Species: Saccharomyces cerevisiae 

Profile: Saké #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.

Robust, reliable and neutral, high alcohol tolerance. EC1118

Instructions: Add contents to up to 25L juice.

Reveals thiols resulting in varietal complexity and aromatic freshness. RUBY™

Instructions: Add contents to up to 25L juice.

Species: Saccharomyces bayanus

Profile: Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Species: Saccharomyces cerevisiae 

Profile: Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.

Species: Saccharomyces cerevisiae 

Profile: Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft.

Species: Saccharomyces cerevisiae 

Profile: Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.

Species: Saccharomyces cerevisiae 

Profile: Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinous. Well suited to higher sugar content musts.

Species: Saccharomyces cerevisiae 

Profile: Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.