Our latest webinar, “Let’s Talk Bubbles”, where we focused on the key challenges and solutions for quality sparkling wine production, is live on our YouTube channel! Please feel free to watch at your convenience and reach out to Eglantine Chauffour with any questions.
LET’S TALK BUBBLES RECORDING
SPARKLING WINE BROCHURE
TAKEAWAYS FROM SPARKLING WINE WEBINAR
OenoStim
Inactivated yeasts naturally rich in sterols, fatty acids, vitamins and minerals for the rehydration of yeast. ŒnoStim® reinforces yeast activity and metabolism, limits fermentation risks, prevents off-flavors production and increases aromatic production. It is an essential step during base wine production and yeast starter preparation. we recommend 1 g / g of yeast.
We are offering 10% off on OenoStim. Use code: OENOSTIM10 at checkout. Sale Valid until April 8th.
Excellence E2F
Excellence® E2F produces wines with great aromatic finesse thanks to its resistance to alcohol and its fructophilic capacity. Excellence® E2F has an excellent capacity to adapt to and resist difficult conditions (low pH, low temperature, low nitrogen content), and rapidly consumes all the sugar. With a low production of undesirable secondary compounds, Excellence® E2F helps to conserve each variety’s aromatic typicity.
KillBrett
KillBrett® is a natural, vegan, allergen free fining agent made from 100% fungal chitosan (extracted from Aspergillus niger). It has a wide spectrum anti-microbial effect, eliminating Brettanomyces, some non-Saccharomyces, Lactic Acid Bacteria and Acetic Acid Bacteria. KillBrett® is easy to use: you can add it after fermentation to protect wines from microbial contamination (such as uncontrolled MLF) and instead of SO2 during ageing and/or at tirage: 4 g / hL. KillBrett® has no impact on other wine instabilities, no impact on foam quality and will improve riddling.
Ask Us for Samples, HERE
We are here to help you, we are happy to set up bench trials with you to work on mouthfeel, aromas, and bubbles of your sparkling wines at tirage and disgorging stages.