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.
MYCOFERM IT 07
Saccharomyces cerevisiae var. bayanus, MYCOFERM IT 07 comes from an experimentation in various wineries of traditional production area of Prosecco, aimed at selecting a yeast in a position to comply, characterize and enhance the varietal typicality of Prosecco. The tests performed in those cellars have confirmed the reliability of this yeast from the fermentative point of view, highlighting the ability to produce Prosecco wines, semi-sparkling and sparkling wines of quality.MYCOFERM IT CAB 90
MYCOFERM IT CAB 90 is a Saccharomyces cerevisiae var. cerevisiae strain, isolated and selected in Burgundy, ideal for red wines with notable varietal aroma characteristics.MYCOFERM IT FRUIT FLAVOUR
Is a selected strain from the Valpolicella D.O.C., an area producing intense and persistent fruity aromas, characterized by notes of cherry, marasca cherry, prunes and blackcurrant, in harmony with floral and delicately spicy features.
MYCOFERM CRU 05
MYCOFERM CRU 05 is a active dry yeast (ADY) Saccharomyces cerevisiae var. Bayanus, selected for the production of important Red Wines because it valorizes the “terroir” of varieties such as: Nebbiolo, Pinot nero, Teroldego, Cabernet , Merlot, Refosco, Sangiovese and Montepulciano.MYCOFERM CRU 31
Is a Saccharomyces cerevisiae var. bayanus active dry yeast (ADY) selected for its oenological properties in white and rosé winemaking. Because of its strong vigor, its use in red wine vinifications is advised only if the fermentation is conducted with temperature control, which should not get over 25°C.MYCOFERM CRU 611
MYCOFERM CRU 611 is a Saccharomyces cerevisiae active dry yeast (ADY) selected for its oenological properties in white and rosé winemaking. MYCOFERM CRU 611 is an aromatic yeast, particularly adapted for low temperature fermentations, where it produces stable fruity and floral aromas. MYCOFERM CRU 611 is endowed with a Killer activity and rapidly starts the fermentation dominating easily over the indigenous flora.MYCOFERM CRU 811
MYCOFERM CRU 811 is an Active Dry Yeast (ADY) Saccharomyces cerevisiae var. bayanus, selected for the production of white wines, red wines of structure and for the second fermentation in pressure tanks.