Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
Excellence® XR
Active dry yeasts - Saccharomyces cerevisiae
Excellence® XR was developed in partnership with the University of Bordeaux. It has excellent fermentation capacities, making it the go-to strain for difficult conditions. With low volatile acidity production, even with high potential alcohols, it produces clean wines that respect the typicity of the grapes and the terroir.
Excellence® XR enables a quick start to the malolactic fermentation, due to its low production of inhibitory compounds (medium chain fatty acids, SO2). This decreases the risk of spoilage by undesirable microorganisms, such as Brettanomyces. This is essential for the maturation of quality red wines. This strain is also well-suited to co-inoculation, due to its compatibility with malolactic bacteria.
It releases a large amount of polysaccharides which give a highly appreciated contribution to the volume on the palate. This makes it a very popular strain for the production of top quality red wines, with structure and balance.
This product is allowed for a use in Organic and NOP according to the current regulations. See the certificate.
Linked technical tools
reducing the use of SO2 (red wines)
Protocol: reducing the use of SO2 (red wines)
Colour management
The colour of a red wine is one of the parameters that determines the consumer’s choice. Many factors play a role in red wines’ colour, and it is therefore crucial to take a broad view.
AF management
Guiding the fermentation using precision practices and tools is crucial to avoid microbiological and/or faults.