| BioStart® Nutri | Erbslöh Geisenheim AG | BioStart® Nutri is a mixture of inactivated yeast components, rich in alpha-amino nitrogen (amino acids), cell wall polysaccharides as well as cellulose. Oenococcus oeni-strains cannot utilize inorganic ammonium nitrogen. With BioStart® Nutri the young wi...view more BioStart® Nutri is a mixture of inactivated yeast components, rich in alpha-amino nitrogen (amino acids), cell wall polysaccharides as well as cellulose. Oenococcus oeni-strains cannot utilize inorganic ammonium nitrogen. With BioStart® Nutri the young wine is fortified with important nitrogen compounds. This is especially important in case of dry vintages, for malo-lactic fermentation in white or rosé wines and wines which are fermented with an “exacting” yeast strain. Polysaccharides from the yeast cell walls have a positive impact on malo-lactic fermentation by complexation of tannins which have an inhibitory effect on malo-lactic fermentation bacteria. BioStart® Nutri contains – besides nitrogen and polysaccharides – important trace elements and vitamins, which play an important role as co-factors in malo-lactic fermentation. BioStart® Nutri promotes nutrient supply of malo-lactic fermentation cultures and thus ensures the rapid onset of malo-lactic fermentation, a better survival of bacteria, a better growth and thus a better degradation of malic acid. view less | |
| BrewMasters Ale Yeast | Erbslöh Geisenheim AG | BrewMasters Ale Yeast is a dry selected yeast (English Ale) of the species Saccharomyces cerevisiae. When selecting this top fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure cultur...view more BrewMasters Ale Yeast is a dry selected yeast (English Ale) of the species Saccharomyces cerevisiae. When selecting this top fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture, washed and carefully dried. Admitted according to laws and regulations presently valid in the EU. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. view less | |
| BrewMasters Lager Yeast | Erbslöh Geisenheim AG | BrewMasters Lager Yeast is an active dry beer yeast strain of the species Saccharomyces cerevisiae. It is strong in fermentation and agglomeration and has a broad temperature range of application. Furthermore the yeast is capable to recover diacetyl. Due ...view more BrewMasters Lager Yeast is an active dry beer yeast strain of the species Saccharomyces cerevisiae. It is strong in fermentation and agglomeration and has a broad temperature range of application. Furthermore the yeast is capable to recover diacetyl. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. Undesirable fermentation by-products are not formed. The temperature range for fermentation is from 8°C to 18°C. view less | |
| BrewMasters Pilsner Style Yeast | Erbslöh Geisenheim AG | BrewMasters Pilsner Style Yeast is a dry selected yeast of the species Saccharomyces cerevisiae. When selecting this bottom fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture...view more BrewMasters Pilsner Style Yeast is a dry selected yeast of the species Saccharomyces cerevisiae. When selecting this bottom fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture, washed and carefully dried. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. view less | |
| BrewMasters Wheat Beer Yeast | Erbslöh Geisenheim AG | BrewMasters Wheat Beer Yeast is a specialty yeast for German wheat beer Bavarian style. This yeast produces subtle fruity ester and phenol notes (banana flavors) typical for wheat beers. Sedimentation properties are medium, final gravity is high. Due to t...view more BrewMasters Wheat Beer Yeast is a specialty yeast for German wheat beer Bavarian style. This yeast produces subtle fruity ester and phenol notes (banana flavors) typical for wheat beers. Sedimentation properties are medium, final gravity is high. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. view less | |
| ErboStabil | Erbslöh Geisenheim AG | ErboStabil is a highly effective, powdered foam stabilizer that also has chillproofing effect on beer. It is produced exclusively from culture yeast using a special method and contains no non-yeast substances. Good foam stability is a basic requirement fo...view more ErboStabil is a highly effective, powdered foam stabilizer that also has chillproofing effect on beer. It is produced exclusively from culture yeast using a special method and contains no non-yeast substances. Good foam stability is a basic requirement for a positive judgement of beer. ErboStabil improves the foam stability of beer. In order to provide a stable foam behavior, a particular strain of Saccharomyces cerevisiae was selected for ErboStabil. It is produced from culture yeast in a special process. The product contains no non-yeast foreign matter. ErboStabil contains yeast components that have a foam stabilizing effect when suspended in beer and therefore improve foam stability. The yeast cell membrane structure additionally adsorbs chill haze forming substances and therefore improves the chemical and physical stability at the same time. view less | |
