Product details

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Cross Evolution™

Selected by the University of Stellenbosch, South Africa

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhances varietal characters, in particular thiols and enhances mouthfeel.

Colombard

Riesling

Sauvignon blanc

Semillon

Viognier

Chenin blanc

White Wine

Rosé Wine

Hybrid yeast. Distinctive fruity and floral notes with mouthfeel. A high releaser & converter of thiols, resulting in wines with high 4MMP, 3MH & 3MHA.

CROSS EVOLUTION™ is a natural hybrid (non GMO) isolated by the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. CROSS EVOLUTION™ enhances the mouthfeel, aromatic potential while supporting and balancing the structure of white and rosé varieties with high alcohol potential, low fermentation temperatures and low nitrogen levels. Suited to Sauvignon Blanc, Chenin Blanc, Pinot Gris, Roussanne and Viognier, as well as Gewürztraminer and Riesling

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Long

Nitrogen Needs
Low

Alcohol Tolerance
15 %

SO₂ Production
Low

Max. Temperature
20 °C

Min. Temperature
10 °C

Acetaldehyde Production
Low

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