{"title":"wine yeasts for professional winemaking","description":"\u003cp\u003e\u003cstrong\u003eWine yeasts\u003c\/strong\u003e are a central resource in professional winemaking. They influence significantly the \u003cstrong\u003efermentation, flavouring, fermentation stability and final fermentation\u003c\/strong\u003e white, rosé and red wines. The targeted use of suitable pure-bred yeasts enables reproducible fermentation results and precise style control in the cellar.\u003c\/p\u003e\n\u003cp\u003eOur range includes \u003cstrong\u003eselected pure breeding yeasts for commercial use\u003c\/strong\u003eOf which: \u003cstrong\u003eAromatic yeasts\u003c\/strong\u003e, \u003cstrong\u003eAll-round yeast fermentation-stable\u003c\/strong\u003e, \u003cstrong\u003eThiol yeast\u003c\/strong\u003e and \u003cstrong\u003eSpecial yeasts for difficult fermentation conditions\u003c\/strong\u003e such as low temperatures or high alcohol potential. All products are designed for controlled alcoholic fermentation in the modern cellar industry.\u003c\/p\u003e\n\u003cp\u003eWe carry wine yeasts of renowned manufacturers such as \u003cstrong\u003eLallemand Oenology\u003c\/strong\u003e, \u003cstrong\u003eAEB\u003c\/strong\u003e, \u003cstrong\u003eGeisenheim ERBSLÖH\u003c\/strong\u003e as well as other internationally established suppliers of wine and beverage technology. These Manufacturers stand for many years of research, strictly selected yeast strains and consistently high product quality.\u003c\/p\u003e\n\u003cp\u003eThe wine yeasts are suitable for different grape varieties and wine styles, including Sauvignon Blanc, Riesling, Müller-Thurgau, Chardonnay, Burgundy varieties and many other white, rosé and red wines.\u003c\/p\u003e\n\u003ch3\u003eSelection of suitable wine yeast\u003c\/h3\u003e\n\u003cp\u003eThe selection of suitable wine yeast depends on \u003cstrong\u003eWine style, grape variety, must composition, fermentation temperature and cellar conditions\u003c\/strong\u003e. Use our filter functions according to wine style, aroma profile and technical characteristic or contact us for professional advice.\u003c\/p\u003e","products":[{"product_id":"oenoferm-riesling-hefe","title":"Oenoferm® Riesling","description":"\u003ch2\u003eOenoferm® Riesling – pure breeding yeast for typical, fruity Riesling wines\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOenoferm® Riesling\u003c\/strong\u003e is a specially selected pure-breeding yeast for the production of typical fruity Riesling wines. The yeast was isolated in vineyards of the Rheingau and promotes the clear, precise aroma of this grape variety.\u003c\/p\u003e\n\u003cp\u003eIdeal for light, fresh Rieslings as well as high-quality, residual sweet varieties with a harmonious flavor profile. \u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEmphasizes fresh fruity notes of peach and apricot\u003c\/li\u003e\n\u003cli\u003eSupports mineral expressions\u003c\/li\u003e\n\u003cli\u003eCharming exotic flavors (e.g. mango) at higher temperatures\u003c\/li\u003e\n\u003cli\u003eReduces the formation of TDN (\"petroleum note\")\u003c\/li\u003e\n\u003cli\u003eSuitable for wines with residual sweetness\u003c\/li\u003e\n\u003cli\u003eSafe fermentation through F3 production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOptimal fermentation conditions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended fermentation temperature:\u003c\/strong\u003e 17–22 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–40 g \/ 100 L Most\u003c\/li\u003e\n\u003cli\u003eRecommended supplementation with VitaFerm® or Vitamon® nutrients\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAppropriate grape varieties\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRiesling\u003c\/li\u003e\n\u003cli\u003eWelschriesling\u003c\/li\u003e\n\u003cli\u003eEarly veltliner\u003c\/li\u003e\n\u003cli\u003eRed plaster\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eFor controlled fermentation in professional viticulture. Laboratory-tested quality according to EU regulation 934\/2019.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"0,5 kg","offer_id":19026404147267,"sku":"117757","price":23.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/oenoferm-riesling-hefe-erbsloeh.webp?v=1771072222"},{"product_id":"oenoferm-pink-roseweinhefe","title":"Oenoferm® Pink","description":"\u003ch2\u003eOenoferm® Pink – wine yeast for modern, dry rosé wines with clear fruit\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOenoferm® Pink\u003c\/strong\u003e is a specially selected \u003cstrong\u003ewine yeast for the production of modern, international rosé wines\u003c\/strong\u003e. It supports a sparkling-dry wine style with \u003cstrong\u003eClear fruit, floral aroma\u003c\/strong\u003e and an attractive \u003cstrong\u003ePincrot hue with violet reflexes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe fermented rosé wines show fine notes of \u003cstrong\u003eRaspberries, red fruit\u003c\/strong\u003e and one of the \u003cstrong\u003eSubtle spice\u003c\/strong\u003e. Oenoferm® Pink ferments evenly and in a controlled manner and is ideal for fresh, elegant rosé wines with an international style.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSpecially developed for modern, dry rosé wines\u003c\/li\u003e\n\u003cli\u003eClear fruit aroma with floral notes\u003c\/li\u003e\n\u003cli\u003eAttractive pink color with purple reflexes\u003c\/li\u003e\n\u003cli\u003eReinforced, uniform fermentation kinetics\u003c\/li\u003e\n\u003cli\u003eLow formation of fermentation by-products\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAromatics \u0026amp; Style\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRaspberries and red fruit\u003c\/li\u003e\n\u003cli\u003eFloral notes and fine spice\u003c\/li\u003e\n\u003cli\u003eSparkling dry fresh rosé style\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFermentation parameters\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation temperature:\u003c\/strong\u003e 13–20 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e up to 15 % vol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolatile acid:\u003c\/strong\u003e low (below 0,25 g\/L)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutrient requirements:\u003c\/strong\u003e Normal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended grape varieties\u003c\/h3\u003e\n\u003cp\u003eAll red grape varieties that are vinified as rosé.\u003c\/p\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–30 g per 100 L of must.\u003cbr\u003eFor optimum yeast vitality, it is recommended that the biological yeast activator: \u003cstrong\u003eVitaDrive®\u003c\/strong\u003e in the same quantity in the rehydrogenation batch. Depending on the nutrient situation of the musts, yeast nutrients of \u003cstrong\u003eVitamon®\u003c\/strong\u003e- and \u003cstrong\u003eVitaFerm®\u003c\/strong\u003eThe family is used.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eVacuum packed, cool and dry. Immediately close opened packs and consume them within 2–3 days.