| Name | Composition | Use | Powder (P) Liquid (L) | Packaging |
|---|---|---|---|---|
| PREFERM SW | Yeast insoluble, Natstep process | Bio-reactivator for active dry yeast (ADY), contributes micro protectants, sterols, strengthens yeast cell walls during rehydration for alcoholic and bottle fermentations | P | 1 kg |
| VITILEVURE AGGLO | Flocculating active dry yeast (ADY) Selected by Prof. Feuillat | Bottle fermentation Rapid riddling | P | 500 g |
| VITILEVURE DV 10 | Active dry yeast (ADY) selected in Champagne | Alcoholic fermentation of base wines. Bottle fermentation according to traditional method. Secondary fermentation in bottles or closed tank. To restart fermentations. Low nitrogen requirements. | P | 100 and 500 g |
| VITILEVURE EC 1118 | Active dry yeast (ADY) selected in Champagne | Alcoholic fermentation Bottle fermentation. To restart fermentations | P | 500 g |
| VITILEVURE GY YSEO | Active dry yeast (ADY) L 2425 strain | Alcoholic fermentations of red and rosé Pinot Noir wines | P | 500 g |
| VITILEVURE PERLE | Yeast selected by the Microbiology laboratory of the Station Œnotechnique de Champagne | Sparkling wine vinification and secondary fermentation in closed tanks | P | 500 g |
| VITILEVURE QUARTZ | Active dry yeast (ADY) selected in Champagne on the biodynamic vineyard of J.P. Fleury | Alcoholic fermentation of base wines. Bottle fermentation according to traditional method. Secondary fermentation in bottles or closed tank. To restart fermentations. Fructose degradation. | P | 500 g |
| VITILEVURE SYRAH YSEO | Active dry yeast (ADY) MV 92081 strain | Alcoholic fermentations of red and rosé Pinot Noir wines. Color extraction and stabilization. | P | 500 g |
AUBE BRANCH
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10110 BAR sur SEINE - FRANCE
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Headoffice:
STATION ŒNOTECHNIQUE DE CHAMPAGNE
79 av. A.A. Thévenet - BP 1031 Magenta
51319 EPERNAY Cedex - FRANCE Tél. +33 (0)3.26.51.56.45 Fax: +33 (0)3.26.51.87.60
REIMS BRANCH
55 rue du commerce
51350 CORMONTREUIL - FRANCE
Tél. +33 (0)3.26.85.81.40 Fax +33 (0)3.26.85.81.41