Oenological yeasts to prevent the formation of hydrogen sulphide

Better wine quality

The oenological yeasts for the prevention of hydrogen sulphide obtained by Renaissance classic hybridization, allow the wine makers to produce cheaper wines, interesting and free from deteriorated aromas that are caused by the use of traditional oenological yeasts. The high quality Renaissance yeasts also feature excellent fermentation kinetics, superior sensory attributes and normal levels of  SO 2 .

Classic Selections

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