Product families Winemaking products

After 5 years of research and experimentation, the Station OEnotechnique de Champagne has selected the SOEC® 1907 strain, a hybrid that was specially developed to produce fresh, aromatic sparkling wines even in wine-growing regions subject to high temperatures.

Specifically for direct inoculation of yeast

Improves foam quality and aromatic freshness pre-bottling

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.

Yeast for the production of sparkling wines produced by the Charmat method (closed tank)