Quartz Analytics

Fermentation Solutions

Here at Quartz Analytics our goal is to assist you, the wine maker, with not only testing your product throughout the fermentation process with the WineLab®, but to also provide you with the highest quality yeast and nutrients to facilitate the very best outcome in your finished products.

Introducing our new Fermentis product line by Lesaffre!

Fermentis has taken into consideration that yeast should no longer be treated as a commodity product, but as a tool for giving wine character! It can be used to modify the elegance of aromas, flavor strength and a beverage’s distinct final notes.The quality of Fermentis Active Dry Yeasts and Fermentation Nutrients gives wine makers a clear advantage in your creation process, whether you produce red, white, rosé or sparkling wine.

Fermentis designed exclusive solutions to make your life easier, the E2U™ RANGE is created to facilitate fermentation and save you time.

Click Here to learn about our available yeast!


Purchase the Fermentis product line today from Quartz Analytics, warehoused in Rochester Hills, Michigan.

To order please contact us at:

(248) 923-3671
Orders@Quartz-Analytics.com


ACTIVE DRY YEAST


FERMENTIS SafŒno™ GV S107 | NEW!

Ideally adapted to premium whites

SafŒno™ GV S107 is recommended for winemakers seeking for enhancing roundness and aromatic complexity to their whites, especially for elegant cultivars without major aroma precursors like Chardonnay. Thanks to its analytic and aromatic cleanness, it is perfectly suitable for high alcohol and high pH full bodied whites issued from ripe fruits, fermented in barrels and/or aged on lees and undergoing malolactic fermentation. Its sweet and long lasting finish will provide a real advantage for short ageing premium whites.

 

 

Available in 500g and 10kg packaging

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FERMENTIS SafŒno™ HD S62 | NEW!

For deeply colored and structured reds

By favoring high polyphenols (anthocyanins and tannins) extraction during alcoholic fermentation, SafŒno™ HD S62 is particularly recommended for deeply colored and structured wines. The strain produced wines with stable color (showing more violet pigments creation) and well polymerized as well as very reactive tannins for very long ageing potential, especially in barrels. Its ability to consume high content of malic acid might be crucial to perform the malo-lactic fermentation without problems in non-favorable conditions (high polyphenol contents) or in Premium whites.

 

Available in 500g and 10kg packaging

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FERMENTIS SafŒno™ HD S135

For full bodied and smooth reds

SafŒno™ HD S135 is recommended for red wines whose power is associated with a smooth profile. This strain extracts indeed very well wine polyphenols but has the ability to deliver a round and well balanced structure. This feature can also be enhanced due to its low malic acid consumption. This favors wine processing between alcoholic and malolactic fermentation like micro-oxygenation.

 

 

 

Available in 500g and 10kg packaging

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FERMENTIS SafŒno™ STG S101

For fruity red and rosé wines

Given its cryophilic characteristic, SafŒno™ STG S101 is an ideal strain for red, white or rosé winemaking wines between 8-10°C. It is also recommended for musts on which a cold pre-fermentation maceration has been made.
SafŒno™ STG S101 develops fruit (especially fermentative esters) & flower aromas making it a strain of choice for primeurs processed from carbonic maceration or thermovinification, as well as rosés. Wines have a fresh and light finish. Thanks to its origin SafŒno™ STG S101 is particularly convenient for Pinot Noir & Gamay as well as all other light red varieties intended to produce wines with a rapid turnover (Young Tempranillo, Sangiovese, Cinsault, Pinotage, Grenache).

                                                    Available in 500g and 10kg packaging 

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FERMENTIS SafŒno™ CK S102

The ideal strain for aromatic white and rosé wines

SafŒno™ CK S102 encourages the expression of fruity thiols of aromatic cultivars like Sauvignon Blanc, Gros and Petit Mangeng. This advantage also makes it a yeast of choice to produce varietal rosés with a great aromatic finesse from cultivars like Cabernet Sauvignon or Merlot. It reinforces the aromatic potential of terpenic cultivars like Muscat, Gewürztraminer and Riesling. Thank’s to its high ester production, SafŒno™ CK S102 is an ideal choice to value neutral grape varieties to obtain white and fruity rosé wines with different aroma profiles depending on the fermentation temperature.

 

Available in 500g and 10kg packaging         

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FERMENTIS SafŒno™ BC S103

The choice for extreme conditions

With its technical characteristics, SafŒno™ BC S103 can be used in secondary fermentation whether in bottle under the classic method or in tank (in this last case, it will be preferred to SafŒno™ VR 44). SafŒno™ BC S103 makes varietal characteristics more intense and plays a role in producing fine wines typical of their terroir. It is particularly recommended for fresh and neat Chardonnay. Thanks to its resistance to alcohol (18%) and to SO2, SafŒno™ BC S103 is particularly adapted to restart fermentations (high alcohol strength and high SO2 content). Refer to the Fermentis® protocol to restart a stuck fermentation.

