yeast activators

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YEASTTRADITIONAL RANGE BAYANUS P.C. EPERNAY 2 EVY WHITE EVY RED FLAVOUR 2000 MONTRACHET NOUVEAUX FERMENT

PREMIUM® RANGEPREMIUM® BLANC 12 V PREMIUM® ROUGE 30 R PREMIUM® CHARDONNAYPREMIUM® FRUCTO PREMIUM® PROSECCO PREMIUM® SAUVIGNON PREMIUM® SUPERTUSCAN PREMIUM® ZINFANDEL (CLIB2068)PREMIUM® ZEROPIÙ

IFRUIT RANGE VP5 ERSA 1376SV19 260 337

BACTERIAAMAR 04

ACTIVATORSV STARTER PREMIUM® V STARTER AROM V STARTER FRUITFOSFATO ACTIV PREMIUM®

D.A.P. ACTIVV MALO ACTIVBOOSTER ACTIV PREMIUM®

V ACTIV SCORZEV ACTIV PREMIUM®

V ACTIV SUPERV ACTIV

ENZYMESBACTOZYM SPECIAL GRAINEXTRARED LFLOTTOZIMA LFLOTTOZIMA PZIMACLAR FLOTMANNOZYM®

ZIMACLARZIMACLAR PH3ZIMAFRUITZIMARED PLUSZIMAROMZIMASKIN

TANNINSTI PREMIUM® SGPREMIUM® STAB SGPREMIUM® COLOR SGPREMIUM® TAN SGV TAN SGCASTANEA® SG COLOR STAB SG

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Notes of harvest

Y E A S T S , B A C T E R I A , A C T I V A T O R S , E N Z Y M E S , T A N N I N S

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Yeasts & Bacteria Your choice for quality fermentation

TRADITIONAL RANGE

YEAST BAYANUS P.C. Bayanus P.C. is a Saccharomyces bayanus strain. It is recommended in bottle fermentation for producing spumante and sparkling wines; furthermore, it is particularly recommended for wines which have been subject to a stuck fermentation. It can also be used effectively in the fermentation of white, rosé and red musts when you want to get up the aromatic characteristics of the product.Applications: During fermentation/re-fermentation stuck fermentation Note: Enanches the varietal characteristicsDoses: 10 - 30 g/hL during fermentation 15 - 30 g/hL for refermentation 50 - 100 g/hL for stuck fermentationPackage: 0,5 kg bag YEAST EPERNAY 2 Epernay 2 is a Saccharomyces cerevisiae strain with high resistance to sulphur dioxide and low foam production during the fermentation phase. It is particularly recommended during the controlled fermentation of white and rosé musts for its ability to produce constant fermentation until all the sugars have been used up. The product also proves successful in obtaining special aromatic red wines. Applications: During fermentation/re-fermentationDoses: 10 - 30 g/hL during fermentation 15 - 30 g/hL for refermentations Package: 0,5-20 kg bag YEAST EVY WHITE Evy White is an “aromatic” Saccharomyces cerevisiae. Evy White can be used whenever you wish to enhance the aromatic characteristics of the product. It is particularly recommended in the fermentation of white and rosé juices. It is also suitable for use in the production of special aromatic and young red wines. Particularly interesting aromatic characteristic have been achieved in the bottle fermentation process of sparkling wine.Notes: Enanches the varietal characteristicsDoses: 10 - 30 g/hL during fermentation of white and red mustPackage: 0,5 kg bag/15 kg bag YEAST EVY RED Evy Red is a Saccharomyces cerevisiae strain selected for its resistance to poor fermentation conditions. A high fermentative power and an extraordinary resistance to sulphur dioxide. Evy Red does not change the juice aromatic characteristics. It is particularly recommended for the fermentation of red musts that are not heatconditioned, and in white and rosè musts.Notes: Enanches the varietal characteristicsDoses: 10 - 30 g/hL during fermentation of red mustPackage: 0,5 kg bag/15 kg bag YEAST FLAVOUR 2000 Flavour 2000 is an “aromatic” Saccharomyces cerevisiae. Flavour 2000 can be used whenever you wish to enhance the aromatic characteristics of the wine. It is particularly to enhance the fresh fruity notes in whites and rosè wines. It is also suitable for use in the production of special aromatic and boujoules styles red wines. Particularly interesting aromatic characteristic have been achieved in the bottle fermentation process of sparkling wine. Notes: Enhances the fresh and fruity notes in white and rosè wines, improves the boujolues notes. Increases the rose (b-phenilethanol) noteDoses: 10 - 30 g/hL during fermentation of white must and boujoules styles red winesPackage: 0,5 kg bag/15 kg bag

YEAST MONTRACHET Montrachet is a Saccharomyces cerevisiae strain selected for its resistance to poor fermentation conditions. Montrachet is particularly recommended for the fermentation of red musts that are not heatconditioned. The product can also be used effectively for processing white and rosé wines.Notes: Enanches the varietal characteristics Doses: 10 - 30 g/hL during fermentation of red mustPackage: 0,5 kg-20 kg bag YEAST NOUVEAUX FERMENT Nouveaux Ferments is a strain of Saccharomyces bayanus. Given its characteristics, Nouveaux Ferments is particularly recommended for the production of sparkling and sparkling wine in the bottle or autoclave. However, it can also be used with interesting results in the primary fermentation of white, rosé and red wines. Applications: Fermentation of white and red must/stuck fermentation Doses: 10 - 30 g/hL during fermentation of white must 15 - 30 g/hL for refermentations Package: 0,5 kg bag

