
Wine Yeasts

Wine Bacteria

Nutrients / Protectors

Specific Inactivated Yeasts

Enzymes

Chitosan

Vineyard Solutions

Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal aromas
Red Wine

White Wine

Rosé Wine


White Wine

Rosé Wine

Full expression of fruit thiols (3MH and 3MHA)
Increases conversion rate of thiols via enzyme activity, strong citrus and passion fruit aromas while limiting herbaceous characters. A high 3MH & 3MHA producer, ideal for Sauvignon blanc.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Short
Nitrogen Needs
Low
Alcohol Tolerance
15 %
SO₂ Production
Moderate
Max. Temperature
25 °C
Min. Temperature
15 °C