Institut La Claire
EM2
Yeast strain distinguished by its high polysaccharide production combined with β-glucosidase activity. Recommended for structured wines with aging potential.
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CGC62
Enhances the intensity and complexity of fresh white wines.
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C58
For delicate and complex red wines aged with the main purpose of highlighting primary and secondary aromas
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T73
For balanced young red wines with rich red fruit aromas
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SP665
It is characterized by its intense fermentation action even at low temperatures. It gives white and red wines highlighting the typical aroma of the variety.
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VDP
For white wines with a strong aromatic profile, ideal for enhancing the fruity character, suitable for secondary fermentations of non-aromatic varieties.
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Varietal Touch
A strain isolated from the Marlborough region of New Zealand. Its enzymatic action releases the varietal aromas. Suitable for aromatic varieties.
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eXtreme
Ideal for red wines with a high alcohol content. It highlights aromas of ripe black fruits, spoon sweets and spices that harmonize with a rich mouthfeel.
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Extase
An isolated strain from Sauvignon blanc grapes from the Bordeaux region. At low fermentation temperatures (13 °C-15 °C) the fruity aromatic profile (esters) is enhanced, while at higher temperatures (16 °C - 18 °C) the enzymatic action of β-lyase strongly releases the thiol potential of the variety as well as citrus notes.