Nowadays, either for masses of table wine as well as for high-value wines,
the added value that a proper management of alcoholic fermentation can bring
with the right yeast and the adaptation to new winemaking techniques,
is no longer negligible.
The selected yeasts are an important tool for the winemaker
because they enable him to achieve the quality performances expected today
by the market.
Over 20 years of success in the wine cellars of Italy and abroad represent
the first guarantee of quality for MYCOFERM yeast.
Such parameters are stricter if compared to those of Codex, to the benefit
of the security of alcoholic fermentation that EVERINTEC, with this further
and qualified testing, wants to give to the winemaker. Each batch
of selected yeast is controlled and monitored throughout its shelf-life
and it will be awarded with the "Seal of Quality" only
if it respects the standards of the Protocol.
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MYCOFERM
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For over 20 years MYCOFERM Yeasts are well known for
their oenological features. Through the industrial scale trials performed
each year in comparison to other, already known oenological strains,
the range has expanded and it’s now consolidated with the arrival
of the new strains MYCOFERM CHAMPAGNE (ex Bayanus active) and MYCOFERM
PRIMEUR. |
MYCOFERM ART
MYCOFERM A R T is an Active Dry Yeast (ADY) Saccharomyces
cerevisiae, selected in France by Institute INRA of Narbonne, within
the Corbieres region. MYCOFERM A R T is an ADY of high strength,
capable of managing regular, safe and complete fermentations. |
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MYCOFERM CRIO-SP
MYCOFERM CRIO SP is a Saccharomyces cerevisiae active dry
yeast (ADY), var. Bayanus, selected in France, in the Champagne
region. |
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MYCOFERM AROM
MYCOFERM AROM is a Saccharomyces cerevisiae active dry yeast (ADY),
selected in France in the Cognac region. MYCOFERM AROM is
an “aromatic” ADY, particularly suitable for
the production of white wines where it gives stable floral aromas. |
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MYCOFERM ROUGE
Is a Saccharomyces cerevisiae active dry yeast (ADY),
selected in France in the Bordeaux region, by the INRA
institute of Narbonne. |
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MYCOFERM PRIMEUR
Strain of Saccharomyces cerevisiae of French origin, characterized
by excellent technological characteristics, it was highlighted particularly
for its effects on the organoleptic qualities of the wines,
both red and white wines, presenting an interesting aromatic activity. |
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MYCOFERM IT
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This new range has been originated from the merging
of EVER and INTEC and it consists of the strains "INTEC" that,
as for quality and oenological features, and also in compliance
with the IASMA production protocol, represented their top of
the range. |
MYCOFERM IT 1818
Is a strain particularly appropriate for the elaboration of semi-sparkling
and sparkling wines of quality, obtained by fermentation
in pressure tank or in the bottle. Ideal also for the first fermentation
of white musts. |
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MYCOFERM IT 07 (ex Elite Prosecco)
Saccharomyces cerevisiae var. bayanus, MYCOFERM IT 07 comes from
an experimentation in various wineries of traditional production
area of Prosecco, aimed at selecting a yeast in a position
to comply, characterize and enhance the varietal typicality of Prosecco.
The tests performed in those cellars have confirmed the reliability
of this yeast from the fermentative point of view, highlighting
the ability to produce Prosecco wines, semi-sparkling
and sparkling wines of quality.
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MYCOFERM CAB 90
MYCOFERM IT CAB 90 is a Saccharomyces cerevisiae var. cerevisiae
strain, isolated and selected in Burgundy, ideal for red
wines with notable varietal aroma characteristics.
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MYCOFERM FRUIT FLAVOUR
Is a selected strain from the Valpolicella
D.O.C., an area producing intense and persistent fruity
aromas, characterized by notes of cherry, marasca cherry, prunes
and blackcurrant, in harmony with floral and delicately spicy features. |
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SELEZIONE CRU
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The range "Mycoferm Selezione CRU" has been created
by the demand of having strains with certain specific oenological characteristics,
able to valorize the new techniques of vinification
as well as the quality of the grape and its territory. For this purpose,
new strains have been created, resulting in a rich variety of
solutions for the production of great wines, with unique sensory
characteristics. |
MYCOFERM CRU 05
MYCOFERM CRU 05 is a active dry yeast (ADY) Saccharomyces
cerevisiae var. Bayanus, selected for the production of
important Red Wines because it valorizes the “terroir”
of varieties such as: Nebbiolo, Pinot nero, Teroldego, Cabernet
, Merlot, Refosco, Sangiovese and Montepulciano. |
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MYCOFERM CRU 31
Is a Saccharomyces cerevisiae var. bayanus active dry yeast (ADY)
selected for its oenological properties in white and rosé
winemaking. Because of its strong vigor, its use in red
wine vinifications is advised only if the fermentation is
conducted with temperature control, which should not get
over 25°C. |
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MYCOFERM CRU 69
MYCOFERM CRU 69 is an active dry yeast (ADY) Saccharomyces
cerevisiae var. Bayanus, recommended for wines obtained from
semi-dry grapes and for quality sparkling wines |
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MYCOFERM CRU 211
MYCOFERM CRU 211 is a Saccharomyces cerevisiae active dry yeast
(ADY) selected for the production of premium
red wines, obtained from grapes rich in tannins, fermented
with long macerations and intended for ageing in wood. |
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MYCOFERM CRU 611
MYCOFERM CRU 611 is a Saccharomyces cerevisiae active dry
yeast (ADY) selected for its oenological properties in
white and rosé winemaking. MYCOFERM CRU
611 is an aromatic yeast, particularly adapted for low temperature
fermentations, where it produces stable fruity and floral aromas.
MYCOFERM CRU 611 is endowed with a Killer activity and rapidly starts
the fermentation dominating easily over the indigenous flora. |
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MYCOFERM CRU 811
MYCOFERM CRU 811 is an Active Dry Yeast (ADY) Saccharomyces
cerevisiae var. bayanus, selected for the production of white wines,
red wines of structure and for the second fermentation in pressure
tanks. |
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MYCOFERM CRU 56
MYCOFERM CRU 56 develops the expressions of white varietal grapes
whereas, on neutral grapes, brings aromas of fresh and tropical
fruits. Well suited for short macerations, classical macerations
as well as carbonic maceration for the production of young rosé
and “Vino Novello”, where it will exalt
notes of red fruits. Excellent its application for second fermentation
in pressure tank of red fruity wines. |
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MYCOFERM CRU 12
Is a Dry Active Yeast (DAY) Saccharomyces cerevisiae selected for
its enological characteristics in vinification of red “Mediterranean”
wines, for medium and extended aging. MYCOFERM CRU 12, in these
wines, brings aromas of fresh fruit and licorice, volume and tannic
intensity. In young white and red wines, it valorizes
fresh varietal aromas. |
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GRANDI MASSE
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VP20
(...comming soon) |
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CEREVISIAE C22
CEREVISIAE C22 is a Saccharomyces cerevisiae active dry yeast (ADY),
selected for its capacity to rapidly prevail over indigenous
yeasts. |
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BAYANUS B 22
BAYANUS B 22 is an active dry yeast selected for
its vigor and its consequent capacity to dominate rapidly over the
indigenous strains. |
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MO2
MO2 yeast is a specific Everintec’s formulation selected for refermentation and sparkling wine production in pressure tank of white and rosé wines. |
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