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500g

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  • FERMOL_CHARMAT

    AEB Fermol Charmat – 500g

    0 out of 5

    Yeast suitable for Charmat sparkling method and refermentations

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  • FERMOL_FLEUR

    AEB Fermol Fleur – 500g

    0 out of 5

    Yeast for varietal and aromatic white and rosé wines with a pronounced and intense bouquet

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  • FERMOL® Lime

    AEB Fermol Lime – 500g

    0 out of 5

    FERMOL® Lime – Yeast for processing of modern rosé wines, with a desire to have a very pronounced and intense bouquet.

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  • FERMOL® Complet Killer Fru

    AEB Fermol Complet Killer Fru – 500g

    0 out of 5

    FERMOL® Complet Killer Fru is a multipurpose yeast ideal for refermentations, white and red wines

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  • actiflore® bo213

    Laffort Actiflore BO213

    0 out of 5

    For aromatic neutrality & fermentation restart.

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  • laffort actiflore f33

    Laffort Actiflore F33

    0 out of 5

    Low VA, high polysaccharide release, fermentation security. Red & White wines.

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  • actiflore® rose

    Laffort Actiflore Rose – 500g

    0 out of 5

    For White & Rosé wines. Yeast selected for its implantation and fermentation capacities. The ability to produce fermentation aromas makes this strain very suitable for the production of modern rosé wines, especially when they are made from grapes of low aromatic potential.

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  • aeb antibrett

    AEB Antibrett

    0 out of 5

    For smoke taint and Brettanomyces treatment.

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  • elevage glu

    AEB Elevage Glu

    0 out of 5

    Elevage Glu is capable of regulating the redox potential in musts and wines.

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  • ellagitan barrique rouge

    AEB Ellagitan Barrique Rouge – 500g

    0 out of 5

    Powdery oak tannin extracted from prized French Oak staves.

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  • aeb endozym active 500g

    AEB Endozym Active – 500g

    0 out of 5

    Granulated pectinase for cold settling, or for the preparation of musts to be processed with flotation.

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  • endozym antibotrytis

    AEB Endozym Antibotrytis – 500g

    0 out of 5

    Enzyme for treating musts rich in laccase and glucans. Reduces potential oxidation caused by Botrytis cinerea.

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  • endozym contact pelliculaire

    AEB Endozym Contact Pelliculaire – 500g

    0 out of 5

    Multi-activity Enzymatic complex derived from non-GMO organisms.

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  • endozym cultivar

    AEB Endozym Cultivar – 500g

    0 out of 5

    Granular Pectinase for quicker settling, and for the extraction of color, structure and aromas from the skins. With secondary activities including Cellulase and Hemicellulase.

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  • endozym glucapec

    AEB Endozym Glucapec – 500g

    0 out of 5

    An enzymatic preparation formulated for the treatment of wines that are rich in Glucans and Pectins.

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  • endozym muscat

    AEB Endozym Muscat – 500g

    0 out of 5

    Pectinase for improved settling of hard-to-settle varietals like muscat, gewurztraminer, malvasia and müller thurgau.

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  • endozym ß split

    AEB Endozym ß-Split – 500g

    0 out of 5

    Pectolitic enzyme with a high ß-glucosidasic activity, able to considerably increase wine aromatic intensity.

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  • FERMOL® Arôme Plus

    AEB Fermol Arôme Plus

    0 out of 5

    AEB Yeast – Fermol Arôme Plus highlights the floral notes and produces intensely aromatic wines wines with an elegant taste supported by good acidity.

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  • FERMOL_BLANC

    AEB Fermol Blanc

    0 out of 5

    AEB – FERMOL® Blanc Yeast develops full bodied wines with very complex aromas reminiscent of flowers, citrus or white-pulped fruit.

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  • FERMOL_CHARDONNAY

    AEB Fermol Chardonnay

    0 out of 5

    Yeast especially cryophilic, particularly suitable for the production of prized white wines.

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  • fermol elegance

    AEB Fermol Elegance – 500g

    0 out of 5

    Fermol Elegance is a strain obtained by natural hybridization.

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  • fermol glutaferm

    AEB Glutaferm One – 500g

    0 out of 5

    Sauvignon Blanc, Viognier and all aromatics white wines

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  • FERMOL® Mediterranée

    AEB Fermol Mediterranée

    0 out of 5

    FERMOL® Mediterranée is a AEB Yeast for structured red wines suitable for amplifying sweet nuances reminiscent of jams of ripe figs and small red berries

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  • fermol pb2033

    AEB Fermol PB2033

    0 out of 5

    The main characteristic of this Yeast is the high production of glycerol and polysaccharides. It produces full-bodied wines characterized by nuances of red fruit and dry figs. Its nutritional demand is substantially lower than average.

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  • FERMOL_PREMIER_CRU

    AEB Fermol Premier Cru

    0 out of 5

    FERMOL® Premier Cru is regarded as the benchmark yeast strain for the production of high-quality red wines.

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  • fermol rouge

    AEB Fermol Rouge

    0 out of 5

    Actively extracts tannins from the grapes and produces aromatics typical of young red wines.

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  • aeb fermol sauvignon

    AEB Fermol Sauvignon

    0 out of 5

    Yeast for white and aromatic varietal wines

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  • aeb fermol super 16

    AEB Fermol Super 16

    0 out of 5

    Ideal for Zinfandel production. It has been isolated from grapes picked in the island of Samos (Greece). The island is a historic producer of wines coming from extremely mature grapes often dried in a “passito” style.

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  • fermoplus energy glu

    AEB Fermoplus Energy GLU

    0 out of 5

    Yeast rehydration nutrient based on amino acids and vitamins naturally derived from Yeast cells

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  • fermoplus malolactique

    AEB Fermoplus Malolactique

    0 out of 5

    Specific nutrient for malolactic bacteria

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