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e Permitted according to Regulation (EC) 2019\/934. Tested for purity and quality. Good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"0,5 kg","offer_id":19026461065283,"sku":"2716744","price":22.07,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/oenoferm_pink_frei.png?v=1793904563"},{"product_id":"oenoferm-wild-pure-aromahefe","title":"Oenoferm® wild \u0026 pure","description":"\u003ch2\u003eOenoferm® wild \u0026amp; pure – aroma yeast for “wild” fruit aromas in safe fermentation\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOenoferm® wild \u0026amp; Pure\u003c\/strong\u003e is a special \u003cstrong\u003eAromatic yeast\u003c\/strong\u003e for professional winemaking. It combines a selected \u003cstrong\u003eWild yeast (Torulaspora delbrueckii)\u003c\/strong\u003e With a fermentation wax \u003cstrong\u003eSaccharomyces yeast\u003c\/strong\u003e, which ensures safe and complete final fermentation.\u003c\/p\u003e\n\u003cp\u003eThis targeted strain combination creates \u003cstrong\u003eMultilayered fruit esters and exotic flavouring components\u003c\/strong\u003e. At the same time, the Saccharomyces yeast ensures stable fermentation even at higher alcohol contents. The two yeast strains work together syntrophically and have a positive influence on the fermentation process.\u003c\/p\u003e\n\u003cp\u003eOenoferm® wild \u0026amp; pure enables a significantly changed, modern style. The fermented wines show a \u003cstrong\u003eCream texture\u003c\/strong\u003e, one \u003cstrong\u003eDense mouth feel\u003c\/strong\u003e and one \u003cstrong\u003eLong, harmonious departure\u003c\/strong\u003e. The product is suitable for both white and red wines.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e‘Wild’ fruit aroma in controlled fermentation\u003c\/li\u003e\n\u003cli\u003eFormation of diverse fruit esters and exotic aromas\u003c\/li\u003e\n\u003cli\u003eSafe final fermentation by fermentation of Saccharomyces strain\u003c\/li\u003e\n\u003cli\u003eHigh alcohol tolerance\u003c\/li\u003e\n\u003cli\u003eProduces rich, dense and creamy wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAromatics \u0026amp; Properties\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIncreased monoterpene and fruit ester formation\u003c\/li\u003e\n\u003cli\u003eSupports mature and exotic fruit flavors\u003c\/li\u003e\n\u003cli\u003eMedium to high nitrogen demand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFermentation parameters\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite wine:\u003c\/strong\u003e 16–20 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed wine:\u003c\/strong\u003e 25–33 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended grape varieties\u003c\/h3\u003e\n\u003cp\u003eMüller-Thurgau, Traminer, Morio-Muskat, Muskateller, Riesling, Muskat-Ottonel, Bouvier, Goldburger, Furmint, and Pinot Noir, Sankt Laurent and Pinotage.\u003c\/p\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–40 g per 100 L of must.\u003cbr\u003eThe recommended dosage ensures a solid fermentation start and a dominance over the natural accompanying flora.\u003c\/p\u003e\n\u003cp\u003eTo support yeast vitality, it is recommended that the biological yeast activator: \u003cstrong\u003eVitaDrive®\u003c\/strong\u003e in the same quantity as the yeast in the rehydrogenation batch. Depending on the nutrient situation, yeast nutrients of \u003cstrong\u003eVitamon®\u003c\/strong\u003e- and \u003cstrong\u003eVitaFerm®\u003c\/strong\u003eThe family is used.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eVacuum packed, cool and dry. Immediately close opened packs and consume them within 2–3 days.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e Permitted according to Regulation (EC) 2019\/934. Tested for purity and quality. Good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"0,5 kg","offer_id":19027342164035,"sku":"2706180","price":33.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0040_oenoferm-wild-pure-aromahefe-wein.png?v=1769891987"},{"product_id":"oenoferm-x-thiol-weinhefe-thiol-aromen","title":"Oenoferm® X-thiol","description":"\u003ch2\u003eOenoferm® X-thiol – Hybrid yeast for targeted exposure of thiol flavors\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOenoferm® X-thiol\u003c\/strong\u003e is a powerful \u003cstrong\u003eHybrid yeast\u003c\/strong\u003e from own selection for targeted \u003cstrong\u003eExposing fruity thiol flavors\u003c\/strong\u003e in modern white and rosé wines. It combines the high fermentation strength of an alcohol-tolerant Bayanus strain with the aromatic complexity of selected Saccharomyces-cerevisiae strains.\u003c\/p\u003e\n\u003cp\u003eThe fermented wines show a significantly increased \u003cstrong\u003eThiol aromatics\u003c\/strong\u003e such as cassis, red grapefruit, exotic fruit and box tree. The formation of \u003cstrong\u003e3-MHA, 3-MH and 4-MMP\u003c\/strong\u003e, which leads to an intense, varietal and modern wine style.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance \u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTargeted increase in fruity thiol aromatics\u003c\/li\u003e\n\u003cli\u003eFresh fruity bouquet with high expression\u003c\/li\u003e\n\u003cli\u003eFermentation strong even at low temperatures\u003c\/li\u003e\n\u003cli\u003eLow-average nutrient requirements\u003c\/li\u003e\n\u003cli\u003eMakes little so\u003csub\u003e2\u003c\/sub\u003e and H\u003csub\u003e2\u003c\/sub\u003eS\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAromatics \u0026amp; Style\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThiol aromas: cassis, grapefruit, exotic fruits\u003c\/li\u003e\n\u003cli\u003eModern, fresh “Cool-Climate” wine style\u003c\/li\u003e\n\u003cli\u003eVery well suited to white and rosé wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFermentation parameters\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold fermentation:\u003c\/strong\u003e below 15 °C – Cool-Climate style\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStandard fermentation:\u003c\/strong\u003e 18–22 °C – maximum thiol expression\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended grape varieties\u003c\/h3\u003e\n\u003cp\u003eSauvignon Blanc, Scheurebe, Riesling, Grüner Veltliner, Burgundy family and musking varieties. Also excellent for increasing the ripe, exotic expression of rosé wines.\u003c\/p\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–40 g per 100 L of must.\u003cbr\u003eThis dosage ensures a stable fermentation start and a dominance over the wild accompanying flora.\u003c\/p\u003e\n\u003cp\u003eTo support yeast vitality, it is recommended that the biological yeast activator: \u003cstrong\u003eVitaDrive®\u003c\/strong\u003e in the same quantity as the yeast in the rehydrogenation batch. Depending on the nutrient situation, yeast nutrients of \u003cstrong\u003eVitamon®\u003c\/strong\u003e- and \u003cstrong\u003eVitaFerm®\u003c\/strong\u003eThe family is used.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eVacuum packed, cool and dry. Immediately close opened packs and consume them within 2–3 days.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e Permitted according to Regulation (EC) 2019\/934. Tested for purity and quality. Good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"0,5 kg","offer_id":19027356450883,"sku":"2713609","price":26.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0041_oenoferm-x-thiol-weinhefe-thiol-aromen.png?v=1769892813"},{"product_id":"oenoferm-x-treme-gaerhefe","title":"Oenoferm® X‐treme (Erbslöh)","description":"\u003ch2\u003eOenoferm® X-treme – fermentation-strong hybrid yeast for complex fruit wines\u003c\/h2\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eOenoferm® X-treme\u003c\/strong\u003e is a fermentation \u003cstrong\u003eHybrid yeast\u003c\/strong\u003e from his own selection.\nIt combines the high fermentation performance of a cold-tolerant Bayanus strain\nwith the aromatic fineness of selected Saccharomyces-cerevisiae strains.