Viniflora™ Yeast Specialities is a range of selected yeasts designed for controlling alcoholic fermentation and optimising the aromatic profile of wine. The portfolio includes fermentative yeasts, non-Saccharomyces yeasts, and blends, offering winemakers maximum flexibility in defining wine style and aromatic expression.

Category:

Features

  • Selected yeasts for alcoholic fermentation and pre-fermentation stages;
  • Portfolio structured into Saccharomyces, non-Saccharomyces, and blends;
  • Controlled tolerance to alcohol and SO₂;
  • Stable performance across a wide temperature range;
  • Direct inoculation formats available (Frozen / Freeze-Dried, where applicable).

Advantages

  • Precise control of alcoholic fermentation;
  • Development of the desired aromatic profile;
  • Improved structure and mouthfeel;
  • Reduced microbiological risks during sensitive stages;
  • Adaptability to different wine styles and technologies.

Applicability

The Viniflora™ Yeast Specialities range is structured according to technological role:

Pre-Fermentation Yeasts (non-Saccharomyces)

Used for bioprotection, aromatic complexity, and adjustment of wine balance before or at the beginning of alcoholic fermentation.

  • FROOTZEN™ (Pichia kluyveri)
     – bioprotection, oxygen scavenging,
     – enhancement of thiols and esters,
     – white wines, rosé, and light reds.
  • PRELUDE™ (Torulaspora delbrueckii)
     – increased roundness and mouthfeel,
     – caramel/pastry notes,
     – Pinot Noir, Grenache, aged white wines.
  • CONCERTO™ (Lachancea thermotolerans)
     – natural lactic acid production,
     – acidity balance,
     – light red wines, Mediterranean styles, sweet wines.
  • OCTAVE (Lachancea thermotolerans)
     – enhancement of stone fruit notes,
     – vibrant rosé color,
     – inhibition of spontaneous malolactic fermentation.

Fermentative yeasts (Saccharomyces cerevisiae)

Used for complete, safe, and efficient alcoholic fermentation.

  • MERIT
     – high alcohol tolerance,
     – very low SO₂ production,
     – classic red wines.
  • Jazz (direct inoculation)
     – very rapid fermentation,
     – excellent synergy with malolactic bacteria,
     – young wines: Shiraz, Pinot Noir, Grenache.

Blends (Saccharomyces + non-Saccharomyces)

Balanced solutions for aromatic complexity and structure.

  • Melody
     – enhances aromatic complexity,
     – improves roundness and mouthfeel,
     – Chardonnay, Grenache, Pinot Noir, sparkling wines.