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Selected yeasts

Nowadays, both for the large masses of table wine as well as for the wines of high quality level, the added value that the correct management of the alcoholic fermentation and the adaptation to the new winemaking techniques that a selected yeast brings in, is no longer a negligible factor.
Selected yeasts are an important tool for the Winemaker because they allow to reach the qualitative results expected today by the market.
The quality of the grapes is absolutely important, but more and more we pay attention to the choice of the right SELECTED YEAST, to the correct nutrition technique, the winemaking techniques as well as refining and stabilization in order to give, to the final consumer, more healthy, typical, perfumed, elegant and harmonious wines. Over 20 years of success with the Italian and foreign wine cellars represent the first guarantee of MYCOFERM yeasts quality. The industrial-scale trials in recent years (2002, 2003, 2004, 2005, 2006 and 2007), carried out together with Enologists and Research Institutes, have demonstrated the importance of MICOFERM yeasts as a tool for improving the “typicality” and the quality of the wine.
The news from 2007: selected yeasts MYCOFERM, MYCOFERM IT and MYCOFERM CRU are certified by the CSQA (one of the main Italian Certification Institutes) operating in cooperation with Unità Chimica Vitienologica e Agroalimentare of FONDAZIONE EDMUND MACH – Istituto Agrario di San Michele all’Adige”. This famous Institute operates using method of analysis validated by ACCREDIA and verifies the microbiological parameters of the Dry Active Yeasts. The certification of purity and viability is issued in conformity of the technical specifications and is based on several parameters for which the level and limits of quality result more restrictive than the one established by OIV. Every single package of certified Yeast shows the printed label that certifies the characteristics of purity and vitality, object of the certification itself, ensuring the safety of the fermentative activity.
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 advisable to use it 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 Manzoni 6013.
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 in alcohol, and is a great producer of glycerin. It brings structure and softness to the wines, making them suitable for long aging.
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 Mediterranean regions or with grapes of high sugar content.
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.
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.
Saccharomyces cerevisiae, vigorous, prefers fermentations with average temperatures. It is recommended for red vinification with long maceration and grapes rich in tannins. It amplifies the bouquet, bringing notes of spice and ripe fruit while giving a tasting complexity that justifies the aging of wine in wood. It is also interesting for its low adsorption of color.
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.
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 and élévage on lees, in "classic" methods and "Long Charmat".
Active Dry Yeast Saccharomyces cerevisiae, vigorous, good alcohol producer, processing also the fructose fraction present in the juice, well operating also in very clear musts, even at low temperatures. It produces floral and fruity aromas while releasing parietal polysaccharides, thus giving an important contribution to the balance and sensory stability of the wine.
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.
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 large volume tanks.
Active Dry Yeast Saccharomyces cerevisiae, possessing an excellent alcohol-producing strength and a good fermentative vigor; it enhances the characteristics of the wine by extending its fruity notes.
This yeast is appreciated for its ability in fermenting large masses, in which maintaining an elegant and exclusive aromatic profile is desired. It can also be used in fermentation of very clean musts or even in desulfurized musts.