PREMIUM® RANGE

YEAST PREMIUM® BLANC 12 V From a French-selected Saccharomyces cerevisiae strain with a high percentage of active cells, for aromatic varietal wines (Moscato, Müller-Thurgau, Traminer, Riesling, Sauvignon and Prosecco). It does not produce aromatic substances so that it does not change the aromatic characteristics of the vine. Fermentation can be carried out over a broad temperature range (10-35 °C), though the greatest varietal expression of the vine is exalted at temperatures of 18-20 °C.Notes: Increases the concentration of terpens in the aromatic vatietiesDoses: 10 - 30 g/hL during fermentation of white mustPackage: 0,5 kg bag YEAST PREMIUM® ROUGE 30 R A strain of Saccharomyces cerevisiae selected from noble vineyards in the Bordeaux region for premium quality wines to be medium or long-term aged (Merlot, Syrah, Sangiovese, Montepulciano, Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Teroldego, and Barbera). The fermentation kinetics of Premium® Rouge 30R is very fast in the first 24-36 hours. Premium® Rouge 30R is particularly recommended for the production of full-bodied structured red wines destined for aging. The high production of glycerol and the malic acid removal action brings higher quality to the wine.Notes: Increases the red fruit aromas, increase the mounthfeel Doses: 10 - 30 g/hL during fermentation of red mustPackage: 0,5 kg bag YEAST PREMIUM® CHARDONNAYPremium® Chardonnay is a Saccharomyces cerevisiae strain; it is particularly recommended for primary fermentation and refermentation processes of Chardonnay wines and whenever you wish to enhance the freshness of the final product while preserving the vineyard specific aromatic profile.Doses: 10 - 30 g/hL during fermentation of white must 15 - 30 g/hL for refermentationsPackage: 0,5 kg bag

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YEAST PREMIUM® FRUCTO Premium® Fructo is a Saccharomyces bayanus strain. It is specifically resistant to alcohol, sulphurous dioxide and different pH levels and temperatures. Furthermore, it is particularly appreciated for its capacity to ferment fructose better than any other yeast strains used in wine-making.Doses: 10 - 30 g/hL during fermentation of white must 15 - 30 g/hL for refermentation 50 - 100 g/hL for stuck fermentationPackage: 0,5 kg bag YEAST PREMIUM® PROSECCO Premium® Prosecco strain is classified as Saccharomyces cerevisiae. It has been selected in the Prosecco area and due to its characteristics, is particularly recommended for the production of sparkling wines processed in bottles or tanks. It can nevertheless be used in the primary fermentation of white, rosé musts for enhancing the aromatic characteristics of the product.Doses: 10 - 30 g/hL during fermentation of white must 15 - 30 g/hL for refermentationPackage: 0,5 kg bag YEAST PREMIUM® SAUVIGNON Premium® Sauvignon Strain is classified as Saccharomyces cerevisiae. It is the ideal strain for the production of complex, fine, and high quality white wines. This strain has been selected specifically for the varietal expression of aromatic grapes, particularly for the vinification of the Sauvignon blanc variety. Doses: 10 - 30 g/hL during fermentation of white mustPackage: 0,5 kg bag YEAST PREMIUM® SUPERTUSCAN The Premium® Supertuscan yeast is recommended for the production of full-bodied red wines destined for maturation in barrels. The low amount of sulphur compounds produced avoids the occurrence of reduction phenomena that can interfere with the expression of the varietal aromas, and with the cleanliness of the fermentation. Premium Supertuscan is an excellent producer of glycerol. Doses: 10 - 30 g/hL during fermentation of red mustPackage: 0,5 kg bag YEAST PREMIUM® ZINFANDEL (CLIB2068) Premium® Zinfandel induces very rapid fermentation kinetics in the first 24 to 36 hours, in order to quickly predominate over the indigenous microflora, and then to have a constantly trend during fermentation. Premium® Zinfandel seems not to produce sulfhur compounds that could interfere with the aromatic expression of the original grape variety. Doses: 10 - 30 g/hL during fermentation of red mustPackage: 0,5 kg bag YEAST PREMIUM® ZEROPIÙPremium® Zeropiù induces very rapid fermentation kinetics for the first 24-36 hours, an interesting characteristic which allows it to overrule the indigenous microflora; during the subsequent phases of fermentation, it assumes a constant flow until the fermentation is complete. It tends not to produce sulphites so one can expect that their concentration will be less than 5 mg/L when the alcoholic fermentation is completed.Doses: 10 - 30 g/hL during fermentation of white and red mustPackage: 0,5 kg bag

