Ethanol Fermentation is the process that transforms the grape juice into wine.  It turns sugar in ethyl alcohol and carbon anhydride.

Also, during fermentation great amounts of secondary products are formed, which have influence on the quality and typicality of the manufactured wines.  The organism responsible for this transformation is the yeast present, in a natural way, in the grape peel.

The F3 process of Oeanoferm® yeasts from Erbslöh are based in an improvement of the multiplication media, enriching this process in minerals and vitamins, and favoring a better stability in the membrane, through a high content of ergosterol.  Thus, the Oenoferm ® FR yeasts of Erbslöh show a higher tolerance to alcohol and better resistance to stress situations.