Vason
Enology products

Description:

Highly soluble powdered lysozyme for controlling malolactic fermentation.

Bactozym® Special Grain is an enzyme preparation obtained from egg whites via an exclusive extraction technique. This allows highly active and stable lysozymes to be obtained, and at the same time ensures a particularly pure product, in order to meet strict parameters for its oenological use.

Bactozym® Special Grain inhibits the growth of lactic bacteria (Oenococcus, Lactobacillus and Pediococcus types), but does not interfere with the propagation and fermentation activity of yeast. In many cases, it enables the amount of sulphur dioxide to be restricted.

It can also be used in the production of petillant and sparkling wines.

Description:

TEAM® FINESSE - Synergic strains of Saccharomyces cerevisiae and bayanus

A blend of yeast strains for the production of outstanding 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 rosè wines.
The synergy between different strains is intended to refine the olfactory stylistic aspect, resulting in a clean and heterogeneous appearance.

Available in 500 g package or in the TEAM®2FERM kit.

The TEAM®2FERM kit contains:

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

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:

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

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:

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.

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.

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.

Description:

Very pure, natural antioxidant (E 300)

L-ascorbic acid is the most suitable natural product for preventing oxidation of the colouring and aromatic fractions of musts, juices and wines. This antioxidant can be used in a variety of different food products.

Properly evaluated by the company’s Quality Control, it is free from impurities. Best results are obtained for sparkling wines.

COMBO APPROACH®

An intervention with L-ascorbic acid can substantially reduce the use of sulphur dioxide, providing undoubtedly useful technical advantages.

Description:

Specific inactivated yeasts (SIY) with quick release of immediately available mannoproteins, polysaccharides and lipidic substances. It features clear aptitude for improving the characteristics of bead (perlage) and the persistence of the foam.

• Can be used during re-fermentation or immediately after second fermentation.
• Ideal on sparkling wines and fine sparkling wines.

Description:

Saccharomyces bayanus.

An ideal yeast strain for the production of sparkling base wines and refermentations with a modern, fresh and fruity organoleptic appearance.

• Recommended in the development of sparkling wines with fresh and clear fruity notes, as well as good taste persistence.
• Ideal for modern, clean aromatic profiles.
• Excellent resistance to alcohol, sulphur dioxide and pressure

Description:

Saccharomyces cerevisiae.

An ideal yeast strain for the production of fresh but elegant wines, specific for enhancing thiol notes and with great floral expression.

• Recommended in the enhancement of wines with pronounced aromaticity.
• Ideal in the production of thiol and floral white wines.
• Good fermentation kinetics even at low temperatures.