Vason
Enology products

Description:

Polycompound powdered formulation with clarifying and stabilizing actions for fermenting musts.

• Aids the protein stabilization of must and the removal of undesirable polyphenolic substances.
• Encourages improved separation of the gross lees at the end of fermentation, ensuring fresher aromas and sensory cleanliness.
• Facilitates the selective removal of aggressive and rough tannic elements.

Description:

----------------------
 

Description:

Lachancea thermotolerans is a Selected Non-Saccharomyces yeast for enological use that predominates over the native microflora, and it is present during the fi rst stage of the fermentation. It is able to yield a good fermentation in the temperature range from 15 to 25 °C, until the ethanol concentration reaches 10% (V/V).

• Excellent for bioprotection.
• Recommended for the first steps of the alcoholic fermentation.
• Produces lactic acid that gives more freshness and roundness to the wine, as slightly decreases the ethanol content.

Description:

Saccharomyces cerevisiae for direct inoculation without rehydration. It is able to yield a good fermentation in the temperature range from 14 to 28 °C, assuring good results until 16 % alcohol v/v. 

• Avoids simultaneous addition of SO2 and yeast.
• Suited to enhance the freshness and to give a pleasant mouthfeel.
• Resistant to a wide range of temperatures which makes it suitable for white, rosé and red wines.

Description:

Saccharomyces bayanus.

An ideal yeast strain for the production of sparkling base wines and refermentations with a modern, fresh and fruity organoleptic appearance.

• Recommended in the development of sparkling wines with fresh and clear fruity notes, as well as good taste persistence.
• Ideal for modern, clean aromatic profiles.
• Excellent resistance to alcohol, sulphur dioxide and pressure

Description:

Saccharomyces cerevisiae.

An ideal yeast strain for the production of fresh but elegant wines, specific for enhancing thiol notes and with great floral expression.

• Recommended in the enhancement of wines with pronounced aromaticity.
• Ideal in the production of thiol and floral white wines.
• Good fermentation kinetics even at low temperatures.

Description:

Saccharomyces cerevisiae

Yeast strain recommended for the production of fully fruity red wines in which a good expression of secondary aromas is sought. Also suitable for fresh wines to achieve a more complex aroma with cherry notes.

• Excellent fruit expression and fullness of flavor
• Good alcohol tolerance
• Low anthocyanin adsorption and good polysaccharide production

Description:

---