Sorbo c
Formulation designed to make wines both biologically and chemically stable. Thanks to the combination of potassium metabisulfite and potassium sorbate, it provides an effective barrier to lactic acid bacteria often responsible for the onset of geranium odors in wine that have been treated only with sorbate. The antioxidant action of ascorbic acid associated with the […]
Potassiunm sorbate pearls
Micronised potassium bitartrate
Nucleation agent in the cold stabilisation of wines.
Ascorbic acid
Cristal-speed
CRISTAL-SPEED is a crystalliser which brings the following advantages in refrigeration: • Halves refrigeration times with obvious advantages on the stabilisation cycle • Consequently reduces energy costs • Reduces oxidation • Improves filterability
Cuprosol
Copper in solution reacts with sulphur groups and causes them to precipitate in the form of cupric salt, thus inactivating the smelly sulphur molecules.
Evercell 20
Cellulose gum in solution, concentrated, for the tartaric stabilization of wines.
Evercell 10
Cellulose gum in a ready-to-use solution, for the Tartaric Stabilization of Wines.
Evercell 05
EVERCELL 05 is purified solution, ready for use, micro filterable and effective over time.
Metaclar
Obtained from tartaric acid of a very high quality, through a careful esterification process which allows you to obtain a Metatartaric acid with a high stabilizing power associated with excellent solubility and the absence of foreign tastes (cooked, caramel) and insoluble particles. Metaclar acts as a protective colloid, inhibiting the growth of crystallization germs, and […]
Natural control wine
NATURAL CONTROL WINE is a synergistic formulation for the prevention of malolactic fermentation, obtained from the association of fumaric acid and a specific chitosan.
Natural control micro
It is a chitosan-based preparation selected and activated for its effective inhibition of unwanted microbial species in musts and wines. Due to its high antimicrobial capacity and easy dispersibility, it is ideal in all stages of processing, from must to wine, to reduce the use of sulphites and prevent dangerous contamination.
Criostar
CRIOSTAR is a specific crystalliser which brings the following advantages in refrigeration: • halves refrigeration times with obvious advantages over the entire stabilisation cycle • reduces energy costs
Tannredox vit
Formulation based on gall tannin and ascorbic acid which, thanks to its high antioxidant power, is used in both mashing and in the elaboration of wines in order to avoid unwanted oxidations. Thanks to its ability to combine dissolved oxygen it prevents the formation and growth of yellow notes in the treated wine.
Arabic enol
Liquid Arabic Gum, ready to use, strong stabilizing effect, good organoleptic impact, micro filterable, stabilized with SO SO2
Arabic filtra
Ready to use, filterability on membrane 0,45µm, highly controlled, stabilized with SO2.
Arabic micro istant
It is a gum arabic in powder, selected for its oenological characteristics and purity. Moreover, it is easily soluble in water or directly in wine.
Arabic micro
It is a gum arabic in powder, obtained from selected raw materials, with easy solubility giving a clear solution free of particles in suspension.
Arabic plus
Liquid Arabic Gum, ready to use, with a high impact on volume and softness, stabilized with SO2 associated with EVERCELL 05
Arabic plus pure
ARABIC PLUS PURE is a micro-filterable solution of precious gum arabic, with high stabilising capacity with regard to the colour and colloids of the wine.
Arabic star
It is a solution of gum arabic combined with an emulsion of yeast derivative of parietal origin; it is obtained through a careful selection of the raw materials and a particular production process, which improves its characteristics, making its use more efficient in the final stages, such as pre-bottling.
Aromatic uva
The Triple Action: antioxidant, antioxidasic and antiseptic; it finds its ideal application on grapes. The synergic action of its components is more effective than sulfur dioxide and inert gases (e.g.: nitrogen) in obtaining more regular fermentations, protected from the damage of oxidase enzymes. A further advantage, tied to its use, is that of being able […]
Polisac white
Ideal for white wines in which you wish to emphasize thiols (e.g. Sauvignon) and varietal aromas. It manifests its positive effects in all stages of refinement, especially if used at the beginning of fermentation, before racking, in sur-lies suspensions.
