Oenological products

Via fermentation

INI-LEV ®
Nutrient containing special yeasts lysates rich in amino acids, peptides and cofactors for yeast cellular metabolism.

85% organic. 20 gr/Hl increases 50mg/L the FAN.

Application stage:

  • CASKING: for FAN < 180.
  • EXPONENTIAL PHASE: for density decreases of -5/-10 units.

 

NUTRI-LEV ®
Mixed nutrient, provides adequate nutrition on critical fermentation moments, preventing reductions.

60% organic. 20 gr/Hl increases 40 mg/L the FAN.

Application stage:

  • CASKING: for FAN < 180.
  • EXPONENTIAL PHASE: for density decreases of -5/-10 units

 

DETOXI-LEV ®
Product with unique composition conceived to remove toxin accumulation excreted by yeast metabolism.

Application stage:

  • CASKING: combined with INI-LEV for an increased cell formation and toxicity reduction.
  • MID/END FERMENTATION: add to a density of 1.020-1.030 for prevention. It is possible to increase the amount for lower densities or decelerated fermentation.

Yeast

pH decrease Yeast K-ACID

Yeast strain with the ability of reducing must pH.

The objective is to diminish or even remove de addition of organic acids to wines.

levadura_kacid

Lysates

M2 y M8®

Yeast lysates produced from selected strains with structural properties of specific protein and polyssacharide cell wall composition.

These lysates contribute to the wine with an enhanced structure and sweetness, and reduction in bitterness and astringency.

M2 recommended for white and red wines.
M8 recommended for red wines.

lisad_levadura_lia

LAB

Lactic Acid Bacteria OENO2050

Histidine negative LAB.

Expresses enhanced fruity characters on white wines after fermentation.

Still maintains good acidity, increases volume and roundness on mouthfeel.

bacteri_lactica_oeno2050