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FERMENTIS

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CONTACT INFO

Address

7475 W. Main St.
Milwaukee
WI, 53214
United States
Phone
414-308-7936
Fax
Primary
Stefanie Roedenbeck

Fermentis: Yeasts and fermentation solutions

Fermentis is part of the Group Lesaffre, a key global player

in yeasts and fermentation. Lesaffre designs, manufactures

and markets innovative solutions for Baking, Food

Taste & Pleasure, Health Care and Biotechnology. Fermentis

is the business unit in charge of fermented beverages

(wine, cider, beer, distilled spirits, mead, etc.).

Fermentis is an expert in the art of fermentation.

Our active dry yeasts and yeast derivatives cover almost all professional requirements:
from safeguarding production to expressing sensory characteristics.

 

 

Fermentis is an expert in the art of fermentation.

We offer active dry yeast, fermentation aids and functional products 

Our active dry yeasts and yeast derivatives cover almost all professional requirements:

from safeguarding production to expressing sensory characteristics.

Download(s):

SafŒno HD A54
SafŒno HD A54
FOR INTENSELY FRUITY WHITE AND ROSÉ WINES SafŒno HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity higher alcohols and their corresponding acetate esters while keeping a clean fermentation profile for light young wines. Dosage for still white and rosé wines: 20-30 g/hl, straight after settling https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-hd-a54/
SafŒno HD T18
SafŒno HD T18
FOR ELEGANT AND FRESH TERPENIC WHITE WINES SafŒno HD T18 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to select a yeast strain particularly suitable for the expression of varietal terpenic aromas with a nice mouthfeel balance and clean fermentation profile. Dosage for still white wines: 20 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-hd-t18/
SafŒno GV S107
SafŒno GV S107
IDEALLY ADAPTED TO PREMIUM WHITES. SafŒno GV S107 has been isolated from 6 different Portuguese wine regions out of 1,500 strain isolates within a 3 years PhD for its abilities to enhance the qualities of noble grape varieties intended to make premium white wines. Still white wines. Dosage: 20 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-gv-s107/
SafŒno HD S62
SafŒno HD S62
FOR DEEPLY COLORED AND STRUCTURED REDS. SafŒno™ HD S62 is coming from the hybridization of two Lesaffre strains with the aim to combine their best characteristics towards the favoring of high polyphenol extraction and stabilization in addition to difficult fermentation conditions resistance for long ageing Premium reds. Still White & Red wines. Dosage: 20 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-hd-s62/
SafŒno HD S135
SafŒno HD S135
FOR FULL BODIED… AND SMOOTH REDS. SafŒno™ HD S135 is coming from the hybridization of two Lesaffre strains with the aim to combine their best characteristics towards polyphenols coating and resistance to difficult fermentation conditions for fruit driven middle ageing reds. For still White & Red wines. Dosage: 20 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-hd-s135/
SafŒno STG S101
SafŒno STG S101
FOR FRUITY RED AND ROSÉ WINES. SafŒno™ STG S101 was selected in the Beaujolais region for its high ester production at low temperature. Still wines. Dosage: 20 g/hl Fermentation restart. Dosage: 30 to 40 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-stg-s101/
SafŒno CK S102
SafŒno CK S102
IDEAL FOR AROMATIC WHITE AND ROSÉ WINES. SafŒno™ CK S102 was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult winemaking conditions. Still wines. Dosage: 20 g/hl Fermentation restart. Dosage: 30 to 40 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-ck-s102/
SafŒno BC S103
SafŒno BC S103
THE CHOICE FOR EXTREME CONDITIONS. SafŒno™ BC S103 was selected for its excellent fermentation characteristics and its great resistance to extreme winemaking conditions. Still White & Red wines: 10 to 20 g/hl Barrel fermentation: divide the inoculation rate by 2 to allow a regular fermentation without generating a too important temperature increase. Fermentation restart: 30 to 40 g/hl Prise de mousse: 15 to 40 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-bc-s103/
SafŒno UCLM S325
SafŒno UCLM S325
VARIETAL CHARACTERS AT THEIR BEST. SafŒno™ UCLM S325 was selected by the Castilla La Mancha University for its ability to reinforce the structure of white wines while optimizing the expression of their character. Still wines. Dosage: 20 g/hl In case of musts with a high potential degree. Dosage: 20g/hl + 20g/hl of SafŒno™ BC S103 at mid fermentation (with a preliminary acclimatization). https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-uclm-s325/
SafŒno UCLM S377
SafŒno UCLM S377
For long ageing and fruity red wines. SafŒno™ UCLM S377 was selected by the Castilla La Mancha University for its ability to produce very structured long ageing red wines. Still wines. Dosage: 20 g/hl Fermentation restart. Dosage: 30 to 40 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-uclm-s377/
SafŒno VR 44
SafŒno VR 44
FOR SAFE FERMENTATIONS AND PRISE DE MOUSSE. SafŒno™ VR 44 was selected for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Fermentis® selection). Still White & Red wines. Dosage: 10 to 20 g/hl Fermentation restart. Dosage: 30 to 40 g/hl Prise de mousse. Dosage: 15 to 40 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-vr-44/
SafŒno SC 22
SafŒno SC 22
