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FERVENS Yeasts

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Oenological, vinegar and oil sector: products for fermentation, filtration, clarification and stabilization of wines and vinegars. Olive and seed oil filtration and treatment products. Biotechnology (yeasts and derivatives, bacteria, enzymes) applied to the food industry. Hygiene and disinfection in the wine, vinegar, and oil sectors.

For each winemaking process, it is possible to identify the yeast that best suits the grape variety and quality, the winery’s technology, and the winemaker’s flair, thus laying the best foundation for obtaining the wines demanded by the market.

Lalvin CY3079 YSEO

Depliant

CY3079 si è distinto per la sua caratteristica di esaltare gli aromi primari del vitigno Chardonnay, conferendo sensazioni persistenti e di grande complessità, anche e soprattutto dopo il passaggio in barrique.

Fervens™ Berry

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For the production of rosé wines and young red wines which will be aged for a medium amount of time. It enhances fruity notes while maintaining freshness in both the nose and mouth.

Fervens™ Brio

Depliant

A specific yeast for one of the most requested categories of wines: pleasant easy to drink sparkling wines. Guarantees longevity, intensity and elegance in the wines.

Fervens™ EmoThion

Depliant

An yeast made to enhance the aromatic potential of grapes rich in thiols.

Fervens™ Evoke

Depliant

For high-alcohol red wines, rounded and well balanced with fresh fruity aromas.

Fervens™ Fragrance

Depliant

For the fermentation of white and rosé wines in order to achieve the development of aromas that go from tropical to citrus notes. Thanks to a very low production of riboflavin, it improves wine longevity in the bottle.

Fervens™ GN

Depliant

Gives and enhances the varietal flavours of white, red and “nouveau” wines. It’s very resistant to high levels of free SO2. Very resistant to free _SO2.

Fervens™ Go-Fruit

Depliant

Aroma and freshness for white wines. High synthesis of fermentation aromas and low production of SO₂.

Fervens™ MS-08

Depliant

This yeast is selected for use in structured red wines. In particular it possesses an elevated resistance to high levels of alcohol (15.5% v/v) and a good varietal expression.

Fervens™ PRO6

Depliant

For sparkling wines with strong aromas of fruits and flowers and an interesting cleanliness both of smell and of taste. Specific for Prosecco processing; suitable for sparkling and semi-sparkling wines.

Fervens™ Spring

Depliant

Freshness, cleanness, longevity, varietal notes. It doesn’t produce acetaldehyde, SO e HS.

Fervens™ Trebby

Depliant

For fresh and fruity white wines. Used mainly in the primary fermentation of white grapes with little aromatic properties.

Fervens™ Twenty

Depliant

Quality and safety for all wines. Very low production of acetaldehyde and HS.

Fervens™ SLB

Depliant

Saccharomyces bayanus for pure fermentation. Very active, especially for re-fermentations (sparkling wines).

Fervens™ SLC

Depliant

Saccharomyces cerevisiae for pure fermentation. Very active, for every kind of wine.

Biodiva™

Depliant

Torulaspora delbrueckii for aromatic production in white, red and rosé wines. Limits the production of volatile acidity in passito wines.

Flavia™

Depliant

Torulaspora delbrueckii for aromatic production in white, red and rosé wines. Limits the production of volatile acidity in passito wines.

Guardia

Metschnikowia pulcherrima for biocontrol on grapes and in musts.

Lalvin Rhone 2056 YSEO™

High varietal expression for white wines and young red wines.

Lalvin Rhone 4600™

Intense and original aromatic expression for young white and rosé wines. High polysaccharide production, excellent fermentation characteristics.

Lalvin 71B YSEO™

The largest producer of aromatic esters (isoamyl acetate) in the world. For young white and red wines and for young wines.

Lalvin CH14 YSEO™

Depliant

For sparkling wine of excellence. Elegance of aromas, fullness of taste, fine and persistent perlage. Flocculates at the end of fermentation.

Lalvin CY3079 YSEO™

For making great white wines, especially from Chardonnay grape varieties. Suitable for barrel fermentation.

Lalvin QD145™

For obtaining important red wines. Aromas of red fruit, plum and jam, respect for color, production of polysaccharides. Promotes the initiation of MLF.

Lalvin R2™

It enhances varietal characters in white and rosé vinifications. Active at both low (5 °C) and high temperatures, absolutely reliable even with difficult musts.

Lalvin R7™

Ready and quick fermentation even in case of arrests. It does not require special activation treatments. Very high alcohol yield.

Lalvin RA17™

Depliant

It refines tannic harshness by enhancing grape aromas and fermentation flavors. For young and medium-aged red wines that are elegant and fragrant.

Lalvin RBS133 YSEO™

Enhances the quality and typicality of Raboso Piave wines in which it enhances the aromas of morello cherry, wild blackberry, plum, violet and balsamic. In varieties such as Sangiovese and Montepulciano, it imparts red fruit aromas. Reduces herbaceous characters.

Lalvin RC212™

Enhances and stabilizes the color of red wines, with particular success in aging wines. It enriches the product with fruity aromas and hints of spice.

Lalvin S6U™

For characterization of white and red wines. Exaltation of spicy notes, high glycerol production, marked cryophilicity. Indicated in late harvests.

Lalvin T18™

Quality in froth taking and fermentation safety. For sparkling wines with fresh and elegant aromas, even under difficult conditions.

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DAL CIN

Founded by Dr. Gildo Dal Cin, the company was established in Milan in September 1949, inaugurating the industrial sector of so-called “oenological products,” venturing into applied research and production of the full range of oenological specialties.

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