| Hefacell® | Erbslöh Geisenheim AG | Hefacell® is a natural product which supports the propagation and fermenting capacity of the yeast. Hefacell® assures a quick onset of fermentation along with high alcohol yield. The most important characteristics of this product are its high adsorption p...view more Hefacell® is a natural product which supports the propagation and fermenting capacity of the yeast. Hefacell® assures a quick onset of fermentation along with high alcohol yield. The most important characteristics of this product are its high adsorption power with regard to fermentation-inhibiting substances, for instance fatty acids, residues from spraying agents, etc. Hefacell® is a pulverized preparation of yeast cell walls and is suitable for the requirements of wine making. It is freely flowing, of a fine, granulate-like structure, of light yellow to brownish yellow appearance and has an intensive, typical smell. Its measurable effect consists in making wines with a higher yield of alcohol along with residual sugar fermentation to a very large extent. This fact also applies to musts with high density (e.g. Auslese, Eiswein, etc.=Germany quality distinctions). view less | |
| Hefix® 1000 | Erbslöh Geisenheim AG | Hefix® 1000 is a special dry selected pure yeast. It is a yeast strain LW 128-91 of the species Saccharomyces cerevisiae, selected from the point of view of optimal activity, propagated and dried in pure culture and vacuum packed. Hefix® 1000 is a special...view more Hefix® 1000 is a special dry selected pure yeast. It is a yeast strain LW 128-91 of the species Saccharomyces cerevisiae, selected from the point of view of optimal activity, propagated and dried in pure culture and vacuum packed. Hefix® 1000 is a specially selected pure yeast. The yeast strain was selected to assure a quick onset of fermentation, a clean fermentation course and that it ferments through securely. Further requirements were very little SO2-binding fermentation by-products as well as practically no formation of foam during fermentation. The Hefix® 1000 performance fulfills these demands. view less | |
| IOC Champagner-Hefe | Erbslöh Geisenheim AG | IOC champagner Hefe yeast was selected by the "Institut Oenologique de Champagne“ (IOC). It is yeast strain IOC 18-2007. The yeast is propagated in pure culture, dried and packed under protective gas. The IOC champagne yeast offers a variety of possibilit...view more IOC champagner Hefe yeast was selected by the "Institut Oenologique de Champagne“ (IOC). It is yeast strain IOC 18-2007. The yeast is propagated in pure culture, dried and packed under protective gas. The IOC champagne yeast offers a variety of possibilities for application. It is however, above all, particularly suited for bottle fermentation in the course of the production of high-quality sparkling wines. But it can also be applied for the fermentation of full-bodied, heavy red wines and robust white wines. Excellent fermentation properties at low temperatures allow a controlled fermentation (14 - 18 °C). Although being a bayanus strain, the yeast ferments neutral in flavor. view less | |
| LittoLevure Cabernet | Erbslöh Geisenheim AG | LittoLevure Cabernet emphasizes in addition the cassis aromas, cacao, tobacco and smoky flavors of Cabernet vine varieties. The entire tannin structure is strengthened and has a characterizing effect, providing a solid and harmonious profile of the vine v...view more LittoLevure Cabernet emphasizes in addition the cassis aromas, cacao, tobacco and smoky flavors of Cabernet vine varieties. The entire tannin structure is strengthened and has a characterizing effect, providing a solid and harmonious profile of the vine variety. LittoLevure Cabernet's oenological properties are, short fermentation onset phase, rapid and regular fermentation kinetics, range of temperature between 22-32°C, alcohol tolerance up to 16% by vol., provided the nutrient supply is very good, formation of fermentation by-products: very low, glycerol formation 5-7 g/L, normal nutrient demand and easy-to-conduct subsequent MLF. view less | |
| LittoLevure CHA | Erbslöh Geisenheim AG | LittoLevure CHA is Saccharomyces cerevisiae (bayanus), selected in the Champagne region, France for the production of sparkling wine. Particularly suitable for bottle fermentation of high-quality products. Provides the sparkling wine with fine fruity comp...view more LittoLevure CHA is Saccharomyces cerevisiae (bayanus), selected in the Champagne region, France for the production of sparkling wine. Particularly suitable for bottle fermentation of high-quality products. Provides the sparkling wine with fine fruity components with delicate yeast flavors and nut aromas. It's oenological properties are short adaptation time, fast and regular kinetics, optimal range of temperature between 14-26°C, alcohol tolerance up to 16% by vol., formation of fermentation by-products: very low and glycerol formation 5-7 g/L. view less | |