THE ORIGINAL STARTER YEAST. SafŒno™ SC 22 was the very first strain to be selected for a wine application for its respect of the varietal character of cultivars and for its regular & complete fermentation kinetic. It is an excellent fermenter. Still wines. Dosage: 20 g/hl Fermentation restart. Dosage: 30 to 40 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-sc-22/
SafŒno NDA 21
SafŒno NDA 21
THE CHOICE FOR ELEGANT FRUITY STYLE RED WINES. SafŒno™ NDA 21 was isolated from spontaneous fermentations made in the original region of Nero d’Avola, in Sicily. This strain is the result of a 4 year research by the Regional Institute of Wine & Vine in collaboration with prestigious Sicilian wineries. Still wines. Dosage: 20 g/hl Fermentation restart. Dosage: 30 to 40 g/hl https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-sc-https://fermentis.com/en/fermentation-solutions/you-create-wine/safoeno-nda-21/
SpringFerm
SpringFerm
YEAST...FOR YEASTS! MULTI-PURPOSE FERMENTATION BOOSTER. SpringFerm™ is a fermentation activator based on partially autolyzed yeasts, around 3 times richer in available nitrogen than basic inactivated yeast. Directly issued from yeast, it brings amino acids, sterols, minerals & vitamins. Absence of these compounds can be harmful for a complete fermentation. https://fermentis.com/en/fermentation-solutions/you-create-wine/springferm/
SpringFerm Xtrem
SpringFerm Xtrem
FOR DIFFICULT FERMENTATION CONDITIONS. SpringFerm™ Xtrem is a fermentation activator 100% based on fully autolyzed yeasts, 9 times richer in soluble nitrogen than a basic inactivated yeast. It is adapted to musts coming from over ripe grapes that are often very poor in nitrogen (<150 mg/L) and rich in fermentable sugars (potential alcohol > 13.5%) which represents a favourable environment for stuck or sluggish fermentations. https://fermentis.com/en/fermentation-solutions/you-create-wine/springferm-xtrem/
SpringFerm Equilibre
SpringFerm Equilibre
THE COMPLETE SOLUTION TO CARE ABOUT YOUR YEAST. SpringFerm™ Equilibre is a complex fermentation activator based on the synergies of organic & mineral nitrogen. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival, making it a nutritional defence of choice against stuck or sluggish fermentations. https://fermentis.com/en/fermentation-solutions/you-create-wine/springferm-equilibre/
ViniLiquid
ViniLiquid
THE MOST EFFICIENT NUTRIENT FOR MULTIPLE SAVINGS. ViniLiquid™ is an efficient fermentation activator manufactured in order to benefit from the optimized synergy between both soluble and insoluble parts of highly degraded autolyzed yeasts. Its innovating liquid form makes winemakers’ work easier. It is particularly adapted for wineries facing operational time reduction issues and/or difficult fermentable musts i.e. with low available nitrogen, poor vitamins composition, survival factors deficiency, etc… and rich in fermentable sugars (high potential alcohol). https://fermentis.com/en/fermentation-solutions/you-create-wine/viniliquid/
SpringCell
SpringCell
THE ORIGINAL PUR YEAST HULLS. Some of the operations made to activate fermentation act on the yeast growth and the fermentation kinetic at its beginning only without acting on the yeast survival or the end of fermentation. The use of SpringCell™ yeast hulls helps acting on the yeast viability on a long term thanks to their must detoxification properties and the supply in survival factors for the yeast generations formed during the yeast growth phase. Yeast cell walls are performing fermentation aids that allow to act efficiently against stuck & sluggish fermentation. SpringCell™ yeast hulls are the original cell walls patented by the university of Bordeaux (Lafon-Lafourcade and al, 1984). https://fermentis.com/en/fermentation-solutions/you-create-wine/springcell/
SpringCell BIO
SpringCell BIO
THE ORGANIC VERSION OF PURE YEAST HULLS. Some of the operations made to activate fermentation act on the yeast growth and the fermentation kinetic at its beginning only without acting on the yeast survival or the end of fermentation. The use of SpringCell™ BIO yeast hulls helps acting on the yeast viability on a long term thanks to their must detoxification properties and the supply in survival factors for the yeast generations formed during the yeast growth phase. Yeast cell walls are performing fermentation aids that allow acting efficiently against stuck & sluggish fermentation. SpringCell™ BIO yeast hulls are issued from Saccharomyces cerevisiae yeasts specifically grown on organic certified substrate and processed accordingly to keep an organic certification. https://fermentis.com/en/fermentation-solutions/you-create-wine/springcell-bio/
SpringCell Color G2
SpringCell Color G2
The new generation of SpringCell™ Color. SpringCell™ Color G2 is an optimization of the SpringCell™ Color. Based on pure inactivated yeast from Saccharomyces cerevisiae particularly rich in polysaccharides, it improves the action of the SpringCell™ Color on the intensity and the stability of the polyphenolic profile of red wines. SpringCell™ Color G2 brings a better quality of the wine structure (especially tannins) consequently improving the organoleptic profile of full bodied medium to long ageing premium reds. https://fermentis.com/en/fermentation-solutions/you-create-wine/springcell-color-g2/
Easy 2 Use, by Fermentis
Easy 2 Use, by Fermentis
Fermentis created the Easy 2 Use range to make your life easier, to save you time, offer more comfort and safety and even save you money; with no compromise on quality!
SafŒno™ HD A54-For intensely Fruity White and Rosé Wines!



