Fluid, air, gas and product filtration services for the wine, beverage, food, pharmaceutical, healthcare, resources, industrial, and automotive industries.
Excellence X-FRESH is able to produce lactic acid from fermentable sugars, which leads to an acidification of the fermenting must and a drop of the alcohol content.
With strong production of esters and of some thiol compounds, Excellence FW produces aromatic white and rosé premium wines with a fresh and fruity dominant character.
Recommended for the vinification of naturally concentrated red grapes, and chosen for its fermenting capacities and high polysaccharide and glycerol production, Excellence XR produces rich wines with structure and volume in mouth.
The targeted breeding program of the Institute of Oenology in Bordeaux resulted in Excellence TXL, a yeast strain with excellent fermentation capacities, producing a clean and balanced aromatic profile with significant volume on the palate.
Excllence FTH exhibits an excellent capacity for revealing thiol aromas, and producing fermentative aromas, resulting in expressive, fresh, fruity wines.
With a high levels of volatile esters, Excellence FR produces wines with intense and expressive red fruit aromas, and richness and length in the mouth.
Lamothe-Abiet Excellence DS is an ideal yeast for red wines. Its fermentation characteristics include thorough fermentation even at high temperature, good compatibility with malolactic bacteria, and low production of volatile acidity.
LA Bayanus is a selected yeast strain with high (16%) alcohol production. It can be used to start alcoholic fermentation in critical conditions (up to 15% alc/vol).
A yeast selection from Croatia used for the fermentation of red wine must and mashes. Suitable for spicy and dark-coloured red wines (Terran, Cabernet Sauvignon, Merlot, Zinfandel).
A selected pure yeast from Croatia offering special characteristics for red must, red mash, and rosé must fermentation. Results in fine fruity wines with grape varietal aroma profile.
Offering the same reliability as dry pure culture yeasts, SIHA Varioferm guarantees greater variation and natural variety. It has been drawn from a range of yeast strains to ensure moderate fermentation, high dominance over spontaneous flora, negligible frothing, and rapid sedimentation.
A dry active yeast derived from a biodynamic winery in the Pfalz (Palatinate) region, SIHAFERM Element preserves the original grape-specific aroma without forming stronger fruit flavours.
Producing aromatic, fresh wines and enhancing the complexity of sweet wines in particular, SIHA CryArome is a special yeast that tolerates temperatures down to 12°C. It ferments slowly but completely.
Specially selected for fermenting red wine musts, SIHA Active Yeast 8 displays rapid fermentation start and strong fermentation kinetics under a range of conditions, minimal lees adsorption (resulting in preservation of colour), and strong killer activity.
A pure, highly active dry yeast concentrate for use with rieslings, SIHA Active Yeast 7 accentuates natural must characteristics, so is capable of producing a wide range of wines.
Isolated and specially selected for white and sparkling wines and Methodé Traditionelle bottle fermentation, SIHA Active Yeast 4 is a highly active dry yeast also suitable for continuing interrupted fermentation.
SIHA Active Yeast 3 is a highly active dry yeast concentrate suitable for fermenting musts, mashes, and re-diluted fruit juice concentrates. Useful also for completing fermentation when the process has been interrupted, it encourages a rapid and thorough fermentation even in unfavourable conditions.
Best suited to Cabernet Sauvignon, Syrah, Merlot, Sangiovese, Nebbiolo, and Tempranillo vine types, SIHA Active Yeast 10 (Red Roman) displays excellent colour retention, rapid fermentation activation, reliable ongoing fermentation even in unfavourable conditions, high alcohol tolerance, low SO2 production, and increased yield of sense-affecting polysaccharides.