| LittoLevure Chardonnay | Erbslöh Geisenheim AG | LittoLevure Chardonnay develops grapefruit, lemon and tropical fruit aromas during fermentation. The typical Chardonnay character with juicy notes is emphasized and the developed freshness is excellent. Sur lie ageing can provide an additional positive ef...view more LittoLevure Chardonnay develops grapefruit, lemon and tropical fruit aromas during fermentation. The typical Chardonnay character with juicy notes is emphasized and the developed freshness is excellent. Sur lie ageing can provide an additional positive effect. Mannoprotein can be released easily and in larger amounts. It's oenological properties include: medium fermentation onset phase, bridled and regular fermentation kinetics, range of temperature between 16-22°C, alcohol tolerance up to 14% by vol., formation of fermentation by-products: very low, glycerol formation 5-8g/L, normal nutrient demand and easy-to-conduct subsequent MLF. view less | |
| LittoLevure Complexe | Erbslöh Geisenheim AG | LittoLevure Complexe accentuates the tannin structure of red wine. The complexity is promoted, the tannins are incorporated in a balanced, harmonious and mellow manner into the overall profile of the respective type of grape vine variety. Fruit intensity ...view more LittoLevure Complexe accentuates the tannin structure of red wine. The complexity is promoted, the tannins are incorporated in a balanced, harmonious and mellow manner into the overall profile of the respective type of grape vine variety. Fruit intensity is highlighted; typical are berry aromas and a suggestion of cherry flavors. LittoLevure Complexe's Oenological properties are, short fermentation onset phase, fast and regular fermentation kinetics, range of temperature between 18 - 35 °c, alcohol tolerance up to 15 % by vol., formation of fermentation by-products: very low, glycerol formation 5 - 7 g/l, normal nutrient demand and easy-to-conduct subsequent MLF. view less | |
| LittoLevure Elégance | Erbslöh Geisenheim AG | LittoLevure Elégance is conceived for the production of elegant fruit aromas, flowery accentuated and full of finesse. These elegant wines are of excellent harmony along with an expressive sensory profile. The lively freshness of their varietal character ...view more LittoLevure Elégance is conceived for the production of elegant fruit aromas, flowery accentuated and full of finesse. These elegant wines are of excellent harmony along with an expressive sensory profile. The lively freshness of their varietal character is prominent. LittoLevure Elégance oenological properties are: fermentation onset phase, fast and regular fermentation kinetics, range of temperature between 16-22°C, alcohol tolerance up to 15% by vol., formation of fermentation by-products: very low, glycerol formation 6-8 g/L, low nutrient demand and easy-to-conduct subsequent MLF. view less | |
| LittoLevure Merlot | Erbslöh Geisenheim AG | LittoLevure Merlot stresses the complexity of the typical Merlot aromas. Berry aromas, such as currants and raspberries develop excellently together with characteristic cherry notes. Also impressions of plums fit very well into a harmonious Merlot taste p...view more LittoLevure Merlot stresses the complexity of the typical Merlot aromas. Berry aromas, such as currants and raspberries develop excellently together with characteristic cherry notes. Also impressions of plums fit very well into a harmonious Merlot taste profile. The finished wines are full-bodied and characteristic. LittoLevure Merlot's oenological properties are short fermentation onset phase, rapid and regular fermentation kinetics, range of temperature between 22 - 32 °c, alcohol tolerance up to 15 % by vol., formation of fermentation by-products: very low, glycerol formation 5 - 10 g/l, low nutrient demand and easy-to-conduct subsequent MLF. view less | |
| LittoLevure Pink | Erbslöh Geisenheim AG | LittoLevure Pink supports the modern, international rosé wine style. Wines present themselves lively and dry, with distinct fruit. The color is a trendy pink-red with violet shades. Wines develop a floral aroma and notes of raspberries, red fruits and fin...view more LittoLevure Pink supports the modern, international rosé wine style. Wines present themselves lively and dry, with distinct fruit. The color is a trendy pink-red with violet shades. Wines develop a floral aroma and notes of raspberries, red fruits and fine, delicate flavors. LittoLevure Pink's oenological properties are fermentation onset phase: can be slightly delayed, controlled and uniform fermentation kinetics, range of temperature between 13-20 °C, alcohol tolerance up to 15% by vol., formation of fermentation by-products: very low, glycerol formation 5 to 8 g/l, normal nutrient demand, subsequent MLF: possible to conduct, probably delayed and volatile acid formation: low (below 0.25 g/L) view less | |
