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The main characteristic of this yeast is the high production of glycerol and polysaccharides. It produces full-bodied wines characterized by nuances of red fruit and dry figs. Its nutritional demand is substantially lower than average. Its low SO2 production and low malic acid consumption make this yeast ideal for wines that will go through a malolactic fermentation.

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Product Description

  • Controlled by the microbiology laboratory from the University of Reims, Champagne-Ardenne (France), faculty of sciences.
  • The main characteristic of this yeast is the high production of glycerol and polysaccharides. It produces full-bodied wines characterized by nuances of red fruit and dry figs.
  • Its nutritional demand is substantially lower than average.
  • Its low SO2 production and low malic acid consumption make this yeast ideal for wines that will go through a malolactic fermentation.
DOSAGE RATE
  • 10-30g/100kg crushed grapes

Additional Information

Packaging Size

500g

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