentations and expresses clear aromas. Download the technical data sheet |
LACTIC ACID BACTERIA
| EASYLACTIL For simple, fast and controlled malolactic fermentations. EASYLACTIL is a lactic acid bacteria. Oenoccocus oeni was selected to simply and efficiently carry out malolactic fermentations in red wines. EASYLACTIL adapts and ferments under standard conditions of vinification: pH. > 3.2 ; TAV < 14% Vol.; Free SO2 < 10 mg/L and total S02< 40 mg/L.. EASYLACTIL contains bacteria that are ready +o be used and do not need to be acclimatized. Download the technical data sheet |
2 NEW YEAST PRODUCTS
| NEO CRISPY To preserve the freshness potential of aromatic white and rosé wines. Rich in amino acids and peptides, NEO CRISPY is a yeast product suitable for the elaboration of aromatic white and rose wines. Used at the beginning of the vinification process, NEO CRISPY efficiently protects the aromatic compounds and the color of wines. NEO CRISPY strengthens the natural resistance of musts against oxidation. Download the technical data sheet | |
 | NEO SWEET To elaborate round red wines with more volume. Like NEO CRISPY which is suitable for the elaboration of modern red wines, NEO SWEET is a yeast product rich in parietal polysaccharides suitable for the elaboration of light or concentrated red wines. NEO SWEET strongly reacts with polyphenols and thus reduces significantly the astringency, and develops the roundness and volume of body desired by customers. NEO SWEET is used at the beginning of the vinification process or later at the end of ageing. Download the technical data sheet |