| LittoLevure Sauvignon | Erbslöh Geisenheim AG | LittoLevure Sauvignon unfolds and emphasizes during the fermentation of Sauvignon Blanc a full spectrum of aromas. The varietal typicity of animating mineral and complex wines is attained through a support by elder blossoms and notes of currants, rounded...view more LittoLevure Sauvignon unfolds and emphasizes during the fermentation of Sauvignon Blanc a full spectrum of aromas. The varietal typicity of animating mineral and complex wines is attained through a support by elder blossoms and notes of currants, rounded off by tropical fruit flavors. The wines present themselves fresh-lively and harmonious. LittoLevure Sauvignon's oenological properties: fermentation onset phase: medium, controlled and constant fermentation kinetics, range of temperature: between 13-21 °C (within the range 13-15°C esters and tropical fruits are promoted, between 16-18 °C aromatic thiol precursors), alcohol tolerance up to 15% by vol., formation of fermentation by-products: very low, glycerol formation 5-8 g/L, normal nutrient demand and volatile acid formation: low (< 0.25 g/L). view less | |
| Oenoferm® | Erbslöh Geisenheim AG | Oenoferm® is a special dry selected yeast. It is yeast strain LW 317-28 of the species Saccharomyces cerevisiae. Oenoferm® is a vital strain, propagated in pure culture. Oenoferm® is used for the fermentation of grape must and mash to make wines with clea...view more Oenoferm® is a special dry selected yeast. It is yeast strain LW 317-28 of the species Saccharomyces cerevisiae. Oenoferm® is a vital strain, propagated in pure culture. Oenoferm® is used for the fermentation of grape must and mash to make wines with clean aroma and typical varietal character. The finished wines present themselves as fresh and animating with tendencies to ripe, green apple and whitefleshed, acidulous-fruity vineyard peach. view less | |
| Oenoferm® Belle Arome | Erbslöh Geisenheim AG | Oenoferm® Belle Arome is a specific Saccharomyces cerevisiae yeast strain for the production of modern style white wines. Particularly aromas of white fleshed fruits, citrus and cassis notes develop. With fully ripe grapes, also yellow fruit flesh aromas ...view more Oenoferm® Belle Arome is a specific Saccharomyces cerevisiae yeast strain for the production of modern style white wines. Particularly aromas of white fleshed fruits, citrus and cassis notes develop. With fully ripe grapes, also yellow fruit flesh aromas and hints of exotic flavors are clearly perceptible. Oenoferm® Belle Arome is applied to make white wines with very distinct fruit notes and safe fermentation kinetics at the same time. The fermentation course of Oenoferm® Belle Arome is moderate but continuous and thus the multiplicity of aromas and their intensity is excellently preserved. Expressive fruit esters and thiols are formed. view less | |
| Oenoferm® Bio | Erbslöh Geisenheim AG | Oenoferm® Bio is the first certified organic dry selected yeast for wine and sparkling wine from organic viticulture. The yeast strain was selected from the vineyards of the Markgraf von Baden (Margrave of Baden) at Staufenberg Castle. All propagation med...view more Oenoferm® Bio is the first certified organic dry selected yeast for wine and sparkling wine from organic viticulture. The yeast strain was selected from the vineyards of the Markgraf von Baden (Margrave of Baden) at Staufenberg Castle. All propagation media used are derived from certified organic cultivation. The careful drying and packaging of the yeast are subject to supervision according to Regulation (EC) No. 834/2007 and Regulation (EC) No. 1254/2008, as well as USDAcertification NOP (National Organic Program). The yeast strain Oenoferm® Bio Selection Klingelberg emphasizes the typical attributes of the grape variety, the vineyard site and the terroir. The yeast is a Saccharomyces cerevisiae var. bayanus and is suitable for the fermentation of white, rosé and red wines. Newest findings also prove that the yeast is particularly suitable for sparkling wine-making. view less | |
| Oenoferm® Bouquet | Erbslöh Geisenheim AG | Oenoferm® Bouquet is a dry selected yeast of the species Saccharomyces cerevisiae, well-known for its aromatic characteristics. By special enzyme properties grape-specific aroma components are released. Oenoferm® Bouquet produces high amounts of so-called...view more Oenoferm® Bouquet is a dry selected yeast of the species Saccharomyces cerevisiae, well-known for its aromatic characteristics. By special enzyme properties grape-specific aroma components are released. Oenoferm® Bouquet produces high amounts of so-called fruit substances and esters and thus contributes to a multi-faceted aroma and taste composition. Advantageous for this is a controlled, slow fermentation. Exotic fruit components, cassis and sweet flower fragrances with body and density are typical for wines fermented with Oenoferm® Bouquet. Furthermore off-flavours are well masked. The yeast is also ideally suitable to make cuvée wines. view less | |
| Oenoferm® Freddo | Erbslöh Geisenheim AG | Oenoferm® Freddo is a specially selected pure dry yeast for the inoculation of cold grape musts, even as of 10°C, as well as for a gentle, aroma-preserving, temperature-controlled cold fermentation (approximately 13°C-17°C). When selecting this yeast stra...view more Oenoferm® Freddo is a specially selected pure dry yeast for the inoculation of cold grape musts, even as of 10°C, as well as for a gentle, aroma-preserving, temperature-controlled cold fermentation (approximately 13°C-17°C). When selecting this yeast strain LW 317-30 of the species Saccharomyces cerevisiae (var. bayanus), special importance was attached to a high final fermentation degree despite low fermentation temperatures. Tastings prove the pronounced fruity character of Oenoferm® Freddo. view less | |
