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Yeasts
Excellence® yeasts
Excellence® CELSIUS
Excellence® Celsius is a Saccharomyces cerevisiae yeast selected for its capacity to reduce alcohol in wines, improving their balance.
Excellence® CELSIUS
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Excellence® ROSE
Excellence® Rosé is a yeast selected for its high capacity to consume SO2, its low production of undesirable compounds and its ability to reveal rich and intense aromatic profile.
Excellence® Finisher
Specific strain to restart alcoholic fermentation combining a strong fructophilic capacity and a very good fermentative resistance.
Excellence® Finisher
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Excellence® X-FRESH
Excellence® X-FRESH has been selected for its natural acidifying properties, allowing to improve freshness and reduce alcohol content in wines.
Excellence®
B-Nature®
Specific Metschnikowia pulcherrima strain for the microbial flora control in the pre-fermentation phase.
Excellence® FW
Specific yeast for the production of aromatic white and rosé wines, with a fresh and fruity character.
Excellence® DS
The organoleptic benefits of Excellence® DS combine the freshness of the fruit with a smooth, rich structure and finesse in the palate.
Excellence® E2F
Strain selected for the production of sparkling wines using the Charmat method (base wines and sparkling wine).
Excellence® CHD
Excellence® CHD is a specific yeast for Chardonnay winemaking, selected in partnership with IFV (Institut Français de la Vigne et du Vin).
Excellence® SP
Yeast selected for the production of fruity and spicy red wines, with length and aromatic finesse.
Excellence® XR
Selected with the University of Bordeaux, Excellence® XR is known to be THE strain of great red wines.
Excellence® FR
Specific yeast for the intense expression of red fruit aromas. Provides roundness and length in the palate.
Excellence® FTH
Yeast that reveals volatile thiols. Promotes an intense mineral profile with citrus fruit notes.
Excellence® TXL
The solution for the production of clean white wines and for sparkling wine in Charmat method.
Excellence® B2
Excellence® B2 is ideal for the production of white and rosé wines that are clean, round and of great aromatic finesse.
Excellence® STR
Yeast selected for the aromatic optimisation of white and rosé wines due to its high production of esters.
L.A. yeasts
L.A SPUMANTE
Yeast strain selected for making sparkling wines using the closed tank method (Charmat method). It ensures the production of aromatic, easy-to-drink sparkling wines.
L.A BJL
L.A BJL reveals fresh red fruits aromas and improves the aromatic complexity of red and rosé wines.
L.A RB2
Strain selected in Burgundy for the production of fruity and balanced wines with intense floral notes.
L.A L13
Robust strain for the production of structured, fruity red wines with volume on the palate.
L.A Arom
L.A. Arom ensures a complete alcoholic fermentation and permits to obtain an expressive and harmonious aromatic profile.
L.A PM
L.A PM is ideal for producing clean white wines, as well as for the second fermentation of sparkling wines in bottle or using the Charmat process.
L.A High Degree
Strain adapted to high alcoholic degrees. Ensures a complete fermentation without denaturing the organoleptic profile.
L.A Cerevisiae
Specific yeast selected to ensure fermentation of white and red musts, respecting varietal characteristics.
L.A Bayanus
Specific yeast selected to restart alcoholic fermentation in critical conditions.
Linked technical tools
AF management
Guiding the fermentation using precision practices and tools is crucial to avoid microbiological and/or faults.
Yeasts
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