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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.
COLLEZIONE
COLLEZIONE 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 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.COLLEZIONE INVERNO
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. COLLEZIONE 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 Mediterranean regions or with grapes of high sugar content. COLLEZIONE PRIMAVERA
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.COLLEZIONE RUBINO
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.COLLEZIONE 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. COLLEZIONE 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 and élévage on lees, in "classic" methods and "Long Charmat".
MYCOFERM A22
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.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 C22
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.MYCOFERM M22
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.

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 Tannfruity tannin. MYCOFERM IT FRUIT FLAVOUR
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 capacity.
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.MYCOFERM PRO-CHAMPAGNE
Saccharomyces cerevisiae var. bayanus, ideal for the production of white and rosé wines, but especially for sparkling base wines and for second fermentation, both with the classical method and in pressure tank. It is noted for excellent alcohol tolerance and for its ability to ferment at low temperatures. It produces highly elegant wines, exalting the typical variety. Particularly suitable for the recovery of stuck fermentations.MYCOFERM PRO-CRIOSP
Saccharomyces cerevisiae var. bayanus, leaching for both the first fermentation of wines and sparkling base wines; it very well indicated also for the subsequent second fermentation, bringing finesse and elegance. Recommended as a solution in restarting stuck fermentations.MYCOFERM PRO-ROUGE
Saccharomyces cerevisiae, average vigorous and alcoholigenous; its cryophilic capabilities make it suitable to exploit the varietal aromatic properties of red grapes, in cold pre-fermentation maceration, to obtain fruity wines ready to drink. It is recommended in the vinification of grapes which have little anthocyanin, as it does not absorb much color.
MYCOFERM CRU 05
Saccharomyces cerevisiae var. bayanus, vigorous and alcoholigenous, is recommended in the classic red vinification of important wines with interesting notes of wild berries and blackcurrants. The high production of glycerol makes the wines more round and elegant. MYCOFERM CRU 31
Saccharomyces cerevisiae var. bayanus, very vigorous, alcoholigenous and fructophilic, is able to ferment very clear juices which are also at a low temperature. It is recommended for great white wines and for aging; the high production of polysaccharides and the balanced intake of fruity and floral aromas (citrus and tropical fruits) offers wines of great harmony and pleasantness of taste. MYCOFERM CRU 611
Saccharomyces cerevisiae, aromatic, suitable for fermenting very clear juices and at low temperature. The high production of stable esters and acetates strengthens the fruity and floral notes of less aromatic wines. The good supply of glycerin positively contributes to the volume and softness of the same. Ideal in second fermentation combined with CRIO-SP. MYCOFERM CRU 811
Saccharomyces cerevisiae var. bayanus, vigorous and extremely alcohol tolerant, fermented in a wide temperature range. It enhances the varietal character with subtle floral and fruity notes; it presents great aromatic finesse and a remarkable release of polysaccharides. Suitable for the production of important white wines with high alcohol content. Ideal for fermentation and recovery from stuck fermentations.