Charbon Super Ultose GR
Activated carbon of vegetal origin in granular form.
Correction of stained or oxidised musts, and removal of colour from white wines (from red varieties with white juice).
Product Categories Oenological additives
Activated carbon of vegetal origin in granular form.
Correction of stained or oxidised musts, and removal of colour from white wines (from red varieties with white juice).
Aroma TNT
Inactivated yeasts (Saccharomyces cerevisiæ) naturally rich in glutathione and its precursors and in β-glycosidase enzymes.
Aroma T’N’T has several benefits. Firstly, β-glycosidases enzymes ...
Excellence® CELSIUS
Resulting from a partnership research project with ISVV, Excellence® Celsius is a yeast selected for its capacity to reduce alcohol in wines, improving their balance.
This yeast is particularly e...
Sanita
Sanita sulphur tablets are used for the disinfection of casks, barrels, tanks, and folders.
Coeff
Mix of potassium metabisulphite and potassium bicarbonate. Effervescent oenological tablets particularly suitable for adding sulfite to wines in barrels or small capacity vats.
Cryarome
SIHA CRYAROME yeast is known for its excellent cold fermenting properties and high aroma yield. It tolerates temperatures up to at least 59 °F (15 °C) and ferments sufficiently at lower temperatures...
Active Yeast 8
SIHA Active Yeast 8 (Burgundy Yeast) is a dry, pure culture yeast formulated for fermenting red wine mashes and red wine musts. It offers color preservation, rapid fermentation start, and reliable tho...
Excellence TXL
Excellence® TXL is a product of a targeted breeding program by the Institute of Enology in Bordeaux. It has excellent fermentation capacities and produces a clean, balanced aromatic profile with sign...
Active Yeast 7
SIHA Active Yeast 7 (Riesling Yeast) is a pure, highly active dry concentrate of natural wine yeast isolated from German Riesling must, known for its excellent fermentation performance.
Excellence STR
Excellence® STR is a strain with very high fermentary capacities. It enhances the aromatic potential of white and rosé wines thanks to its exceptional capacity to produce fermentary aromas.