Yeast

• Blend of a cryophilic strain Saccharomyces uvarum and a strain of Saccharomyces cerevisiae ex ph. r. bayanus.
• In fermentations at low temperatures, it finds the ideal conditions to express its enological qualities: low yield sugar/alcohol, high glycerol, low volatile acidity, high ß-phenyl alcohol (rose and spicy aromas).
• Preserves juice acidity producing malic and succinic acids.

Recommendations: White, red and rosé wines; low temperature fermentations; late harvest.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Winemaking

Yeast selected for the production of traditional method sparkling wines. Resistant to high °Brix, high alcohol content, low pH and low temperatures, it is a fast fermenter that produces elegant and clean wines.
Recommendations: Base wines; sparkling wines; traditional method; white and rosé wines.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

For Use in Cider Making

Yeast selected for the production of traditional method sparkling wines. Produces refined aromas, clean fermentations in difficult conditions and complex ciders with elegant aromatics. Ferments well at lower temperatures, low nutritional requirements and minimal H₂S production in must/juice with insufficient YAN.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

EZ Ferm improved! This strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and minimal nutritional needs with a strong affinity for fructose metabolism. EZ Ferm 44 is the recommended yeast for solving problems of sluggish and stuck fermentations.
Application: Restarting sluggish and stuck fermentations.
Dosage: 400 g/ton or 40 g/hL (3.4 lb/1,000 gal)

For Use in Winemaking

A strain that produces intense floral aromas of white roses, hawthorn, etc. and of sweet white fruit such as pear and apricot. It is suitable for the fermentation of white wines as well as rosé and young red wines to enhance aromatic complexity
Application: Fresh and easy to drink wines.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

For Use in Cider Making

Quick fermenter, delicate aromas of apple blossom, candied apple and spices. At moderate fermentation temperatures (18- 24°C), shows increase in floral and fruit notes, producing elegant and complex ciders. 
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)