IFRUIT RANGE YEAST VP5 Strain VP5 is particularly suitable for the production of young wines if intending to bring out a fragrant aroma or fresh perfumes. The olfactory component of wines obtained with the VP5 strain are prevalently characterised by intense and persistent fruity aromas (cherries, sour cherries...). It is very suitable for rosés and new wines.Doses: 10 - 30 g/hL during fermentation for red, rosés and new winesPackage: 0,5 kg bag YEAST ERSA 1376Strain ERSA1376 is particularly suitable for the production of white wines if intending to bring out the varietal typicality and fresh aromas. The olfactory component of the wines obtained with the ERSA 1376 strain is prevalently characterised by intense and persisting fruity varietal aromas, typical of Sauvignon Blanc. It is recommended for varieties with a thiol-containing aroma matrix.Doses: 10 - 30 g/hL during fermentation of white mustPackage: 0,5 kg bag YEAST SV19 The SV19 strain produces high quality wines with a particularly fine aromatic composition, both balanced and very persistent, bringing out the varietal compounds and fresh fruity and floral aromas (hawthorn, elder, acacia, green apple…). Doses: 10 - 30 g/hL during fermentation of white mustPackage: 0,5 kg bag YEAST 260 The 260 strain gives rise to high quality white wines that have a fine aromatic composition, spread their varietal notes and fresh fruity aromas in a balanced way while preserving the typical characteristics of the grapevine variety. Doses: 10 - 30 g/hL during fermentation of white mustPackage: 0,5 kg bag YEAST 337 The 337 strain gives rise to high quality wines having a particularly elegant and balanced aromatic composition, with those fresh aromatic notes that accompany and revive the fruity aspect of red and rosé wines, and adds complexity to white wines. Optimum temperature for use: 15-28°C. Doses: 10 - 30 g/hL during fermentation of red mustPackage: 0,5 kg bag

BACTERIA

AMAR 04 Amar 04 is a strain of Œnococcus oeni selected from the wine Amarone. It is a direct inoculation mixture to be added to the wine without having to prepare a yeast starter. Amar 04 is used for biological de-acidification of wines. It is certified not to produce biogenic amies. Doses: For fermenting 25 hL of wine For fermenting 100 hL of winePackage: 25 hL or 100 hL bag

Name StrainTot SO² mg/L

pHTemp (°C)

Ethanol (% vol.)

AMAR 04 Oenococcus oeni 40 3,02 15-25 16,00

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Identity card The right choice for the nutritional requirement of your yeast

Strain Premium® Blanc 12V

Premium® Rouge 30R

Premium® Chardonnay Premium® Fructo Premium®

ProseccoPremium® Sauvignon

Premium®Supertuscan

Premium® Zinfandel Premium® ZeroPiù

Type Saccharomyces cerevisiae

Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces

bayanusSaccharomyces

cerevisiaeSaccharomyces




cerevisiae

Origin Alsazia region Bordeaux Valdobbiadene area (Italy)

Strainsselected by Enologica Vason in i Colli

Senesi area (Italy)

Steains selected by Enologica Vason in Salento area (Italy)

Strains selected by Enologica Vason

Alcohol tolerance (% vol) 13 < 17.00 15 < 18 13 13 < 17.00 19.65 < 17.00

Alcohol yield(% vol/g of sugar)

0.058 0.057 0.059 0.054 0.058 0.057 0.057 0.059 0.057

Optimunm temperature (°C) 10 – 35 11 – 30 14 – 28 18 – 30 10 – 35 12 – 28 15 – 30 14 – 35 15 – 30

SO2 production Medium Low Low Low Medium Medium Low Medium Low

Action on Malic Acid (-%) 25 – 35 25 – 35 35 – 45 25 – 35 25 – 35 20 – 30 10 – 20 25 – 35 10 – 20

Production of glycerol Medium High High High Medium Medium High High High

Recommended in presence of 30 ppm copper

Not recommended N.d. Recommended Not

recommendedNot

recommended N.d. Not recommended

Not recommended

Not recommended

Aromatic features Varietal expression

Enhances varietal characteristics of red

wines

Enhances varietal characteristics Neutral Enhances aromatic

characterisitcsVarietal aromatic

expression Neutral Neutral Neutral

Anthocyanins absorption N.d. Low N.d. High, for prolonged

fining on “sur lies” N.d. N.d. Low Low Low

Notes

• Strain suitable during fermentation of wines with high varietal expression: release of aromatic precursos

• Phenotype Killer

• Very rapid kinetics fermetations

• Strong malic acid consumption

• Strain suitable for fermentation and

re-fermentation of high quality white wines

• High resistance to Cu makes it suitable for fermentation of damaged grapes, dryed grapes and grapes from organic agriculture

• Strains suitable for fermentation of white wine in barrique

• Fructophilic• Goods for re-fermentation• Stuck

fermentation

• Particularly suitable for champagne and sparkling wines

• Enhances the aromatic characteristics of the wines

• Strain for the productions of high quality white wines

• Cryophilic, excellent for white wines in which research enhancement of flavor profile

• Fining on the lees

• Yeast recommended in high alcohol fermentation

• Stimulates the FML in conjunction with Amar 04

• Low consumption of malic acid

• Yeast recommended in high alcohol fermentations

• Low production of acetic acid

• Save the content of resveratolo

• Yeast suitable during fermentation with limited concentration of Sulphites



PREMIUM® RANGE

Strain Bayanus PC Epernay 2 Flavour 2000 Montrachet Noveaux Ferments

Type Saccharomyces bayanus Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces bayanus

Origin Champagne

Alcohol tolerance (% vol) 15 15 15 15 15


0.057 0.058 0.057 0.058 0.057

Optimunm temperature (°C) 11 - 30 12 - 30 14 - 28 10 - 35 15 - 35

SO2 production Medium Low High Low Low

Action on Malic Acid (-%) 20 - 30 35 - 45 25 - 35 25 - 35 20 - 25

Production of glycerol Medium High Medium Medium Medium


N.d. N.d. N.d. Not recommended N.d.

