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THIOLS, PRECURSORS OF AROMAS

Various compounds called varietal thiols, are aromatic precursors in grapes. MARTIN VIALATTE® has developed products that help you to preserve and express these thiols so as to optimise the wine’s aromatic profile.

Discover the MARTIN VIALATTE® process for optimising thiols together with our whole range of dedicated products.

12 products

Yeasts products

Neo

NEO® CRISPY

Yeast product rich in amino acids and reducing compounds to preserve the freshness potential of white and rosé wines.

Yeasts

Vitilevure

Vitilevure® Tonic Yseo

Reveals thiol-type varietal aromas and terpenes for white and rosé wines with intense, complex and refreshing crispness aromas great freshness wines.
Vitilevure

Vitilevure® KD

Resistant to low temperatures, for wine with strong characteristic aromas.
So

SO.DELIGHT®

Yeast for the production of aromatic white and rosé wines.
Vialatte Ferm

VIALATTE FERM® W28

Yeast for the production of aromatic white and rosé wines of modern style.

Nutrients

Nutriment révélateur

ACTIFERM OR

Organic nutrient for regular and complete yeast nutrition.
Nutriment révélateur

NUTRICELL® AA

Organic nutrient, for the optimisation of aroma production during alcoholic fermentation.
Nutriment révélateur

NUTRICELL® FULLAROM

Organic nutrient for a high production of aromas on neutral or diluted grapes.

Fining of musts

Collage non allergène

ORIGIN SH

Innovative and specific must fining product to limit the risk to limit the risk of degradation of thiols.

Tannins

Tanins de vinification

SUBLIWHITE®

Tannin blend specifically developed for the clarification, stabilisation and balance of white and rosé wines.