COMPANY PROFILE

FERMENTIS

Fermentis logo


CONTACT INFO

Address

7475 W. Main St.
Milwaukee
WI, 53214
United States
Phone
414-308-7936
Fax
Primary
Anne Flesch

Fermentis: Yeasts and fermentation solutions

Fermentis is part of the Group Lesaffre, a key global player

in yeasts and fermentation. Lesaffre designs, manufactures

and markets innovative solutions for Baking, Food

Taste & Pleasure, Health Care and Biotechnology. Fermentis

is the business unit in charge of fermented beverages

(wine, cider, beer, distilled spirits, mead, etc.).

Fermentis is an expert in the art of fermentation.

Our active dry yeasts and yeast derivatives cover almost all professional requirements:
from safeguarding production to expressing sensory characteristics.


For more information on our Wine Table, please click http://www.wineindustrynetwork.com/uploads/tips/safoeno-wine-poster.pdf



image

SafŒno HD A54
SafŒno HD A54
SafŒno HD T18
SafŒno HD T18
Fermentis Team at Unified Wine & Grape Symposium on 02/06/2020
Fermentis Team at Unified Wine & Grape Symposium on 02/06/2020
The Fermentis and ATP teams at their booth at the Oregon Wine Symposium on 02/13/2020
The Fermentis and ATP teams at their booth at the Oregon Wine Symposium on 02/13/2020
Fermentis Team at Texas Wine & Grape on 02/22/2020
Fermentis Team at Texas Wine & Grape on 02/22/2020
The Fermentis and ATP teams at their booth at the Washington Wine Growers Conference on 03/04/2020
The Fermentis and ATP teams at their booth at the Washington Wine Growers Conference on 03/04/2020
The Fermentis and Quartz analytics teams at the Eastern Wine Show on 03/12/2020
The Fermentis and Quartz analytics teams at the Eastern Wine Show on 03/12/2020
Easy 2 Use, by Fermentis
Easy 2 Use, by Fermentis
Fermentis created the Easy 2 Use range to make your life easier, to save you time, offer more comfort and safety and even save you money; with no compromise on quality!
SpringCell™ Color G2 - The new generation of SpringCell™ Color




Type of wine: Red

 Fermentis red wine  

         


SpringCell™ Color G2 is an optimization of the SpringCell™ Color. Based on pure inactivated yeast from Saccharomyces cerevisiae particularly rich in polysaccharides, it improves the action of the SpringCell™ Color on the intensity and the stability of the polyphenolic profile of red wines.

SpringCell™ Color G2 brings a better quality of the wine structure (especially tannins) consequently improving the organoleptic profile of full bodied medium to long ageing premium reds.


SpringCell™ Color G2 is suitable for:
– The elaboration of intense and round medium to long ageing red wines
– Long maceration musts or musts that have undergone a too strong extraction (softening of green tannins)
– Wines from highly tannic and colored cultivars
– Wines with already experienced unstable color


POLYPHENOLIC PROFILE

Increased polyphenol content : SpringCell™ Color G2 significantly increases the color intensity and the final content in tannins of the wine after treatment (increase of the OD520 & OD280).
Increased polyphenol stability: The effect of SpringCell™ Color G2 polysaccharides is strengthened to help the stabilization of the tannin-anthocyanin complexes and allow the reduction of the free anthocyanins rate. G2 brings as well another dimension to the stability through the induction of the production of tannins that are much more polymerized.


ORGANOLEPTIC PROFILE

SpringCell™ Color G2 largely contributes to the softening of the most astringent tannins thanks to the increase of their polymerization degree and to the coating action of the polysaccharides (decrease of the tannic power and
increase of the ethanol index).


NUTRITION, side effect

Supply of vitamins and of organic nitrogen during the fermentation under the form of amino acids which are quickly assimilated by the yeast.
Supply of insoluble elements and survival factors (ergosterols, fatty acids) to help yeast vigor all along the fermentation.


E2U™

SpringCell™ Color G2 has a micro granulated form making its dissolution better and securing its use.


Dosage

20 to 30g/hl of SpringCell™ Color G2 must be incorporated just before the inoculation of yeasts to play its functional role as well as its role of support element, diluted in ten times its volume of wine or water.


Composition

Dry matter > 94%
Total nitrogen 7.5 – 8.8%
Total carbohydrates 28.0 – 34.0%
Lipids 4.0 – 8.0%
Mineral matters 4.0 – 8.0%


For more information please contact Anne Flesch - a.flesch@fermentis.lesaffre.com


News Archive


SafŒno™ GV S107
08 May, 2020

Ideally adapted to premium whites.