Aromatic features Crust bread Add fruity and fresh notes β-phenilethanol production Neutral Refinement

Anthocyanins absorption N.d. N.d. Medium Low Low

Notes

• Strain indicated for re-fermentation of sparkling wines

• Prolonged contact with yeast at the end of fermentation gives hints of bread crust

• Cryophilic strain with limited production of acetaldehyde, acetic acid, pyruvic acid and higher alcohols

• Recommended during fermentation of must at controlled temperature

• Strain recommended for the prduction of white rosè and mainly boujolet wines

• Mainly indicated for enhances the aromatic characterisitics of wines

• Strain selected for fermentation of red must not thermoconditioned

• Yeasts indicated for the production of sparkling wine and champenoise

TRADIONAL RANGE

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Strain Premium® Blanc 12V

Premium® Rouge 30R

Premium® Chardonnay Premium® Fructo Premium®

ProseccoPremium® Sauvignon

Premium®Supertuscan

Premium® Zinfandel Premium® ZeroPiù

Type Saccharomyces cerevisiae

Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces

bayanusSaccharomyces





cerevisiae

Origin Alsazia region Bordeaux Valdobbiadene area (Italy)

Strainsselected by Enologica Vason in i Colli

Senesi area (Italy)

Steains selected by Enologica Vason in Salento area (Italy)

Strains selected by Enologica Vason

Alcohol tolerance (% vol) 13 < 17.00 15 < 18 13 13 < 17.00 19.65 < 17.00


0.058 0.057 0.059 0.054 0.058 0.057 0.057 0.059 0.057

Optimunm temperature (°C) 10 – 35 11 – 30 14 – 28 18 – 30 10 – 35 12 – 28 15 – 30 14 – 35 15 – 30

SO2 production Medium Low Low Low Medium Medium Low Medium Low

Action on Malic Acid (-%) 25 – 35 25 – 35 35 – 45 25 – 35 25 – 35 20 – 30 10 – 20 25 – 35 10 – 20

Production of glycerol Medium High High High Medium Medium High High High


Not recommended N.d. Recommended Not

recommendedNot

recommended N.d. Not recommended

Not recommended

Not recommended

Aromatic features Varietal expression

Enhances varietal characteristics of red

wines

Enhances varietal characteristics Neutral Enhances aromatic

characterisitcsVarietal aromatic

expression Neutral Neutral Neutral

Anthocyanins absorption N.d. Low N.d. High, for prolonged

fining on “sur lies” N.d. N.d. Low Low Low

Notes

• Strain suitable during fermentation of wines with high varietal expression: release of aromatic precursos

• Phenotype Killer

• Very rapid kinetics fermetations

• Strong malic acid consumption

• Strain suitable for fermentation and

re-fermentation of high quality white wines

• High resistance to Cu makes it suitable for fermentation of damaged grapes, dryed grapes and grapes from organic agriculture

• Strains suitable for fermentation of white wine in barrique

• Fructophilic• Goods for re-fermentation• Stuck

fermentation

• Particularly suitable for champagne and sparkling wines

• Enhances the aromatic characteristics of the wines

• Strain for the productions of high quality white wines

• Cryophilic, excellent for white wines in which research enhancement of flavor profile

• Fining on the lees

• Yeast recommended in high alcohol fermentation



• Yeast recommended in high alcohol fermentations

• Low production of acetic acid

• Save the content of resveratolo

• Yeast suitable during fermentation with limited concentration of Sulphites



Strain VP5 ERSA 1376 SV19 260 337

Type Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces cerevisiae

Origin Strains selected by CPSVV Strains selected by ERSA Strains selected by CPSVV Strains selected by CPSVV Strains selected by CPSVV

Alcohol tolerance (% vol) < 16.00 < 13.00 < 16.00 < 15.00 < 15.00


0.058 n.d. 0.059 0.059 0.060

Optimunm temperature (°C) n.d. 15 - 30 15 - 30 n.d. 15 - 28

SO2 production Low Medium Low Medium Low

Action on Malic Acid (-%) 25 ca. N.d. N.d. N.d. N.d.

Production of glycerol Medium Medium Medium Medium Medium


N.d. Not recommended N.d. N.d. N.d.

Aromatic features Varietal aromatic expression Varietal aromatic expression Varietal aromatic expression Varietal aromatic expression Fruity

Anthocyanins absorption N.d. N.d. N.d. N.d. N.d.

