Perdomini is an Italian company and manufacturer of oenological products. In their sales programme, they offer both oenological products for fermentation (yeasts, nutrients and rehydration agents), as well as oenological products used after the fermentation itself. Their sales programme thus covers all branches of wine production. Perdomini is owned by the French company IOC, which is a leader in the production, sales, and consulting in the field of wine production in the Champagne region. The combination of both companies allows us to offer our customers both Perdomini – IOC products and IOC products.
Yeast
Description
LaClaire yeast line
IOC yeast line
Blastosel yeast line
| Product | Description | PACKAGING | Recommended dosage |
| Blastosel FR 95 | For white and red wines, good production of esters and other aromatic components. | 0,5 kg | 15-–25 g/hl normal conditions |
| 30–40 g/hl severe conditions or | |||
| stopped fermentation | |||
| Blastosel Grand Cru (S.bayanus) | More difficult fermentation conditions, refermentation. For fresh red wines, good production of red fruit aromas. | 0,5 kg | 15-–25 g/hl normal conditions |
| 30–40 g/hl severe conditions or | |||
| stopped fermentation | |||
| Blastosel Kappa | For white wines. Suitable for sparkling wines by the classical method. | 0,5 kg | 15-–25 g/hl normal conditions |
| 30–40 g/hl severe conditions or | |||
| stopped fermentation | |||
| Blastosel Lambda | For the fermentation of red grape musts of large volumes. Preservation of varietal characteristics. | 0,5 kg | 15-–25 g/hl normal conditions |
| 30–40 g/hl severe conditions or | |||
| stopped fermentation | |||
| Blastosel Delta | For the fermentation of white grape musts of large volumes. Preservation of varietal characteristics. | 0,5 kg | 15-–25 g/hl normal conditions |
| 30–40 g/hl severe conditions or | |||
| stopped fermentation | |||
| Blastosel MV | For the fermentation of white grape musts of large volumes. Preservation of varietal characteristics. | 10 kg | 15-–25 g/hl normal conditions |
| 30–40 g/hl severe conditions or | |||
| stopped fermentation | |||
| Blastosel P346 (S.bayanus) | For the preparation of sparkling wines with Charmat method. Yeasts are characterized by intensive production of aromas of white fruit and citrus. | 0,5 kg | Base wine: 10–20 g/hl |
| Secondary fermentation: 10–20 g/hl | |||
| Blastosel VS (S.bayanus) | For lighter red and rosé wines with a lot of freshness or for sparkling wines. | 0,5 kg | 15-–25 g/hl normal conditions |
| 30–40 g/hl severe conditions or | |||
| stopped fermentation |
| Product | Description | PACKAGING | Recommended dosage |
| La Claire EM2 | For varietal white wines, for vinification of white grapes rich in terpenic aromatic precursors. Slow fermentation. | 0,5 kg | 10–25g/hl normal conditions |
| 30–50g/hl severe conditions or | |||
| stopped fermentation | |||
| La Claire T73 | For the production of fresh red wines and rosé wines. Distinctive fruity aromas. | 0,5 kg | 10–25g/hl normal conditions |
| 30–50g/hl severe conditions or | |||
| stopped fermentation | |||
| La Claire SP665 | For the production of sparkling wines with traditional method. For wines with residual sugar. | 0,5 kg | 10–25g/hl normal conditions |
| 30–50g/hl severe conditions or | |||
| stopped fermentation | |||
| La Claire CGC62 | For red and rosé wines. Distinct production of fermentation notes. Resistance to low temperatures and higher levels of alcohol allows its use for secondary fermentation. | 0,5 kg | 10–25g/hl normal conditions |
| 30–50g/hl severe conditions or | |||
| stopped fermentation |
| Product | Description | PACKAGING | Recommended dosage |
| IOC 18-2007 | For sparkling wines with traditional or charmat method, primary and secondary fermentation. Good fermentation ability regardless of changing conditions. | 0,5 kg | 10–20 g/hl white wines |
| 20–25 g/hl red wines | |||
