{"id":30842,"date":"2021-08-03T16:41:32","date_gmt":"2021-08-03T14:41:32","guid":{"rendered":"https:\/\/fermentis.com\/?page_id=30842"},"modified":"2021-08-04T13:36:28","modified_gmt":"2021-08-04T11:36:28","slug":"safoeno-vr-44-conventional-vs-organic-bio","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/wine\/safoeno-vr-44-conventional-vs-organic-bio\/","title":{"rendered":"Saf\u0152no\u2122 VR 44: Conventional vs Organic (BIO)"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-727756527\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"753\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/green-leaves.jpg\" class=\"bg attachment-large size-large\" alt=\"\" \/>                        <div class=\"overlay\"><\/div>            \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-2043838759\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-center\">\n                  \n\t<div id=\"text-1518932317\" class=\"text\">\n\t\t\n<h2><span style=\"font-size: 120%;\">Saf\u0152no\u2122 VR 44: Conventional <em>vs<\/em> Organic (BIO)<\/span><\/h2>\n\t\t\n<style>\n#text-1518932317 {\n  color: rgb(255,255,255);\n}\n#text-1518932317 > * {\n  color: rgb(255,255,255);\n}\n<\/style>\n\t<\/div>\n\t\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-2043838759 {\n  width: 82%;\n}\n#text-box-2043838759 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-727756527 {\n  padding-top: 300px;\n  background-color: rgb(255, 255, 255);\n}\n#banner-727756527 .overlay {\n  background-color: rgba(0, 0, 0, 0.331);\n}\n#banner-727756527 .banner-bg img {\n  object-position: 0% 0%;\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"row align-center\"  id=\"row-1068351127\">\n\n\t<div id=\"col-1682301003\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"row\"  id=\"row-456572261\">\n\n\t<div id=\"col-641338633\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_2107870859\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"1000\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/05\/organic-bottle.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/05\/organic-bottle.jpg 850w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/05\/organic-bottle-680x800.jpg 680w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/05\/organic-bottle-768x904.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/05\/organic-bottle-600x706.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/05\/organic-bottle-510x600.jpg 510w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/05\/organic-bottle-255x300.jpg 255w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_2107870859 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1491378889\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>When we first started our trials with organic molasses and other organic intrants for our yeast propagation, we had no formal guarantees that the resulting yeast produced would be close to our standard range.<\/p>\n<p>Differences in the way we produce our yeast can always affect performance of the product, so to make sure our organic Saf\u0152no\u2122 VR 44 BIO yeast was performing at the same high standards you\u2019ve come to expect from Fermentis products, we carried out extensive comparison tests between both conventional and organic VR 44.<\/p>\n<p><strong>How did we compare the two products?<\/strong><\/p>\n<p>One of the most important criteria to measure is of course cell viability: is the viability of the yeast produced through an organic certified process the same as in our conventional product?<\/p>\n<p>We also performed our standard yeast accelerated ageing test to make sure in time, the organic version would age in a similar way to the standard product.<\/p>\n<p>Last but not least we checked yeast kinetics and compared the two products to see how fermentation performance was affected.<\/p>\n<p>Of course, we were expecting a degree of difference between the two and we had already determined the extent of difference we could accept. The results we got were extremely positive and we will share them with you.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<h4><span style=\"font-size: 150%;\">Yeast viability test results<\/span><\/h4>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-644174562\">\n\n\t<div id=\"col-1907087215\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1243600907\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"886\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-water-1-1-1024x889.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-water-1-1-1024x889.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-water-1-1-800x695.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-water-1-1-768x667.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-water-1-1-600x521.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-water-1-1-300x261.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-water-1-1.png 1200w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1243600907 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p style=\"text-align: center;\"><strong>In water<\/strong><br \/>\nMedium agitation<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1250117158\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1418902446\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"886\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-5-1-1-1024x889.