SafŒno™ HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity higher alcohols and their corresponding acetate esters while keeping a clean fermentation profile for light young wines.

Dosage for still white and rosé wines: 20-30 g/hl, straight after settling

For technological white and rose wines with strong amylic notes

Due to its extraordinary high production of isoamyl alcohol / isoamyl acetate and 2-phenylethanol / 2-phenylethyl acetate, SafOEno™ HD A54 is bringing to your wines intense fruitiness towards banana, candy and strawberry notes.

Its capabilities to maintain high total acidity and to bring roundness and sweetness is interesting to keep a very gourmet balance. 

For blending bases

The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically strengthen the aromatic intensity of the wine, particularly on fermentative notes. It makes this strain a really good tool to value neutral bases or to bring complexity to aromatic bases. This property leads as well to remove green aromas due to early picked grapes for delightful wines.

Considering its low SO2 production, this strain is particularly suitable for low SO2 content wines and favor malolactic fermentations.

SafOEno™ HD A54 will help winemakers adding value to their young and non-varietal wines. 

Fermentation abilities:

→ Killer phenotype

→ Moderate implantation strength

→ Medium lag phase and medium to fast but regular kinetics

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 14-30°C (57-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low to medium malic acid consumption and high total acidity maintenance
→ Medium to high glycerol production
→ Moderate volatile acidity and very low acetaldehyde production
→ Medium H2S production and very low SO2 production / combination
→ Very high production of 2-phenylethanol, isoamyl alcohol and their acetates
→ High β-damascenone release


News Archive


SAFŒNO HD T18: For elegant and fresh terpenic white wines
09 March, 2020



SafŒno™ HD T18 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to select a yeast strain particularly suitable for the expression of varietal terpenic aromas with a nice mouthfeel balance and clean fermentation profile.


SAFŒNO™ HD A54: Make a Rose or White wine with intense fruitiness towards banana, candy and strawberry notes!
13 February, 2020

SAFŒNO HD A54

FOR INTENSELY FRUITY WHITE AND ROSÉ WINES

 

SafŒno HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity higher alcohols and their corresponding acetate esters while keeping a clean fermentation profile for light young wines. 

FOR TECHNOLOGICAL WHITE AND ROSE WINES WITH STRONG AMYLIC NOTES

Due to its extraordinary high production of isoamyl alcohol / isoamyl acetate and 2-phenylethanol / 2-phenylethyl acetate, SafOEno™ HD A54 is bringing to your wines intense fruitiness towards banana, candy and strawberry notes.

Its capabilities to maintain high total acidity and to bring roundness and sweetness is interesting to keep a very gourmet balance.

FOR BLENDING BASES

 

The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically strengthen the aromatic intensity of the wine, particularly on fermentative notes. It makes this strain a really good tool to value neutral bases or to bring complexity to aromatic bases. This property leads as well to remove green aromas due to early picked grapes for delightful wines.

Considering its low SO2 production, this strain is particularly suitable for low SO2 content wines and favor malolactic fermentations.

SafOEno HD A54 will help winemakers adding value to their young and non-varietal wines.

