Patented reactors
LEV2050 Bioreactors®
We are leaders in the development and installation of patented reactors, yeast and lactic bacteria multipliers, which can also mix lees or generate mannoproteins, as well as adapt yeast to ethanol (automated and progressive vat feet for sparkling wines). These teams have a range of natural culture media designed for each process.
Company and Services
We are dedicated to innovation in industrial microbiology, with more than 10 years of experience in different food sectors: wine, beer, dairy, meat and bakery. Thanks to this, we have been able to provide added value in innovation, personalization and control of industrial microbiological processes in countries such as Spain, Portugal, Chile, Argentina, France and Italy.
We have great productive capacity in biomass growths tailored to any type of microorganism, whether in the production of yeasts, bacteria or fungi. Our experience in biomass and process control allows us to produce customized proteins and enzymes.
Products
Learn about our range of oenological and brewery products used to provide adequate nutrition in critical phases of fermentation, as well as for product refinement in post-fermentation phases, avoiding reductions and astringency. They are based on yeast, lactic acid bacteria or lysates of both, and allow both greater safety in fermentation and enhance aroma or structure.
Among our special products, we have a range of products with ecological certification.
Custom studies
Winery
Dairy
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Brewery
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.
Meat
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.
Our maximum philosophy is the exaltation of personality: that companies use and reproduce their own microorganisms, in order to obtain an original and unique final product. We accompany our clients throughout the process, from the isolations, characterization and selection of native yeasts and lactic acid bacteria, also betting on personalized nutrition, to their custom production in industrial biomass in any food sector.
We carry out other studies such as the study of increase or decrease in alcoholic strength, the study of wine without sulfur, or the foam stability and nutrition in sparkling wines.