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-5-1-1-1024x889.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-5-1-1-800x695.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-5-1-1-768x667.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-5-1-1-600x521.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-5-1-1-300x261.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-5-1-1.png 1200w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1418902446 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p style=\"text-align: center;\"><strong>In water with 10% w\/w of sugars (Fructose:Glucose, 1:1)<\/strong><br \/>\nMedium agitation<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1161585950\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1303098439\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"886\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-15-1-1-1024x889.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-15-1-1-1024x889.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-15-1-1-800x695.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-15-1-1-768x667.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-15-1-1-600x521.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-15-1-1-300x261.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/viable-yeast-cells-15-1-1.png 1200w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1303098439 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p style=\"text-align: center;\"><strong>In water with 30% w\/w of sugars (Fructose:Glucose, 1:1)<\/strong><br \/>\nMedium agitation<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-2083790330\">\n\n\t<div id=\"col-897849490\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>To test the viability of Saf\u0152no\u2122 VR 44 BIO compared to Saf\u0152no\u2122 VR 44, we held trials in a series of different conditions, changing the temperature, media and agitation.<\/p>\n<p>All the results were very positive, there were significant differences in cell viability considering the accuracy of the method (+\/- 1%) but never more than 8% between both products in the same conditions (3% in average) and all viabilities remained\u00a0 high: between 80 and 90%. The graphs above show just a few extracts of the full study, in different media and at different temperatures.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-605558255\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"message-box relative dark\" style=\"padding-top:15px;padding-bottom:15px;\"><div class=\"message-box-bg-image bg-fill fill\" ><\/div><div class=\"message-box-bg-overlay bg-fill fill\" style=\"background-color:rgb(157, 187, 88);\"><\/div><div class=\"container relative\"><div class=\"inner last-reset\">\n<div class=\"row align-middle align-center\"  id=\"row-1903410067\">\n\n\t<div id=\"col-649791983\" class=\"col medium-10 small-12 large-10\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 110%;\"><strong>&gt; Key lessons<\/strong><\/span><\/p>\n<p>There are very limited differences in cell viability between Saf\u0152no\u2122 VR 44 BIO and Saf\u0152no\u2122 VR 44 whatever the rehydration conditions. The organic version is also robust!<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<\/div><\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1562869394\">\n\n\t<div id=\"col-514364322\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<h4 style=\"text-align: left;\"><span style=\"font-size: 150%;\">Fermentation kinetics results<\/span><\/h4>\n<p style=\"text-align: left;\">When we compare fermentation kinetics at 15\u00b0C on OIV synthetic medium (230g\/L sugars \u2013 13.5% potential ABV, Yeast Available Nitrogen adjusted to 185 mg\/L, initial total SO<sub>2<\/sub> at 50 mg\/L), we notice a clear difference in the fermentation speed and general fermentation dynamics. Saf\u0152no\u2122 VR 44 BIO takes a little longer to start off and is always a little bit slower than the standard version.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-265991567\">\n\n\t<div id=\"col-104867891\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1072469146\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"840\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-vr44-bio-kinetics-1-1024x843.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-vr44-bio-kinetics-1-1024x843.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-vr44-bio-kinetics-1-800x658.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-vr44-bio-kinetics-1-768x632.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-vr44-bio-kinetics-1-1536x1264.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-vr44-bio-kinetics-1-600x494.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-vr44-bio-kinetics-1-300x247.jpg 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/04\/safoeno-vr44-bio-kinetics-1.jpg 1800w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1072469146 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p style=\"text-align: center;\"><strong>Saf\u0152no\u2122 VR 44 vs Saf\u0152no\u2122 VR 44 BIO fermentation kinetics<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-337991759\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>However, the most important information is that the organic yeast always reaches the end of fermentation, albeit with a few days more (&lt; 5) than the standard yeast strain and even after 2 years forced ageing.