Erbsloh
Oenoferm ROUGE
Special yeast for the fermentation of colour stable and clean red wines. The reduced beta-glycosidase activity will retain a maximum of antocyanes. Quick fermentation start
Special yeast for the fermentation of colour stable and clean red wines. The reduced beta-glycosidase activity will retain a maximum of antocyanes. Quick fermentation start
Drożdże winiarskie Oenoferm® Belle Arome to drożdże przeznaczone do nowoczesnych białych win.
Opis produktu:
Oenoferm® Belle Arome to wyselekcjonowany szczep drożdży
Yeast Oenoferm Zweigelt F3
Yeast intended for the fermentation of red wines from Zweigelt grapes, promoting the character of this variety.
Product description:
Oenoferm®Zweigelt is
Universal yeast for pure, typical varietal wines
Oenoferm® is a classical strain for producing pure, typical varietal wines. It creates fresh, stimulating wines.
At a
Oenoferm® Arôme
Yeast for the production of aromatic white and rosé wines
Yeast selected for its excellent fermentation performance at low temperatures with a high aromatic
Mead: tak
Tannivin® EHPure oak tannin made from french oak
Tannivin® EH is a high purity, botanical oenological tannin prepared as a fine brown powder. Only selected, air‐dried French heartwood
Oenoferm® Pink
Modern, dry, fruit-forwarded rosé wines
Oenoferm® Pink supports the style of international rosé wines ‐ crisp, dry and with pronounced fruit.
Modern, dry, fruit-forwarded rosé wines
Oenoferm® Pink supports the style of international rosé wines ‐ crisp, dry and with pronounced fruit.
HydroGum Bio
Organic gum arabic in certified quality
Gum arabic (E 414) is a natural product obtained from the dried sap of Acacia seyal. In wine, it acts as a protective colloid, and has
Oenoferm® X-thiol
Alcohol-tolerant hybrid yeast for exotic aromas Oenoferm® X-thiol is a GMO‐free hybrid yeast selected by Erbslöh. It possesses great fermentation
Alcohol-tolerant hybrid yeast for exotic aromas Oenoferm® X-thiol is a GMO‐free hybrid yeast selected by Erbslöh. It possesses great fermentation
Oenoferm® FinesseWines with improved mouthfeel and elegant fruitiness
An excellent fermentation behaviour gives white and rosé wines a lot of fruit and a precise aromatic profile. At
Rheingau Rieslings enjoyed a global reputation at the end of the nineteenth century. In addition to the climate conditions, it was above all the special microbiota that had a decisive influence on
Oenoferm STRUCTURE
Specially developed for the fermentation of full-bodied, tanninrich and colour intensive red wines. Provides aromas of cherries, berries and nuts and it supports the
Specially developed for the fermentation of full-bodied, tanninrich and colour intensive red wines. Provides aromas of cherries, berries and nuts and it supports the
Oenoferm TIPICO
Special yeast for the fermentation of mainly white wines while retaining the typical variety aromas of the grapes. Alcohol tolerance: 15 % vol. Specially suited for Riesling
Special yeast for the fermentation of mainly white wines while retaining the typical variety aromas of the grapes. Alcohol tolerance: 15 % vol. Specially suited for Riesling
Cider: tak
Yeast Oenoferm Veltliner F3 20 g per 100 l Dried yeast selected for white wines, promoting the fruity, pepper-spicy aroma of the Grüner Veltliner.
Product
Oenoferm RIESLING
Specially selected, pure dry yeast for developing the typical varietal aroma profile of fine, high quality Riesling wines. Yeast strain E 68/73 Saccharomyces
Specially selected, pure dry yeast for developing the typical varietal aroma profile of fine, high quality Riesling wines. Yeast strain E 68/73 Saccharomyces
Mead: tak
Spiriferm Classic is a strongly fermenting dry pure yeast of the Saccharomyces cerevisiae strain.
Spiriferm Classic’s fermentation characteristics are ideal during fermentation of grain
Oenoferm® Color
Full-bodied red wines with cherry accents
Color is a Saccharomyces cerevisiae var. bayanus which promotes the formation of deep and stable color in red wines. The
Cider: tak
Highly concentrated and very active liquid pectolytic enzyme specially developed for cold maceration of fruit juices or must. Already starts working at 5 °C. Works very fast: 100 % pectin
e.Tartaric
L(+)-tartaric acid for acidification and pH-reduction
e.Tartaric increases acidity and simultaneously ensures pH reduction. This results in improved microbiological