 

 

 

 

Premium elegant whites

 

SafŒno™ GV S107 is recommended for winemakers seeking for enhancing roundness and aromatic complexity to their whites, especially for elegant cultivars without major aroma precursors like Chardonnay.
 Thanks to its analytic and aromatic cleanness, it is perfectly suitable for high alcohol and high pH full bodied whites issued from ripe fruits, fermented in barrels and/or aged on lees and undergoing malolactic fermentation. Its sweet and long lasting finish will provide a real advantage for short ageing premium whites.

Fresh fruit and floral whites

 

On fermentation side, SafŒno™ GV S107 is characterized by its promotion of floral and fruity higher alcohols and esters (rather than isoamyl acetate). On variety side, it helps releasing floral and citrusy aromas (terpens and C13-Norisoprenoids) from grapes. Thus, SafŒno™ GV S107 gently promotes aromatic varieties such as Viognier, Chenin Blanc, Riesling, Gewürztraminer… while always bringing a fresh and well-balanced persistent mouth.

Usage

  • Gently pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Pay attention to cover all the water surface area by creating a thin layer of yeast.easy to use
  • Leave to rest for 20 minutes.
  • Gently stir to complete yeast rehydration while avoiding the formation of lumps prior acclimatization.
  • Double progressively the volume of the yeast suspension by adding must from the tank while stirring the mix so that the temperature of the yeast starter decreases and yeast activation starts.
  • Leave to rest for 10 minutes.
  • Homogenize and incorporate the yeast starter in the fermentation tank during a pumping over with aeration.

Microvinification on US West Coast Chardonnay, 14.9% v/v,
YAN/Sugar: 0.99, pH 3.2, fermented at 14-15°C (57-59°F) constant.

 

 Trial SafŒno™ GV S107         

 

SafŒno™ GV S107 has especially been selected for its Premium Chardonnay ideally adapted organoleptic profile.

Tasting done by 9 trained panelists.

Packaging

Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg).

 

Guarantee

The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (during 3 years) and 10°C for an extended storage (4 years). Fermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.

 

Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.

 

Fermentation abilities:

→ Kinetics depending on the pH: medium slow < pH 3.5 < fast
 → Wide fermentation temperature spectrum: 10-35 °C (50 – 95°F), very resistant at low
 temperature
 → Good alcohol tolerance: > 15% vol./vol.
 → High SO2 resistance
 → Medium nitrogen requirements: ratio YAN (mg/L) / Sugars (g/L) between 0.8 and 0.9.
 → Killer factor: Neutral

Metabolic Characteristics:

→ Low yield Ethanol/Sugar
 → High glycerol production (7-8g/l)
 → Low volatile acidity production
 → Medium-low production of sulfur compounds (SO2, H2S) and low SO2 combination
 → High production of higher alcohols (especially phenyl-2-ethanol) and esters (especially ethyl
 esters)
 → Medium release of glycosidically bound volatile aromas

 

 

Ingredients: yeast (Saccharomyces cerevisiae x Saccharomyces bayanus), emulsifier: E491 (sorbitan monostearate)

 

Contact: Anne Flesch

Email:  a.flesch@fermentis.lesaffre.com

 


SafŒno™ HD T18: For elegant and fresh terpenic white wines
23 April, 2020



For fresh and complex terpenic white wines


SafOEno™ HD T18 increases the aromatic potential of terpenic varieties such as Muscat, Viognier, Gewürztraminer, Riesling, Pinot Gris… thanks to terpenols and β-damascenone release supported by a balanced production of acetate & ethyl esters, which strengthens wines’ complexity. It particularly enhances fresh floral and citrus fruit notes.

Its clean fermentation profile towards undesirable metabolites combined to its aromatic properties gives to the winemaker a tool to elaborate fresh varietal and complex white wines. 

Usage

easy to use

Lesaffre know-how and continuous yeast production process improvement lead to obtain an exceptional quality of dry yeasts able to resist to a very wide range of use, cold or no rehydration included, without affecting their viability, kinetic and/or analytical profile.

Winemakers can choose usage conditions that fit the best their needs, i.e.:

  • Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after settling for whites and rosés). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).
  • With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

Viognier, Languedoc Roussillon, 12.6% v/v, Adjustment with DAP from YAN/S = 0.4 to 0.9 and Adjustment of turbidity from 2 to 100. NTU plus 10g/hl SpringCell at yeast inoculation, Fermentation temperature 17-19°C (63-66 °F).
7 professional tasters.OAV: Odor Active Value (Concentration/Perception threshold)


 HDT18         


Packaging

Carton of 20 vacuum-packed sachets of 500g each (Full box net weight: 10 kg).