Notes

• Strain suggested for the production red wines chiefly characterized by fruity aromas (cherry, sour cherry) intense and persistent

• Yeast selected by ERSA for the production of Sauvignon Blanc

• High release activity and conversion of thiolic aromatic precursors

• Strain suggested for the production of white wines from aromatic well balanced on varietal notes and persistent

• Strain suggested for the production of aromatic white wines well balanced on varietal notes

• On red and rosè to get up fresh fruity notes and increaseincreses the mouthfee

• On white wines to increase the complexity and volume

• Low production of Sulphur dioxide

IFRUIT RANGE

Strain Bayanus PC Epernay 2 Flavour 2000 Montrachet Noveaux Ferments

Type Saccharomyces bayanus Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces bayanus

Origin Champagne

Alcohol tolerance (% vol) 15 15 15 15 15


0.057 0.058 0.057 0.058 0.057

Optimunm temperature (°C) 11 - 30 12 - 30 14 - 28 10 - 35 15 - 35

SO2 production Medium Low High Low Low

Action on Malic Acid (-%) 20 - 30 35 - 45 25 - 35 25 - 35 20 - 25

Production of glycerol Medium High Medium Medium Medium


N.d. N.d. N.d. Not recommended N.d.

Aromatic features Crust bread Add fruity and fresh notes β-phenilethanol production Neutral Refinement

Anthocyanins absorption N.d. N.d. Medium Low Low

Notes

• Strain indicated for re-fermentation of sparkling wines

• Prolonged contact with yeast at the end of fermentation gives hints of bread crust

• Cryophilic strain with limited production of acetaldehyde, acetic acid, pyruvic acid and higher alcohols

• Recommended during fermentation of must at controlled temperature

• Strain recommended for the prduction of white rosè and mainly boujolet wines

• Mainly indicated for enhances the aromatic characterisitics of wines

• Strain selected for fermentation of red must not thermoconditioned

• Yeasts indicated for the production of sparkling wine and champenoise

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Activators The right choice for the nutritional requirement of your yeasts

V STARTER PREMIUM® V Starter Premium® is a new activator that allows the preparation of the starter (‘pied de cuve’) and It is also highly recommended for the second fermentation and stopped fermentations. The high content of yeast cell walls, composed of polysaccharides, assures an elevated capacity for adsorbing the toxic substances present in wines that have stopped fermenting, without modifying the qualitative characteristics of the wine. Applications: Preparation of pied de cuve - second and stopped fermentations Doses: From 15 to 40 g/hL for normal vinification

From 35 to 40 g/hL for the second fermentationPackage: 0,5 kg bag/20 kg bag

V STARTER AROM V Starter Arom is composed of Cell walls naturally rich in vitamins and glutathione. It is recommended upon inoculum. V Starter Arom contributes to grow enzymatic compounds, aromatic substances, etc… It has been studied for the first step fo the alcoholic fermentation and it is strongly recommended for vinification in reduction to pull out full aromatic expression. Applications: During Inoculum Doses: From 15 to 40 g/hL for normal vinification

From 15 to 25 g/hL for the second fermentationPackage: 0,5 kg bag

V STARTER FRUIT V Starter Fruit is an extremely innovative activator for alcoholic fermentation to optimise the metabolism of yeast in order to obtain clean fermentation and full expression of fruity aromas. V Starter Fruit, due to its formulation based on thiamine and cell walls naturally rich in nitrogen components and polysaccharides is recommended for the first phases of alcoholic fermentation for full fruity wines. It can also be used in second fermentation in order to get more complex fruity aromatic compounds.Applications: First phases of alcoholic fermentation/second fermentationDoses: From 15 to 40 g/hLPackage: 0,5 kg bag

FOSFATO ACTIV PREMIUM® Fosfato Activ Premium® is based on dibasic diammonium phosphate yeast hulls and adsorbent polymers. The formulation of Fosfato Activ Premium® has been studied to provide yeast with the most rapidly usable form of nitrogen. The content of both cellulose and yeast cell walls provides a mechanical support for the yeast cells and adsorbs toxic substances, allowing gradual release of nitrogen and oxygen. Applications: During fermentation Doses: 20 g/hL to regulate fermentation and prevent stopped fermentation

40 g/hL (legal limit) in case of stopped fermentation Package: 0,5 kg bag/20 kg bag

D.A.P. ACTIV Compound preparation containing nitrogen in the form of dibasic diammonium phosphate and vitamin B1 (thiamine). D.A.P. Activ was specifically developed for use in must under fermentation to avoid stuck fermentation. D.A.P. Activ is especially recommended for temperature controlled fermentations of clarified, filtered musts and for re-fermentations and stopped fermentations.Applications: During Fermentation/re-fermentation/stuck fermentationDoses: From 10 to 30 g/hL in musts to be fermented

From 10 to 20 g/hL for refermentations and stuck fermentationsPackage: 20 kg bag

V MALO ACTIV V Malo Activ is an activator specifically formulated to provide the most suitable nutrients in wine for malolactic fermentation agents. Recommended in young wines at the end of fermentation, before the fine lees are removed. To carry out malolactic fermentation, it may be necessary to add, by inoculating a selected lactic bacteria (Amar 04) or by using microelements which are able to regulate their metabolism.Applications: End of fermentation Doses: 20 g/hL as a bio-stimulator for bacterial activityPackage: 0,5 kg bag BOOSTER ACTIV PREMIUM® Booster Activ Premium® is an innovative fermentation integrator. The composition of Booster Activ Premium® has been developed to keep the production of volatile acidity under control during fermentation; The product’s cell wall content (yeast hulls) ensures a high adsorbent power towards toxic substances present in wines which have shown sluggish fermentation, without modifying their qualitative characteristics. Applications: Half fermentation Doses: 10 to 30 g/hL from half-fermentation onwardPackage: 0,5 kg bag/15 kg bag

