V STARTER AROM
Description:
Fermentation nutrient and bio-regulator. Suitable for reductive winemaking and to ensure clean fermentation and aromatic expression.
- Recommended use at the time of inoculation.
- Maintains optimal redox balance.
category
V STARTER FRUIT
Description:
Fermentation activator and bio-regulator, specific for sweet and fruity aromatic expression.
- Control of undesirable metabolite production (such as acetaldehyde and volatile acidity).
- No ammoniacal nitrogen sources.
- Excellent for sparkling wines.
V STARTER PREMIUM
V STARTER PREMIUM
Description:
Fermentation nutrient and bio-regulator providing the yeast with the necessary substances to ensure clean fermentation, without unwanted by-products.
- No ammoniacal nitrogen sources.
- Recommended to prevent and restart stuck fermentation.
- Excellent for sparkling wines.
V STARTER TF
V STARTER TF
Description:
Fermentation activator and bio-regulator, specific to enhance the grape variety, with distinct floral and fresh fruit expression.
- Promotes clean fermentation and full varietal expression, very fresh floral and fruity aromatic notes.
- No ammoniacal nitrogen sources.
- Ideal for sparkling wines.
X-PRO VERVE
Description:
A brand-new concept: integral fermentation activator based only on inactivated yeast. Thanks to the perfect amounts of ammoniacal nitrogen, microelements, sterols and cofactors that it is able to provide, it promotes a favourable fermentation state while regulating the redox system that act to preserve the primary varietal aromas.
- Excellent for low sulphite vinification and second fermentation.
- Ideal for obtaining wines where full varietal expression and sense of terroir is of primary importance.
- By protecting against sensory interferences promotes wines that respect the original winemaking intentions
FUMARIC ACID
Description:
FUMARIC ACID is an organic acid that forms part of a number of major biochemical metabolic processes in cells, which means it is already found naturally in wine. In the winemaking industry, it is intended to be used on wine as an additive for inhibiting malolactic fermentation. It helps not only to preserve malic acid in wines but also to reduce sulphur dioxide levels and inhibit the growth and activity of lactic acid bacteria. It comes in the form of a fine, odourless, mixed grain powder. It is much less soluble when compared to other organic acids of oenological interest.
VIW SHIELD LT
Description:
Lachancea thermotolerans is a Selected Non-Saccharomyces yeast for enological use that predominates over the native microflora, and it is present during the fi rst stage of the fermentation. It is able to yield a good fermentation in the temperature range from 15 to 25 °C, until the ethanol concentration reaches 10% (V/V).
- Excellent for bioprotection.
- Recommended for the first steps of the alcoholic fermentation.
- Produces lactic acid that gives more freshness and roundness to the wine, as slightly decreases the ethanol content.
VIW PRACTICO
Description:
Saccharomyces cerevisiae for direct inoculation without rehydration. It is able to yield a good fermentation in the temperature range from 14 to 28 °C, assuring good results until 16 % alcohol v/v.
- Avoids simultaneous addition of SO2 and yeast.
- Suited to enhance the freshness and to give a pleasant mouthfeel.
- Resistant to a wide range of temperatures which makes it suitable for white, rosé and red wines.
VIW SMART
Description:
---