Guarantee

The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (during 3 years) and 10°C for an extended storage (4 years). Fermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.

 

Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.


Fermentation abilities:

→ Killer phenotype

→ Medium to high implantation strength

→ Low to medium lag phase with fast and regular kinetic

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 10-30°C (50-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low malic acid consumption
 → Medium glycerol production
 → Low volatile acidity production
 → Low to medium H2S production
 → Low to medium SO2 production / combination
 → Balanced production of ethyl and acetate esters
 → Favors high terpenol release and maintenance


Ingredients: yeast (Saccharomyces cerevisiae x Saccharomyces bayanus), emulsifier: E491 (sorbitan monostearate)



SafŒno™ HD A54-For intensely Fruity White and Rosé Wines!
24 March, 2020



SafŒno™ HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity higher alcohols and their corresponding acetate esters while keeping a clean fermentation profile for light young wines.

Dosage for still white and rosé wines: 20-30 g/hl, straight after settling

For technological white and rose wines with strong amylic notes

Due to its extraordinary high production of isoamyl alcohol / isoamyl acetate and 2-phenylethanol / 2-phenylethyl acetate, SafOEno™ HD A54 is bringing to your wines intense fruitiness towards banana, candy and strawberry notes.

Its capabilities to maintain high total acidity and to bring roundness and sweetness is interesting to keep a very gourmet balance. 

For blending bases

The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically strengthen the aromatic intensity of the wine, particularly on fermentative notes. It makes this strain a really good tool to value neutral bases or to bring complexity to aromatic bases. This property leads as well to remove green aromas due to early picked grapes for delightful wines.

Considering its low SO2 production, this strain is particularly suitable for low SO2 content wines and favor malolactic fermentations.

SafOEno™ HD A54 will help winemakers adding value to their young and non-varietal wines. 

Fermentation abilities:

→ Killer phenotype

→ Moderate implantation strength

→ Medium lag phase and medium to fast but regular kinetics

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 14-30°C (57-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low to medium malic acid consumption and high total acidity maintenance
→ Medium to high glycerol production
→ Moderate volatile acidity and very low acetaldehyde production
→ Medium H2S production and very low SO2 production / combination
→ Very high production of 2-phenylethanol, isoamyl alcohol and their acetates
→ High β-damascenone release


SAFŒNO HD T18: For elegant and fresh terpenic white wines
09 March, 2020



SafŒno™ HD T18 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to select a yeast strain particularly suitable for the expression of varietal terpenic aromas with a nice mouthfeel balance and clean fermentation profile.


SAFŒNO™ HD A54: Make a Rose or White wine with intense fruitiness towards banana, candy and strawberry notes!
13 February, 2020

SAFŒNO HD A54

FOR INTENSELY FRUITY WHITE AND ROSÉ WINES

 

SafŒno HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity higher alcohols and their corresponding acetate esters while keeping a clean fermentation profile for light young wines. 

FOR TECHNOLOGICAL WHITE AND ROSE WINES WITH STRONG AMYLIC NOTES

Due to its extraordinary high production of isoamyl alcohol / isoamyl acetate and 2-phenylethanol / 2-phenylethyl acetate, SafOEno™ HD A54 is bringing to your wines intense fruitiness towards banana, candy and strawberry notes.

Its capabilities to maintain high total acidity and to bring roundness and sweetness is interesting to keep a very gourmet balance.

FOR BLENDING BASES

 

The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically strengthen the aromatic intensity of the wine, particularly on fermentative notes. It makes this strain a really good tool to value neutral bases or to bring complexity to aromatic bases. This property leads as well to remove green aromas due to early picked grapes for delightful wines.

Considering its low SO2 production, this strain is particularly suitable for low SO2 content wines and favor malolactic fermentations.

SafOEno HD A54 will help winemakers adding value to their young and non-varietal wines.

Dosage for still white and rosé wines: 20-30 g/hl, straight after settling


SafŒno™ HD A54: For intensely fruity white and rosé wines & SafŒno™ HD T18: For elegant and fresh terpenic white wines
24 January, 2020

SafŒno™ HD A54: For intensely fruity white and rosé wines

FOR TECHNOLOGICAL WHITE AND ROSE WINES WITH STRONG AMYLIC NOTES


Due to its extraordinary high production of isoamyl alcohol / isoamyl acetate and 2-phenylethanol / 2-phenylethyl acetate, SafOEno™ HD A54 is bringing to your wines intense fruitiness towards banana, candy and strawberry notes.

