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

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

Species: Oenococcus oeni blend

Profile: Our blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.

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.

150g Yeast nutrient. Contains minerals and vitamins for yeast growth.

Add 10gm per litre of wash or wine.

Formulated for distilling and wine making.

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.