Saccharomyces cerevisiae cream yeast. 
Suitable for sparkling wine making, particularly for prosecco, moscato and aromatics in association with Atecrem 14H.

Autolysate produced with an exclusive blend of selected Saccharomyces cerevisiae and bayanus yeasts from our own production. 
Natural stimulator and regulator of yeast fermentative metabolism, derived from cream yeast by lysis.

Yeast autolysate in cream with effect as a natural stimulator and regulator of yeast fermentation metabolism.
Recommended for optimizing the reproduction and fermentation phase of yeast.

Yeast nutrient based on cream autolysate with ammonia salts, is in cream form and is ready to use and does not require hydration. 
Gives yeasts perfectly balanced nutrition throughout the fermentation process.

Natural stimulator and regulator of yeast fermentation metabolism. 
Derived by enzymatic lysis from yeast nucleus.

Concentrated mix of yeast autolysate and cytoplasm. 
All-natural compound, excellent as a starter in the first stage of fermentation, non-foaming.

Cyberlindnera saturnus isolated in the Montello hills area (TV). 
Unique non-Saccharomyces yeast in the oenological panorama with an aromatic complexity that has no comparison with any other yeast known up to now.

Synergic association of Pichia kluyveri and Kazachastania servazzii, in cream, isolated from grapes in the area of Valdobbiadene (TV), Italy. 
Unique yeast for oenological use.

Patent n° 10201700051113 
Saccharomyces bayanus var. uvarum cream yeast, Atecnos selection, obtained in our laboratories by selection and genetic improvement of the Serius strain.

Patent n° 10201700051113 
Saccharomyces bayanus var. uvarum cream yeast, in cream, an Atecnos selection of yeast from iris (Iris Pallida) grapes and flowers from Marca Trevigiana.

Saccharomyces cerevisiae x Saccharomyces paradoxus cream yeast, obtained in our laboratories by hybridization of our Atecrem strains. 
It is characterized by its high capacity to give intense exotic fruit and citrus fragrance, along with significant acetate and ester production.

Saccharomyces cerevisiae and non-cerevisiae cream yeast. 
It imparts a very intense exotic fruit fragrance associated with high acetate and ester production.

Saccharomyces cerevisiae and non-cerevisiae cream yeast. 
The use of this strain allows for high polysaccharide production giving wines greater smoothness, finesse and balance.

Saccharomyces bayanus cream yeast. 
Versatile strain with no special nutritional requirements, ensures the certainty of the fermentation process.