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThe yeast is particularly suitable for \u003cstrong\u003efruity mineral white wines\u003c\/strong\u003e\nand ensures a safe fermentation start and a complete final fermentation\nEven under demanding conditions.\n\u003c\/p\u003e\n\n\u003ch3\u003eAdvantages for fermentation\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eVery high fermentation strength even at low temperatures\u003c\/li\u003e\n  \u003cli\u003ePromotes varietal, clear and mineral aromas\u003c\/li\u003e\n  \u003cli\u003eLow nutrient requirements\u003c\/li\u003e\n  \u003cli\u003eMakes little so\u003csub\u003e2\u003c\/sub\u003e\n\u003c\/li\u003e\n  \u003cli\u003eAcid-stabilising properties\u003c\/li\u003e\n  \u003cli\u003eSuitable for fermentation restart and as champagne yeast\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRecommended grape varieties\u003c\/h3\u003e\n\u003cp\u003e\nRiesling, Weißburgunder, Welschriesling, Chardonnay, Sauvignon blanc\nSilvaner, Müller-Thurgau, Grüner Veltliner, Muscateller\n\u003c\/p\u003e\n\n\u003ch3\u003eFermentation parameters\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFermentation temperature:\u003c\/strong\u003e 10 to 17 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavouring profile:\u003c\/strong\u003e Sustainable fruity, mineral, well-integrated wort notes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cp\u003e\n\u003cstrong\u003e20 to 40 g per 100 litres of must\u003c\/strong\u003e\u003cbr\u003e\nThe recommended dosage ensures a stable fermentation start\nand a dominance over the natural accompanying flora.\n\u003c\/p\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003e\nThe yeast is rehydrated according to current cellar practice and added to the must.\nFor optimal vitality, the combination with a biological\nYeast activator is recommended. Depending on the nutrient situation of the must\nA supplementary nutritional regimen may be useful.\n\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003e\nVacuum packed, cool and dry.\nImmediately close opened packs tightly again\nand consume within 2 to 3 days.\n\u003c\/p\u003e\n\n\u003cp\u003e\n\u003cem\u003e\nPermitted according to Regulation (EC) 2019\/934.\nTested for purity and quality.\nApplication by qualified personnel.\n\u003c\/em\u003e\n\u003c\/p\u003e\n","brand":"Erbslöh","offers":[{"title":"0,5 kg","offer_id":19027377356867,"sku":"2706179","price":26.27,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0017_oenoferm-x-treme-gaerhefe-fruchtweine.png?v=1769675479"},{"product_id":"oenoferm-pinotype-weinhefe","title":"Oenoferm® PinoType","description":"\u003ch2\u003eOenoferm® PinoType – wine yeast for elegant, fruity Burgundy wines\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOenoferm® PinoType\u003c\/strong\u003e is a specially selected \u003cstrong\u003ewine yeast for the Burgundy family\u003c\/strong\u003e. The yeast strain was selected at the HBLA and at the Federal Office for Wine and Fruit Growing Klosterneuburg and is ideally suited for elaboration \u003cstrong\u003emodern burgundy profiles typical of the variety\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe wines fermented with Oenoferm® PinoType show a \u003cstrong\u003eFruity, fine nutty flavor\u003c\/strong\u003e, spicy floral notes and a \u003cstrong\u003emineral structure\u003c\/strong\u003e. Early yeast autolysis \u003cstrong\u003eCreamy, harmonic wines\u003c\/strong\u003e, which are very suitable for sur-lie expansion.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIdeal for the Burgundy family\u003c\/li\u003e\n\u003cli\u003eFruity, fine nutty and spicy floral aroma\u003c\/li\u003e\n\u003cli\u003eHigh formation of fruit esters and glycerol\u003c\/li\u003e\n\u003cli\u003eCreamy wines by early yeast autolysis (sur-lie potential)\u003c\/li\u003e\n\u003cli\u003eVery good colour retention for red wines\u003c\/li\u003e\n\u003cli\u003eSupports biological acid degradation (BSA)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAromatics \u0026amp; Style\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite burgundy: fruity, nutty, mineral\u003c\/li\u003e\n\u003cli\u003eRed Burgundy: tender spicy, mineral, berries \u0026amp; Cherry\u003c\/li\u003e\n\u003cli\u003eElegant, modern Burgundy style\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFermentation parameters\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite grape varieties:\u003c\/strong\u003e 18–22 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed varieties:\u003c\/strong\u003e 18–28 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended grape varieties\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhite burgundy:\u003c\/strong\u003e Weissburgunder, Grauburgunder, Chardonnay, Auxerrois.\u003cbr\u003e\u003cstrong\u003eRed Burgundy:\u003c\/strong\u003e Spätburgunder, Blauburgunder, Sankt Laurent, Frühburgunder, Schwarzriesling, Samtrot.\u003c\/p\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–40 g per 100 L of must.\u003cbr\u003eThis dosage ensures a safe fermentation start and a dominance over the wild accompanying flora.\u003c\/p\u003e\n\u003cp\u003eFor early vitality strengthening, it is recommended that the biological yeast activator \u003cstrong\u003eVitaDrive®\u003c\/strong\u003e in the same quantity in the rehydrogenation batch. 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It is ideal for bottle fermentation (Prise de Mousse) and problematic fermentation conditions.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVery reliable, vigorous fermentation\u003c\/li\u003e\n\u003cli\u003eShort lag phase\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance up to 18 % vol.\u003c\/li\u003e\n\u003cli\u003eVery low H2S and SO2 formation\u003c\/li\u003e\n\u003cli\u003eTemperature range 10–30 °C\u003c\/li\u003e\n\u003cli\u003eNeutral sensory influence\u003c\/li\u003e\n\u003cli\u003eKiller factor positive\u003c\/li\u003e\n\u003cli\u003eSuitable for sparkling wine, wine and cider\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eRecommended dose: 0,2–0,4 g\/L.\u003c\/p\u003e\n\u003cp\u003eRehydration: Rehydrate yeast in water at 35–37 °C for 20 minutes. 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Specially recommended for dry premium white wines with elegant style.\u003c\/p\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cp\u003eStandard dosage: \u003cstrong\u003e20 g\/hl\u003c\/strong\u003e\u003cbr\u003eIn-Line Ready Variant: \u003cstrong\u003e30 g\/hl\u003c\/strong\u003e\u003c\/p\u003e","brand":"Keller","offers":[{"title":"0,5 kg","offer_id":19403609079875,"sku":"73376","price":26.92,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/fermivin-vb1-weissweinhefe-oenobrands.png?v=1771178846"},{"product_id":"siha-cryarome-hefe","title":"SIHA CRYAROME®","description":"\u003ch2\u003eSIHA® CRYAROME – Cold and Aromatic Yeast for White \u0026amp; Red wine\u003c\/h2\u003e\n\u003cp\u003eSIHA® CRYAROME is a powerful pure-bred yeast with excellent cold fermentation properties. It ensures safe, complete fermentation – even at low temperatures – and produces fresh, spicy and fruity wines.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVery good cold fermentation performance – safely fermented even below 15 °C\u003c\/li\u003e\n\u003cli\u003eHigh aroma release – especially suitable for Sauvignon Blanc\u003c\/li\u003e\n\u003cli\u003eSuppresses wild yeasts and bacteria\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance up to 16% by volume\u003c\/li\u003e\n\u003cli\u003eSuitable for white wine, red wine, mash fermentation and problem fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eRecommended dosage: 15–30 g\/hl depending on the quality of the must and fermentation conditions. In difficult conditions or temperatures below 15 °C dosage increase.