| Oenoferm® InterDry | Erbslöh Geisenheim AG | Oenoferm® InterDry is a dry selected yeast of the species Saccharomyces cerevisiae. Oenoferm® InterDry is especially well suitable for wines undergoing fermentation interruption to preserve residual sugar, naturally contained in the grape must. Acetaldehy...view more Oenoferm® InterDry is a dry selected yeast of the species Saccharomyces cerevisiae. Oenoferm® InterDry is especially well suitable for wines undergoing fermentation interruption to preserve residual sugar, naturally contained in the grape must. Acetaldehyde concentrations are significantly lower than those formed by comparable yeast strains. Oenoferm®InterDry is a flocculating yeast culture and shows, towards the end of fermentation process, significant tendencies for the formation of sediments. view less | |
| Oenoferm® Klosterneuburg | Erbslöh Geisenheim AG | Oenoferm® Klosterneuburg is a dry selected yeast isolated in pure culture from yeast strains of the culture department of the Höhere Bundeslehranstalt Klosterneuburg (Federal Training Center Klosterneuburg). Oenoferm® Klosterneuburg is strain LW 415-58 of...view more Oenoferm® Klosterneuburg is a dry selected yeast isolated in pure culture from yeast strains of the culture department of the Höhere Bundeslehranstalt Klosterneuburg (Federal Training Center Klosterneuburg). Oenoferm® Klosterneuburg is strain LW 415-58 of the species Saccharomyces cerevisiae. Due to the high viable cell count, the yeast has optimal fermentation properties such as a quick onset of fermentation and it ferments through reliably and rapidly, even when must density is high. Foam formation is low. The organoleptic quality of the finished wines is convincing. view less | |
| Oenoferm® Color | Erbslöh Geisenheim AG | Oenoferm® Color is a specially selected dry selected yeast of the yeast species Saccharomyces cerevisiae (var. bayanus). When selecting this yeast great importance was attached to color extraction and color stabilization. Oenoferm® Color has enzyme system...view more Oenoferm® Color is a specially selected dry selected yeast of the yeast species Saccharomyces cerevisiae (var. bayanus). When selecting this yeast great importance was attached to color extraction and color stabilization. Oenoferm® Color has enzyme systems which optimally release the anthocyanogens bound in the grape skin. Oenoferm® Color is especially suited for the production of color-stable, fruit-pronounced red wine characters. Due to the nature of this yeast strain, by color extraction deep colored wines with stone fruit aromas, typical for red wines, are obtained. Additionally, vegetative notes are discernible. The yeast is also ideally suitable for musts from mash-heated grape musts. Oenoferm® Color can equally be employed for the production of storable red wines which age in barrique/wooden barrels. view less | |
| Oenoferm® Müller-Thurgau | Erbslöh Geisenheim AG | Oenoferm® Müller-Thurgau is a specially selected, pure yeast of the species Saccharomyces cerevisiae for the development of a pronounced varietal Müller-Thurgau character with its fine muscat note. The aim is the production of modern-style, fresh Mülle...view more Oenoferm® Müller-Thurgau is a specially selected, pure yeast of the species Saccharomyces cerevisiae for the development of a pronounced varietal Müller-Thurgau character with its fine muscat note. The aim is the production of modern-style, fresh Müller-Thurgau wines. Müller-Thurgau wines which are also on the market under the synonym Rivaner are increasingly popular and in demand. The requested profile is a modern-style, elegant and fresh wine with fine-spicy muscat flavors and clearly perceptible citrus and pear aromas. The Oenoferm® Müller-Thurgau yeast culture was selected under these aspects. The yeast emphasizes the harmonious, balanced Müller-Thurgau wine type with intensive sensory attributes preferred by consumers. view less | |
| Oenoferm® PinoType | Erbslöh Geisenheim AG | Oenoferm® PinoType is Saccharomyces cerevisiae yeast strain 99/3, selected and isolated in pure culture at the culture department of the Höhere Bundeslehranstalt Klosterneuburg (Federal Training Center Klosterneuburg). Oenoferm® PinoType is an excellent y...view more Oenoferm® PinoType is Saccharomyces cerevisiae yeast strain 99/3, selected and isolated in pure culture at the culture department of the Höhere Bundeslehranstalt Klosterneuburg (Federal Training Center Klosterneuburg). Oenoferm® PinoType is an excellent yeast which promotes and emphasizes the typical modern profile of Pinot vine varieties and similar vine species. Oenoferm® PinoType was specially selected for fermentation of all Pinot vine varieties and vine species alike, which ampelographically hardly differ. The required sensory profiles of Pinot wines listed in the table below, can be very well elaborated by the application of Oenoferm® PinoType. The yeast is able to form increased amounts of fruit esters and glycerol. With red wines, color is also well preserved. Oenoferm® PinoType is very suitable for sur lies ageing and equally offers good preconditions for a subsequent successful malo-lactic fermentation. Self-clarifying of Oenoferm® PinoType after fermentation is particularly quickly. A fact which makes Oenoferm® PinoType suitable for early bottling. view less | |
