Vason
Enology products

Description:

The TEAM®2FERM kit contains:

• TEAM®ACTIV START fermentation nutrient and bioregulator
• TEAM®ACTIV FINE fermentation nutrient and bioregulator
• TEAM® FINESSE yeast strain blend

TEAM®2FERM nutrition

The specific TEAM®2FERM nutrition consists of 2 fermentation activators for frothing, perfect for the production of elegant and fine sparkling and semi-sparkling wines. The two products are TEAM®ACTIV START and TEAM®ACTIV FINE and are to be used in two separate stages of frothing and are available exclusively in the TEAM®2FERM kit. TEAM®2FERM nutrition is designed to allow the expression of the valuable and unique characteristics of TEAM® FINESSE yeast strains.

TEAM® FINESSE - Synergic strains of Saccharomyces cerevisiae and bayanus

A blend of yeast strains for the production of premium sparkling and semi-sparkling wines.

TEAM® FINESSE is specifically designed for the expression of fine floral and fruity aromatic complexities on sparkling and semi-sparkling, white and rosé wines. The synergy between different strains is intended to refine the olfactory stylistic aspect, resulting in a clean and heterogeneous appearance.

Description:

Dibasic ammonium phosphate, feed for yeast.

White, shiny, extremely pure crystalline salt. Totally soluble in water.

DIBASIC AMMONIUM PHOSPHATE 

is one of the most complete feed for yeast as it provides yeasts both with phosphorus and nitrogen in a readily assimilable ammoniacal form. The nitrogen and phosphorus stimulates the formation of enzymes and amino acids necessary for a regular fermentation. It can be used during the first or second fermentation process.

Description:

Innovative fermentation supplement with detoxifying function and vitamin supply.

• Use with ongoing alcoholic fermentations.
• Ensures regular fermentative process and prevents possible difficulties related to yeast metabolism.
• Excellent also for second fermentation.

Description:

Saccharomyces bayanus

Yeast strain particularly suited for fermentative recovery and secondary fermentation. Highly resistant to alcohol and sulphur dioxide.

• Excellent resistance to overpressure and diffi cult fermentations

Description:

Saccharomyces cerevisiae.

Yeast strain selected for its metabolic activity on the production of esters and other secondary components of fermentation.

• Ideal for fresh and fruity, young and nouveau wines.
• Delicate and fi ne aromatic profile.
• Allows best expression to products of lower aromatic potential and preserves their olfactory impact.

COMBO APPROACH®

Experiments conducted in collaboration with leading research institutes relating to yeast-bacterial synergies show it is extremely well suited also to early co-inoculations.

Description:

Saccharomyces cerevisiae

Enables expression of the varietal aromatic characteristics of the original must and features excellent cryophilic properties (active from ~ 10°C). Limited production of undesirable fermentative metabolites.

• Good resistance to sulphur dioxide.
• Low production of foam in the fermentative stage.

Description:

Saccharomyces cerevisiae

Saccharomyces cerevisiae. Yeast strain selected for its high fermentative energy, excellent resistance to sulphur dioxide and low production of sulfides and volatile acidity.

• Fermentative energy, roundness and balance. Suitable for fi ne wines.
• Clean fermentations and expression of the aromatic characteristics

COMBO APPROACH®

Experiments conducted in collaboration with leading research institutes relating to yeast-bacterial synergies show it is extremely well suited also to early co-inoculations.

Description:

Balanced yeast nutrient based on ammonium phosphate and thiamine that meets the YAN requirement favourable to cell development.

• Sulphate-free.
• Avoids and prevents difficult fermentation

Description:

Newly developed ammonia-based yeast nutrient containing ammonium phosphate and yeast derivatives.

• Recommended after fermentation commencement.
• Can be applied directly to the mass at the time of inoculation.
• Recommended for wines with high alcohol content.

Description:

Saccharomyces cerevisiae.

Indicated for wines characterised by intense and persistent aromatic notes of red fruits. The obtained wines are characterised by fruity aromas such as cherry, and sour cherry, with fresh and persistent notes.

• Preserves a fragrant aroma.

Description:

Saccharomyces cerevisiae

Yeast selected for aromatic varietals. The aromatics of the obtained wines is characterised by the intense and persistent fruity varietal aromas, typical of Sauvignon blanc.

• Suited for thiolic wines.

Description:

ACTIVE YEAST IN PASTE - Saccharomyces bayanus

Wet compound of a yeast strain selected for finesse and quality. Used in traditional vinification and secondary fermentation.

• Safe and quick onset of the fermentative process.
• Post ferment introduction through bàtonnage.
• Easy-to-use paste form that preserves the physiological characteristics.

COMBO APPROACH®

If used in later phases, the synergy made with the enzyme Mannozym® is very appealing.