\u003c\/p\u003e\n\u003cp\u003eRehydrogenation: Stir yeast in a 10-fold Quantity Most-Water mixture at 30–35 °C, approx. Let swell for 10 minutes and then add.\u003c\/p\u003e\n\u003ch3\u003eProduct characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOptimal fermentation temperature: 15–20 °C\u003c\/li\u003e\n\u003cli\u003eVery clean metabolism\u003c\/li\u003e\n\u003cli\u003eLow formation of unwanted by-products\u003c\/li\u003e\n\u003cli\u003eSO2 tolerance up to 80 mg\/l\u003c\/li\u003e\n\u003cli\u003eDelivery form: 500 g vacuum block\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Product intended exclusively for oenology. Not suitable for direct consumption.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"0,5 kg","offer_id":19403666980931,"sku":"9263","price":29.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/siha-cryarome-hefe-500g.png?v=1771366596"},{"product_id":"siha-aktivhefe-4","title":"SIHA® Active yeast 4","description":"\u003ch2\u003eSIHA® Active Yeast 4 – Special yeast for sparkling wine and bottle fermentation\u003c\/h2\u003e\n\u003cp\u003eSIHA® Active Yeast 4 is a highly active dry yeast (Saccharomyces bayanus, strain CH 158) for professional sparkling and sparkling wine production. 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Early inoculation of the mash effectively displaces wild yeast and unwanted bacteria.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVery rapid fermentation and reliable fermentation\u003c\/li\u003e\n\u003cli\u003eVery good cold fermentation properties\u003c\/li\u003e\n\u003cli\u003eSuppresses wild yeast and bacteria\u003c\/li\u003e\n\u003cli\u003eSafe digestion up to 16 % vol.\u003c\/li\u003e\n\u003cli\u003eHigh final fermentation and alcohol yield\u003c\/li\u003e\n\u003cli\u003eLow foam formation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication areas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eApple, pear, Williams and Zwetschgen mash\u003c\/li\u003e\n\u003cli\u003eCherry mash\u003c\/li\u003e\n\u003cli\u003eCorn mash\u003c\/li\u003e\n\u003cli\u003eJerusalem artichokes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cp\u003e5-15 g\/hl under normal conditions,\u003cbr\u003e10–30 g\/hl in difficult fermentation conditions.\u003cbr\u003eJerusalem artichokes: 20–40 g\/hl.\u003c\/p\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eRehydration in the 10-fold Quantity juice\/water mixture at 28–35 °C is recommended for approximately 10 minutes. 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It is ideal for fermenting Riesling and other aromatic white wines.\u003c\/p\u003e\n\u003cp\u003eThe yeast supports a clear, varietal typical bouquet and provides fruity, pure-toned wines with a pronounced layer character.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEspecially insulated for Riesling\u003c\/li\u003e\n\u003cli\u003eSupports typical varietal and layer bouquet\u003c\/li\u003e\n\u003cli\u003eRapid fermentation\u003c\/li\u003e\n\u003cli\u003eLow foam formation\u003c\/li\u003e\n\u003cli\u003eReduced formation of unwanted fermentation by-products\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance up to 16% by volume\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eRecommended dosage: 15–20 g\/hl in normal conditions, 20–30 g\/hl in difficult fermentation conditions.\u003c\/p\u003e\n\u003cp\u003eOptimal fermentation temperature: 15–22 °C. 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It can be stored at 4–10 °C for up to 4 years (undamaged packaging).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable in 500g and 125g\u003c\/strong\u003e\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"0,5 kg","offer_id":19403760205891,"sku":"11097","price":28.79,"currency_code":"EUR","in_stock":true},{"title":"0,125 kg","offer_id":56850921324809,"sku":"2706210","price":8.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/siha-aktivhefe-8-burgunderhefe-rotwein.png?v=1771269473"},{"product_id":"siha-aktivhefe-10-red-roman","title":"SIHA® Active yeast 10","description":"\u003ch2\u003eSIHA® Active yeast 10 (Red Roman) – Red wine yeast with high alcohol tolerance\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSIHA® Active yeast 10 (Red Roman)\u003c\/strong\u003e is a powerful dry pure breeding yeast for the safe fermentation of red wine mash and red wine musts. It impresses with rapid fermentation, high alcohol tolerance up to 16% vol. and particularly good color retention.\u003c\/p\u003e\n\u003cp\u003eThe yeast strain is ideal for structured, colour-intensive red wines such as Cabernet Sauvignon, Syrah, Dornfelder or Lemberger. 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Depending on the nutrient situation, products of the Vitamon® or VitaFerm® family can be used.\u003c\/p\u003e\n\n\u003cp\u003eIdeal also as a cuvée partner for aromatic white wines.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"0,5 kg","offer_id":29629935026243,"sku":"114191","price":21.22,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/products\/oenoferm-bouquet-weissweinhefe.jpg?v=1772045045"},{"product_id":"oenoferm-bio-weinhefe","title":"Oenoferm® Bio","description":"\u003ch2\u003eOenoferm® Bio – Certified Organic Pure Breeding Yeast for Wine \u0026amp; Sparkling wine\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOenoferm® Bio\u003c\/strong\u003e is the first certified organic dry pure breeding yeast for the production of wine and sparkling wine. 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It was specifically selected for \u003cstrong\u003eTypical thiol flavors\u003c\/strong\u003e 4MMP is particularly effective in absorbing and releasing.\u003c\/p\u003e\n\u003cp\u003eWines fermented with SAUVYTM are characterized by \u003cstrong\u003ePronounced fruit and fresh flavourings\u003c\/strong\u003e which are frequently described with gooseberry, boxwood, black currant, citrus fruit, passion fruit or tomato leaf. 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In difficult conditions such as high alcohol potential, low tactile matter concentration or low temperature, the use of a yeast protection preparation is recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore cool and dry. Fully consumed after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e pure yeast for winemaking. Good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"0,5 kg","offer_id":56792452104457,"sku":null,"price":44.47,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0025_sauvy-weinhefe-thiol-aromen-weisswein.png?v=1769976259"},{"product_id":"fermol-arome-plus-weinhefe","title":"FERMOL Arôme Plus","description":"\u003ch2\u003eFERMOL Arôme Plus – Yeast for aromatic, varietal white wines\u003c\/h2\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eFERMOL Arôme Plus\u003c\/strong\u003e is a selected\n\u003cstrong\u003eSaccharomyces cerevisiae\u003c\/strong\u003e-wine yeast for production\n\u003cstrong\u003eAromatic, varietal white wines\u003c\/strong\u003e.\nIt harmoniously combines the natural varietal aromas with\nfine fermentation aromas and ensures elegant, balanced wines.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThe yeast especially \u003cstrong\u003eFlowery notes\u003c\/strong\u003e Promote and support\none \u003cstrong\u003eFresh, lively mouth feel\u003c\/strong\u003eworn by a\nclear acid structure. FERMOL Arôme Plus is\n\u003cstrong\u003ePOF-negative\u003c\/strong\u003e and does not form volatile phenols,\nwhich could affect the wine sensorily negatively.