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  • Vingær – dansk – Viniflora JAZZ – 2,50 kr/ gram – Premium hvidvinsgær af Saccharomyces cerevisiae (Chr-Hansen, Danmark)

    Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.

    DVS-Jazz er en premium Saccharomycesz cerv. særdelres velegnet i kombination meds malæolaktisk gæring af både rødvin og hvidvin, sammt basisv in til mousserende vin

    Advantages of DVS®/Direct inoculation

    • Secures equivalent fermentation performances and flavor profile to when rehydrated/acclimatized
    • Eliminates hassle linked to a caution rehydration and acclimatization:   
      • Clean vessels and stirring tools
      • Non-chlorinated water
      • Adjusted temperature
      • Respect of set times
      • Respect of stirring operations
      • Labor time and organization at the peaking time of winery activities
    • Saves overall time and labor

    “All enologists note that winemakers do not rehydrate their yeast in the proper way” 
    La Vigne No:299 July-August 2017, Marion Mazebea

     

    2,82 DKK
    Tilføj til kurv

  • Vingær – dansk – Viniflora JAZZ – 350 kr/500 g vakumpakning – premium hvidvinsgær af Saccharomyces cerevisiae (Chr-Hansen, Danmark)

    Chr. Hansen was the first company to investigate the promising field ‘non-Saccharomyces and S. cerevisiae’ mixed culture blends in winemaking. Chr. Hansen’s range of specialty yeasts brings a distinctive touch to wines, helping winemakers to differentiate their wine and add complexity.

    DVS-Jazz er en premium Saccharomycesz cerv. særdelres velegnet i kombination meds malæolaktisk gæring af både rødvin og hvidvin, sammt basisv in til mousserende vin

    Advantages of DVS®/Direct inoculation

    • Secures equivalent fermentation performances and flavor profile to when rehydrated/acclimatized
    • Eliminates hassle linked to a caution rehydration and acclimatization:   
      • Clean vessels and stirring tools
      • Non-chlorinated water
      • Adjusted temperature
      • Respect of set times
      • Respect of stirring operations
      • Labor time and organization at the peaking time of winery activities
    • Saves overall time and labor

    “All enologists note that winemakers do not rehydrate their yeast in the proper way” 
    La Vigne No:299 July-August 2017, Marion Mazebea

     

    437,51 DKK
    Tilføj til kurv

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