Low Nutritional Need

Showing all 12 results

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  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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  Laffort Actiflore BO213

  0 out of 5

  For aromatic neutrality & fermentation restart.

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  AEB Fermol Chardonnay

  0 out of 5

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

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  Laffort Actiflore F33

  0 out of 5

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

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  Laffort Zymaflore FX10

  0 out of 5

  Yeast for red wine that is structured, elegant and in the ‘Grand cru’ style.

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  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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  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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  Laffort Zymaflore RB2 – 500g

  0 out of 5

  Yeast for fruity, elegant red wines, expressing the Pinot Noir varietal aroma.

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  Laffort Zymaflore RX 60

  0 out of 5

  Yeast for fruity and spicy red wines.

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  AEB Fermol Sauvignon

  0 out of 5

  Yeast for white and aromatic varietal wines

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  Laffort Zymaflore Spark – 500g

  0 out of 5

  Yeast for primary fermentation, prise de mousse and restarting stuck fermentations.

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  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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