\n\u003c\/p\u003e\n\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePromotes aromatic, variety-typical white wines\u003c\/li\u003e\n  \u003cli\u003eEmphasizes flowery and elegant aroma components\u003c\/li\u003e\n  \u003cli\u003ePOF-negative – no formation of volatile phenols\u003c\/li\u003e\n  \u003cli\u003eHigh alcohol and SO\u003csub\u003e2\u003c\/sub\u003e-Tolerance\u003c\/li\u003e\n  \u003cli\u003eFermentation start also possible at low temperatures\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRecommended grape varieties\u003c\/h3\u003e\n\u003cp\u003e\nParticularly suitable for Müller-Thurgau and other aromatic\nwhite wines.\n\u003c\/p\u003e\n\n\u003ch3\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eYeast strain:\u003c\/strong\u003e Saccharomyces cerevisiae r.f.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e 10 to 30 g\/hl\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFermentation behaviour:\u003c\/strong\u003e Flavouring, uniform\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003e\nThe yeast is lukewarm in ten times the quantity,\nsugary water at a maximum of 38 °C\nfor 20 to 30 minutes and then added to the must.\n\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003e\nStable for up to 24 months below 20 °C.\nIf stored below 5 °C, the shelf life is up to 36 months.\n\u003c\/p\u003e\n\n\u003cp\u003e\n\u003cem\u003e\npure yeast for winemaking.\nGood cellar practice.\n\u003c\/em\u003e\n\u003c\/p\u003e\n","brand":"AEB Deutschland GmbH","offers":[{"title":"0.5","offer_id":56792459116809,"sku":null,"price":27.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0026_fermol-arome-plus-weinhefe-weisswein.png?v=1769977792"},{"product_id":"zymaflore-vl2-weinhefe","title":"Zymaflore® VL2","description":"\u003ch2\u003eZymaflore® VL2 – wine yeast for complex, full-bodied white wines and barrique finish\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eZymaflore® VL2\u003c\/strong\u003e is a selected \u003cstrong\u003eSaccharomyces cerevisiae\u003c\/strong\u003e-wine yeast for production \u003cstrong\u003eComplex, full-bodied and typical white wines\u003c\/strong\u003e. It was developed from a terroir selection in Burgundy and is particularly suitable for high-quality white wines and the \u003cstrong\u003eExtension in the barrique\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe yeast is characterized by a \u003cstrong\u003estrong formation of polysaccharides\u003c\/strong\u003e which is relevant to \u003cstrong\u003eOral fullness, suppleness and structure\u003c\/strong\u003e Contributing to the wine. Zymaflore® VL2 is \u003cstrong\u003ePOF-negative\u003c\/strong\u003e and does not form volatile phenols, resulting in a clear, elegant aroma profile without disturbing side shades.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePromotes complex, full-bodied white wines\u003c\/li\u003e\n\u003cli\u003eVery suitable for barrique and sur-lie expansion\u003c\/li\u003e\n\u003cli\u003eStrong polysaccharide formation for oral fullness and structure\u003c\/li\u003e\n\u003cli\u003ePOF-negative – no risk of phenolic mistones\u003c\/li\u003e\n\u003cli\u003eLow formation of volatile acid and H\u003csub\u003e2\u003c\/sub\u003eS\u003c\/li\u003e\n\u003cli\u003eLow nitrogen demand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAromatics \u0026amp; Style \u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eElegant clear flavour profile\u003c\/li\u003e\n\u003cli\u003eHigh variety characteristicity and terroir expression\u003c\/li\u003e\n\u003cli\u003eIdeal for premium and super premium wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFermentation parameters\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation temperature:\u003c\/strong\u003e 14–20 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e to 15,5 % vol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutrient requirements:\u003c\/strong\u003e small\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended grape varieties\u003c\/h3\u003e\n\u003cp\u003eChardonnay, Sémillon, Viognier and other high-quality white wine varieties with expansion potential.\u003c\/p\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–30 g per hour of must.\u003cbr\u003ePre-swell the yeast according to current cellar practice. Temperature differences of more than 10 °C between yeast preparation and must should be avoided. In difficult conditions or to optimize flavour performance, the use of a yeast activator (e.g. SUPERSTART® Blanc) is recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore dry, cool and odour-neutral in the original sealed packaging. Minimum durability up to 4 years.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e pure yeast for winemaking. Authorised under Regulation (EU) 2019\/934. Good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Laffort","offers":[{"title":"0,5 kg","offer_id":56792534024457,"sku":"9742454","price":34.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0064_zymaflore-vl2-weinhefe-barrique-weisswein.png?v=1769976834"},{"product_id":"uvaferm-ceg-weinhefe","title":"Uvaferm CEG","description":"\u003ch2\u003eUVAFERM CEGTM – wine yeast for elegant, fresh white wines\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUVAFERM CEG\u003c\/strong\u003e is a selected \u003cstrong\u003eSaccharomyces cerevisiae\u003c\/strong\u003e-wine yeast, specially designed for manufacturing \u003cstrong\u003erefined, elegant white wines\u003c\/strong\u003e has been developed. It was selected at the Forschungsanstalt Geisenheim and is characterized by a \u003cstrong\u003eSlow, controlled fermentation\u003c\/strong\u003e off.\u003c\/p\u003e\n\u003cp\u003eThe moderate fermentation \u003cstrong\u003eclean clear wines\u003c\/strong\u003e with one \u003cstrong\u003efine ester aromatics\u003c\/strong\u003e. UVAFERM CEGTM starts the fermentation gently, without strong temperature peaks, supporting the development of secondary aroma components and a harmonious mouth feel.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSlow, even fermentation for elegant wine styles\u003c\/li\u003e\n\u003cli\u003ePromotes fine esters and secondary aroma components\u003c\/li\u003e\n\u003cli\u003eVery suitable for high-quality white wines\u003c\/li\u003e\n\u003cli\u003eLow foam formation\u003c\/li\u003e\n\u003cli\u003eGood sedimentation and rapid self-clarification after fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation temperature:\u003c\/strong\u003e Optimal 8–15 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e to 14,5 % vol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003efermentation speed:\u003c\/strong\u003e moderate to slow\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutrient requirements:\u003c\/strong\u003e Medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHH\u003csub\u003e2\u003c\/sub\u003eS formation:\u003c\/strong\u003e low with good nutrient guidance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eHigh-quality white wines, also suitable for rosé and red musts, if an elegant, clean fermentation process is desired.\u003c\/p\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–40 g per hour of must.