Vason
Enology products

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.

Description:

Saccharomyces cerevisiae

Yeast strain selected for the low production of volatile acidity and the quick dominance of the indigenous microflora in the first 24-36 hours, followed by a steady fermentation kinetics.

• Ferments well in high alcohol conditions.
• Clean and regular fermentation including at high temperatures. 
• Low volatile acidity production

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:

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.

Description:

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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.

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.

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.

Description:

Saccharomyces cerevisiae

Yeast strain recommended for the production of fully fruity red wines in which a good expression of secondary aromas is sought. Also suitable for fresh wines to achieve a more complex aroma with cherry notes.

• Excellent fruit expression and fullness of flavor
• Good alcohol tolerance
• Low anthocyanin adsorption and good polysaccharide production

Description:

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