Available in 500g and 10kg packaging

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FERMENTIS SafŒno™ UCLM S377

For long aging and fruity wines

SafŒno™ UCLM S377 was selected for its respect of the terroir & varietal character. It allows increasing varietal characteristics of Syrah, Mourvèdre, Tempranillo and Grenache, and other sun-kissed varieties. SafŒno™ UCLM S377 gives excellent results for full-bodied but well-balanced wines. Its rather slow fermentation kinetic is very convenient for wines incurring a fermentation maceration of over 10 days allowing the wine maker to elaborate finely structured wines. Indeed, during the fermentation the progressive alcohol production is favorable to a good polyphenolic extraction. Wines produced present an excellent ageing capacity (Tempranillo de Crianza, Cabernet Sauvignon, Syrah) and have an important volume thanks to SafŒno™ UCLM S377’s high glycerol production.

Available in 500g and 10kg packaging

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FERMENTIS SafŒno™ VR 44

For safe fermentations and prise de mousse

SafŒno™ VR 44 is convenient for all types of applications even in difficult wine making conditions. Given its fermentations characteristics, SafŒno™ VR 44 allows the production of prestigious red wines fine, neat and with terroir characters (Cabernet Sauvignon, Merlot, Carmenère, Barbera, Sangiovese, Teroldego…). Particularly adapted to secondary fermentation (in bottle under the classic method or in tank), SafŒno™ VR 44 gives excellent results on all types of sparkling wines. Ideal for fermentations under controlled temperatures (on Chardonnay, Sémillon, Trebbiano, Malvasia, Pinot Grigio).

 

Available in 500g and 10kg packaging

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FERMENTIS SafŒno™ SC 22

The original starter yeast

SafŒno™ SC 22 is the strain of choice of the Bordelais region estates and as such is particularly adapted to cultivars like Cabernet Sauvignon, Cabernet Franc and Merlot. It allows a rapid fermentation start and an excellent fermentation regularity producing fine, neat wines with terroir characteristics. SafŒno™ SC 22 is ideal for barrel fermentations. Even without controlling temperatures, the strain ferments regularly and its temperature rarely goes above 30°C, thus making stuck fermentation risks very low. Additionally it allows a very good expression of aromas linked to barrel ageing. SafŒno™ SC 22 is a neutral strain allowing the production of wines with a great finesse while respecting the character of varieties. It is also adapted to the fermentation of white aromatic cultivars at low temperature with a long ageing on lees (Chenin Blanc, Viognier).

Available in 500g and 10kg packaging

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FERMENTIS SafŒno™ NDA 21

The choice for elegant fruity style red wines

SafŒno™ NDA 21 is recommended for the production of harmonious, strong & fruity red wines with a short vatting time. Indeed, with its high production of glycerol, SafŒno™ NDA 21 brings a good roundness and an excellent general balance to the finished product. Additionally, the low adsorption of colored pigments by the cell walls allows the production of wines with intense color. SafŒno™ NDA 21 gives optimum results on international varieties such as Merlot, Cabernet Sauvignon and Syrah. It is also very much appreciated on Mediterranean varieties like Mourvèdre and Carignan. Wines produced are characterized by intense and persistent fruity & spicy notes.
Given its origin, SafŒno™ NDA 21 intensifies the varietal characteristics of Nero d’Avola.

Available in 500g and 10kg packaging

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FERMENTATION NUTRIENTS


FERMENTIS SpringCell™

The original 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™ 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).

Available in 25kg packaging

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FERMENTIS SpringFerm™

The polyvalent 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. SpringFerm™ is an activator 100% of natural origin and as such, represents an amino nitrogen source that allows the wine maker to master the balance between organic and mineral nitrogen in the must. Its richness in both nucleotides & essential amino acids (Glutamic acid, Asparagine, Leucine, Lysine, Serine), is crucial for the synthesis of proteins. SpringFerm™ contains 20% yeast cell walls that are rich in lipids and notably ergosterols, which are considered as oxygen substitutes in strict anaerobic conditions. They are necessary to ensure the resistance to ethanol of the membrane and its permeability to carbohydrates.

Available in 1kg and 25kg packaging

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FERMENTIS 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.  SpringFerm™ Xtrem contains the micro peptides and amino acids that are the best assimilated to supply the yeast with the necessary nitrogen for the synthesis of its own proteins. Added between third and mid fermentation this pool of concentrated peptides & amino acids is totally bio available as soon as it is added, allowing the yeast immediate assimilation. When added before malolactic fermentation its micro peptide pool is particularly interesting for the growth and the performance of lactic bacteria. Supplying SpringFerm™ Xtrem in the second part of fermentation brings finesse and aromatic intensity compared to wines treated only with ammonium sources.

Available in 1kg packaging

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FERMENTIS SpringFerm™ Complete

The complete solution to care about your yeast

SpringFerm™ Equilibre (Complete) 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.  With its diammonium phosphate (DAP) content making it rich in mineral nitrogen and its amino acid content that makes it rich in organic nitrogen, the special formula of SpringFerm™ Equilibre improves the assimilation of mineral nitrogen compared to using DAP on its own. SpringFerm™ Equilibre supplies 17mg/L of assimilable mineral nitrogen for a product dosage of 20g/hl. SpringFerm™ Equilibre decreases organoleptic deviation risks (volatile acidity, H2S) and helps the production of secondary alcohols and their esters.

Available in 25kg packaging

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