Specialty
Showing all 10 results
-
Laffort Zymaflore 011Bio – 500g
CAD 93.82Organic certified Yeast according to European organic production regulations CE 834/2007 and 889/2008 and compliant with U.S. National Organic Program (NOP) for organic production.
Sold in Canada only
Read more -
Laffort Zymaflore Alpha – 500g
CAD 147.83Non-Saccharomyces Yeast for a complex aromatic profile and increased mouthfeel. For red wines during pre-fermentation maceration, and all white varietals.
45 in stock
Sold in Canada only
Add to cart -
AEB Fermol Complet Killer Fru – 500g
CAD 57.98FERMOL® Complet Killer Fru is a multipurpose yeast ideal for refermentations, white and red wines
22 in stock
Add to cart -
AEB FERMOL Cryoaromae – 500g
CAD 71.78 Read moreThe yeasts offered by AEB are the result of rigorous selections made in collaboration with prestigious Research Institutes. Fermol Cryoaromae is a highly cryophilic strain, which highlights the varietal characteristics, especially in wines resulting from cold maceration.
-
Laffort Zymaflore Egide – 500g
CAD 151.65Non-Saccharomyces (Torulaspora delbrueckii and Metschnikowia pulcherrima) in harvest bioprotection, grapes and juices, as an SO2 reduction strategy.
Sold in Canada only
Read more -
Laffort Zymaflore KHIO MP – 500g
CAD 150.44No-Saccharomyces yeast Metschnikowia pulcherrima for the Bio-Protection of white and rosé musts or grapes during long pre-fermentation phases at low temperatures.
2 in stock
Sold in Canada only
Add to cart -
Laffort Zymaflore Omega – 500g
CAD 132.11Non-Saccharomyces yeast (Lachancea thermotolerans) for the BIOAcidification of wine.
Sold in Canada only
Read more -
AEB Primaflora Vr Bio – 500g
CAD 93.42 Read moreAEB Primaflora Vr Bio is a complex biological formulation which aims to provide microbiological protection for red and rosé musts.
-
Laffort Zymaflore ST – 500g
CAD 74.16Yeast for sweet white wines or dry white wines intended for cellaring.
9 in stock
Sold in Canada only
Add to cart -
AEB Levulia Torula – 500g
Read moreOrganic non-Saccharomyces yeast to increase the mouthfeel volume and the aromatic complexity of the wines.
