YEASTER BV
YEASTER BV are dehydrated dry yeasts composed by a strain of Saccharomyces cerevisiae selected and approved by the LIEC entity (Castilian Enological Laboratory and Research), with a specific application for intensifying the aromatic sensation of rosé and young white wine.
The kinds of must that are the priority object for its utilization are those from varieties with a medium or low natural intrinsic aromatic potential, such as Airen, Pedro Ximenez, Maccabeo or Viura, Grenache, etc., or for those varieties qualified as aromatic, and for whom it is pursued an intensification of their own natural bouquets or, simply, a fermentative process that fixes them efficiently. (View Card)

YEASTER FF
YEASTER FF are dehydrated dry yeasts composed by a strain of Saccharomyces cerevisiae selected and approved by the LIEC entity (Castilian Enological Laboratory and Research), with a specific application for the qualitative modification of young white and rosé wine aromatic profile.
The kinds of must that are the priority object for its utilization are those with whom it is intended to get young wine with secondary bouquets (of fermentation) with floral tones. (View Card)

YEASTER S
YEASTER S are dehydrated dry yeasts composed by a strain of Saccharomyces cerevisiae selected and approved by the LIEC entity (Castilian Enological Laboratory and Research), with a specific application for the successful treatment of fermentation stops or activation of abnormally slow fermentations.
With the utilization of these neutral nature yeasts it is tried to 1) get first and foremost a regular and constant evolution guarantee of alcoholic fermentation; 2) the end of difficult fermentations or the treatment of fermentation stops, 3) second fermentations of sparkling wine and 4) addition as prevention to guarantee the conclusion fermentation in high potential alcoholic degree must. (View Card)

YEASTER TF
YEASTER TF are dehydrated dry yeasts composed by a strain of Saccharomyces cerevisiae selected and approved by the LIEC entity (Castilian Enological Laboratory and Research), with a specific application for the production of balanced young red wine.
The vintage that is the priority object for its utilization is that with whom it is intended to get red wine with an aromatic typicity reinforced with fruity tones, and a balanced polyphenolic composition (colour and tannins), as in traditional vinifications as in carbonic macerations. (View Card)

YEASTER XR
YEASTER XR are dehydrated dry yeasts composed by a strain of Saccharomyces cerevisiae selected and approved by the LIEC entity (Castilian Enological Laboratory and Research), with a specific application for the elaboration of red wine destined to maturing process.
The vintage that is the priority object for its utilization is that with whom it is intended to get new red wine with suitable physicochemical characteristics for their correct evolution during the maturing process. (View Card)