| Oenoferm® Riesling | Erbslöh Geisenheim AG | Oenoferm® Riesling is a specially selected, pure dry yeast for the development of the typical varietal aroma profile of fine, high-quality Riesling wines. It is yeast strain E68/73 of the species Saccharomyces cerevisiae. Oenoferm® Riesling was specially ...view more Oenoferm® Riesling is a specially selected, pure dry yeast for the development of the typical varietal aroma profile of fine, high-quality Riesling wines. It is yeast strain E68/73 of the species Saccharomyces cerevisiae. Oenoferm® Riesling was specially selected for the fermentation of Riesling musts. A cooled fermentation at temperatures between 17 and 19°C promotes the development of fruity-acidulous, white fleshed peach aromas. In the fermentation range between 19 and 22°C, exotic aromas develop particularly expressively. With higher alcohol contents, temperatures must be raised to 20-22°C towards fermentation end. To preserve natural residual sugar, fermentation can be stopped by temperature reduction, filtration and sulphuring. Oenoferm® Riesling may tend to foaming. The yeast is ideal for the fermentation of fruity-light to high-quality, ripe Riesling wines with typical varietal profile. view less | |
| Oenoferm® Rosé | Erbslöh Geisenheim AG | Oenoferm® Rosé is a specially selected pure dry yeast of the species Saccharomyces cerevisiae for the production of rosé or Blanc de Noir wines. One of the most important criteria for selection were quick fermentation onset and suitability for cold fermen...view more Oenoferm® Rosé is a specially selected pure dry yeast of the species Saccharomyces cerevisiae for the production of rosé or Blanc de Noir wines. One of the most important criteria for selection were quick fermentation onset and suitability for cold fermentation. Particularly for the making of fruity wines a quick onset of fermentation is of great importance, since then metabolism and propagation of foreign organisms are suppressed. The making of light, fruity, clean-flavor rosé wines is often very difficult. Microbially infested grapes are not unusual. Even when processing is rapidly conducted and the temperature of the grape mash or the must is cool, microbial activities cannot be excluded. Only through a quick fermentation onset with, for instance, the very active dry selected yeast Oenoferm® Rosé, the formation of undesirable off-smell and off-taste caused by foreign organisms can be prevented. Complex notes of fruit, sweet blossom and honey are characteristic for wines fermented with Oenoferm® Rosé. The yeast may show tendencies to ferment out slowly. By a targeted fermentation stop, the fruity, berry-like aroma profile can still be intensified. view less | |
| Oenoferm® Rouge | Erbslöh Geisenheim AG | Oenoferm® Rouge is a special selection of the approved Oenoferm® Klosterneuburg. It is yeast strain LW 317-29 of the species Saccharomyces cerevisiae. When selecting this yeast great importance was attached to color preservation in the course of the ferme...view more Oenoferm® Rouge is a special selection of the approved Oenoferm® Klosterneuburg. It is yeast strain LW 317-29 of the species Saccharomyces cerevisiae. When selecting this yeast great importance was attached to color preservation in the course of the fermentation of red grape mashes and musts. Oenoferm® Rouge supports red berry, cassis and cherry aromas, it was specially selected for the color-preserving red wine making. The yeast is very suitable for red wine types with pronounced fruit character, also with ripeness potential. By a special preparation technology, single cultures with a reduced ß-glucosidase activity were isolated. The ß-glucosidase activity has a damaging effect on anthocyans, i.e. on coloring matter. Therefore the reduction results in less color losses in the course of the fermentation process. Moreover due to precisely controlled propagation steps and a careful and gentle drying process, the risk is minimized that coloring matter becomes attached to the cell walls. Oenoferm® Rouge is optimally suited for a quick onset of fermentation, a slow and controlled, continually running and completed fermentation, high resistance to alcohol and low foam formation. Should malo-lactic fermentation be desired subsequent to alcoholic fermentation, then it is easily initiated through the addition of BioStart® cultures. view less | |
