Oenological yeasts play a key role in the management of alcoholic fermentation. Their proper metabolism allows not only the transformation of sugars in the must into ethyl alcohol and carbon dioxide, but also enables the production of desired secondary compounds: fermentative aromas, polysaccharides, glycerol, etc… For this reason, wine yeasts contribute to the production of wines with unique organoleptic characteristics.
Proper management of the fermentation process will lead the winemaker to the production of quality wines with distinctive characteristics in terms of aroma and taste. Our winemaking yeasts have been selected with the aim of meeting the multiple market requirements.