Alcoholic fermentation is simply the basis of winemaking. And as a matter of course, dry selected yeasts are applied for a quick fermentation onset, for a securely completed final fermentation and to produce wines with clean aromas. By special yeast selections, the varietal character and different aroma profiles of the wine can be very well promoted. Using dry selected yeast, the vintner can influence the alcoholic fermentation process according to his requirements, unlike spontaneous fermentation.
Selection Klingelberg ‐ certified organic dried yeast for organic wine and sparkling wine.
White wine yeast for developing lively and fresh fruit aromas.
Universal yeast for pure, typical varietal wines.
Cold‐tolerant yeast for fresh, fruity wines.
Aroma yeast suitable for stopping fermentation.
Pure cultivated yeast for modern, fresh Müller‐Thurgau (Rivaner) wines with delicate Muscat notes.
For all elegant, spicy, fruity wines from the Pinot family.
Pure cultivated yeast for typical, fruity Riesling wines.
Complex aromas and unique fermentation potential for a wild yeast
Alcohol-tolerant hybrid yeast for exotic aromas.
Strongly fermenting hybrid yeast for X‐treme spicy, fruity aromas.
Erbslöh Geisenheim AG
65366 Geisenheim, Germany
|Phone:||+49 6722 708-0|
|Fax:||+49 6722 6098|