For varietal flavor enhancement of red wines adding considerable complexity without dominating the wine with yeast produced aroma and flavor compounds.

A French isolate used extensively in California and Australia since the late 1980’s; Enoferm BDX® has perfect fermentation kinetics and does not generate a lot of heat during fermentation. It is highly recommended for the production of quality red wines, especially Merlot and Cabernet-Sauvignon, with minimum color loss and enhanced flavor and aroma.