Sinergy white
Its use is ideal when storing wines avoiding the contact with oxygen. Under these conditions, the tannins transferred from the grape, during pressing, may be maintained in a native form highly reactive till bottling and cause unpleasant imperfect aromas when first they enter in contact with oxygen. Sinergy White, with ellagic tannins and polysaccharides rich […]
Sinergy red
Its formulation provides the combination of yeast derivatives, tannins with antioxidant and anti-radical behavior and evolving ellagotannins, typical of barrels. In wines aged with Sinergy Red color stability and harmony of taste is achieved more easily and involuntary oxygenation (transfers, refrigeration, etc.) does not cause negative oxidations.
Sinergy equilibrium
Immediately it creates the oxide-reductive conditions ideal for wine aging, bringing quickly the natural components that fine lees and wooden containers (barrels) yield in the longer term. It is obtained from yeasts which are high producers of mannoproteins and tannins extracted from toasted oak. It increases the harmony and body of the wine, while facilitating […]
Rondeur elegance
It softens the wines without altering their balance, giving them a better redox stability, which preserves their longevity. Its composition, based on parietal and vegetal polysaccharides associated with fine oak tannins, shows typical well integrated aromatic notes of aging in wood.
Rondeur sfera
The mannoproteins that compose it, obtained from a specific strain of Saccharomyces uvarum, have numerous ramifications of a small size, particularly suitable for forming stable colloids with wine tannins. The association with vegetal and grape polysaccharides has proved to be very effective on the organoleptic complexity of wine: enhancing the volume, smoothing any harshness, giving […]
Rondeur raisin
It has been specifically studied to protect and maintain the freshness and fruitiness of wines; it has a strong antioxidant power and it expresses a full taste sensation, increasing the volume and wines softness.
Rondeur stab
Its composition, with vegetal polysaccharides and mannoproteins extracted from Saccharomyces cerevisiae, favors the formation of stable colloidal complexes and corrects excessive thinness or astringency situations.
Rondeur cru
It’s a totally soluble preparation made from mannoproteins and plant polysaccharides, designed to soften wines without altering its balance: it enhance the volume, reduces acidic or astringent sharp edges and supports aftertaste, covering dry or bitter notes.
Polisac structure
Quickly releases mannoproteins, sterols, amino acids and antioxidant polypeptides. For its richness, it can be considered a comprehensive tool: effective in yeast nutrition, positive in protecting the anthocyanin from oxidative excesses (typical at racking), suitable for giving body and harmony in sharp wines. Suitable also for elegant and medium structure wines, it can be positively […]
Polisac red
It has a medium content of polypeptides antioxidants (glutathione) which make it particularly suitable for young red and rosés wines, in which you wish to strengthen antioxidant protection without increasing the tannic structure and aging requirements. It provides the best results when used early, at the beginning of fermentation, at racking or on the first […]
Polisac extrawhite
It finds its best application in white wines where you wish to enhance body and volume. It promotes the harmonization of sustained acidity and, used in appropriate doses, prevents the loss of thiols aromas, even when they are not characteristic such as in Sauvignon, they integrate and give aromatic complexity to varietal white wines. Ideal […]
Inverno 1936
Saccharomyces cerevisiae, varietal, recommended for the production of wines from dried grapes and late harvests. It is a cryotolerant strain, particularly suited for fermenting under difficult temperature conditions and in the cold months. Selected on dried grapes, it is osmotolerant and alcoholigenous. It enhances the typical aroma of overripe grapes, gives complex notes of fruit […]
Carso
Saccharomyces cerevisiae, with a particular enzymatic profile capable of amplifying the expression of varietal origin thiols, it is also able to produce discrete quantities of fermentation aromas. It is suggested on grapes from white varieties rich in precursors such as Sauvignon Blanc and Colombard, but it can also give interesting notes on Ribolla or Incrocio […]
Quarzo
Saccharomyces cerevisae yeast with a particular enzymatic complex that will amplify the expression of the thiols of varietal origin; it is also able to produce a fair quantity of fermentative aromas. This strain is well suited for reductive winemaking techniques as well as in production of wines that will complete their evolution in wood.