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V ACTIV SCORZE V Activ Scorze is a preparation composed of yeast cell walls, obtained via an advanced purification process that is able to eliminate the cellular fractions that can give wine off-flavors. V Activ Scorze is used to regulate fermentation and to prevent stopped fermentation. In cases of stuck fermentation, use V Activ Scorze in tegether with Bactozym, aerating the must and refinishing with V Starter Premium®.Applications: During fermentation Doses: 20 g/hL to regulate fermentation and prevent stopped fermentation

40 g/hL (EU legal limit) in case of stopped fermentationPackage: 0,5 kg bag

V ACTIV PREMIUM® V Activ Premium® is a new activator that allows a regular and complete fermentation even in adverse substrate conditions, keeping the production of volatile acidity. V Activ Premium® is used as a fermentation activator and bioregulator. It is especially recommended for the fermentation of clear must.Applications: During fermentationDoses: 20 to 30 g/hL in musts to be fermented.

10 to 20 g/hL in re-fermentions or stuck fermentations. Warning: 30 g/hL of V Activ Super are equivalent to adding 60 mg/hL of thiamine (EU the legally allowed limit) and 26 g/hL of ammoniacal salts (sulphates and phosphates: EU legal limit 100 g/hL).Package: 25 kg bag

V ACTIV SUPER V Activ Super is a complex formulation containing free ammoniac nitrogen, phosphates and Vitamin B1 (thiamine). V Activ Super is specially studied to be used in fermenting musts in which it provides a medium that is favorable to yeast development and multiplication, thereby avoiding sluggish fermentations that can lead to abnormalities and jeopardize the product’s quality. V Activ Super is therefore especially recommended for temperature-controlled fermentations of musts that have been clarified either with clarification or with filtration techniques.Applications: During fermentationDoses: 20 to 30 g/hL in musts to be fermented

10 to 20 g/hL in re-fermentions or stuck fermentationsWarning: 30 g/hL of V Activ Super are equivalent to adding 60 mg/hL of thiamine (EU the legally allowed limit) and 26 g/hL of ammoniacal salts (sulphates and phosphates: EU legal limit 100 g/hL)Package: 25 kg bag

V ACTIV V Activ is a complex preparation containing easily absorbable (ammoniac) nitrogen, phosphates and vitamin B1 (thiamine). V Activ has been studied for use during must fermentation. The use of V Activ is also recommended in case of re-fermentation or fermentation stuck. V Activ is particularly recommended for fermentation of limpid must at controlled temperature by using clarification and filtration techniques.Applications: During must fermentation/re-fermentation/fermentation stucDoses: From 10 to 30 g/hL in must ready for fermentation

From 10 to 20 g/hL in case of re-fermentation or fermentation stuck Package: 01 kg bag/20 kg bag

Ingredients Yeast assimilable nitrogen mg YAN/10 g/hL of activator Effects

V STARTER PREMIUM® Yeast cell walls 99,85%, thiamine 0.15% 5 Improve the fermentation kinetic, minimize the VA production

V STARTER AROM Cell walls naturally rich in vitamin e antioxidant compounds 5

Improve the fermentation kinetic, protection of the varietal and thiolic aromatic compounds

V STARTER FRUITCell walls (99.85%) naturally rich in amino-acid compounds and polysaccharides, Thiamine (0.15%)

5Improve the fermentation kinetic, rich in aminoacids, precursor of the fruity aromatic compounds

FOSFATO ACTIV PREMIUM®

Cellulose 50%, dibasic ammonium phosphate 37.5%, yeast cell walls 12.5% 10 Improve the fermentation Kinetic

D.A.P. ACTIV 88% dibasic ammonium phosphate, 11.8% fil-tration adjuvant, 0.2% thiamine hydrochloride 19 Improve the fermentation Kinetic

V MALO ACTIV Yeast cell wall and inert ingredients derived from yeast 5 Improve the MLF

BOOSTER ACTIVPREMIUM®

Yeast hulls 50%, Thiamine 0,1%, the rest being a filtration adjuvant of vegetal origin 5

To be used in case of sluggish fermentation, to recovery the viability of the stressed yeast

V ACTIV SCORZE Purified yeast cell walls 5Detoxyfication, to be used in case of stuck, to remove toxyc compounds from the wine

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EnzymesPure and high concentrated Enzymes selected for oenological use

BACTOZYM SPECIAL GRAINBactozym SG is highly active purified lysozyme obtained from egg albumin. It is a microgranulated product that allows instant solubilization. It is used in all situations where you want to avoid malolactic fermentation which typically occurs in the fermentation. Bactozym SG is especially useful in all cases where lactic bacteria can act before alcoholic fermentation: hot climates, elevated must pH and winemaking by carbon maceration.Applications: Must, wine, when is needed to control the MLB development. Red and whiteDoses: From 20 g/hL to 50 g/hLPackage: 0,5 kg bag