Its capabilities to maintain high total acidity and to bring roundness and sweetness is interesting to keep a very gourmet balance.

FOR BLENDING BASES

The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically strengthen the aromatic intensity of the wine, particularly on fermentative notes. It makes this strain a really good tool to value neutral bases or to bring complexity to aromatic bases. This property leads as well to remove green aromas due to early picked grapes for delightful wines.

Considering its low SO2 production, this strain is particularly suitable for low SO2 content wines and favor malolactic fermentations.

SafOEno™ HD A54 will help winemakers adding value to their young and non-varietal wines.


Fermentation abilities:

→ Killer phenotype

→ Moderate implantation strength

→ Medium lag phase and medium to fast but regular kinetics

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 14-30°C (57-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low to medium malic acid consumption and high total acidity maintenance
→ Medium to high glycerol production
→ Moderate volatile acidity and very low acetaldehyde production
→ Medium H2S production and very low SO2 production / combination
→ Very high production of 2-phenylethanol, isoamyl alcohol and their acetates
→ High β-damascenone release


Ingredients: yeast (Saccharomyces cerevisiae x Saccharomyces bayanus), emulsifier: E491 (sorbitan monostearate)


SafŒno™ HD T18: For elegant and fresh terpenic white wines

FOR FRESH AND COMPLEX TERPENIC WHITE WINES

SafOEno™ HD T18 increases the aromatic potential of terpenic varieties such as Muscat, Viognier, Gewürztraminer, Riesling, Pinot Gris… thanks to terpenols and β-damascenone release supported by a balanced production of acetate & ethyl esters, which strengthens wines’ complexity. It particularly enhances fresh floral and citrus fruit notes.

Its clean fermentation profile towards undesirable metabolites combined to its aromatic properties gives to the winemaker a tool to elaborate fresh varietal and complex white wines.


Fermentation abilities:

→ Killer phenotype

→ Medium to high implantation strength

→ Low to medium lag phase with fast and regular kinetic

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 10-30°C (50-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low malic acid consumption
→ Medium glycerol production
→ Low volatile acidity production
→ Low to medium H2S production
→ Low to medium SO2 production / combination
→ Balanced production of ethyl and acetate esters
→ Favors high terpenol release and maintenance


Ingredients: yeast (Saccharomyces cerevisiae x Saccharomyces bayanus), emulsifier: E491 (sorbitan monostearate)

For pricing, please contact our distributor in Northern America ATP Group: https://atpgroup.com/contact/ 

 

