Yeasts for Rosé Wines

Yeasts are the microorganisms responsible for the transformation of must into wine. They enhance varietal, aromatic, and regional characteristics of both winemaking varieties, while also minimizing the risk of faulty fermentation.

AGROVIN offers a variety of yeast strains specifically chosen for their fermentation performance and sensory characteristics relating to the wine types being produced, the desired aroma, taste profile, and influence on color. Agrovin also develops yeast strains targeting more technical characteristics, such as the working temperature range, nitrogen requirements, and alcohol production.

In the last few years, AGROVIN has committed to selecting yeasts indigenous to the winemaking environment in Spain. The company works with several world-renowned research centers in the field of wine microbiology to perfect the yeast production. These research centers include: the Universidad Politécnica de Madrid (UPM, a Madrid-based engineering university); the Consejo Superior de Investigaciones Científicas (CSIC, Spanish High Council of Scientific Research), Universidad Complutense de Madrid.

Showing all 15 results

Filtro etiquetas categoría productos

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    Varietal wines with great elegance and personality
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    Boosts aromatic characteristics and develops varietal thiol profile
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    Intensely fruity rosé wines
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    Specially designed for young aromatic reds and fruity rosés
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    Enhances fermentation reliability and aromatic complexity in neutral varietal wines
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    Enhances production of fermentation esters
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    Long-lasting and well-rounded red wines with a sensation of volume in the mouthfeel
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    Creates a fruity profile and a structured mouthfeel
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    Varietal wine fermentation in barrels and/or during sur lie ageing. Increase body and structure
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    Ideal for varietal and/or barrel-fermented white wines.
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    Yeast strain ideal for difficult fermentation conditions
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    Enhances clean and flowery primary aromas
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    Fast and reliable fermentation
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    Enhances fermentation reliability and secondary fermentation
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    Specially designed for interrupted fermentation