EXTRARED LExtrared L is a pectolytic enzymatic pool with hemicellulasic, cellulasic and proteasic side activities. Its composition has been studied to improve the extraction of polysaccharide compounds during the last phases of maceration which allows skin cell walls to break down and colours to be extracted.Applications: On the cap, the day before rack Doses: 1-2 g/hL in must during the final phase of macerationPackage: 1 kg bottle

FLOTTOZIMA LLiquid pectolytic enzyme recommended for difficult clarification ,excellent for settling of musts and reduction in viscosity. It is especially formulated for flottation processes.Applications: On freshly-extracted must. WhiteDoses: From 0,5 g/hL to 5 g/hLPacks: 1 kg bottle/25 kg drum

FLOTTOZIMA PPowder pectolytic enzyme recommended for difficult clarification, excellent for settling of musts and reduction in viscosity. It is formulated for flottation processes.Applications: On freshly-extracted must. WhiteDoses: From 0,5 g/hL to 5 g/hLPacks: 0,5 kg bag

ZIMACLAR FLOTLiquid pectolytic enzyme. It helps in viscosity reduction in order to facilitate the flottation processes. Applications: On freshly-extracted must. WhiteDoses: From 0,5 g/hL to 5 g/hL on mustPacks: 25 kg bag

MANNOZYM®Mannozym® is a beta-glucanase powder enzyme. It improves a greater mouthfeel and texture in taste and greates olfactory complexity. Mannozym® is suitable for both clarifications and filtration. The products breaks down the glucanes in wines obtained from Botrytis affected grapes allowing the clarification on must make it easy for filtering.Applications: Red and white, must and wine. Doses: From 0,5 g/hL to 4 g/hLPacks: 0,5 kg bag

ZIMACLARZimaclar is a powder pectolytic enzyme that contains polygalacturonase and pectin lyase. It has been especially formulated for the clarification of white musts and filtration. It provides reduction in must viscosity, rapid solid fraction, increases wine yield and filtration capacity.Applications: MustDoses: From 1 g/hL to 3 g/hL for 2 hours at 20°CPacks: 0,1 kg bag/0,5 kg bag

ZIMACLAR PH3Powder pectolytic enzyme recommended for low pH level. It is developped to improve clarification and filtration of white musts. Particularly studied for musts from early vintages (sparkling or at low pH); performing the action of protective colloids and increasing the viscosity.Applications: MustDoses: from 1 g/hL to 3 g/hL on mustPacks: 0,5 kg bag

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Product Form Activity Applications Oenological effects Doses

Bactozym SG Granulated Lysozime Control the MLB development Control on lactic acid bacteria 20 -50 g/hL

Extrared L LiquidPectolytic Cellulase Hemicellulase Protease

Maceration of red wineStable colour Increases organoleptic balance

1-2 g/hL

Flottozima L Liquid Pectolytic Flottation For settling juice hard to clarify Easly process of settling 0,5 - 5 g/hL

Flottozima P Powder Pectolytic Flottation Excellent for settling of musts 0,5 - 5 g/hL

Zimaclar Flot Liquid Pectolytic Flottation Easly process of settling 0,5 - 5 g/hL

Mannozym® Powder Betaglucanases

Treating wines from Botrytis affected grapes, on the wine to increase the rate of lees extraction

Improves filterabilityIncreases mouthfeel Better and fast extraction of mannoproteins on sur lies

0,5 - 4 g/hL

Zimaclar Powder PectolyticFor white, red and rosè must before fermetation for clarification of must

Increases must yield Increased filtration capacity 1 - 3 g/hL

Zimaclar PH3 Powder Pectolytic Must with low pH (white, rosè and sparkiling wines)

Improves clarification for musts from early vintage with low pHIncreases yeald during crush maceration

1 - 3 g/hL

Zimafruit Powder Pectolytic Glycosidase

Maceration of white, red and rosè must

Increases fruit aromatic precursors More stable and intense colour

1 - 2 g/hL

Zimared Plus Powder

Pectolytic Cellulase Hemicellulase Protease Polygalacturonase Pectin lyase

Maceration of red must

Increases yield in mustExtraction of tannic polyphenols Extraction of anthocyanins Increases olfactory sensory intensity

1 - 4 g/hL

Zimarom Powder

Pectolytic Polygalacturonase Pectin lyaseGlycosidase

For white, red and rosè wineIncreases the terpens concentration, improve the organoleptic profile

1 - 3 g/hL

Zimaskin PowderPectolytic Polygalacturonase Pectin lyase

For white must, skin maceration, strong activity to breaks cell membrane

Increases the aromatic precursorsReduces viscosity Improves filtration and clarification

1 - 5g/hL

ZIMAFRUITPowder pectolytic and glycosidase enzyme recommended during maceration of high quality wines , it improves clarification on musts and increases the extraction of aromatic compounds in skins. It works well to pull out varietal and fruity notes.Applications: During maceration and vinification for the extration of aroma compoundsDoses: From 1 g/hL to 2 g/hL in white vinification - 2g/hL for red and rosèPacks: 0,5 kg bag

ZIMARED PLUSZimared Plus is a powder pectolytic enzyme containing PG, PL, cellulase, hemicellulase and acid protease. It is recommended during maceration of red wines, it increases the colour extraction and it improves clarification and filtration processes.Applications: On the cap, during the macerationDoses: From 1 g/hL to 4 g/hL Packs: 0,1 kg bag/0,5 kg bag

