Product families Winemaking products

Selected yeast, approved by the microbiology laboratory at the “Pôle Technique et Environnement” of the CIVC (Epernay, France)

Lactic acid bacteria for high acidity white wines. Preparation controlled by the microbiology laboratory of the “Pôle Technique et Environnement du CIVC”.

Natural selected yeast. Elaboration of effervescent wines, alcoholic fermentation restart and fermentative security and organoleptic quality of wines.

Combination of nut and chestnut tannins for tirage

Combination of gallnut and chestnut tannins for tirage

Blending of gall nut and chestnut tannins for the fining of white wines and certain red wines

Combination of tannins, inactivated yeasts and yeast hulls for tirage

Gallnut tannins for the clarification and fining of base wines used for the elaboration of sparkling wines

Pectolytic enzyme for musts used to elaborate sparkling wines

Nutrient supplement for alcoholic fermentation