The need to replace animal gelatines with an alternative that offers the same level of efficiency is an extremely topical issue, which also coincides with the need for increasingly sustainable wine production.
Studies carried out on yeast derivatives particularly rich in proteins have shown how Yeast Protein Extracts (YPE) represent a valid alternative to gelatins, both animal and vegetable; moreover, once the different variables at play have been identified, such as pH and the use of different yeast strains, it has been possible to obtain different types of cell autolysis showing very different final effects, both in musts and in wines.
Currently, EPLs are cell-based products that increase the possible options for quality clarifications in the winery, an aspect of great interest to winemakers.

The intrinsic characteristics of the EPL selected by EVER, together with its extensive cellar experience and knowledge of raw materials, have led to the creation of the CYTO range, a range of solutions for the clarification of high quality wines and musts, which facilitate the work of winemakers, respect the winemaking process and enhance the characteristics of the wine.
For this reason, the CYTO – Powered by Yeast range is currently the most widely used alternative by winemakers, and in particular CYTO COLL – Yeast Gelatine, in liquid form.