\u003cbr\u003eRehydrate the yeast in 10 times the quantity of water at 35-40 °C, allow to swell for 20 minutes and then gradually adjust to the must temperature. In demanding conditions, the use of an anti-yeast preparation is recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore cool and dry. Fully consumed after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e pure yeast for winemaking. Good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"0,5 kg","offer_id":56804355277065,"sku":"8237","price":29.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0027_uvaferm-ceg-weinhefe-elegante-weissweine.png?v=1770398985"},{"product_id":"lalvin-cy3079-weinhefe","title":"Lalvin CY3079","description":"\u003ch2\u003eLALVIN CY3079TM – Premium wine yeast for complex Chardonnay wines\u003c\/h2\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eLALVINE CY3079 TM\u003c\/strong\u003e is a selected\n\u003cstrong\u003eSaccharomyces cerevisiae\u003c\/strong\u003e-wine yeast and is considered\nReference yeast for \u003cstrong\u003eHigh-quality barrique-fermented Chardonnay wines\u003c\/strong\u003e.\nThe yeast strain was produced by the B.I.V.B. (Bureau Interprofessionnel des Vins de Bourgogne)\nselected at Burgundian locations.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThe yeast ferments evenly, but tends to\n\u003cstrong\u003eslow down towards the end of fermentation\u003c\/strong\u003e.\nThis is ideal for one \u003cstrong\u003eextended yeast contact (sur-lie extension)\u003c\/strong\u003e\nand promotes the development of \u003cstrong\u003eComplexity, creaminess and mouth fullness\u003c\/strong\u003e.\n\u003c\/p\u003e\n\n\u003cp\u003e\nEarly autolysis produces typical aromas such as\n\u003cstrong\u003eFresh butter, toast, honey, hazelnut, vanilla or almond\u003c\/strong\u003e.\nThe release of polysaccharides contributes to a\n\u003cstrong\u003eround, supple and creamy mouth feel\u003c\/strong\u003e at\n\u003c\/p\u003e\n\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eReference yeast for premium clardonnay\u003c\/li\u003e\n  \u003cli\u003eIdeal for barrique and sur-lie expansion\u003c\/li\u003e\n  \u003cli\u003eHigh polysaccharide release for oral fullness\u003c\/li\u003e\n  \u003cli\u003eRespect for varietal characteristicity\u003c\/li\u003e\n  \u003cli\u003eLow volatile acid formation\u003c\/li\u003e\n  \u003cli\u003eCompatible with biological acid degradation\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFermentation temperature:\u003c\/strong\u003e 15–25 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e up to 15 % vol.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003efermentation process:\u003c\/strong\u003e moderate, slowed towards the end\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNutrient requirements:\u003c\/strong\u003e High\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFoam formation:\u003c\/strong\u003e small\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003e\nPremium clardonnay, especially for cask fermentation,\nSur-lie and high-quality wines\nStructure, depth and complexity.\n\u003c\/p\u003e\n\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–40 g per hour of must.\u003cbr\u003e\nRehydrate the yeast in 10 times the quantity of water (35–40 °C),\nLet swell for 20 minutes and then gradually\nto the must temperature.\nFor musts with a high alcohol potential or low purity\nthe use of an anti-yeast preparation (e.g. GO-FERMTM) is recommended.\n\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003e\nStore cool and dry.\nFully consumed after opening.\n\u003c\/p\u003e\n\n\u003cp\u003e\n\u003cem\u003e\npure yeast for winemaking.\n100% natural, not genetically modified.\nGood cellar practice.\n\u003c\/em\u003e\n\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"0,5 kg","offer_id":56804380377353,"sku":"114240","price":46.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/lalvin-cy3079-weinhefe.png?v=1773266869"},{"product_id":"ioc-18-2007-weinhefe","title":"IOC 18-2007TM","description":"\u003ch2\u003eIOC 18-2007TM – Fructophile wine yeast for safe fermentation in difficult conditions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIOC 18-2007TM\u003c\/strong\u003e is a powerful \u003cstrong\u003eActive dry yeast\u003c\/strong\u003ewhich are specifically for \u003cstrong\u003eDifficult fermentation conditions\u003c\/strong\u003e has been developed. It is particularly suitable for the \u003cstrong\u003eLow temperature fermentation\u003c\/strong\u003efor \u003cstrong\u003eproblematic musts\u003c\/strong\u003e and for the \u003cstrong\u003eRecovery of stagnant fermentations\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThanks to their \u003cstrong\u003eFructophile properties\u003c\/strong\u003e (GAL yeast) ferments IOC 18-2007TM not only glucose, but also fructose particularly reliably. This is how a \u003cstrong\u003erapid and complete sugar degradation\u003c\/strong\u003e without formation of undesirable by-products.\u003c\/p\u003e\n\u003cp\u003eThe yeast produces \u003cstrong\u003eclean, linear and fruity wines\u003c\/strong\u003e with very low SO\u003csub\u003e2\u003c\/sub\u003e-production and low foam formation. Due to its high adaptability to low pH and cold temperatures, it offers maximum \u003cstrong\u003efermentation security\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFructophile GAL yeast for safe final fermentation\u003c\/li\u003e\n\u003cli\u003eIdeal for difficult musts and low temperatures\u003c\/li\u003e\n\u003cli\u003eVery short latency phase and rapid fermentation\u003c\/li\u003e\n\u003cli\u003eHigh alcohol tolerance up to 15 % vol.\u003c\/li\u003e\n\u003cli\u003eVery low SO\u003csub\u003e2\u003c\/sub\u003eProduction\u003c\/li\u003e\n\u003cli\u003eClean, fruity and linear wine styles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eYeast strain:\u003c\/strong\u003e Saccharomyces cerevisiae (GAL-)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation temperature:\u003c\/strong\u003e 8–30 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e up to 15 % vol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e low (preferably complex nutrients)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSO\u003csub\u003e2\u003c\/sub\u003eProduction:\u003c\/strong\u003e Very small\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoil batch formation:\u003c\/strong\u003e small\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication areas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAlcoholic fermentation of white and red wines\u003c\/li\u003e\n\u003cli\u003eLow temperature fermentation\u003c\/li\u003e\n\u003cli\u003eDifficult musts (low pH)\u003c\/li\u003e\n\u003cli\u003eRecovery of stagnant fermentations\u003c\/li\u003e\n\u003cli\u003eSparkling wine preparation (traditional method)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e 20–30 g per hour of must.\u003cbr\u003e\u003cstrong\u003eResumption of fermentation:\u003c\/strong\u003e 20–40 g per hour\u003cbr\u003e\u003cstrong\u003eSparkling wine:\u003c\/strong\u003e 4–10 g per hour (starter culture).\u003c\/p\u003e\n\u003cp\u003eThe yeast is rehydrated in ten times the quantity of water at about 37° C. and allowed to swell for 20 minutes. The temperature difference between yeast preparation and must should not exceed 10 °C.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore vacuum packed in the original container at a maximum of 15 °C. Quickly reseal opened packs.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e pure yeast for winemaking. Approved under current EU regulation. 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It is particularly suitable for grape varieties such as Riesling, Weißburgunder, Grauburgunder, Gutedel and Muskat varieties.