Specialty

Showing all 10 results

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  Laffort Zymaflore 011Bio – 500g

  0 out of 5

  Organic 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.

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  😊 4 in stock at our B.C. warehouse.

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  Laffort Zymaflore Alpha – 500g

  0 out of 5

  Non-Saccharomyces Yeast for a complex aromatic profile and increased mouthfeel. For red wines during pre-fermentation maceration, and all white varietals.

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  😊 16 in stock at our B.C. warehouse.

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  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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  😊 18 in stock at our B.C. warehouse.

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  AEB FERMOL Cryoaromae – 500g

  0 out of 5

  The 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.

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  Laffort Zymaflore Egide – 500g

  0 out of 5

  Non-Saccharomyces (Torulaspora delbrueckii and Metschnikowia pulcherrima) in harvest bioprotection, grapes and juices, as an SO2 reduction strategy.

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  😊 18 in stock at our B.C. warehouse.

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  Laffort Zymaflore KHIO MP – 500g

  0 out of 5

  No-Saccharomyces yeast Metschnikowia pulcherrima for the Bio-Protection of white and rosé musts or grapes during long pre-fermentation phases at low temperatures.

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  Laffort Zymaflore Omega – 500g

  0 out of 5

  Non-Saccharomyces yeast (Lachancea thermotolerans) for the BIOAcidification of wine.

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  AEB Primaflora Vr Bio – 500g

  0 out of 5

  AEB Primaflora Vr Bio is a complex biological formulation which aims to provide microbiological protection for red and rosé musts.

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  Laffort Zymaflore ST – 500g

  0 out of 5

  Yeast for sweet white wines or dry white wines intended for cellaring.

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  😊 11 in stock at our B.C. warehouse.

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• 

  AEB Levulia Torula – 500g

  0 out of 5

  Organic non-Saccharomyces yeast to increase the mouthfeel volume and the aromatic complexity of the wines.

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