Metschnikowia pulcherrima wild yeast for the control of spontaneous grape microbiota.

Universal yeast for pure, typical varietal wines.

Certified organic red wine yeast for fermenting deep‐coloured and structured wines.

Yeast for an individual style of white wine with a specific bouquet.

Selection Klingelberg ‐ certified organic dried yeast for organic wine and sparkling wine.

White wine yeast for developing lively and fresh fruit aromas.

Oenological yeast for guaranteed, structure‐promoting fermentation of Cabernet grape varieties.

Oenological yeast for sparkling wine making.

Oenological yeast for sparkling wine making.

Oenological yeast for typical Chardonnay varietal character.

Yeast for full‐bodied, deep‐coloured red wines.

Structure‐promoting yeast for highly aromatic, modern Dornfelder wines.

Oenological yeast for elegant, very fruity white wines.

Cold‐tolerant yeast for fresh, fruity wines.

Alcohol‐tolerant yeast with low SO₂ production, for premium red wines intended for maturation.

Aroma yeast suitable for stopping fermentation.

Pure cultivated yeast for spicy, peppery aromas ‐ full‐bodied wines.

Oenological yeast to emphasise Merlot varietal characteristics.

Pure cultivated yeast for modern, fresh Müller‐Thurgau (Rivaner) wines with delicate Muscat notes.

Oenological yeast for modern, fruit‐forward, dry rosé wines.

For all elegant, spicy, fruity wines from the Pinot family.

Selected for Riesling by Hochschule Geisenheim University.

Pure cultivated yeast for typical, fruity Riesling wines.

Rosé yeast to promote soft, creamy wines with a high intensity of fruit.

Dried pure cultivated yeast for fruity red wines. Promotes the aroma of red berries and cherries.

Yeast for structured, full bodied and deep coloured red wines.

Yeast to support the terroir character of white and red wine.

White wine yeast to support typical, ripe, varietal aromas.

Yeast selection for typical Trollinger wines. Promotes fruitiness and strength of colour.

White wine yeast to promote the fruity, peppery and spicy aromas of Grüner Veltliner.

Complex aromas and unique fermentation potential for wild yeasts.

Alcohol‐tolerant hybrid yeast for exotic aromas.

Strongly fermenting hybrid yeast for X‐treme spicy, fruity aromas.

Red wine yeast for typical varietal fermentation of Zweigelt grapes.