Profile: A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Ey2d is suggested for white wines. It has been selected for its tolerance to low cellar temperatures.

Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.

Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel-fermented Chardonnays.

Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.

Neutral character, with low fusel-alcohol production. Ferments dry.

Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors.

A single Saccharomyces isolate creating green almond, Granny Smith apple and nougat characteristics found in sherry. For use in secondary fermentation. *Does not make a flor pellicle

Designed for Pinot Noir, contributes spicy notes and structure. Pinot RC212

Promotes red berry fruit aromas and adds a rich middle palate. SYRAH™