<\/p>\n<p>The graph shows only two conditions of our full study using our active dry yeast strains before and after 2 years simulated forced ageing, both rehydrated in water at 37\u00b0C and pitched at 20g\/hL. The delay of Saf\u0152no\u2122 VR 44 BIO is clearly illustrated and we also observe a bigger impact of the ageing (reverse than expected in this case!), but it is clear that both products are really stable and fermentation will be achieved one way or another without real changes in the wine final analytical profile (data not shown).<\/p>\n\t<div id=\"gap-1736494666\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1736494666 {\n  padding-top: 45px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"message-box relative dark\" style=\"padding-top:15px;padding-bottom:15px;\"><div class=\"message-box-bg-image bg-fill fill\" ><\/div><div class=\"message-box-bg-overlay bg-fill fill\" style=\"background-color:rgb(157, 187, 88);\"><\/div><div class=\"container relative\"><div class=\"inner last-reset\">\n<div class=\"row align-middle align-center\"  id=\"row-126040556\">\n\n\t<div id=\"col-144350650\" class=\"col medium-11 small-12 large-11\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong><span style=\"font-size: 110%;\">&gt; Key lessons<\/span><\/strong><\/p>\n<p><span style=\"font-size: 110%;\">Although there are noticeable differences in fermentation kinetics between the organic and conventional products, Saf\u0152no\u2122 VR44 BIO reaches the end of fermentation, with similar production of metabolites (such as alcohol and flavors), whether it is aged or not. This fully confirms its shelf life of at least 2 years.<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<\/div><\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-620095213\">\n\n\t<div id=\"col-1770902739\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-bold-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" >More Information<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\t\n  \n    <div class=\"row large-columns-2 medium-columns- small-columns- row-small has-shadow row-box-shadow-1-hover\" >\n  \n\t     <div class=\"product-small col has-hover product type-product post-28307 status-publish first instock product_cat-safoeno product_cat-wine-making product_cat-active-dry-yeast-wine product_tag-vr-44-bio product_tag-vr44-bio product_tag-vr44bio has-post-thumbnail shipping-taxable product-type-simple\">\n\t<div class=\"col-inner\">\n\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t<div class=\"product-small box box-vertical\">\n\t\t<div class=\"box-image\">\n\t\t\t<div class=\"image-none\">\n\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-vr-44-bio\/\">\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio-300x300.jpg\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"Saf\u0152no\u2122 VR&nbsp;44 BIO\" title=\"Saf\u0152no\u2122 VR&nbsp;44 BIO\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio-300x300.jpg 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio-800x800.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio-1024x1024.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio-450x450.jpg 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio-768x768.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio-600x600.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio-100x100.jpg 100w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/07\/safoeno-vr44_bio.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small top right show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small hide-for-small bottom left show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text box-text-products\">\n\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-vr-44-bio\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">Saf\u0152no\u2122 VR&nbsp;44 BIO<\/a><\/p><\/div><div class=\"price-wrapper\">\n<\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tFor all organic certified wines\t\t<\/p>\n\t\t\t\t<\/div>\n\t<\/div>\n\t\t<\/div>\n<\/div><div class=\"product-small col has-hover product type-product post-28224 status-publish last instock product_cat-safoeno product_cat-wine-making product_cat-active-dry-yeast-wine product_tag-vr-44 product_tag-vr44 has-post-thumbnail shipping-taxable product-type-simple\">\n\t<div class=\"col-inner\">\n\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t<div class=\"product-small box box-vertical\">\n\t\t<div class=\"box-image\">\n\t\t\t<div class=\"image-none\">\n\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-vr-44\/\">\n\t\t\t\t\t<img loading=\"lazy\" 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https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/safoeno-vr44.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small top right show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small hide-for-small bottom left show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text box-text-products\">\n\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-vr-44\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">Saf\u0152no\u2122 VR&nbsp;44<\/a><\/p><\/div><div class=\"price-wrapper\">\n<\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tFor secured fermentations and sparkling 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