AEB Group

AEB Fermol Yeasts


Choosing the right yeast to create quality.


The yeast is the main character of alcoholic fermentation, which is really one of the most important stages of the whole wine-making process. The choice of yeast can not be done at random but has to be carried out carefully, following consistent and reliable data. Pascal Biotech,a company belonging to the AEB Group and specialized in biotechnologies for wine-making, carefully controls each stage of the yeast selection and production process to give solid solutions suitable to the complex needs of the modern wine-making world.


  • Red
  • White
  • Rose
  • Multi-Purpose

Fermol® Rouge

Saccharomyces Cerevisiae Cervisiae PB 2027

Controlled by the General Microbiology Laboratory of Reims University, Champagne-Ardenne (France), Faculty of Sciences.

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • This is AEB's workhorse red wine yeast and is similar in characteristics to the Fermol Blanc.
  • Thanks to its vigor and resistance, it rapidly prevails over the indigenous flora found in large quantities in red wine vinification. It is a consistent and reliable yeast particularly recommended for the production of young wines, rosé wines and wines for medium-term aging, with intense red berry aromas and good structure.
  • Furthermore, when compared to other selected yeasts, Fermol Rouge produces wines with more intense colour, given its ability to fix the colouring substances extracted during maceration.


Fermol Super 16

Selected strain Saccharomyces cerevisiae ph.r. cerevisiae. PB 3084

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • capable of good fermentation performances in specific difficult situations like high brix red fermentations.
  • ideal for obtaining structured red wines with low volatile acidity even in the absence of temperature control
  • starts fermentation in a very short time even in the presence of difficult conditions, easily standing sudden changes in temperature.
  • has a noticeable 17% vol. alcoholigenous power and, even in the presence of high alcoholic degrees, constantly develops quality
  • it has a very good resistance towards SO2 and does not produce H2S
  • ideal to obtain structured red wines with low volatile acidity
  • gives excellent results in the fermentation of sugar-rich musts, such as ICE WINE
  • soft, round, full flavors and a wide aromatic range including varietal aromas and notes of citrus and white flowers.


Fermol® Chardonnay

Saccharomyces cerevisiae r.f. cerevisiae ceppo PB 2585

Selected for AEB by Pascal Biotech® in collaboration with the microbiology department at Reims University, Champagne-Ardenne (France). Isolated from Chardonnay grapes picked in Bourgogne.

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • This strain highlights the nuances of ripe & exotic fruit and, thanks to its high production of mannoproteins, produces wines with full and harmonious taste.
  • Being especially cryophilic, it is particularly suitable for the production of prized white wines, whether obtained by cold maceration or refined in barriques.
  • The aromatic intensity, already high during fermentation, increases substantially during the refining and maturation stage.
  • This is a great yeast for wines (reds also) aged sur lees as it goes into autolysis quickly and exposes the mannoproteins.


Fermol® Arome Plus

Saccharomyces cerevisiae r.f. cerevisiae ceppo PB 2010

Selected for AEB by Pascal Biotech® in collaboration with the microbiology department at Reims University, Champagne-Ardenne (France). Isolated from grapes picked in the Bourgogne region.

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • Produces intensely aromatic wines, in which the varietal nuances of the cultivar harmoniously combine with fermentative aromas produced by the yeast.
  • It highlights the floral notes & produces wines with an elegant taste supported by good acidity.
  • It is POF negative, meaning it doesn't produce volatile phenols which in high quantities can negatively affect wine by producing unpleasant aromas of paint.
  • Highly resistant to high alcoholic content and SO2 and is able to start fermentations even at low temperatures.
  • Recommended for varietals such as; Riesling, Gewurztraminer, Ehrenfelser, Auxerrois, Kerner, Bacchus and other aromatic whites.


Fermol® Blanc

Saccharomyces cerevisiae r.f. bayanus ceppo PB 2019

Selected for AEB by Pascal Biotech® in collaboration with the microbiology department at Reims University, Champagne-Ardenne (France). Isolated from grapes picked in Trentino, Italy.

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • "A Cellar Workhorse", this strain develops very well even at low temperatures.
  • Does not produce H2S, except in cases of extreme nutritional deficiencies, making it suitable for maturation on the lees.
  • The resulting wines are full bodied with very complex aromas which, depending on the cultivar, are reminiscent of flowers, citrus or white-pulped fruit.
  • Also works well for secondary fermentations of sparkling wine as it flocculates well with compact lees.


Fermol® Sauvignon

PB 2530
Selected yeast strain Saccharomyces cerevisiae ph.v. cerevisiae, controlled by Vine and Wine University Institute, Enology Laboratory,University of Burgundy, Dijon (France).

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • Thanks to its physiological and metabolic characteristics, it divides terpenic glycosidic fraction and liberates aromatic precursors enhancing typical varietal characteristics of Sauvignon Blanc.
  • Fermol Sauvignon produces a very low content of volatile acidity, it has a high tolerance to alcohol, resists well to SO2 and does not produce reduced odors.
  • It facilitates the expression of aromatic sulphurous compounds such as 4-mercapto pentanone and highlights the aromas of aromatic herbs, white flowers and nettle.
  • As it produces wines rich in olfactory intensity, it is recommended both for the production of Sauvignon Blanc and for lending complexity to Pinot Blanc, Viognier, Semillon & Chenin Blanc.


Fermol A3B

Selected and controlled by Professor Giudici and A. Pulvirenti at the microbiology laboratories of the Agriculture and Science Department at the University of Modena and Reggio Emilia.