Corallo
Saccharomyces cerevisiae yeast, alcoholic, cryophilic, and fructophilic, selected for the vinification of great red wines in which it facilitates colour stability. MYCOFERM CORALLO COLLECTION enhances the varietal aroma of the grapes and, from the first fermentation stages, it releases polysaccharides which contribute, together with ethanal, to colour stability. It has a characteristic metabolism which increases […]
Mycoferm c 22
This Saccharomyces cerevisiae strain, it’s a yeast with a fast and regular fermentation, with a discreet dominance over indigenous strains, a good fermentation power; a good nutrition of nitrogen is recommended to limit the formation of H2S. It is a flexible and usable yeast for the fermentation of white, red and rosé wines, even in […]
Mycoferm b 22
Active Dry Yeast Saccharomyces cerevisiae var. bayanus, a vigorous yeast, with a high resistance to low temperatures, fructophilic, with modest nutritional requirements, able to enhance the aromatic characteristics of the original variety, for regular fermentations, and for restarting stuck fermentations.
Mycoferm m 22
Dry Active Yeast Saccharomyces cerevisiae, with an excellent alcohol production and a good fermentative vigor; it enhances the characteristics of the grape variety by expanding its fruity notes. This yeast is appreciated for its ability to ferment large masses in which we want to maintain an elegant and exclusive aromatic profile. It can also be […]
Mycoferm a 22
Dry Active Yeast Saccharomyces cerevisiae, vigorous, alcoholic, fructophilic, is able to ferment very clear musts without any difficulty, even at low temperatures. It produces floral and fruity aromas and releases parietal polysaccharides, thus making an important contribution to the harmony and sensory stability of wine.
Mycoferm pro arom
Saccharomyces cerevisiae, aromatic, able to ferment at low temperature and with medium to high sugar concentrations. It gives stable fruit and floral notes, due to very low production of carbonyl compounds, known to be responsible for the aroma decaying of the wines.
Primavera ’56
Saccharomyces cerevisiae gives volume and freshness, suitable for red wines in which varietal aromas are enhanced. It has a good alcohol tolerance and ferments at low temperatures. Great interaction with color. On neutral varieties, it gives good aromatic production, particularly interesting on rosé and red sparkling wines.
Vulcano
Saccharomyces cerevisiae var. bayanus, of exceptional osmotolerance and alcohol tolerance, is used for the vinification of dried grapes, since it enhances the characteristics of grape, expanding its fruity notes. It adapts to low and high fermentation temperatures with a reduced production of volatile acidity even at high alcohol gradations. Also, ideal for the sparkling process […]
Mediterraneo
Saccharomyces cerevisiae, resulting from a selection made in the Salento area of red grapes. It is distinguished by the high fermentative power for its high alcohol tolerance. It is capable of producing pleasing wines with fresh fruit, blackberry and plum notes. Due to these properties, it is intended for the production of red wines from […]
Uvarum
Saccharomyces bayanus var. uvarum strain, resulting from the selection made on a number of autochthonous strains selected in the classic area of Amarone production. Thanks to its psychrophilic characteristic, it is able to ferment at low temperatures; the high production of esters associated with a marked fruit profile completes its character.
Mycoferm it fruity flavor
Saccharomyces cerevisiae is particularly suitable for the production of young red wines, rosé and “Beaujolais” wines. It gives the wines intense and persistent fruity aromas, especially of cherry, sour cherry, plum and currant, but also of pink grapefruit, which harmonize with delicately spicy and floral notes. It has good alcohol tolerance and a good demalicant […]
Mycoferm it 07
Saccharomyces cerevisiae var. bayanus, particularly suitable for the preparation of white and rosé wines, which brings balance and elegance with notes of flowers and fresh fruits. Ideal for re-fermentation in classic and sparkling wines; it maintains the fixed acidity of the wine and enhances the sensation of freshness.
Mycoferm it cab 90
Saccharomyces cerevisiae, ideal for the processing of varietal red wines, with good resistance to alcohol and limited nutritional needs. On young wines, it highlights fruity notes (blackberry, cherry, raspberry, and currant); on structured wines of medium aging in wood it highlights an evolution towards ripe fruit, jam and spices. An ideal accompaniment for winemaking with […]
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