AEB Group products

Very versatile yeast of American origin for the production of American and English style Ale beers (eg. APA, IPA, Imperial / Double IPA, Imperial Stout, Imperial Porter, Brown Ale, American Barley Wine, etc.). It has an excellent attenuating capacity, a high fermentation speed and medium flocculating. FERMOALE AY4 develops a neutral and clean aromatic profile with very low diacetyl levels.

FERMOALE New-E is designed to create fruit-forward ‘juicy’ beers that are full-bodied. A larger volume of residual non-fermented sugars contributes to give the beer greater texture and a soft, rounded mouthfeel. FERMOALE New-E is a top fermenting dry active yeast; it can perform across a wider temperature range and this flexibility allows the brewer to create unique aroma and flavour profiles. FERMOALE New-E has the capacity for fermentations up to 11% ABV.

The latest years have seen an increasing demand towards alternative products to animal-based proteins for the clarification of musts and wines and to meet such needs AEB created Ve-Gel, product based on vegetable and yeast proteins. The synergic action of these two compounds makes the product ideal for the clarification of musts and wines difficult to be clarified, above all in combination with inorganic clarifiers (Spindasol, Bentogran).

The refinement is a fundamental stage in the wine evolution, as it allows the winemaker to highlight the qualities of his wine and to increase its stability over time. One of the most studied practices for the obtainment of full-bodied and harmonious wines with an intense and varietal aroma is the bâtonnage, an oenological technique with a long tradition in Burgundy, consisting in keeping the wine in contact with the less for several months and periodically re-suspending the lees by means of a gentle stirring. Its utilization at the end of the alcoholic fermentation allows prolonging the anti-oxidizing action carried out by SO2. At the same time, the activity of Bâtonnage Plus Structure prevents the formation of mercaptans and enhances the bouquet of the varietal. When used in red or rosé fermentations, it helps the stabilization of the color.

Bâtonnage Plus Élevage is made out of autolyzed yeast cells that are rich in peptides, mannoproteins and anti-oxidant amino acids. It increases the positive effect of the sur-lie, making wines more viscous and harmonious.