| Oenoferm® Structure | Erbslöh Geisenheim AG | Oenoferm® Structure is a specially selected, pure dry yeast of the species Saccharomyces cerevisiae for the production of red wines with high tannin density. The yeast supports the release of grape ingredients relevant to color and to the impact of tannic...view more Oenoferm® Structure is a specially selected, pure dry yeast of the species Saccharomyces cerevisiae for the production of red wines with high tannin density. The yeast supports the release of grape ingredients relevant to color and to the impact of tannic substances on the wine. Oenoferm® Structure is especially suitable for making robust, full-bodied and tannin-pronounced red wines. The tannic structure is not superposing or suppressing but is harmoniously included in the overall taste structure. Tannins positively affect and support the structure of the red wine and emphasize the typical cherry, berry and nut aromas. Should malo-lactic fermentation be desired subsequent to alcoholic fermentation, then it is easily initiated through the addition of BioStart® cultures. view less | |
| Oenoferm® Terra | Erbslöh Geisenheim AG | Oenoferm® Terra is the selection of a wild Saccharomyces cerevisiae (var. bayanus) yeast strain which does not modify the terroir character of a wine, but liberates, accentuates and promotes it. At the same time, the yeast securely ferments through withou...view more Oenoferm® Terra is the selection of a wild Saccharomyces cerevisiae (var. bayanus) yeast strain which does not modify the terroir character of a wine, but liberates, accentuates and promotes it. At the same time, the yeast securely ferments through without producing undesirable fermentation by-products. Oenoferm® Terra has spontaneous-fermentation-like characteristics, yet the fermentation course is reliable and produces authentic wines with a pronounced terroir profile. The selected wild yeast strain Oenoferm® Terra ferments white as well as red grape musts, respectively grape mashes in a neutral and safe way. The grape-derived primary aromas are of course reliably preserved and are not superposed/suppressed by undesirable fermentation by-products. The yeast supports the terroir characteristics which are, among others, influenced by the site, the soil conditions, the micro climate, the topography and the vineyard cultivation and management and last not least, by the individual handwriting - the ways and methods - of the winemaker. view less | |
| Oenoferm® Tipico | Erbslöh Geisenheim AG | Oenoferm® Tipico is a Saccharomyces cerevisiae yeast strain which produces wines with fully ripe grape aromas, particularly with the vine varieties Riesling, Müller-Thurgau, Silvaner, Kerner, Sauvignon Blanc. Oenoferm® Tipico is characterised especially ...view more Oenoferm® Tipico is a Saccharomyces cerevisiae yeast strain which produces wines with fully ripe grape aromas, particularly with the vine varieties Riesling, Müller-Thurgau, Silvaner, Kerner, Sauvignon Blanc. Oenoferm® Tipico is characterised especially by its broad spectrum of aromas. The typical varietal characters are released specially with the vine varieties Riesling, Müller-Thurgau, Kerner and Silvaner. Particularly also with the higher wine quality categories, the primary and secondary aromas are developed in a stronger, more intensified way. Oenoferm® Tipico supports the varietal ripe aromas of exotic fruits and apricots. Creamy and multi-faceted wines are obtained. view less | |
| Oenoferm® Veltliner | Erbslöh Geisenheim AG | Oenoferm® Veltliner is a specially selected Saccharomyces cerevisiae (var. bayanus) yeast for the inoculation of Grüner Veltliner grape musts. Oenoferm® Veltliner has the special property to promote the fruity, peppery-spicy aroma of the Grüner Veltline...view more Oenoferm® Veltliner is a specially selected Saccharomyces cerevisiae (var. bayanus) yeast for the inoculation of Grüner Veltliner grape musts. Oenoferm® Veltliner has the special property to promote the fruity, peppery-spicy aroma of the Grüner Veltliner. Moreover, the yeast ferments out completely, also when the fermentation process is at reduced temperature. Oenoferm® Veltliner can be applied for making terroir wines. The yeast supports and promotes the specific, typical aroma components of the individual terroir. After fermentation, the wines are well-balanced, aromatic, show a pleasant freshness and particular facets. Oenoferm® Veltliner is a temperature-tolerant strain and is excellently suited for aroma-preserving controlled fermentation at lower temperatures and for higher fermentation temperatures alike. Its influence on malo-lactic fermentation is rather inhibiting. view less | |
