Vason
Enology products

Description:

Saccharomyces cerevisiae

CERTIFIED ORGANIC yeast strain selected for clean fermentation with good varietal expression and low production of volatile acidity.

• The product is certified ORGANIC pursuant to Reg. EC 2018/848
• For specific winemaking objectives.

Description:

Complex activator made from yeast hulls suitable for the multiplication of yeasts and the creation of the “pied de cuve”.

Product certified organic pursuant to Reg. CE 2018/848.

Description:

Saccharomyces cerevisiae

PREMIUM® 3MH is the ideal strain for the production of complex white wines, with a thiolic nature, a strong fragrance and freshness of taste

It is a strain selected for the ability to express thiol notes in a complete way, as it has the particular characteristic of possessing many of the metabolic potentialities for their revelation, starting from the precursors and the conversion into lively and very fine molecules from an olfactory level.

Ideal for the expression of varietal olfactory characteristics of the starting vine, it finds its best application in the exploitation of vines like Sauvignon blanc and similar. 

Description:

Saccharomyces cerevisiae

PREMIUM® BLOSSOM is particularly recommended for the production of fine and elegant white and rosé wines. 

PREMIUM® BLOSSOM is the ideal strain for the production of wines in which elegance and expressiveness are required: in the presence of a heterogeneous and complete nutritional component, it supports the varietal aroma allowing it to express itself with delicate floral notes, very fine and requested. Very interesting also for sparkling wine.

It can be considered varietal as it does not change the aromatic characteristics of the starting wine: the effect is to accentuate the original aromas, supporting them with balance.

Description:

Saccharomyces cerevisiae

Yeast strain selected for the production of wines of great caliber, indicated in primary fermentation and re-fermentation.

• Slight malic acid degradation action.
• Excellent cryophilic action.
• Enhances floral aromas.

COMBO APPROACH®

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

Description:

Saccharomyces bayanus

Selected yeast strain with particular capacity to assimilate fructose. Excellent for stuck fermentations.

• Suitable for management of difficult and secondary fermentations.
• Resistant to alcohol, pressure, sulphur dioxide, variable pH and temperature conditions.
• For specific winemaking objectives.

Description:

Saccharomyces cerevisiae

Yeast strain characterised by aromatic finesse and fermentative efficiency to properly reflect the style. Selected for the production of still wines and the production of fi ne sparkling wines.

• It does not produce reduced sulphur compounds.
• Excellent resistance to alcohol, sulphur dioxide, pressure and difficult fermenting conditions.

Description:

Saccharomyces cerevisiae

Selected yeast strain that features very fast fermentation onset in the first 24-36 hours, followed with reliable and consistent kinetic.

• Low production of sulphur compounds, low foam production and good resistance to alcohol.
• Low adsorption of anthocyanins.

Description:

Saccharomyces cerevisiae

An exclusive strain for the production of aromatic varieties in order to produce complex, fine, elegant and thiol-rich white wines.

Premium® Sauvignon is the ideal strain for the production of complex, fine, and elegant white wines. This is excellent cryophilic yeast, which conducts a very steady fermentation, and is able to express the olfactory varietal characteristics, intensifying the freshest floral notes without weighing down the aroma, but rather supporting it. An exclusive strain for the production of Sauvignon Blanco V®arieties and grape varieties with aromatic thiols, bringing the typical components of this variety to their full expression.
PREMIUM® SAUVIGNON is optimally suited for “sur lies” refinement.

COMBO APPROACH®

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

Description:

Saccharomyces cerevisiae

Yeast strain suitable for the production of wines with great structure, high alcohol content and long ageing potential.

• Stimulatory of MLF.
• Expresses elegant fruitiness.
• Ideal for the fermentation of musts for obtain aromatic wines with considerable structure and alcohol potential.

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

Yeast strain indicated for the production of elegant wines with thiolic carachteristics.

• Can be used in the production of sparkling wines.
• Enhances thiolic compounds.

Description:

Saccharomyces cerevisiae

Selected yeast strain for its reduced sulphur dioxide production. It is particularly recommended for wines where limited sulphite concentration is desired.

• Very rapid fermentation kinetics in the first 24-36 hours.
• For specific winemaking objectives.