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The ranges
The Champagne & the Fermentation Aromatic Yeasts
Vitilevure : a wide range of selected yeasts to express the best of varieties
Champagne yeasts :
| PRODUCTS | APPLICATIONS |
|---|---|
| Vitilevure EC1118 | Assured implantation for rapid fermentation |
| Vitilevure DV10 | For white, rosé, sparkling wines with finesse and roundness - Excellent yeast for fermentation restart |
| Vitilevure Quartz | Elaboration of effervescent wines, alcoholic fermentation restart. Fermentative security and organoleptic quality of wines. |
| Vitilevure Perle | Yeast for winemaking and closed tank method. |
The fermentation aromatic yeasts
For wines meant to be drunk rapidly :
- White wine :
| PRODUCTS | APPLICATIONS |
|---|---|
| Vitilevure LB Blanc | for aromatic white wine with a dominant fruity characteristic (citrus fruits, exotic fruits) |
| Vitilevure Albaflor YSEO | for the development of floral aromas and harmony in mouth |
| Vitilevure Elixir | This yeast was selected by the Institute for Wine Biotechnology, Stellenbosch University (South Africa) and results from the hybridization of two Saccharomyces cerevisae strains. FOR THE ELABORATION OF AROMATIC WHITE AND ROSE WINES Produced according to the specific Lallemand YSEO process |
- Red wine :
| PRODUCTS | APPLICATIONS |
|---|---|
| Vitilevure LB Rouge | for fruity and round red wine |
| Vitilevure Primeur | for "primeur" type red wine, fruity and supple |
- Rosé wine :
| PRODUCTS | APPLICATIONS |
|---|---|
| Vitilevure LB Rosé | for fruity rosé wine with a "red berries" dominant characteristic |
| Vitilevure Albaflor YSEO | for the development of floral aromas and harmony in mouth |
| Vitilevure Elixir | This yeast was selected by the Institute for Wine Biotechnology, Stellenbosch University (South Africa) and results from the hybridization of two Saccharomyces cerevisae strains. FOR THE ELABORATION OF AROMATIC WHITE AND ROSE WINES Produced according to the specific Lallemand YSEO process |