Yeasts are microorganisms that intervene during the fermentation phase, a process by which, through enzymes, they transform sugars into ethyl alcohol and carbon dioxide: this is an extremely important phase in the winemaking process, as it is anomalies in the progress fermentation can lead to a deterioration in the quality of the fermented product, with consequent compromise of the quality of the final product. In the oenological sector, the most important yeasts are attributable to the genus Saccharomyces, species cerevisiae and species bajanus. Saccharomyces cerevisiae yeast is scarcely present in the environment and, generally, also inside musts: it may therefore happen that sometimes other yeasts take over the fermentation, giving rise to a process that is not very controllable and the results of which are not known. Therefore, over the years, selected yeasts have been increasingly used, i.e. particular strains of Saccharomyces cerevisiae that possess specific peculiarities, known a priori, expressed and highlighted with their activity in the fermenting must: their use allows to achieve a qualitative result Interesting. BIOTEC has introduced on the market various yeasts deriving from the Saccharomyces Cerevisiae strain, both of the cerevisiae and bayanus types. The use of our yeasts improves the sensory characteristics of the finished wine, also enhancing the aromatic origins typical of the grape variety of origin. In our range there are selected yeasts for the production of common wines, quality white wines, semi-sparkling and sparkling wines, vintage and fine red wines and rose wines. We are supporters of Saccharomyces, both for its ability to grow at low temperatures, both for the good resistance it has to alcohol, and because other strains that are proposed as an alternative to the traditional Saccharomyces, are not supported by adequate scientific literature. and empirical, or even more so they can be genetically modified strains.