Trade Show Booth # Information
WiVi Central Coast Wine Industry Conference and Tradeshow 2020
27 Aug, 2020 to 27 Aug, 2020
Paso Robles, CA
311 Come by and meet us! We have 2 new yeast SafOEno HD A54 for fruit-forward white and rose wines and SafOEno HD T18 for elegant and fresh terpenic white wines.
Title Name Email Phone
Regional Sales Manager Western-North America Anne Flesch a.flesch@fermentis.lesaffre.co
m
+1 916 846 3114
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SafŒno™ BC S103 - Active Dry Yeast
THE CHOICE FOR EXTREME CONDITIONS.  SafŒno BC S103 was selected for its excellent fermentation characteristics and its great resistance to extreme winemaking conditions. For more information: https://fermentis.com/en/...
SAFŒNO™ HD T18 - Active Dry Yeast
SafŒno™ HD T18 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to select a yeast strain particularly suitable for the expression of varietal terpenic ...
SafŒno™ HD A54 -  Active Dry Yeast
FOR INTENSELY FRUITY WHITE AND ROSÉ WINES SafŒno™ HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity ...
SafŒno™ GV S107 - Active Dry Yeast
IDEALLY ADAPTED TO PREMIUM WHITES. SafOeno GV S107 has been isolated from 6 different Portuguese wine regions out of 1,500 strain isolates within a 3 years PhD for its abilities to enhance the qualities of noble grape varieties ...
SafŒno™ HD S62 - Active Dry Yeast
For deeply colored and structured reds SafŒno™ HD S62 is coming from the hybridization of two Lesaffre strains with the aim to combine their best characteristics towards the favoring of high ...
SafŒno™ HD S135 - Active Dry Yeast
FOR FULL BODIED AND SMOOTH REDS. SafOeno HD S135 is coming from the hybridization of two Lesaffre strains with the aim to combine their best characteristics towards polyphenols coating and resistance to difficult fermentation conditions ...
SAFŒNO™ STG S101 -  Active Dry Yeast
For fruity red and rose wines. SafOeno STG S101 was selected in the Beaujolais region for its high ester production at low temperature. Still wines. Dosage: 20 g/hl Fermentation restart. Dosage: 30 to 40 g/hl For ...
SafŒno™ CK S102 - Active Dry Yeast
The ideal strain for aromatic white and rose wines. SafOEno CK S102 was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult ...
SafŒno™ UCLM S325 - Active Dry Yeast
Varietal characters at their best. SafOeno UCLM S325 was selected by the Castilla La Mancha University for its ability to reinforce the structure of white wines while optimizing the expression of their character. Still wines ...
SafŒno™ UCLM S377 - Active Dry Yeast
For long ageing and fruity red wines. SafOeno UCLM S377 was selected by the Castilla La Mancha University for its ability to produce very structured long ageing red wines. Still wines Dosage: 20 g/hl Fermentation ...
SafŒno™ VR 44 - Active Dry Yeast
For safe fermentations and prise de mousse. SafOeno VR 44 was selected for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Fermentis selection). Still White & Red wines Dosage: 10 to 20 g/hl, ...
SafŒno™ SC 22 - Active Dry Yeast
THE original starter yeast. SafOEno SC 22 was the very first strain to be selected for a wine application for its respect of the varietal character of cultivars and for its regular & complete fermentation kinetic. ...
SafŒno™ NDA 21 - Active Dry Yeast
The choice for elegant fruity style red wines. SafOEno NDA 21 was isolated from spontaneous fermentations made in the original region of Nero d' Avola, in Sicily. This strain is the result of a 4 year research ...
SpringFerm™ - Fermentation Aid
Yeast for yeasts! Multi-purpose fermentation booster. SpringFerm is a fermentation activator based on partially autolyzed yeasts, around 3 times richer in available nitrogen than basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, ...
SpringFerm™ Xtrem - Fermentation Aid
For difficult fermentation conditions. SpringFerm Xtrem is a fermentation activator 100% based on fully autolyzed yeasts, 9 times richer in soluble nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes ...
SpringFerm™ Complete - Fermentation Aid
The complete solution to care about your yeast. SpringFerm Complete is a complex fermentation activator based on the synergies of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects ...
ViniLiquid™ - Fermentation Aid
The most efficient nutrient for multiple savings. ViniLiquid is an efficient fermentation activator manufactured in order to benefit from the optimized synergy between both soluble and insoluble parts of highly degraded autolyzed yeasts. Its innovating ...
SpringCell™ - Fermentation Aid
The original pure yeast hulls. Some of the operations made to activate fermentation act on the yeast growth and the fermentation kinetic at its beginning only without acting on the yeast survival or the end ...
SpringCell™ BIO - Fermentation Aid
The organic version of pure yeast hulls. Some of the operations made to activate fermentation act on the yeast growth and the fermentation kinetic at its beginning only without acting on the yeast survival or ...
SpringCell™ Color G2 - Functional Product
The new generation of SpringCell Color. SpringCell Color G2 is an optimization of the SpringCell Color. Based on pure inactivated yeast from Saccharomyces cerevisiae particularly rich in polysaccharides, it improves the action of the SpringCell ...
Spring’Finer™ - Functional Product
A perfect fining agent produced from yeast. Exclusively from yeast origin, the yeast protein extract Spring'Finer is allergen free and can be considered as the sole fining agent totally integrated in wine elaboration. For Premium ...
SpringCell™ Color - Functional Product
For stable color and smoothness in red wines. SpringCell Color has been specifically developed to act on the intensity and the stability of color as well as on the roundness of red wines on the ...
SpringArom® - Functional Product
Preserving aromatic freshness of white and rose wines. Aromatic white and rose wines that are intended to be consumed shortly after bottling are very successful among new wine consumers for their freshness and their aromatic ...
SpringCell™ Manno - Functional Product
The best of lees for balanced, rich and stable wines. The wine industry demands round & smooth wines that can be made available to the market quickly. Fermentis has developed SpringCell Manno, a 100% yeast polysaccharides ...





June 17th @ 10:30AM PDT : Ferment efficiently and save time with Fermentis Easy to Use Yeasts and Fermentation aids

 

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https://ferment.is/efficientE2Uyeast



June 24th @ 10:30AM PDT: How to choose and use the right Yeast, Fermentation aid and Functional product to achieve the White or Rose style that you want

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https://ferment.is/rightyeastforwhiteandrose

 

July 1st  @ 10:30AM PDT: Tools to improve the phenolic profile of your Red wine: Yeast selection & targeted Functional products

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https://ferment.is/phenolicyeastredwine