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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 ...

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/...

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 ...

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 ...

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 ...

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 ...

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. ...

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 ...

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 ...

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, ...

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