Dosage for still white and rosé wines: 20-30 g/hl, straight after settling


SafŒno™ HD A54: For intensely fruity white and rosé wines & SafŒno™ HD T18: For elegant and fresh terpenic white wines
24 January, 2020

SafŒno™ HD A54: For intensely fruity white and rosé wines

FOR TECHNOLOGICAL WHITE AND ROSE WINES WITH STRONG AMYLIC NOTES


Due to its extraordinary high production of isoamyl alcohol / isoamyl acetate and 2-phenylethanol / 2-phenylethyl acetate, SafOEno™ HD A54 is bringing to your wines intense fruitiness towards banana, candy and strawberry notes.

Its capabilities to maintain high total acidity and to bring roundness and sweetness is interesting to keep a very gourmet balance.

FOR BLENDING BASES

The moderate production of ethyl esters by this strain combined with a very high isoamyl acetate production, acting as a flavor enhancer, allows to systematically strengthen the aromatic intensity of the wine, particularly on fermentative notes. It makes this strain a really good tool to value neutral bases or to bring complexity to aromatic bases. This property leads as well to remove green aromas due to early picked grapes for delightful wines.

Considering its low SO2 production, this strain is particularly suitable for low SO2 content wines and favor malolactic fermentations.

SafOEno™ HD A54 will help winemakers adding value to their young and non-varietal wines.


Fermentation abilities:

→ Killer phenotype

→ Moderate implantation strength

→ Medium lag phase and medium to fast but regular kinetics

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 14-30°C (57-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low to medium malic acid consumption and high total acidity maintenance
→ Medium to high glycerol production
→ Moderate volatile acidity and very low acetaldehyde production
→ Medium H2S production and very low SO2 production / combination
→ Very high production of 2-phenylethanol, isoamyl alcohol and their acetates
→ High β-damascenone release


Ingredients: yeast (Saccharomyces cerevisiae x Saccharomyces bayanus), emulsifier: E491 (sorbitan monostearate)


SafŒno™ HD T18: For elegant and fresh terpenic white wines

FOR FRESH AND COMPLEX TERPENIC WHITE WINES

SafOEno™ HD T18 increases the aromatic potential of terpenic varieties such as Muscat, Viognier, Gewürztraminer, Riesling, Pinot Gris… thanks to terpenols and β-damascenone release supported by a balanced production of acetate & ethyl esters, which strengthens wines’ complexity. It particularly enhances fresh floral and citrus fruit notes.

Its clean fermentation profile towards undesirable metabolites combined to its aromatic properties gives to the winemaker a tool to elaborate fresh varietal and complex white wines.


Fermentation abilities:

→ Killer phenotype

→ Medium to high implantation strength

→ Low to medium lag phase with fast and regular kinetic

→ Good alcohol tolerance: up to 15% v/v

→ Optimum temperature fermentation: 10-30°C (50-86°F)

→ Good fructose assimilation

Metabolic Characteristics:

→ Low malic acid consumption
→ Medium glycerol production
→ Low volatile acidity production
→ Low to medium H2S production
→ Low to medium SO2 production / combination
→ Balanced production of ethyl and acetate esters
→ Favors high terpenol release and maintenance


Ingredients: yeast (Saccharomyces cerevisiae x Saccharomyces bayanus), emulsifier: E491 (sorbitan monostearate)

For pricing, please contact our distributor in Northern America ATP Group: https://atpgroup.com/contact/ 


Trade Show Booth # Information
WiVi Central Coast Wine Industry Conference and Tradeshow 2020
27 Aug, 2020 to 27 Aug, 2020
Paso Robles, CA
311 Come by and meet us! We have 2 new yeast SafOEno HD A54 for fruit-forward white and rose wines and SafOEno HD T18 for elegant and fresh terpenic white wines.
Title Name Email Phone
Regional Sales Manager Western-North America Anne Flesch a.flesch@fermentis.lesaffre.co
m
+1 916 846 3114
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News.Advice.Perspectives


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News.Advice.Perspectives


SafŒno™ BC S103
THE CHOICE FOR EXTREME CONDITIONS.  SafŒno BC S103 was selected for its excellent fermentation characteristics and its great resistance to extreme winemaking conditions. For more information: https://fermentis.com/en/...
SAFŒNO™ HD T18
SafŒno™ HD T18 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to select a yeast strain particularly suitable for the expression of varietal terpenic ...
SafŒno™ HD A54
FOR INTENSELY FRUITY WHITE AND ROSÉ WINES SafŒno™ HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity ...
SafŒno™ HD S62
SafŒno™ HD S62 is coming from the hybridization of two Lesaffre strains with the aim to combine their best characteristics towards the favoring of high polyphenol extraction and stabilization in addition ...