Our products

Passion and the need to elevate wine’s natural complexity and food’s taste expression have led us here.
Our products are designed to create emotions.
We work to give you gustatory and olfactory experiences that make harmonic the food and wine pairing.

PRODUCTS

NUTRITION

Nutrition allows regulating fermentation in an optimal way, raising the aromatic profile of wines and increasing the shelf life of products.
A well-planned nutrition makes for grapes to express their natural characteristics while also helping yeast ferment in the best way.
Also, the natural advanced techniques for obtaining our nutrients make it possible to increase the components required in the different processes, i.e. the content in glutathione, fatty acids, minerals, etc

ENZYMES

The Coccizym line is an enzyme line that allows meeting different oenological needs from clarification and flotation of musts to optimal maceration of grapes. This range of products makes it easier to extract the noble components from the solid parts of grapes and increases their aromatic and polyphenolic component.

TANNINS

Tannins are a natural component of wine: they belong to the polyphenol family and are natural antioxidants, as they help protect must from oxidation. Moreover, tannins allow protecting and keeping the anthocyanin component of wines, make their aromas and taste more complex and help their clarification.

LACTIC BACTERIA

Lactic bacteria help make wines more complex and allow performing fast and complete lactic fermentations. CC-Acid and CC-Complex are concentrated cultures of high quality lactic bacteria, derived from selected strains and produced in Italy. Our line of bacteria contributes to the formation of the wine’s aroma and characterises its softness.

THE INDISPENSABLES

The protection, stabilisation and enhancement of wines require particular attention. Natural colloids, clarifying agents, stabilisers and acidity correctors give complexity and protection to the wine. These elements are indispensable in the winemaking process in order to guarantee proper clarification and stabilisation on the chemical and biological levels.

YEASTS

The enhancement of biodiversity has allowed us to develop a new yeast generation with high technological performances from characteristics aromatic profiles. Our strains of yeast have fermenting proprieties which offer to wine makers an excellent control in the alcoholic fermenting objectives. Our yeasts manifest a great kinetic of fermentation improving the aromatic profile and the taste expression in wine.

H2S-PREVENTING YEASTS

Hydrogen sulfide (H2S) is a well-known contaminant produced by yeasts during the fermentation that can be found in some concentration in every wine, beer or other yeast-fermented beverage.
H2S is produced naturally as a direct byproduct of every yeast-based wine fermentation and will, even at minute concentrations below the sensory threshold of humans, affect the overall sensory quality and aroma of the wine. The H2S-preventing yeast strains that we dispose deliver the desired fermentation without this unnecessary byproduct.

Powering your
green future

CERTIFICAZIONI

Produzione lieviti enologici - Coccitech Srl - Comunita Europea
Produzione lieviti enologici - Coccitech Srl - Canada Organic Biologique
Produzione lieviti biologici - Coccitech srlCERES - Certification of Environmental Standards
Produzione lieviti biologici - Coccitech srl - energia pulita
Produzione lieviti biologici - Coccitech srl - Kosher

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