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes or per hL must



This yeast is the result of a hybridization and it was selected for its ability to ferment preserving a good level of total acidity. It's a producer of succinic acid and never metabolizes malic. It is recommended for fermenting must obtained by grapes that have ripened in a warm climate making the final product crisp and fresh. Keeping a good level of malic acid in the wine will also be helpful for a prompt start of malo-lactic fermentation. A3B demands a good level of nutrition. Its speed is slower than average, making it ideal for conditions where refrigeration is not available or efficient. It doesn't produce significant amounts of SO2.



Fermol Iper R

Fermol® Iper R (Sacch. Cerevisiae)

Sauvignon Blanc, Rosé, White French Hybrids, and all wines fermented in reductive style

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes or per hL must



Selected and controlled by Professor Paolo Giudici and Andrea Pulvirente at the microbiology laboratory in the Science and Agriculture Department from the University of Modena and Reggio Emilia.


This yeast was selected to work with the typical precursors of aromas generated in fermentation conducted in a reductive environment. Wines fermented with Iper R are rich in floral and tropical aromas. It is a yeast that requires a good level of nutrition and doesn't produce significant amounts of SO2.

Fermol PB2033


Controlled by the microbiology laboratory from the University of Reims, Champagne-Ardenne (France), faculty of sciences.

Ideal for Rosé wines for its particular bouquet characterized both by floral and berry aromas. Its fermentation kinetic is very regular in a wide range of temperatures (12º -34ºC / 53º – 93ºF). Its nutritional demand is substantially lower than average. It doesn't produce significant amounts of SO2


Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes or per hL must





Fermol® Arome Plus

Saccharomyces cerevisiae r.f. cerevisiae ceppo PB 2010

Selected for AEB by Pascal Biotech® in collaboration with the microbiology department at Reims University, Champagne-Ardenne (France). Isolated from grapes picked in the Bourgogne region.

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • Produces intensely aromatic wines, in which the varietal nuances of the cultivar harmoniously combine with fermentative aromas produced by the yeast.
  • It highlights the floral notes & produces wines with an elegant taste supported by good acidity.
  • It is POF negative, meaning it doesn't produce volatile phenols which in high quantities can negatively affect wine by producing unpleasant aromas of paint.
  • Highly resistant to high alcoholic content and SO2 and is able to start fermentations even at low temperatures.
  • Recommended for varietals such as; Riesling, Gewurztraminer, Ehrenfelser, Auxerrois, Kerner, Bacchus and other aromatic whites.

Fermol® Complet Killer

Saccharomyces cerevisiae r.f. bayanus ceppo PB 2305

Selected for AEB by Pascal Biotech® in collaboration with the microbiology department at Reims University, Champagne-Ardenne (France). Isolated from grapes picked in Bourgogne region.

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • A very versatile yeast, suitable for primary fermentation and also for re-activating stuck fermentations or adjusting the alcoholic degree.
  • Of particular interest is its ability to rapidly consume the fructose, normally found in larger residual quantities in wine which has experienced stuck fermentation.
  • It is indicated for the primary fermentation of white wines with a tendency toward neutrality, where it intensifies the grapes' aromatic characteristics, resulting in pleasant floral & fruity nuances that are also very stable in time.
  • OK at very high temperatures and high alcohol (34°C, 94°F and 17% alcohol).
  • The cells flocculate very well and the wine is easy to filter just a few days after the end of the fermentation.
  • Also recommended for problematic/stuck fermentations.


Fermol Super 16

Selected strain Saccharomyces cerevisiae ph.r. cerevisiae. PB 3084


Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes



  • capable of good fermentation performances in specific environmental difficult situations like ICE WINE
  • ideal for obtaining structured red wines with low volatile acidity even in the absence of temperature control
  • starts fermentation in a very short time even in the presence of difficult conditions, easily standing sudden changes in temperature.
  • has a noticeable 17% vol. alcoholigenous power and, even in the presence of high alcoholic degrees, constantly develops quality
  • it has a very good resistance towards SO2 and does not produce H2S
  • ideal to obtain structured red wines with low volatile acidity
  • gives excellent results in the fermentation of sugar-rich musts, such as ICE WINE
  • soft, round, full flavors and a wide aromatic range including varietal aromas and notes of citrus and white flowers.


Fermol A3B

Selected and controlled by Professor Giudici and A. Pulvirenti at the microbiology laboratories of the Agriculture and Science Department at the University of Modena and Reggio Emilia.

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes or per hL must


This yeast is the result of a hybridization and it was selected for its ability to ferment preserving a good level of total acidity. It's a producer of succinic acid and never metabolizes malic. It is recommended for fermenting must obtained by grapes that have ripened in a warm climate making the final product crisp and fresh. Keeping a good level of malic acid in the wine will also be helpful for a prompt start of malo-lactic fermentation. A3B demands a good level of nutrition. Its speed is slower than average, making it ideal for conditions where refrigeration is not available or efficient. It doesn't produce significant amounts of SO2.



Fermol Iper R

Fermol® Iper R (Sacch. Cerevisiae)

Sauvignon Blanc, Rosé, White French Hybrids, and all wines fermented in reductive style

Package Sizes: 500g
Dosing: 10 – 30 g/100kg crushed grapes or per hL must



Selected and controlled by Professor Paolo Giudici and Andrea Pulvirente at the microbiology laboratory in the Science and Agriculture Department from the University of Modena and Reggio Emilia.


This yeast was selected to work with the typical precursors of aromas generated in fermentation conducted in a reductive environment. Wines fermented with Iper R are rich in floral and tropical aromas. It is a yeast that requires a good level of nutrition and doesn't produce significant amounts of SO2.