Saccharomyces cerevisiae

...and more

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 processes.
The latest innovation is Easyferm® allowing the control and automation of yeasts rehydration process and pied de cuve execution.

PREMIUM LINE

Name Strain Origin Notes
Premium® ZinfandelPREMIUM ZINFANDEL: yields a clean fermentation and adjusts to high temperatures, assuring good results on musts vinified without thermoregulation. It was selected for its attractive characteristic of producing a very limited quantity of volatile acidity.

Because of its qualities, PREMIUM® ZINFANDEL is a very good strain to manage fermentation appropriately at high alcohol levels, limiting the risk of stopped fermentation. 		Saccharomyces cerevisiae Strain selected by Enologica Vason in Salento area (Italy) CLIB 2068 Yeast recommended in high alcohol fermentations
Low production of acetic acid
Save the content of resveratrolo
Premium® SupertuscanPREMIUM SUPERTUSCAN: recommended for the production of excellent, full-bodied red wines destined for malolactic fermentation, where they will come to their full potential during a long maturation. Saccharomyces cerevisiae Strain selected by Enologica Vason in Colli Senesi area (Italy) Yeast recommended in high alcohol fermentation
Stimulates the FML in conjunction with Amar 04
Low de-malicant action
Premium® Rouge 30RPREMIUM ROUGE 30R: it is especially recommended for the production of red wines with body and structure, destined for aging and maturation in barrels.
The high production of glycerol, together with the aromatic complexity, results in wines of particular class and prestige. 		Saccharomyces cerevisiae Bordeaux Very rapid kinetics fermentations
Demalicante action
Premium® ChardonnayPREMIUM CHARDONNAY: aromatic finesse and fermentative effectiveness.

Clean and elegant in the second fermentation. Selected for the production of classic wines. 		Saccharomyces cerevisiae Strain suitable for fermentation and re-fermentation of high quality white wines
High resistance to Cu makes it suitable for fermentation of unhealthy grapes, dryed grapes and grapes from organic agriculture
Strains suitable for fermentation of white wine in barrique
Premium® Blanc 12VPREMIUM BLANC 12V: aromatic expression of wine isolated in Alsace for winemaking with aromatic white grapes.

Suitable for the elevage of great wines in barrels. 		Saccharomyces cerevisiae Alsace region Strains suitable during fermentation of wines with high varietal expression : release of aromatic precursors
Phenotype Killer
Premium® ProseccoPREMIUM PROSECCO: Selected for its production of prestigious still and sparkling wines, processed in bottle or autoclave. Saccharomyces cerevisiae Valdobbiadene area (Italy) Particularly suitable for champagne and sparkling wines
Enhances the aromatic characteristics of the wines
Premium® SauvignonPREMIUM SAUVIGNON: for production of aromatic varieties to obtain complex, fine, elegant and thiolic wines.

Excellent for expressing herbaceous freshness. 		Saccharomyces cerevisiae Strains for the productions of high quality white wines
Cryophilic, excellent for white wines in which research enhancement of flavor profile
Suitable for fining on the lees
Premium® FructoPREMIUM FRUCTO: especially well suited for fructose consumption. The benefits are taken in stuck or sluggish fermentations, when the sugar present is almost exclusively fructose.
PREMIUM® FRUCTO is also very resistant to alcohol, sulfur, and diverse pH and temperature conditions.

Other than to remedy stopped fermentation, the use of PREMIUM® FRUCTO is recommended to prevent potential stopped fermentation in wines with an alcohol level above 13.5°. 		Saccharomyces bayanus Fructophilic
Good for re-fermentation
Premium ZeroPiùPREMIUM ZEROPIU: yeast chosen for its limited ability to produce sulphur dioxide.

Suitable for the production of whites, reds and rosés, according to the recommended procedures. 		Saccharomyces cerevisiae Strains selected by Enologica Vason Yeast suitable during fermentation with limited concentration of Sulphites
Stimulates the FML in conjunction with Amar 04
Low de-malicant action

AMAR04® & CHARD15

Name Strain Notes
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.

IFRUIT LINE

Name Strain Origin Notes
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

TRADITIONAL LINE

Name Strain Origin Notes
MontrachetMONTRACHET: fermentative energy, roundness and balance, excellent resistance to SO2.
Indicated for the fermentation of red grapes, it ensures the production of great wines. 		Saccharomyces cerevisiae Strains selected for fermentation of red must not thermoconditioned
Flavour 2000FLAVOUR 2000: for enhancing the fermentation aromas, resulting in fresh and fruity wines.
Recommended in the fermentation of most whites and rosés and young, aromatic reds. 		Saccharomyces cerevisiae Strains recommended for the production of white rosé and mainly Beaujolais wines
Mainly indicated for enhances the aromatic characteristics of wines
Nouveaux FermentsNOUVEAUX FERMENTS: the French solution for quality sparkling wine. Selected in the Champagne area for its finesse and quality.
Excellent for the classical method and in a pressure tank.. 		Saccharomyces bayanus Champagne Yeasts indicated for the production of sparkling wine and champenoise
Bayanus PCBAYANUS PC: especially suitable for fermentative recovery, secondary fermentation and difficult fermentation.
Very resistant to alcohol and sulphur dioxide. 		Saccharomyces bayanus Strains indicated for re-fermentation of sparkling wines, classic and charmat
Prolonged Contact with yeast at the end of fermentation gives hints of bread crust
Epernay 2EPERNAY 2: low temperature tolerant strain used in fermentations of white wines from neutral or aromatic grapes.
Suitable for use with aromatic red varieties. 		Saccharomyces cerevisiae Cryophilic Strain with limited production of acetaldehyde, acetic acid, pyruvic acid and higher alcohols
Recommended during fermentation of must at controlled temperature