Product families Winemaking products

Organic nutrient for longevity and aromatic freshness in sparkling wines

Yeast for the production of elegant sparkling wines of great aromatic finesse

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.

Complex of yeast products rich in cell wall polysaccharides for the production of sparkling wines produced by the Charmat method (closed tank)

Complex of yeast products rich in polysaccharides and antioxidant compounds to optimize the ageing process using the Charmat method (closed tank)

Complex of tannins essentially proanthocyanidin for the production of sparkling wines produced by the Charmat method (closed tank)

Complex of proanthocyanidin and gallotannins for the production of sparkling wines produced by the Charmat method (closed tank)

Complex of PVPP, plant protein and food cellulose for the production of sparkling wines produced by the Charmat method (closed tank)