\u003c\/p\u003e\n\u003cp\u003eThe yeast supports a \u003cstrong\u003eReliable and uniform fermentation\u003c\/strong\u003e at moderate fermentation temperatures and promotes \u003cstrong\u003ePreservation of varietal flavours\u003c\/strong\u003e. Rapid fermentation effectively suppresses unwanted wild yeasts and bacteria.\u003c\/p\u003e\n\u003cp\u003eSIHA® WhiteArome is characterized by a \u003cstrong\u003elow fermentation by-product formation\u003c\/strong\u003e Like SO\u003csub\u003e2\u003c\/sub\u003e or acetaldehyde and thus contributes to a clean, clear aroma profile in the finished wine.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFlavouring yeast for white wines with pronounced fruit\u003c\/li\u003e\n\u003cli\u003eObtains aroma characteristic of grape varieties\u003c\/li\u003e\n\u003cli\u003eReliable fermentation at 18–20 °C\u003c\/li\u003e\n\u003cli\u003eMean yeast nutrient requirements\u003c\/li\u003e\n\u003cli\u003eSuppresses wild yeast by rapid fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eMusts should be inoculated as early as possible with SIHA® WhiteArome. The yeast is rehydrated in 10 times the quantity of a must-water mixture (35–37 °C) and added to the must after about 2–3 hours.\u003c\/p\u003e\n\u003ch3\u003eDosage (indicative values)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite grape must: 15–20 g\/hl\u003c\/li\u003e\n\u003cli\u003eIn difficult fermentation conditions: 20–30 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eAlcoholic fermentation of white wine musts in professional winemaking.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"0,5 kg","offer_id":56806420611337,"sku":"2700586","price":22.18,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/Siha_White_Weinhefe.png?v=1771181811"},{"product_id":"sihaferm®-nature","title":"SIHAFERM® Nature","description":"\u003ch2\u003eSIHAFERM® Nature – wild yeast to support spontaneous fermentation\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSIHAFERM® Nature\u003c\/strong\u003e is a selected \u003cstrong\u003eWild yeast (non-Saccharomyces)\u003c\/strong\u003e for use in grape must for: \u003cstrong\u003ealcoholic fermentation\u003c\/strong\u003e. It is used specifically at the beginning of fermentation in order to \u003cstrong\u003eto support the natural yeast flora of the must\u003c\/strong\u003e and the \u003cstrong\u003eAroma complexity\u003c\/strong\u003e Promoting wine.\u003c\/p\u003e\n\u003cp\u003eThrough the interplay of different wild yeasts, a \u003cstrong\u003eVarious aroma expressions\u003c\/strong\u003e favoured. SIHAFERM® Nature is suitable for all forms of \u003cstrong\u003econtrolled spontaneous fermentation\u003c\/strong\u003e for white and red wines.\u003c\/p\u003e\n\u003cp\u003eThe yeast shows a \u003cstrong\u003eSlow fermentation\u003c\/strong\u003e and a reduced alcohol conversion. For complete fermentation, after a sugar reduction of about 10–15 °Oe, the \u003cstrong\u003eSubsequent inoculation with fermented pure breeding yeast\u003c\/strong\u003e recommended.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSelected wild yeast (non-Saccharomyces)\u003c\/li\u003e\n\u003cli\u003ePromotes natural aroma complexity\u003c\/li\u003e\n\u003cli\u003eIdeal for controlled spontaneous fermentation\u003c\/li\u003e\n\u003cli\u003eSlow fermentation with low by-product formation\u003c\/li\u003e\n\u003cli\u003eSuitable for white and red wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eThe must must not be a free SO\u003csub\u003e2\u003c\/sub\u003e contained. The rehydrogenation is carried out with \u003cstrong\u003eLALVIN® GO-FERM\u003c\/strong\u003e as recommended. SIHAFERM® Nature is used at the beginning of fermentation. 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The yeast supports a \u003cstrong\u003ePure-toned, concise varietal aroma\u003c\/strong\u003e and at the same time lively freshness.\u003c\/p\u003e\n\u003cp\u003eThanks to the \u003cstrong\u003eShort fermentation phase\u003c\/strong\u003e and one \u003cstrong\u003efast, uniform fermentation kinetics\u003c\/strong\u003e ferment Oenoferm® Elégance reliably even under demanding conditions. The formation of fermentation by-products is very low, whereby a \u003cstrong\u003eclean, clear flavour profile\u003c\/strong\u003e is created.\u003c\/p\u003e\n\u003cp\u003eThe wines are characterized by a \u003cstrong\u003eHigh sensory harmony\u003c\/strong\u003efine structure and a \u003cstrong\u003esubtle glycerol formation\u003c\/strong\u003e off. A subsequent \u003cstrong\u003eBiological acid degradation (BSA)\u003c\/strong\u003e is easily possible.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePure breeding yeast for elegant white wines\u003c\/li\u003e\n\u003cli\u003eFine fruit aromas with floral accents\u003c\/li\u003e\n\u003cli\u003eRapid, uniform fermentation\u003c\/li\u003e\n\u003cli\u003eVery low fermentation by-product formation\u003c\/li\u003e\n\u003cli\u003eLow nutrient requirements\u003c\/li\u003e\n\u003cli\u003eBSA friendly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eOenoferm® Elégance is in the \u003cstrong\u003e10 times the quantity of water (35–37 °C)\u003c\/strong\u003e rehydrated and after about \u003cstrong\u003e20 minutes of approximation\u003c\/strong\u003e Admitted to the must. 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It is characterized by a \u003cstrong\u003eShort latency\u003c\/strong\u003e, one \u003cstrong\u003eVery good adaptability\u003c\/strong\u003e and a reliable \u003cstrong\u003eFermentation performance at low temperatures\u003c\/strong\u003e off.\u003c\/p\u003e\n\u003cp\u003eThe yeast forms a \u003cstrong\u003ehigh proportion of fermentation esters\u003c\/strong\u003e and produces it. \u003cstrong\u003efresh, fruity and clear flavour profiles\u003c\/strong\u003e. Zymaflore® ROSÉ is ideal for \u003cstrong\u003eTechnical rosé wines\u003c\/strong\u003e and for rosé wines from grape varieties with: \u003cstrong\u003elow own aroma potential\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThanks to the \u003cstrong\u003emoderate nitrogen demand\u003c\/strong\u003e and good tolerance to \u003cstrong\u003eLow haul content\u003c\/strong\u003e fermentation is safe and controlled. 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It was specially made for the production \u003cstrong\u003eStructured, tannin-rich red wines\u003c\/strong\u003e developed with high maturity potential.\u003c\/p\u003e\n\u003cp\u003eThe yeast brings the \u003cstrong\u003eFlavour of red and dark fruit\u003c\/strong\u003e clear and precise and is ideal for wines that \u003cstrong\u003elong maturation period\u003c\/strong\u003e needed. Thanks to the \u003cstrong\u003eHigh alcohol resistance\u003c\/strong\u003e ferment Fermivin VR5 reliably up to \u003cstrong\u003e16 % vol.\u003c\/strong\u003e and enables both \u003cstrong\u003eDry and residual sweet wine styles\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFermivin VR5 is recommended for wines made from \u003cstrong\u003eBlack grapes\u003c\/strong\u003e and of \u003cstrong\u003eTannin-rich fruits\u003c\/strong\u003e such as aronia, elderberry, blackcurrants, cherries, sour cherries, blueberries, blackberries, raspberries and plums. 