| 10–20 g/hl for stopped fermentation | |||
| 10–20 g/hl bottle fermentation (as culture) | |||
| IOC B2000 | For fresh white wines and rosés. Expression of varietal aroma and vine species characteristics. For white wines, where we want to emphasize freshness and variety, while for rosés it emphasizes the aromas of fresh fruit and floral aromas. | 0,5 kg | 20 g/hl of must |
| IOC Fresh Rose | For rosé wines. Expressed aroma of red fruit and floral aromas. Helps reduce the feeling of acidity and bitterness. | 0,5 kg | 20–25 g/hl of must |
| IOC B9001 | For red wines intended for ageing. High production of secondary and tertiary aromas, which gain in fullness and intensity over time. During fermentation, it releases glycerol, which contributes to the fullness of the taste of aged wines. | 0,5 kg | 10–20 g/hl of must |
| IOC Fizz + | For the preparation of sparkling wines for Charmat method. The fermentation properties of yeasts allow for better bubble formation as well as primary fermentation. Good production of fruity aromas. | 0,5 kg | 10–20 g/100 l of must, as a starter culture |
| IOC Be Thiols | Special yeast for the production of wines with a rich fruit characteristic. Suitable for wines where we want to emphasize the thiol notes. | 0,5 kg | 20-25 g/hl |
| IOC Be Fruit | Special yeast for the production of wines with rich ester aromas (red fruit, pineapple, and citrus). Suitable for both red and white wines. | 0,5 kg | 20-25g/hl |
Nutrients and fermentation regulators
Description
| Product | Description |
| Ecobiol | A mixture of diammonium phosphate, ammonium sulphate, yeast cell walls and cellulose. |
| Ecobiol Blanc | A large amount of yeast cell walls in combination with glutathione, which contributes to the softness and roundness of the aroma and has an antioxidant effect. |
| Ecobiol Pied de Cuve | 100% nitrogen from yeast cell walls. It helps with better hydration of the yeast, and it also contains essential fatty acids and sterols, which are needed in the fermentation process. |
| Ecobiol Perlage | A mixture of diammonium phosphate and yeast cell walls. |
| Ecobiol Rouge | A large amount of yeast cell walls in combination with mannoproteins, which helps to soften and round the aroma and stabilize the colour. |
| Actibiol | A mixture of diammonium phosphate, ammonium sulphate and thiamine. |
| Actibiol Plus | A mixture of diammonium phosphate, ammonium sulphate, cellulose, and thiamine. |
| Activit | Diammonium phosphate, inactive yeast cells, and thiamine. It is a source of easily accessible nitrogen and vitamins and acts as a detoxifier. The ratio of components is suitable for treating musts that are not in the best condition. |
| Activit O | Organic nutrient for a higher level of fermentation. It contains inactive yeast cells and thiamine. A large proportion of yeast cells is a source of vitamins and affects the development of aromatic components during fermentation. |
| Fosfovit | A mixture of phosphate and thiamine, also suitable for organic wines. |
| Diammonium phosphate | It contains easily accessible nitrogen, which is necessary for the growth and reproduction of yeasts. |
Enzymes
Description
| Product | Description |
| Zimopec PML | Pectolytic enzyme preparation, which enables optimal efficiency in grape pressing. Used in cold maceration of aromatic white grapes. |
| Zimopec P110 L | Highly active pectolytic enzyme preparation, which enables more efficient clarification of the must and easier subsequent filtration. |
| Zimopec PX5 | Pectolytic enzyme preparation with secondary hemicellulase activity. It improves colour extraction and retains aromas during red grape pressing. |
| Zimopec PXL 09 | Pectolytic enzyme preparation with secondary hemicellulase activity. The use of Zimopec PXL enables more efficient clarification of must, which is pressed under high pressures, and improves colour extraction during maceration of red wine. |
