YEASTS : PREMIUM, IFRUIT and TRADITION RANGE
The wide experimentation carried out by Enologica Vason's Research and Development biotechological section allowed developing some
products (Third Generation's Fermentation Activators), technologies and operating procedures with regard to fermentation
The latest innovation is Easyferm® allowing the control and automation of yeasts rehydration process and pied de cuve execution.
AMAR04® & CHARD15
|Amar04||Oenococcus oeni||Selected for Amarone wine by the University of Verona, it is able to conduct complete and clean MLF without producing biogenic amines.
Excellent for wines with high concentration, structure and alcohol.
Amar04® is exclusively produces for the Vason Group by CHR Hansen.
|Chard15||Oenococcus oeni||Selected for its ability to achieve clean MLF without producing biogenic ammines.
Particularly suited for premium white wines, it is usually described as enhancing the fruitiness and the mouthfeel.
|337337: strain isolated in the production area of Soave DOC.
Versatile for whites rosés and also for reds to sustain the aromatic component.
|Saccharomyces cerevisiae||Strains selected by CPSVV||On red and rosé to get up fresh fruity notes and increase mouthfeel
On white wines to increase the complexity and mouthfeel
Low production of Sulphur dioxide
|260260: strain isolated in the DOC area of Custoza.
Recommended for classical white wine varieties.
|Saccharomyces cerevisiae||Strains selected by CPSVV||Strains suggested for production of white wines from aromatic varieties well balanced on varietal notes|
|ERSA 1376ERSA 1376: for fruity, intense and persistent varieties of white wines, enhancing thiol expression.||Saccharomyces cerevisiae||Strains selected by ERSA (Viticulture Pilot Centre – Gorizia, Italy)||Yeast selected by Ersa for the production of Sauvignon Blanc
High release activity and conversion of thiols
|SV19SV19: strain varietal for white wines with a particularly fine, balanced and very persistent aromatic composition.||Saccharomyces cerevisiae||Strains selected by CPSVV||Strains suggested for production of white wines from aromatic composition well balanced on varietal notes and persistent|
|VP5VP5: for red wines distinguished by aromatic notes of red berry fruit (cherries, black cherries), intense and persistent.||Saccharomyces cerevisiae||Strains selected by CPSVV||Strains suggested for the production red wines mainly characterized by fruity aromas (cherry, sour cherry) intense and persistent|