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