| Eno&zymes Clearspeed | Pectolytic enzyme for clarifying white musts. |
| Eno&zymes Sweetpress | For the extraction of aromatic components from white and red musts. |
| Eno&zymes Truecolor | For maceration of red grapes, colour extraction. |
| Eno&zymes Evolutionplus | Granular pectolytic enzyme for extraction of colour and aroma in both white, rosé and red wines. |
Tannins
Description
Tannins for wine finalization
Mannoproteins for wine finalization
Fermentation tannins and mannoproteins
| Product | Description |
| Cromox G | A mixture of gallotannins and quebracho tannins to stabilize the colour for grapes attacked by Botrytis. Botrytis. |
| Cromofix SR | Tannin (quebracho) for colour stabilization. |
| Gallotan G | Gallotannin for white and rosé musts, prevents oxidation. |
| Tanin Bouquet R 36 | Cherry wood tannin for red and rosé wines, emphasizes the aromas of red fruit, while helping to stabilize the colour. Tannins are added within 48 hours of yeast inoculation. |
| Tanin Bouquet B 45 | Lemon wood tannin for white and rosé wines, emphasizes citrus aromas and has an antioxidant effect. Tannins are added within 48 hours of yeast inoculation. |
| Bouquet B 49 | A mixture of tannins and yeast cell walls to emphasize the aroma of tropical fruits of white and rosé musts and oxidative stability. |
| Mann Bouquet R 16 | Yeast cell walls, mannoproteins, and tannins for red musts. They emphasize the aromas of red fruit (raspberries, currants ...) and emphasize the sweetness and softness. |
| Mann Bouquet B 19 | Yeast cell walls with glutathione and tannins for white and rosé musts. Emphasizes fruity and floral aromas and protects against oxidation. |
| Product | Description |
| Privilege Noir | A mixture of different subspecies of oak wood. The tannin emphasizes the aroma of red and black fruit and gives the wine fullness. |
| Privilege Bleu | A mixture of different subspecies of oak wood. Tannin emphasizes the aromas of coconut, chocolate, coffee and gives fullness and structure to wine. |
| Essential PEP | Tannin of white grape seeds. Emphasizes the wine significance of varieties. |
| Essential PEL | Tannin of grape skins. Emphasizes freshness in the aroma, gives the wine fullness and balance. |
| Essential Fresh | A mixture of different gallotannins. Emphasizes the freshness of the wine and the minerality. |
| Essential Oak Barrel | Oak tannin that emphasizes the aromas of coconut and vanilla. It gives structure and fullness to the wine. |
| Essential Oak Strong | A mixture of oak tannins. Emphasizes the aroma of tobacco and liquorice. Aroma intensity and roundness. |
| Essential Oak Sweet | Oak wood tannins. They emphasize the aromas of vanilla and honey notes. It enhances the sweetness of the wine and balances it. |
| Essential Passion | Tannin of different types of wood. Emphasizes the variety of red wines and aromas of red fruit. |
| Essential Oak Progress | A mixture of tannins of different types of oak, increasing the feeling of fruitiness and the perception of sweetness. |
| Essential Free Off | Tannin of unburned oak wood. It helps to solve problems related to wine reduction. |
| Essential Free Veg | Tannin wood of exotic tree species. Mitigates the green and astringent notes of the wine. |
| Product | Description |
| Ultima Soft | Specific yeast mannoproteins in powder. The wine is rounded off, giving it fullness and length. They mitigate the green notes that may occur due to immature tannins. |
| Ultima Fresh | Specific yeast mannoproteins in powder, which emphasize freshness in wine, soften bitter notes, and emphasize sweetness. Also, very suitable as an addition to sparkling wines in expedition liqueur. |
| Ultima Ready Life | A liquid mannoprotein preparation that combines with the aromatic components of wine. As it is a specific fraction of mannoprotein, it prolongs the stability of the aroma in the Ultima Ready Life bottle, balances the wine, increases its length, and the feeling of sweetness. |
