Wild aromas with reliable fermentation results

Red wines with spicy-fruity character

Alcohol-tolerant hybrid yeast for exotic aromas

Strong fermenting hybrid yeast for spicy, fruity aromas

Aromatic white wines, adapted to difficult conditions

For typical varietal fermentation of Zweigelt

Casein-free fining of excessive tannins in must

Nutrient based on yeast autolysate for premium red wine

Yeast cell walls for the adsorption of fermentation-inhibiting substances

Yeast cell walls for the adsorption of fermentation-inhibiting substances

Liquid gum arabic, obtained from Acacia verek

Natural stabilisation and retaining the fruitiness

Combination of gum arabic and mannoproteins

Rounding and harmonisation of wines before bottling

Calcium-sodium-bentonite granulated with PORE-TEChnology