Material...







Bottle, Bordelesa - wines

The world of top capsules.
...Le monde Des capusles.
                        
...Retrac pap capsule-made of PVC or PS sheet, assortment of measures and colors enbossed, and/or pirated head, with or with out tear strip.

Ferrari Group s.r.l. Italy
...Wine cork agglumerated type "CEPA" 23.1x40.4 mm.
...ISO 9729, NP 2803 and NCS 0.20.
                                 
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Lalvin V1116
...Isolated from Montpellier, France, useful for red wine fermentation. Killer active. vigorous fermenter alcohol tolerant to 14 percent (v:v). Temperature optimum 15 to 35°C. Will ferment juice with a wide range of nutrient concentration and is able to rapidly dominate in mixed culture fermentation. Useful for fermenting rosé, white and fruit wines, particularly in harsh conditions.
Lalvin L2226
...Vineyard isolate from CÔtes du RhÔne for red wines, Sugar and alcohol tolerant and therefore particularly useful for restarting stuck fermentations. Ferments to 17 percent (v:v) alcohol and shown to batch ferment fruit wines to 20 percent (v:v) alcohol. Good colour retention. Killer active.
Lalvin EC1118
...For white and red wine where a rapid neutral fermentation is required.
...Killer active, able to ferment between 8 to 30°C and to 16 percent (v:v) alcohol. In lower sugar concentration as found in base wine for sparkling wine, sulphur dioxide and acetic acid concentrations are normal. In table wines EC1118, and its copies, can produce higher SO2 which may inhibit MLF.
Enoferm BDX
...A French isolate used extensively around the world for the production of quality red wines such as merlot or cabernet sauvignon for ageing. Killer sensitive, able to ferment between 18 to 30°C to 16 percent (v:v) alcohol. Low volatile acid production, medium rate fermenter with low nutrient requirements and exhibits low hydrogen sulphide production. Minimum colour loss in red wines and enhances flavour and aroma of the wine.
Enferm M1
...From Massey University culture collection. Used to produce very aromatic white wines, to add residual complexity to aged red wines, and for producing ' sticky ' wines. Killer active, tolerates temperature range 12 to 30°C reaching 16 percent (v:v) alcohol. Produces a high concentration of esters giving fruit salad aroma which is encouraged at lower fermentation temperatures with adequate nutrition. At temperatures above 20°C ester production is decreased and in red wines gives some residual complexity. The fruit aroma decreases after fermentation as the esters hydrolyse. The yeast flocculates and settles to give compact lees.
 
 

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