Clarifying and stabilizing agents
Description
Link
| Product | Description |
| E-Benthon Extra | Active bentonite removes proteins with high efficiency; to stabilize musts and wines. |
| Pentagel | Special bentonite with high activity. It is used for clarifying and stabilizing wines, for clarifying juices, beverages, fruit musts, vinegar, and other beverages. |
| Xiles 40 | Quality colloidal solution of silicon dioxide used in clarifying musts. |
| Instant gel 45 | It is a very pure 45% gelatine solution, suitable for cleaning musts and wines. |
| Instant Gel | It is a very pure 30 % gelatine solution, suitable for cleaning musts and wines. |
| Alpha Caseinate | It is a highly soluble caseinate and used for the removal of tannins and phenolic substances. |
| Caseo Cell | It is a composite cleaning agent used during the fermentation process. It consists of potassium caseinate, montmorillonite, and alpha cellulose fibres. |
| Caseo Star | It is a specifically composed cleaning agent for must and white wines. For the treatment of oxidized white wines and to prevent oxidation and turbidity. |
| NO OX | Chitosan-based clarifying and stabilizing agent for removing unstable phenolic notes during fermentation. It consists of chitosan and inactive bentonite for better settling. The product is an effective alternative to casein and is non-allergenic. |
| Qi UP | Chitosan-based agent for clarifying wines during the flotation process. It is not of animal origin and is an alternative to gelatine. It consists of chitosan (plant origin) and pea proteins. |
| Sorbenol | Pure potassium sorbate with fungistatic action, microbiological stabilizer, protects wine from refermentation after bottling. It is added to the already stabilized wine just before bottling. |
| Ready- Gum 20 -Gumi arabika | High-quality gum arabic. It gives fullness and softness the wine without changing its filterability. It acts as a protective colloid and prevents instability. |
| Ready Gum L – Gumi arabika | High-quality gum arabic. Stabilisation on iron, copper, and colour components. It acts as a protective colloid and prevents instability. |
| Crystal balance (CMC) | Special product to prevent the excretion of tartar after bottling wine. |
| Crystal balance Sol. 5% (CMC) in solution | Special liquid product to prevent the excretion of tartar after bottling wine. |
| Crystal balance Sol. 5% (CMC) in solution | Special liquid product to prevent the excretion of tartar after bottling wine. |
| Citric acid | Highly purified citric acid to protect wine from chemical oxidation and to stabilize it. |
| Tartaric acid | Highly purified tartaric acid L (+) tartaric acid. |
| PVPP | Special agent for improving sensory properties in wine processing. Removal of phenolic compounds and oxidative notes. |
| Drenopor filter S | It is used as a pre-layer in deep filtrations. It is characterized by a high content of alpha cellulose fibres. |
| Drenopor filter M | It is used as a pre-layer in deep filtrations and is characterized by a high content of alpha cellulose fibres. |
| Ferroblock | Multipurpose antioxidant, to prevent oxidation of wine. (citric + ascorbic + K metabisulfite). |
| Tetracomplex | Compound deacidifier for white, rosé, and red wines. It reduces excessive acidity and thus improves the organoleptic properties and harmony of the wine. |
| Gelatina Atomizzata | Atomized gelatine |
| Gelatina Polvere | Gelatine powder |
| Potassio Bicarbonato | Potassium bicarbonate |
| OxyLess U (grapes) | Antioxidant mixture for grapes, which prevents oxidation of sensitive compounds of white and red grapes. |
| OxyLess M (must) | Antioxidant mixture for must, which protects the varietal aroma during and after fermentation of white and rosé wines. |
| OxyLess V (wine) | Antioxidant mixture for wine that prevents the oxidation of red and white wines during bottling. |