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Active yeasts and bacteria are fermented under controlled conditions to be taken as a medical or as starter culture to provide certain flavour and consistency in food applications as meat and diary products. Quality is of high demand since the end product is to be consumed by humans. Active micro organisms can be stored liquid, however, a dried product increases the shelf life.
The standard active wine yeast programme includes different strains of Saccaromyces cerevisiae selected for a quick start, clean and complete fermentation with minimum foam head. Wine yeasts are available for fresh, fruity aromatic white, elegant rose or smooth and mature red wines.