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The yeast strain formed from a crossing shows a \u003cstrong\u003eexceptionally strong exposure of thiol flavors\u003c\/strong\u003e with simultaneously clean formation of fermentation aromas. \u003c\/p\u003e\n\u003cp\u003eZymaflore® X5 unfolds intense notes of \u003cstrong\u003eGrapefruit, box tree and exotic fruit\u003c\/strong\u003e (4MSP, 3SH, A3SH) and is particularly suitable for \u003cstrong\u003eSauvignon blanc\u003c\/strong\u003e and other aromatic grape varieties. The wines work \u003cstrong\u003efresh, clear and aromatically precise\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe yeast ferments \u003cstrong\u003eVery safe even in difficult conditions\u003c\/strong\u003ee.g. low tart content, low temperatures or high sugar content. 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The strain \u003cstrong\u003e67J\u003c\/strong\u003e has been \u003cstrong\u003eINRAe (France)\u003c\/strong\u003e Selected and characterized by a \u003cstrong\u003eExtremely high alcohol tolerance\u003c\/strong\u003e and one of the \u003cstrong\u003eVery fast fermentation kinetics\u003c\/strong\u003e off.\u003c\/p\u003e\n\u003cp\u003eThanks to a unique \u003cstrong\u003eHexose transporters (HXT3)\u003c\/strong\u003e Fermivin® CHAMPION BOOSTER has one \u003cstrong\u003eHigh fructose affinity\u003c\/strong\u003e. As a result, fructose is reliably fermented together with glucose – a decisive advantage in \u003cstrong\u003eRestart of problematic fermentation\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe targeted application protects the wine from \u003cstrong\u003eForeign flavourings and undesirable developments\u003c\/strong\u003e, which may occur during stalled or stopped fermentations. 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It emphasizes one \u003cstrong\u003eSucculent Chardonnay style\u003c\/strong\u003e with \u003cstrong\u003eFresh acid\u003c\/strong\u003e and notes of \u003cstrong\u003eGrapefruit, lemon\u003c\/strong\u003e and \u003cstrong\u003eTropical fruits\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavouring profile:\u003c\/strong\u003e Grapefruit, lemon, tropical fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation temperature:\u003c\/strong\u003e 16–22 °C \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003efermentation process:\u003c\/strong\u003e moderate start, uniform and reliable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery low by-products\u003c\/strong\u003e (clean fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e to 14 % vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication \u0026amp; Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e 20–30 g\/100 L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e One \u003cstrong\u003eSubsequent malolactic fermentation (BSA\/MLF)\u003c\/strong\u003e According to the data sheet, it is easily possible. One \u003cstrong\u003eSur-lies maturation\u003c\/strong\u003e may have an additional positive effect; in which case: \u003cstrong\u003eMannoproteins\u003c\/strong\u003e well released.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVacuum packed\u003c\/strong\u003e. Store cool and dry. Immediately close opened packs tightly and within \u003cstrong\u003e2–3 days\u003c\/strong\u003e use up.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"0,5 kg","offer_id":56836037509385,"sku":"2716688","price":23.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0380_Oenoferm_Chardonnay.png?v=1772371977"},{"product_id":"siha-varioferm-trockenreinzuchthefe","title":"SIHA VARIOFERM®","description":"\u003ch2\u003eSIHA VARIOFERM® – Dry pure breeding yeast for safe pure fermentation\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSIHA VARIOFERM®\u003c\/strong\u003e is a highly active dry yeast combination of \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e (Tribes D4, SF8 and U17) for safe and pure fermentation during winemaking.\u003c\/p\u003e\n\u003cp\u003eThe three selected yeast strains complement each other optimally in terms of moderate fermentation, high dominance over spontaneous flora, low foaming and rapid sedimentation. SIHA VARIOFERM® combines natural diversity with the safety of modern dry pure breeding yeasts.\u003c\/p\u003e\n\u003ch3\u003eProduct benefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFull safety of dry pure breeding yeast\u003c\/li\u003e\n\u003cli\u003eCombination of three selected yeast strains\u003c\/li\u003e\n\u003cli\u003eHigh dominance over wild spontaneous flora\u003c\/li\u003e\n\u003cli\u003eClean metabolism with minimal fermentation by-products\u003c\/li\u003e\n\u003cli\u003ePromotes natural variation and diversity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFermentation temperature: 10 – 35 °C (optimal 18 – 22 °C)\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance: up to 16 vol.- %\u003c\/li\u003e\n\u003cli\u003eRecommended dosage: approximately 20 g\/hl\u003c\/li\u003e\n\u003cli\u003eAlcohol yield: about 47% of the fermentable sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eBring the yeast into the must early. Rehydration ideally in 10 times the quantity of juice\/water mixture (20 – 30 °C) for about 10 minutes. Alternatively, direct addition is possible.\u003c\/p\u003e\n\u003cp\u003eFor support, the combination with 40 g\/hl SIHA® PROFERM® Plus yeast nutrient is recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eUnopened packaging can be stored at 4 – 10 °C for up to 4 years. Consume breaker packs immediately.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"0,5 kg","offer_id":56850727665929,"sku":null,"price":29.11,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/siha-varioferm-trockenreinzuchthefe.png?v=1772475521"},{"product_id":"lalvin-w-15-weissweinhefe","title":"LALVIN® W 15","description":"\u003ch2\u003eLALVIN® W 15 – White wine yeast for fruity and aromatic wines\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eLALVIN® W 15\u003c\/strong\u003e is a selected dry cultivated yeast (Saccharomyces cerevisiae) for the safe and controlled fermentation of high-quality white must. The yeast supports the formation of fruity and varietal-typical aromas and ensures a clean, pure-toned fermentation.\u003c\/p\u003e\n\n\u003cp\u003eLALVIN® W 15 is particularly suitable for aromatic grape varieties and fresh white wine types with clear fruit and elegant structure.\u003c\/p\u003e\n\n\u003ch3\u003eProduct benefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePromotes fruity and varietal aromas\u003c\/li\u003e\n\u003cli\u003eSafe fermentation and stable fermentation\u003c\/li\u003e\n\u003cli\u003eHigh final fermentation\u003c\/li\u003e\n\u003cli\u003eLow formation of unwanted fermentation by-products\u003c\/li\u003e\n\u003cli\u003eClean, pure digestion\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRecommended dose\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite wine: 15–30 g\/hl\u003c\/li\u003e\n\u003cli\u003eIn difficult conditions: 30–40 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRehydrate in the 10-fold Quantity Most water mixture (35–40 °C)\u003c\/li\u003e\n\u003cli\u003eSwell for about 15 minutes\u003c\/li\u003e\n\u003cli\u003eStir well and admit to the must\u003c\/li\u003e\n\u003cli\u003eOptimal fermentation temperature: 16–20 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eSuitable for the production of modern, fresh white wines with a clear aroma structure.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"0,5 kg","offer_id":56850762531081,"sku":"114242","price":36.31,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/lalvin-w-15-weinhefe.png?v=1772476803"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/collections\/0423_Cross_Evolution_Lallemand_aaf254d2-04ef-42d9-9ca8-8d590472eff9.png?v=1783109585","url":"https:\/\/kellermeister.de\/en\/collections\/wine-yeast.oembed?page=4","provider":"Kellermeister.de","version":"1.0","type":"link"}