| Oenoferm® wild & pure | Erbslöh Geisenheim AG | Oenoferm® wild & pure is a wild yeast of own selection of the strain Torulaspora delbrückii (formerly Saccharomyces rosei). It is Erbslöh-strain HR23. Oenoferm® wild & pure realizes a clearly positively changed wine stylishness. Oenoferm® wild & pure can...view more Oenoferm® wild & pure is a wild yeast of own selection of the strain Torulaspora delbrückii (formerly Saccharomyces rosei). It is Erbslöh-strain HR23. Oenoferm® wild & pure realizes a clearly positively changed wine stylishness. Oenoferm® wild & pure can be used to ferment white wines and red wines alike, making the wine texture increasingly creamy with pleasant and lasting mouth feel. Pronounced organoleptic aroma characteristics are derived from increased monoterpene and fruit ester formation conveying intense and lasting yellow-fleshed impressions of fruit. This is not attainable by solely using a Saccharomyces cerevisae for fermentation. Oenoferm® wild & pure also has a, for a wild yeast, unique fermentation potential: rapid fermentation onset, the yeast safely ferments through. A final fermentation degree of 12.0 % by vol. is usual, also without inoculation with another selected yeast. For the first time, the winemaker is able to conduct vinification of wines exclusively fermented with a wild yeast. Other wine yeasts can be additionally used for fermentation as "second addition“ should multifacetted wine styles with alcohol concentrations of more than 12.0% by vol. be desired. The "wild“ (sauvage) character of the type fully develops. The Oenoferm® yeasts Oenoferm® Terra, Oenoferm® Klosterneuburg and Oenoferm® PinoType have proved to be particularly compatible. view less | |
| Oenoferm® X-treme | Erbslöh Geisenheim AG | Oenoferm® X-treme is a non-GMO hybrid yeast of own selection and production by protoplast fusion of two different Saccharomyces cerevisiae strains. Oenoferm® X-treme combines the positive characteristics of two parent strains: the extremely high fermentat...view more Oenoferm® X-treme is a non-GMO hybrid yeast of own selection and production by protoplast fusion of two different Saccharomyces cerevisiae strains. Oenoferm® X-treme combines the positive characteristics of two parent strains: the extremely high fermentation power of a cool temperature-tolerant bayanus strain and the promoting universal aroma profile reminding of minerals with very well incorporated fruity-floral spicy components. Oenoferm® X-treme has a low nutrient demand and forms little SO2. Oenoferm® X-treme has acid-stabilizing properties and is able to delay malo-lactic fermentation. view less | |
| Seccoferm® | Erbslöh Geisenheim AG | Seccoferm® is a granulated dry selected yeast for the production of sparkling wines according to the traditional method of bottle fermentation. The positive fermentation and tasting results are also, without exception, applicable to the Charmat process. I...view more Seccoferm® is a granulated dry selected yeast for the production of sparkling wines according to the traditional method of bottle fermentation. The positive fermentation and tasting results are also, without exception, applicable to the Charmat process. It is yeast strain LW 187-50 of the species Saccharomyces bayanus. Packed under protective gas. With regard to base wines, Seccoferm® performs an ideal onset of fermentation. Besides its excellent organoleptic qualities, Seccoferm® ferments out quickly and completely. Further advantages are its high alcohol tolerance and favorable cold fermentation properties. view less | |
| Spiriferm Arom | Erbslöh Geisenheim AG | Spiriferm Arom is an efficiently fermenting dry selected yeast with pronounced, aroma releasing properties. It is the yeast species Saccharomyces cerevisiae (var. bayanus). Spiriferm Arom provides for a safe and fully completed fermentation of mash and mu...view more Spiriferm Arom is an efficiently fermenting dry selected yeast with pronounced, aroma releasing properties. It is the yeast species Saccharomyces cerevisiae (var. bayanus). Spiriferm Arom provides for a safe and fully completed fermentation of mash and must even at low fermentation temperatures of around 15 °C. It is aroma promoting and completed fermentation of distilling mash and must for the making of aroma intense distillates. Spiriferm Arom releases a multitude of different aromatic fruit substances and provides for a whole „bouquet“ of aromas dependent on the raw material. The yeast strain for the dry selected yeast Spiriferm Arom was selected with the objective to precisely fulfill the demands of distilleries producing alcohol from fruits. High alcohol tolerance, along with low formation of foam are assured. view less | |
| Spiriferm Classic | Erbslöh Geisenheim AG | Spiriferm Classic is an efficiently fermenting dry selected yeast for application in distilleries. It has ideal fermenting properties with regard to the fermentation of fruit mashes and musts under standard conditions. It provides a clean fermentation of ...view more Spiriferm Classic is an efficiently fermenting dry selected yeast for application in distilleries. It has ideal fermenting properties with regard to the fermentation of fruit mashes and musts under standard conditions. It provides a clean fermentation of distilling mash and must; the yeast ferments out completely under normal fermentation conditions. The yeast strain for the dry selected yeast Spiriferm Classic was selected with the objective to precisely fulfill the demands of distilleries producing alcohol from fruits. High alcohol tolerance, along with low formation of foam are assured. view less |
