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There are 40 products.
Yeast for wine FERMIVIN PDM (dry) universal 16% 7g Dry yeast for wine. Rapid and complete fermentation of white, pink , red and sparkling <span...
Yeast for wine FERMIVIN VR5 ( dry) red wine 15% 7g Dry yeast for...
Wine yeast ENOVINI Currant 7g Saccharomyces cerevisiae wine yeast for production of currant wines. Instruction for use: 1) Mix the contents with 100 ml of boiled water cooled to 30°C; 2) Leave it for 20 minutes and then pour the mixture to the demijohn, together with currant must; 3) Let it ferment in the temp. of...
Yeast for wine FERMIVIN ( dry) red, white wines 14 % 7g Dry yeast for wine. Rapid and...
Wine yeast ENOVINI Strawberry 7g Wine yeast Saccharomyces cerevisiae for production of strawberry wine. Instruction for use : 1) Mix the contents with 100 ml of boiled water cooled to 30°C; 2) Leave it for 20 minutes and then pour the mixture to the demijohn, together with strawberry must; 3) Let it ferment in the temp....
Dried wine yeast BIOFERM BLANC Saccharomyces cerevisiae var. cerevisiae. Specially selected for the fermentation of white table wines with special regard to the natural aroma of the original fruit/grapes (produces very few secondary aromas). Alcohol tolerance: 14% vol. Temperature range: 18-30°C. Dosage: 2-3 g/10 litres. <br...
Dried wine yeast BIOFERM AROMATIC Saccharomyces Cerevisiae var. Cerevisiae. Yeast specially selected for the production of more aromatic wines; produces more esters, aroma components and glycerine. Promotes malolactic fermentation by means of a rapid autolysis of the yeast cells at the end of the fermentation. Therefore also ideal...
Saccharomyces cerevisiae var. bayanus. Yeast that provides a neutral fermentation with a high sulphite resistance (up to 25-30 mg free SO2 per litre). Ensures a consistent and persistent fermentation. Also in case of stalled wines, re-fermentation and sparkling wines and for second fermentation in beers. Temperature range: 15-30 °C. Alcohol...
Saccharomyces Cerevisiae var. Bayanus. Yeast specially selected for its ability to ferment wines at low temperatures. Produces wines with a fruity character when slowly fermented at 13-17 °C. Ferments at temperatures starting at 8 °C! Dosage: 2 g/10 litres when temp. > 15 °C. 3 g/10 litres when temp. < 15 °C.
Dried wine yeast BIOFERM ROUGE Saccharomyces cerevisiae var. cerevisiae. Yeast specially selected for the fermentation of red, aromatic wines with a higher production of esters and fatty acids. Frequently used for Cabernet Sauvignon, Pinot Noir and Merlot. Quick start. Contains a “killer” factor to inhibit wild yeasts.
Dried wine yeast BIOFERM DOUX Saccharomyces cerevisiae var. bayanus. Yeast for the production of wines with higher residual sugar content. By keeping the natural fructose intact, a residual sugar level of 5-15 g/litre is possible. Delivers fruity white wines and soft red wines. Also suitable for fruit wines. Limiteds acetaldehyde formation.