ZIMAROMZimarom is a powder pectolytic enzyme for clarification of aromatic musts. Due to its four glycosidases activity the aromatic compounds can be extracted easily.Applications: Red and white wine, during finingDoses: From 1 g/hL to 3 g/hLPacks: 0,1 kg bag

ZIMASKINZimaskin is a liquid pectolityc enzyme for vinification of white grapes by maceration. It reduces the viscosity of must, reduces the skin-must contact time and it improves filtration and clarification.Applications: White must, skin macerationDoses: From 1 g/hL to 5g/hL on crushed and destemmed grapes (most active between 10°C to 30°C)Packs: 0,1 kg bag

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EnzymesPure and high concentrated Enzymes selected for oenological use

2 ENZYMES = 2 ACTIONS

WHERE IT WORKS

HOW TO USE

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Composition Antioxidant effect

Colour stability

Proteins reactivity

Type of aroma

Ti Premium® SG Green tea xx xxx xxx Green tea

Premium® Stab SG Gall xxx xx xxx Neutral

Premium® Color SG Rovere Limousin - chestnut - gall - grapes xx xxx xxx Vanilla

Premium® Tan SG Oak xxx xxx xx Vanilla

V Tan SG Chestnut - tare - Gall - Green tea xx xxx xxx Neutral

Castanea SG Chestnut x xx xx Oaky

Color Stab SG Tare - Gall - Chestnut - Green tea - Rovere xx xxx xxx Vanilla

TanninsProtection, Stabilization and Structuration

TI PREMIUM® SGTI Premium® is a granulated tannin, for oenological use, obtained from process of extraction from the best oriental selections of green tea. TI Premium® gives the product a longer lifetime and resistance to oxidations to ensure the wine’s stability. TI Premium® is highly reactive towards proteins. Applications: During vinification processDoses: From 5 g/hL to 20 g/hLPackage: 0,5 kg bag

PREMIUM® STAB SGPremium® Stab SG is a granulated tannin from Galla. Premium® Stab SG can be used for treating red and white wines, vinegar and distillates. Premium® Stab SG can be used both at the beginning of wine processing phases and during the final finishing operations before wine bottling. In particular, Premium® Stab SG can be used during red wine production for the regular stabilization of the colouring substances.It is therefore a particularly interesting treatment for stabilizing oxidation of white wines that have a weak structure.Applications: Initial wine processing phasesDoses: From 5 to 20 g/hL for red wines From 1 to 5 g/hL for white winesPackage: 0,5 kg bag/5 kg bag

PREMIUM® COLOR SGPremium® Color SG is a granulated blend of ellagic tannins (Premium® Limousin French oak), gallic tannins (gall extracted with alcohol), catechol and procyanidic tannins (tannin extracted from Premium® Uva grapes) with synergic action for the extraction and stabilization of the colour of red wines.Applications: During maceration of red winesDoses: From 10 to 20 g/hL in the maceration for the production of red wines From 5 to 10 g/hL at the moment of racking offPackage: 0,5 kg bag

PREMIUM® TAN SGPremium® Tan SG is obtained from French oak wood. It contributes effectively to the stabilization of the color in red wines, giving the product longer life and resistance to oxidization at the same time, it can be used from the early vinification stage on the skins to fix the extracted anthocyanins. It is also recommended in the fermentation of white wines to enhance resistance to oxidation and provide support for the aromatic fractions in the musts.

Check the proteinic stability of the wine to prevent tannic-proteinic precipitates of the wine. Applications: Early vinification stage/During fermentationDoses: From 5 to 30 g/hL for red wines From 1 to 5 g/hL for white winesPackage: 0,5 kg bag

V TAN SGV Tan SG is a granulated tannin, it is a mixture of ellagic, gallic (tara and gall), and catechinic (Green tea) tannins with a synergetic action for the color extraction and stabilization of red wines. V Tan contributes to the longevity and resistance against oxidation of the product and it’s active for fixing colour.Applications: During maceration of red winesDoses: From 10 to 30 g/hL Package: 0,5 kg bag/5 kg bag/20 kg bag

CASTANEA® SG Castanea® SG is a granulated product obtained from ellagic tannin from chestnut wood. Castanea® SG greatly helps to stabilize the colour of red wines and gives the product greater resistance against oxidations. Castanea® SG also gives wine a more complex bouquet and greater body.Applications: During maceration of red and white winesDoses: From 5 to 30 g/hL during maceration for red wines From 1 to 5 g/hL for white winesPackage: 0,5 kg bag

COLOR STAB SGColor Stab SG is a blend of ellagic (from french oak), gallic (tara and gall) and catechinic (green tea) tannins which act synergically to extract and to stabilise colour in red wines. The blend of tannins in Color Stab SG act in synergy to fix colour: inactivating the oxidases which are naturally present in grape or which are imported by Botrytis cinerea, formation of stable complexes with the anthocyans… Color Stab SG can be used during maceration in the production of red wines. It can be used since the beginning of maceration and in the first phases after devatting.Applications: Maceration of rosè and red winesDoses: From 10 to 30 g/hL (up to 40 g/hL) during maceration for red wine From 3 to 8 g/hL for rosé winesPackage: 0,5 kg bag/5 kg bag

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yeast activators

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